Homemade Danish Pastry with Cream Cheese Filling and Lemon Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
