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Flaky Cheese Danish Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/flaky-cheese-danish-recipe/