Flaky Cheese Danish Recipe

Introduction

The Flaky Cheese Danish is a delightful pastry combining tender, buttery layers with a creamy, tangy cheese filling. Perfect for breakfast or a special treat, it’s impressive yet approachable for home bakers.

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 (for filling)
• 1 tsp vanilla extract (for filling)
• Zest of 1 lemon (optional, for filling)
• 1 cup (100g) powdered sugar (for glaze)
• 1–2 tbsp milk or lemon juice (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions

1. Step 1: In a bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until foamy.
2. Step 2: In a large mixing bowl, whisk together the flour, sugar, and salt. Add the yeast mixture and egg, then mix until a dough forms. Knead for about 8 minutes until smooth and elastic.
3. Step 3: Shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
4. Step 4: Prepare the butter block by placing the cold butter between two sheets of parchment paper. Use a rolling pin to flatten it into a 7×7 inch square. Keep it chilled.
5. Step 5: Roll out the dough into a 14×7 inch rectangle on a lightly floured surface. Place the butter block on one half of the dough, fold the other half over it, sealing the edges to encase the butter.
6. Step 6: Roll the dough out lengthwise into a 20×7 inch rectangle. Fold it into thirds like a letter. Wrap and chill for 30 minutes. Repeat this rolling and folding two more times, chilling between each turn.
7. Step 7: While the dough chills after the last fold, make the cream cheese filling by combining the softened cream cheese, sugar, vanilla extract, and lemon zest until smooth.
8. Step 8: Preheat your oven to 375°F (190°C). Roll the chilled dough to about 1/4 inch thickness. Cut into squares or rectangles.
9. Step 9: Place a spoonful of cream cheese filling in the center of each dough piece. Fold corners toward the center or shape as desired, pressing gently to seal.
10. Step 10: Arrange the Danish pastries on a parchment-lined baking sheet. Cover lightly and let them rise for 30–45 minutes until puffed.
11. Step 11: Bake for 18–22 minutes or until golden and flaky. Remove from the oven and let cool slightly.
12. Step 12: Mix the powdered sugar, vanilla, and milk or lemon juice to make the glaze. Drizzle over the warm pastries before serving.

Tips & Variations

• For extra flakiness, keep all ingredients cold and handle dough gently during rolling.
• You can substitute lemon zest with orange zest for a different citrus note.
• Try adding fresh berries or jam on top of the cream cheese before folding for variety.
• If you don’t have time for multiple folds, using store-bought puff pastry can be a quick alternative.

Storage

Store leftover Danish 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 a warm oven to restore flakiness.

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 use instant yeast. Reduce the amount slightly (usually about 25% less) and mix it directly with the dry ingredients without proofing.

How do I keep the butter from melting while laminating?

Work quickly and keep your hands cool. Chill the butter and dough frequently as you roll and fold to maintain distinct layers.

Flaky Cheese Danish Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

This Flaky Cheese Danish recipe combines a tender, laminated dough with a smooth and creamy cheese filling, creating a perfect balance of flaky texture and rich flavor. Finished with a sweet vanilla glaze, these pastries are ideal for breakfast, brunch, or any indulgent snack. The laminated dough yields beautifully layered, golden-brown danishes that melt in your mouth with every bite.

• Author: Bella
• Prep Time: 1 hour 45 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 5 minutes
• Yield: 12 danishes 1x
• Category: Breakfast Pastry
• Method: Baking
• Cuisine: American

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

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until frothy. Add the flour, granulated sugar, salt, and the room temperature egg to the yeast mixture. Mix and knead until a smooth dough forms. Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
2. Laminate the Dough: Roll out the dough on a lightly floured surface into a large rectangle. Place the cold butter slabs evenly over two-thirds of the dough. Fold the dough into thirds, like a letter, enclosing the butter. Roll the dough out again into a large rectangle and fold again two more times to create layers, chilling the dough in the refrigerator for about 30 minutes between folds if the butter softens too much.
3. Make the Cream Cheese Filling: In a medium bowl, mix the softened cream cheese with granulated sugar, vanilla extract, and lemon zest (if using) until smooth and creamy.
4. Shape the Danishes: Roll out the laminated dough to about 1/4-inch thickness. Cut into squares or desired shapes. Place a spoonful of the cream cheese filling in the center of each piece. Fold or twist the dough as preferred to enclose or partially expose the filling.
5. Proof the Danishes: Place shaped pastries on baking sheets lined with parchment paper. Cover and let them rise for an additional 30-45 minutes until puffy.
6. Bake: Preheat the oven to 375°F (190°C). Bake the danishes for 18-22 minutes or until golden brown and flaky.
7. Prepare the Glaze: While the pastries bake, whisk together powdered sugar, milk or lemon juice, and vanilla extract until smooth.
8. Glaze and Serve: Once the danishes are slightly cooled, drizzle the glaze on top. Serve warm or at room temperature for best taste.

Notes

• Ensure the butter stays cold during lamination for distinct flaky layers.
• Use room temperature ingredients for better dough consistency.
• Lemon zest adds a refreshing brightness but can be omitted if preferred.
• You can substitute milk with a dairy-free alternative for a lactose-free version.
• These danishes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• Reheat briefly in the oven before serving to refresh flakiness.

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