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Bakery Style Cheese Danish Recipe

Close-up of a golden, flaky cheese danish topped with sweet white icing, resting on a white plate.
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Make flaky, sweet cheese danish pastries at home using this straightforward recipe for the enriched dough and rich cream cheese filling.

Ingredients

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  • 1 cup whole milk, warm (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces (for lamination)
  • 1/2 cup granulated sugar (for filling)
  • 8 ounces cream cheese, softened
  • 1 large egg yolk (for filling)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt (for filling)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Make the dough: Add the 1/4 cup sugar, eggs, vanilla, salt, and 3 cups of flour to the yeast mixture. Mix until a shaggy dough forms. Add the softened butter and mix until incorporated. Gradually add the remaining flour until the dough comes together. Knead on a lightly floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1.5 hours, or until doubled.
  3. Prepare for lamination: Punch down the dough. On a lightly floured surface, roll the dough into a 12×18 inch rectangle.
  4. Laminate the butter: Place the cold butter pieces evenly over the top two-thirds of the dough rectangle. Fold the bottom third up over the butter, then fold the top third down over that, creating a three-layer packet (like a business letter). This is your first turn.
  5. Chill and turn: Wrap the dough tightly and chill for 30 minutes. Roll the dough out again to a 12×18 inch rectangle. Fold it into thirds again. Wrap and chill for another 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each turn, for a total of four turns.
  6. Make the cream cheese filling: While the dough chills for the final time, beat the softened cream cheese, 1/2 cup sugar, egg yolk, lemon zest, and salt until smooth.
  7. Shape the danishes: Roll the chilled dough into a 14×20 inch rectangle, about 1/4 inch thick. Cut the dough into 4-inch squares. Place a spoonful of cream cheese filling in the center of each square. Fold the four corners toward the center, overlapping slightly, leaving some of the filling exposed in the middle.
  8. Proof and bake: Place the shaped danishes on baking sheets lined with parchment paper. Cover loosely and let them proof in a warm spot for 45-60 minutes until puffy. Preheat your oven to 375°F (190°C). Brush the dough edges with the egg wash.
  9. Bake for 18-22 minutes, or until golden brown. Let cool slightly on a wire rack.
  10. Make the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle over the warm danishes.

Notes

  • For a simpler version, you can substitute the homemade yeast dough with two sheets of thawed, high-quality puff pastry. If using puff pastry, skip steps 1 through 5.
  • To achieve maximum flakiness, keep the butter cold during the lamination process. If the butter starts to soften too much, chill the dough immediately.
  • If you prefer a less sweet finish, reduce the glaze ingredients by half or skip the glaze entirely.

Nutrition

Find it online: https://www.purecookingjoy.com/cheese-danish-recipe-flaky-pastry/

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