Print

Deliciously Flaky Cheese Danish Recipe for Perfect Mornings Recipe

Print Recipe

★★★★★

4.9 from 88 reviews

This Deliciously Flaky Cheese Danish recipe is perfect for making delightful morning pastries with layers of buttery, flaky dough filled with creamy sweet cheese. Using a laminated dough technique with cold butter, combined with a smooth cream cheese filling and a sweet glaze, it yields golden, tender Danishes ideal for breakfast or brunch.

Ingredients

Scale

Dough Ingredients

  • 4 cups (500g) all-purpose flour
  • 1/3 cup (75g) granulated sugar
  • 1 tsp salt
  • 1 tbsp (10g) active dry yeast
  • 1 cup (240ml) whole milk, warm
  • 1 large egg, room temperature

Butter Block

  • 1 cup + 2 tbsp (250g) cold unsalted butter, for laminating

Cream Cheese Filling

  • 7 oz (200g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)

Glaze

  • 1 cup (100g) powdered sugar
  • 1–2 tbsp milk or lemon juice
  • 1/2 tsp vanilla extract

Optional Toppings

  • Fruit preserves
  • Fresh berries
  • Sliced almonds

Instructions

  1. Make the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. In a separate bowl, mix the warm milk with the active dry yeast and let it sit for 5–10 minutes until foamy. Add the egg and the yeast mixture to the dry ingredients. Knead the mixture until smooth and elastic, about 6–8 minutes. Cover the dough and chill in the refrigerator for 30 minutes.
  2. Prepare Butter Block: Place the cold unsalted butter between two sheets of parchment paper. Pound and shape it into an 8-inch square. Chill the butter block until it is firm but still pliable, ready for laminating.
  3. Laminate the Dough: Roll the chilled dough into a 16-inch square. Place the butter block in the center of the dough, positioning it like a diamond shape. Fold the dough corners over the butter to completely enclose it. Roll the dough out into a long rectangle measuring approximately 8 by 24 inches. Fold the dough into thirds, like folding a letter. Chill the dough for 30 minutes. Repeat this rolling, folding, and chilling process two more times, for a total of three turns, ensuring flaky layers.
  4. Shape the Danish: Roll the laminated dough to a thickness of about 1/4 inch. Cut into 4-inch squares. Place about a tablespoon of the cream cheese filling in the center of each square. Fold the corners towards the center or shape the dough as desired to enclose the filling. Optionally, add fresh berries or a dollop of fruit jam on top for extra flavor and decoration.
  5. Proof and Bake: Arrange the shaped Danishes on parchment-lined baking sheets. Let them rise at room temperature for about 1 hour until slightly puffed. Preheat the oven to 390°F (200°C). Brush the Danishes with egg wash or milk for a shiny, golden finish. Bake for 15–20 minutes until the pastries turn golden brown and flaky.
  6. Glaze and Serve: Allow the baked Danishes to cool completely on a wire rack. Mix the powdered sugar with milk or lemon juice and vanilla extract to create a smooth glaze. Drizzle the glaze generously over the cooled Danishes before serving to add sweetness and shine.

Notes

  • Ricotta or mascarpone can be used instead of cream cheese for a lighter, different texture in the filling.
  • Chilling the dough between folding steps ensures flaky layers by keeping the butter firm.
  • Use fruit preserves like raspberry or apricot to add vibrant flavor and color to the Danishes.
  • Store baked Danishes in the refrigerator for up to 5 days; reheat them at 325°F (160°C) for 5–7 minutes to restore freshness.
  • You can freeze unbaked, shaped Danishes for up to 1 month and bake them from frozen, adding a few extra minutes to the baking time.

Keywords: Cheese Danish, Flaky Pastry, Breakfast Recipe, Cream Cheese Filling, Laminated Dough, Homemade Danish

Find it online: https://busyrecipe.com/deliciously-flaky-cheese-danish-recipe-for-perfect-mornings-recipe/