Homemade Danish Pastry with Cream Cheese Filling and Lemon Glaze Recipe

Introduction

Homemade Danish pastries may seem intimidating, but with this easy recipe, you can master them in your own kitchen. Flaky, buttery layers filled with creamy cheese and topped with a sweet glaze make these treats irresistible. Let’s dive into how to create this classic pastry step-by-step.

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)
• 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 a separate bowl, combine the warm milk and yeast, and let it sit for 5–10 minutes until foamy.
2. Step 2: Add the egg and yeast mixture to the dry ingredients. Mix and knead the dough until smooth, about 6–8 minutes. Cover the dough and chill for 30 minutes.
3. Step 3: Prepare the butter block by placing cold butter between two sheets of parchment paper. Pound and shape it into an 8-inch square, then chill until firm but pliable.
4. Step 4: Roll the dough into a 16-inch square. Place the butter block in the center as a diamond shape. Fold the dough corners over the butter to seal it completely.
5. Step 5: Roll the dough into an 8×24-inch rectangle, then fold it into thirds like a letter. Chill for 30 minutes. Repeat this rolling, folding, and chilling process two more times.
6. Step 6: Roll the laminated dough to 1/4-inch thickness. Cut into 4-inch squares. Place a tablespoon of cream cheese filling in the center of each square. Fold the corners or shape the pastries as desired. Add berries or jam if you like.
7. Step 7: Place shaped danishes on parchment-lined baking sheets. Let them rise at room temperature for 1 hour. Meanwhile, preheat the oven to 390°F (200°C).
8. Step 8: Brush the danishes with egg wash or milk. Bake for 15–20 minutes until golden brown.
9. Step 9: Let danishes cool completely. For the glaze, mix powdered sugar, milk or lemon juice, and vanilla extract until smooth. Drizzle over the pastries and serve.

Tips & Variations

• Use cold butter and chill the dough well to achieve flaky layers.
• Add lemon zest to the cream cheese filling for a fresh citrus twist.
• Try different toppings like sliced almonds or fresh fruit for extra texture and flavor.
• For a dairy-free version, substitute milk and butter with your preferred plant-based alternatives.

Storage

Store leftover Danish pastries in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat gently in a low oven before serving to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Reduce the amount slightly (typically by about 25%) and mix it directly with the dry ingredients without proofing in warm milk.

How do I prevent the butter from leaking out during laminating?

Make sure the butter is cold but pliable and that you seal the dough edges well around the butter block. Keeping everything chilled between folds also helps maintain the layers without leakage.

Homemade Danish Pastry with Cream Cheese Filling and Lemon Glaze Recipe

Print Recipe

★★★★★

5 from 144 reviews

This homemade Danish recipe guides you through the process of creating traditional flaky pastry filled with a rich and creamy cheese filling. With detailed steps on dough preparation, butter laminating, shaping, proofing, and glazing, you can master these delectable pastries at home to enjoy fresh, warm, and golden-baked treats perfect for breakfast or dessert.

• Author: Bella
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 45 minutes
• Yield: 12 Danishes 1x
• Category: Pastry
• Method: Baking
• Cuisine: Danish

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: Fruit preserves, fresh berries, or sliced almonds for topping

Instructions

1. Make the Dough: In a large bowl, combine the flour, sugar, and salt. In a separate bowl, mix the warm milk and yeast, letting it sit for 5–10 minutes until foamy. Add the egg and yeast mixture to the dry ingredients, then mix and knead thoroughly until the dough is smooth, 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 and use a rolling pin or your hands to pound and shape it into an 8-inch square. Chill the butter block until it is firm but pliable.
3. Laminate the Dough: Roll out the dough into a 16-inch square. Position the butter block in the center of the dough at a diamond angle. Fold each corner of the dough over the butter to seal it inside. Roll this dough-butter parcel into a long rectangle measuring approximately 8 by 24 inches. Fold the rectangle into thirds, like folding a letter. Chill the dough for 30 minutes. Repeat the rolling, folding, and chilling process two more times to create flaky 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 a tablespoon of the cream cheese filling into the center of each square. Fold the corners over or shape the dough as desired. Optionally, add fresh berries or fruit preserves to the center before shaping for added flavor and decoration.
5. Proof and Bake: Arrange the shaped Danishes on parchment-lined baking sheets. Allow them to rise at room temperature for about 1 hour until slightly puffed. Meanwhile, preheat the oven to 390°F (200°C). Before baking, brush the Danishes lightly with egg wash or milk for a golden finish. Bake for 15–20 minutes until they turn golden brown.
6. Glaze and Serve: Let the Danishes cool completely on a wire rack. Prepare the glaze by mixing powdered sugar with milk or lemon juice and vanilla extract to a drizzling consistency. Drizzle the glaze over the cooled pastries and add optional toppings like sliced almonds or fresh berries if desired. Serve and enjoy!

Notes

• Use cold butter and chill the dough between turns to ensure proper lamination and flaky layers.
• Make sure milk is warm but not hot to properly activate the yeast without killing it.
• The lemon zest in the cream cheese filling adds a bright flavor but can be omitted.
• Allow the Danishes to cool completely before glazing to prevent the glaze from melting.
• Egg wash can be made by whisking one egg with a tablespoon of water for a shiny crust.
• Customize fillings by adding fruit preserves, nuts, or cinnamon for variety.

Keywords: Danish pastry, homemade Danish, cream cheese Danish, laminated dough, flaky pastry, breakfast pastry, sweet pastry, laminated dough recipe