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Cheese Danish Pastries Recipe Easy Flaky Creamy Homemade Delight

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This recipe creates flaky, buttery Danish pastries filled with a luscious, velvety cream cheese filling, perfect for breakfasts, brunches, and special occasions.

Ingredients

  • All-purpose flour – 2 ½ cups (310g), sifted
  • Unsalted butter – 1 cup (225g), very cold and cut into cubes
  • Granulated sugar – 2 tbsp (25g)
  • Salt – ½ tsp (3g)
  • Instant yeast – 2 ¼ tsp (7g)
  • Whole milk – ¾ cup (180ml), warmed to about 110°F (43°C)
  • Egg – 1 large, room temperature
  • Cream cheese – 8 oz (225g), softened
  • Powdered sugar – ½ cup (60g)
  • Vanilla extract – 1 tsp
  • Lemon zest – 1 tsp (from about half a lemon)
  • Egg yolk – 1 large
  • Egg – 1 large, beaten with 1 tbsp water (for egg wash)
  • Optional toppings: powdered sugar for dusting, apricot jam glaze (heat 2 tbsp apricot jam with 1 tbsp water)

Instructions

  1. Activate the yeast by whisking warm milk (110°F/43°C) with yeast and 1 tsp sugar in a small bowl. Let sit 5-10 minutes until foamy.
  2. In a large bowl, combine flour, remaining sugar, and salt. Add cold butter cubes and work into flour until mixture resembles coarse crumbs with some pea-sized butter pieces.
  3. Add yeast mixture and beaten egg to flour-butter mixture. Stir until dough just comes together; do not overmix.
  4. Turn dough onto floured surface, shape into rough rectangle, wrap tightly in plastic wrap, and chill in fridge for at least 1 hour.
  5. Beat softened cream cheese with powdered sugar, vanilla, lemon zest, and egg yolk until smooth. Cover and refrigerate.
  6. Remove dough from fridge, roll into 12×8 inch rectangle. Fold into thirds like a letter, turn 90 degrees, roll out again. Repeat fold and roll 2 more times. Chill dough for 30 minutes.
  7. Roll dough into 16×12 inch rectangle. Cut into 12 squares (4×4 inches). Place about 1 tbsp cream cheese filling in center of each square.
  8. Fold corners toward center, pinch lightly to seal and create Danish shape. Place on parchment-lined baking sheets.
  9. Cover loosely with plastic wrap and let pastries rise at room temperature for 45-60 minutes until slightly puffed.
  10. Preheat oven to 375°F (190°C).
  11. Brush tops with beaten egg wash.
  12. Bake for 18-22 minutes until puffed and golden brown.
  13. Cool on racks for 10 minutes. Optionally brush with warmed apricot glaze or dust with powdered sugar before serving.

Notes

Keep ingredients cold, especially butter and dough, to ensure flaky layers. Do not rush chilling steps. Use gentle rolling pressure to avoid squeezing out butter. Egg wash gives a golden finish. Handle dough gently to prevent filling leaks.

Nutrition

Keywords: Cheese Danish, Danish pastries, cream cheese filling, flaky pastry, homemade Danish, breakfast pastry, brunch recipe

Find it online: https://tessierecipes.com/cheese-danish-pastries-recipe-easy-flaky-creamy-homemade-delight/