Cream Cheese Danish: the very words conjure up images of flaky pastry, sweet cream cheese filling, and a warm, comforting aroma wafting through the kitchen. Have you ever bitten into a perfectly baked Danish, the delicate layers of dough yielding to the smooth, tangy cream cheese? It’s a truly unforgettable experience, and today, I’m thrilled to share my foolproof recipe for creating these delightful treats at home.
While the exact origins are debated, the Danish pastry, as we know it, likely evolved from Austrian pastry-making techniques. Bakers in Denmark adapted these methods, adding their own unique twist, resulting in the delectable pastries we adore today. The Cream Cheese Danish, in particular, is a beloved variation, offering a delightful contrast between the buttery, slightly salty pastry and the rich, sweet filling.
What makes the Cream Cheese Danish so irresistible? It’s a combination of factors! The flaky, buttery texture is incredibly satisfying, while the cream cheese filling provides a tangy sweetness that perfectly complements the pastry. They’re also surprisingly easy to make, especially with my step-by-step instructions. Whether you’re looking for a special breakfast treat, a delightful dessert, or simply a way to impress your friends and family, this recipe is guaranteed to be a hit. So, let’s get baking!
Ingredients:
- For the Dough:
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1/4 ounce (7g) active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup (120ml) lukewarm milk (about 105-115°F)
- 1 large egg, lightly beaten
- 1/4 cup (60ml) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup (2 sticks or 226g) cold unsalted butter, for laminating
- For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, but highly recommended!)
- For the Egg Wash:
- 1 large egg, lightly beaten
- 1 tablespoon milk or water
- For the Glaze (optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or water
- 1/2 teaspoon vanilla extract (optional)
Preparing the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for proper yeast activation and flavor.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk. Let it stand for 5-10 minutes, or until foamy. This step confirms that your yeast is alive and active. If it doesn’t foam, your yeast might be old and you’ll need to start with fresh yeast.
- Combine Wet and Dry Ingredients: Add the beaten egg, melted butter, and vanilla extract to the yeast mixture. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is essential for developing the flavor and texture of the dough.
Laminating the Dough (Butter Incorporation):
- Prepare the Butter Block: While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and flatten the butter into a 6×8 inch rectangle. The butter should be cold but pliable, not rock hard. This is a crucial step for creating those flaky layers!
- Chill the Butter: Place the butter block in the refrigerator to keep it cold while the dough finishes its first rise.
- Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
- Place the Butter Block: Place the cold butter block in the center of the dough rectangle. Fold one side of the dough over the butter, and then fold the other side over, creating a “book fold.” The butter should be completely enclosed in the dough.
- First Turn: Gently press down on the dough with your rolling pin to seal the edges. Roll the dough into a 10×18 inch rectangle. Be careful not to press too hard, or the butter will squish out. Fold the dough into thirds, like a letter. This is your first single turn.
- Chill: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. This allows the gluten to relax and the butter to firm up, preventing it from melting during the next rolling.
- Second Turn: Remove the dough from the refrigerator and place it on a lightly floured surface. Repeat the rolling and folding process from steps 5 and 6. This is your second single turn.
- Chill Again: Wrap the dough tightly in plastic wrap and refrigerate for another 30 minutes.
- Third Turn: Repeat the rolling and folding process one more time. This is your third and final single turn.
- Final Chill: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. This final chill is crucial for allowing the dough to relax and the butter to firm up completely, ensuring those beautiful flaky layers in your danishes.
Preparing the Cream Cheese Filling:
- Cream Cheese and Sugar: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Make sure your cream cheese is truly softened, or you’ll end up with lumps in your filling.
- Add Egg Yolk and Flavorings: Beat in the egg yolk, vanilla extract, and lemon zest (if using) until well combined. The egg yolk adds richness and helps bind the filling together. The lemon zest brightens the flavor and complements the cream cheese perfectly.
- Set Aside: Cover the bowl with plastic wrap and set aside until ready to use.
Assembling and Baking the Danishes:
- Roll Out the Dough: Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out into a 12×18 inch rectangle.
- Cut into Squares: Use a sharp knife or pizza cutter to cut the dough into 12 equal squares (approximately 3×3 inches each).
- Add Filling: Place a spoonful (about 1-2 tablespoons) of the cream cheese filling in the center of each square.
- Fold and Shape: There are several ways to shape your danishes. Here are a few options:
- Classic Square: Fold two opposite corners of each square towards the center, overlapping slightly. Press gently to seal.
- Pinwheel: Cut a slit from each corner towards the center, stopping about 1/2 inch from the center. Fold every other point towards the center and press gently to seal.
- Envelope: Fold all four corners towards the center, overlapping slightly. Press gently to seal.
Choose your favorite shaping method, or experiment with different shapes!
- Arrange on Baking Sheet: Place the shaped danishes on a baking sheet lined with parchment paper. Leave some space between each danish to allow for expansion during baking.
- Second Rise: Cover the baking sheet with plastic wrap or a clean kitchen towel and let the danishes rise in a warm place for 30-45 minutes, or until slightly puffy. This second rise is important for creating a light and airy texture.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Egg Wash: In a small bowl, whisk together the egg and milk (or water) for the egg wash. Brush the tops of the danishes with the egg wash. This will give them a beautiful golden-brown color.
- Bake: Bake for 18-22 minutes, or until the danishes are golden brown and the filling is set. Keep a close eye on them, as baking times may vary depending on your oven.
- Cool: Remove the danishes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Glaze (Optional):
- Combine Ingredients: In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract (if using) until smooth. Add more milk or water, one teaspoon at a time, until you reach your desired consistency. The glaze should be thin enough to drizzle but thick enough to coat the danishes.
- Drizzle: Once the danishes are completely cool, drizzle them with the glaze. You can also dip the tops of
Conclusion:
And there you have it! This Cream Cheese Danish recipe isn’t just another pastry; it’s a gateway to a weekend brunch that feels utterly luxurious, even if it only took you a little effort to create. The flaky, golden crust, the tangy-sweet cream cheese filling, and that optional (but highly recommended!) drizzle of glaze combine to create a symphony of flavors and textures that will have everyone reaching for seconds. Trust me, the aroma alone baking in your oven is enough to make your kitchen the most popular room in the house.
Why is this a must-try? Because it’s surprisingly simple to make, even for beginner bakers. We’ve broken down each step to ensure success, and the results are far more impressive than the effort required. Forget those store-bought pastries that are often dry and bland; this homemade version is bursting with freshness and flavor. Plus, you get the satisfaction of knowing you created something truly special from scratch. It’s the perfect way to impress your family and friends, or simply treat yourself to a little bit of indulgence.
But the fun doesn’t stop there! This recipe is incredibly versatile. Feel free to experiment with different flavor combinations. For a fruity twist, try adding a layer of your favorite jam or preserves beneath the cream cheese filling. Raspberry, apricot, or even fig jam would be absolutely divine. Or, if you’re a chocolate lover, swirl a bit of melted chocolate into the cream cheese mixture for a decadent treat. You could also sprinkle chopped nuts, like pecans or almonds, on top before baking for added crunch and flavor.
Serving suggestions? These Cream Cheese Danish pastries are perfect on their own with a cup of coffee or tea. They also make a wonderful addition to a brunch spread alongside fresh fruit, yogurt, and other breakfast favorites. For a truly special occasion, serve them warm with a scoop of vanilla ice cream. And if you happen to have any leftovers (though I doubt you will!), they’re delicious cold straight from the fridge.
I truly believe that this recipe will become a staple in your baking repertoire. It’s a crowd-pleaser, it’s relatively easy to make, and it’s absolutely delicious. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake some magic.
I’m so excited for you to try this recipe and experience the joy of homemade Cream Cheese Danish. Once you’ve given it a go, I would absolutely love to hear about your experience! Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy baking! I can’t wait to see what you create! Don’t forget to rate the recipe if you enjoyed it!
Cream Cheese Danish: The Ultimate Guide to Baking Perfection
Flaky, buttery homemade cream cheese danishes with a rich, tangy filling and optional sweet glaze. Perfect for breakfast, brunch, or a special treat!
Ingredients
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1/4 ounce (7g) active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup (120ml) lukewarm milk (about 105-115°F)
- 1 large egg, lightly beaten
- 1/4 cup (60ml) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup (2 sticks or 226g) cold unsalted butter, for laminating
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional, but highly recommended!)
- 1 large egg, lightly beaten
- 1 tablespoon milk or water
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or water
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in the lukewarm milk. Let it stand for 5-10 minutes, or until foamy.
- Add the beaten egg, melted butter, and vanilla extract to the yeast mixture. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and flatten the butter into a 6×8 inch rectangle. The butter should be cold but pliable, not rock hard.
- Place the butter block in the refrigerator to keep it cold while the dough finishes its first rise.
- Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
- Place the cold butter block in the center of the dough rectangle. Fold one side of the dough over the butter, and then fold the other side over, creating a “book fold.” The butter should be completely enclosed in the dough.
- Gently press down on the dough with your rolling pin to seal the edges. Roll the dough into a 10×18 inch rectangle. Be careful not to press too hard, or the butter will squish out. Fold the dough into thirds, like a letter. This is your first single turn.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Repeat the rolling and folding process from steps 5 and 6. This is your second single turn.
- Wrap the dough tightly in plastic wrap and refrigerate for another 30 minutes.
- Repeat the rolling and folding process one more time. This is your third and final single turn.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the egg yolk, vanilla extract, and lemon zest (if using) until well combined.
- Cover the bowl with plastic wrap and set aside until ready to use.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out into a 12×18 inch rectangle.
- Use a sharp knife or pizza cutter to cut the dough into 12 equal squares (approximately 3×3 inches each).
- Place a spoonful (about 1-2 tablespoons) of the cream cheese filling in the center of each square.
- There are several ways to shape your danishes:
- Classic Square: Fold two opposite corners of each square towards the center, overlapping slightly. Press gently to seal.
- Pinwheel: Cut a slit from each corner towards the center, stopping about 1/2 inch from the center. Fold every other point towards the center and press gently to seal.
- Envelope: Fold all four corners towards the center, overlapping slightly. Press gently to seal.
- Place the shaped danishes on a baking sheet lined with parchment paper. Leave some space between each danish to allow for expansion during baking.
- Cover the baking sheet with plastic wrap or a clean kitchen towel and let the danishes rise in a warm place for 30-45 minutes, or until slightly puffy.
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the egg and milk (or water) for the egg wash. Brush the tops of the danishes with the egg wash.
- Bake for 18-22 minutes, or until the danishes are golden brown and the filling is set.
- Remove the danishes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk (or water), and vanilla extract (if using) until smooth. Add more milk or water, one teaspoon at a time, until you reach your desired consistency.
- Once the danishes are completely cool, drizzle them with the glaze.
Notes
- The key to flaky danishes is keeping the butter cold during the lamination process. Work quickly and chill the dough as directed.
- If your yeast doesn’t foam in step 2, it’s likely old and you’ll need to use fresh yeast.
- Don’t over-knead the dough. It should be smooth and elastic, but not tough.
- The lemon zest in the cream cheese filling is optional, but it adds a lovely brightness.
- Feel free to experiment with different shapes for your danishes.
- Baking times may vary depending on your oven, so keep a close eye on the danishes.