Deliciously Flaky Cheese Danish Recipe for Perfect Mornings Recipe

Introduction

Start your morning with delightfully flaky and buttery cheese Danish pastries that are surprisingly easy to make at home. This recipe guides you through creating tender laminated dough filled with a creamy, tangy cream cheese filling and topped with a sweet glaze. Perfect for breakfast or brunch gatherings!

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
• 1 cup + 2 tbsp (250g) cold unsalted butter, for laminating
• 7 oz (200g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)
• 1 cup (100g) powdered sugar
• 1–2 tbsp milk or lemon juice
• 1/2 tsp vanilla extract
• Optional: Fruit preserves, fresh berries, or sliced almonds for topping

Instructions

1. Step 1: In a large bowl, mix the flour, sugar, and salt. In another bowl, combine the warm milk and yeast, letting it sit for 5–10 minutes until foamy. Add the egg and yeast mixture to the dry ingredients and knead until smooth, about 6–8 minutes. Cover and chill the dough for 30 minutes.
2. Step 2: Place the cold butter between two sheets of parchment paper. Pound and shape it into an 8-inch square. Chill until firm but pliable.
3. Step 3: Roll the dough into a 16-inch square. Place the butter block in the center like a diamond and fold the dough corners over to seal it in. Roll the dough into an 8×24 inch rectangle, then fold it into thirds like a letter. Chill for 30 minutes. Repeat the rolling, folding, and chilling process two more times.
4. Step 4: Roll the laminated dough out to 1/4-inch thickness. Cut into 4-inch squares. Spoon about a tablespoon of the cream cheese filling into the center of each square. Fold the corners over or shape the Danishes as desired. Add berries or jam if using.
5. Step 5: Place the shaped Danishes on parchment-lined baking sheets. Let them rise at room temperature for 1 hour. Preheat the oven to 390°F (200°C). Brush each Danish with egg wash or milk and bake for 15–20 minutes until golden brown.
6. Step 6: Allow the pastries to cool completely. Mix the powdered sugar with milk or lemon juice and vanilla extract to make the glaze. Drizzle the glaze over the Danishes before serving.

Tips & Variations

• For an extra flaky texture, make sure the butter and dough are kept cold during laminating.
• Use lemon zest in the cream cheese filling to add a fresh, bright flavor.
• Substitute fruit preserves or fresh berries for a fruity twist on the classic cheese Danish.
• Sprinkle sliced almonds on top before baking for added crunch and flavor.

Storage

Store the cheese Danishes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat gently in an oven at 325°F (160°C) for 5–7 minutes to restore flakiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce the amount slightly and mix it directly with the flour rather than dissolving it in milk. Adjust rising times accordingly.

Do I have to chill the dough between folds?

Chilling the dough between folds is important to keep the butter firm and prevent it from melting into the dough. This helps achieve the flaky layers characteristic of Danish pastry.

Deliciously Flaky Cheese Danish Recipe for Perfect Mornings Recipe

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★★★★★

4.7 from 142 reviews

This Deliciously Flaky Cheese Danish Recipe is perfect for creating warm, tender pastries with a buttery crust and a creamy, sweet cheese filling. Featuring a laminated dough technique for ultimate flakiness and topped with a smooth vanilla glaze, this Danish pastry is ideal for breakfast or an indulgent snack. With optional berry or jam toppings, it’s customizable and sure to impress any pastry lover.

• Author: Toney
• Prep Time: 1 hour 30 minutes
• Cook Time: 15-20 minutes
• Total Time: 1 hour 45 minutes to 2 hours
• Yield: 12 servings 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Dough:

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

For the Cream Cheese Filling:

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

For the 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 flour, sugar, and salt. In a separate bowl, mix the warm milk with the active dry yeast and let it sit for 5 to 10 minutes until it becomes foamy. Add the egg and the yeast mixture to the dry ingredients, then mix and knead the dough until smooth, about 6 to 8 minutes. Cover the dough and chill it for 30 minutes.
2. Prepare Butter Block: Place cold unsalted butter between two sheets of parchment paper. Using a rolling pin or a mallet, pound and shape the butter into an 8-inch square. Chill the butter block until it is firm yet pliable.
3. Laminate the Dough: Roll the chilled dough into a 16-inch square on a lightly floured surface. Place the butter block in the center in a diamond shape. Fold the corners of the dough over the butter to completely enclose it. Roll out the dough into an 8×24 inch long rectangle, then fold it into thirds like a letter. Wrap and chill in the refrigerator for 30 minutes. Repeat this rolling and folding step two more times, chilling the dough for 30 minutes between each turn to develop layers.
4. Shape the Danish: Roll the laminated dough out to about 1/4-inch thickness. Cut the dough into 4-inch squares. Spoon about one tablespoon of the cream cheese filling into the center of each square. Fold the corners over or shape them as desired. Optionally, add fresh berries or fruit preserves on top before baking.
5. Proof and Bake: Arrange the shaped Danishes on parchment-lined baking sheets. Let them rise at room temperature for 1 hour until slightly puffed. Preheat the oven to 390°F (200°C). Brush the Danishes lightly with egg wash or milk for a golden finish. Bake for 15 to 20 minutes until they turn golden brown and flaky.
6. Glaze and Serve: Allow the Danishes to cool completely on a wire rack. Prepare the glaze by mixing powdered sugar with 1 to 2 tablespoons of milk or lemon juice and 1/2 teaspoon of vanilla extract until smooth. Drizzle the glaze over the cooled Danishes and serve immediately for best flavor and texture.

Notes

• Ensure the butter and dough are cold but pliable for proper lamination and flaky layers.
• The lemon zest in the cream cheese filling is optional but adds a bright, fresh flavor.
• Use whole milk for richness, but you can substitute with 2% if needed.
• Don’t skip resting times; chilling is key to flaky danish layers.
• For extra shine, an egg wash can be prepared by whisking 1 egg with a tablespoon of water.
• Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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