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Breakfast Cheese Danish: The Ultimate Guide to a Perfect Pastry

  • Total Time: 338 minutes
  • Yield: 12 pastries 1x

Description

Flaky, buttery homemade cheese danishes with a creamy, tangy filling. Perfect for breakfast, brunch, or a special treat.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ? cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • ? cup unsalted butter, melted and cooled
  • 4 cups all-purpose flour, plus more for dusting
  • 8 ounces cream cheese, softened
  • ? cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • Zest of ½ lemon (optional)
  • 1 cup (2 sticks) unsalted butter, very cold
  • 1 large egg, beaten
  • 1 tablespoon milk or water
  • 1 cup powdered sugar
  • 2–3 tablespoons milk or lemon juice
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. In a large bowl (or the bowl of your stand mixer), combine the warm milk and yeast. Let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to go. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
  2. Add the sugar, salt, beaten eggs, and melted (and cooled!) butter to the yeast mixture. Whisk everything together until well combined.
  3. Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. If mixing by hand, use a sturdy spoon or your hands. The dough will start to come together and form a shaggy mass.
  4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl 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 crucial for developing the flavor and texture of the Danish.
  6. Place the cold butter between two sheets of parchment paper. Use a rolling pin to pound and flatten the butter into a square that is approximately 6×6 inches and about ½ inch thick. The butter needs to be cold and firm but pliable enough to roll. If it gets too soft, return it to the refrigerator for a few minutes.
  7. Once the butter block is shaped, place it in the refrigerator until ready to use. Keeping the butter cold is essential for creating those beautiful flaky layers in the Danish.
  8. After the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
  9. Roll the dough into a 12×12 inch square. Try to keep the edges as even as possible.
  10. Place the cold butter block in the center of the dough square, positioning it diagonally so that the corners of the butter block point towards the center of the sides of the dough square.
  11. Fold each corner of the dough square over the butter block, overlapping slightly in the center. This will completely enclose the butter. Pinch the seams together to seal the butter inside.
  12. Gently roll the dough into a rectangle that is approximately 8×24 inches. Be careful not to press too hard, as you don’t want to squeeze the butter out. If the butter starts to melt, return the dough to the refrigerator for 15-20 minutes to chill. Fold the rectangle into thirds, like folding a letter. This is your first turn.
  13. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to an hour. This allows the gluten to relax and the butter to firm up, preventing it from melting during the next turn.
  14. Remove the dough from the refrigerator and place it on a lightly floured surface. Position the dough so that the folded edge is on your left. Roll the dough into a rectangle that is approximately 8×24 inches again. Fold the rectangle into thirds, like folding a letter. This is your second turn.
  15. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to an hour.
  16. Repeat the rolling and folding process one more time. Roll the dough into a rectangle that is approximately 8×24 inches. Fold the rectangle into thirds, like folding a letter. This is your third and final turn.
  17. 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.
  18. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  19. Add the sugar and egg yolk to the cream cheese and beat until well combined.
  20. Stir in the vanilla extract and flour until everything is smooth and there are no lumps.
  21. If using, stir in the lemon zest. The lemon zest adds a bright, fresh flavor that complements the cream cheese beautifully.
  22. Set the cheese filling aside until ready to assemble the Danish.
  23. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  24. Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a rectangle that is approximately 12×18 inches.
  25. Use a sharp knife or pizza cutter to cut the dough into 12 equal squares (approximately 3×3 inches each).
  26. Place a spoonful (about 1-2 tablespoons) of the cheese filling in the center of each square.
  27. There are several ways to shape the Danish. Here are a few options:
    • Classic Square: Simply fold two opposite corners of each square towards the center, overlapping slightly. Press gently to secure.
    • Pinwheel: Cut each corner of the square towards the center, stopping about ½ inch from the filling. Fold every other corner towards the center, pressing gently to secure.
    • Envelope: Fold two opposite sides of the square towards the center, overlapping slightly. Press gently to secure.
  28. Place the shaped Danish on the prepared baking sheet, leaving some space between each one.
  29. In a small bowl, whisk together the egg and milk (or water) to create the egg wash. Brush the tops of the Danish with the egg wash. This will give them a beautiful golden-brown color.
  30. Bake for 18-22 minutes, or until the Danish are golden brown and the filling is set. Keep a close eye on them, as baking times may vary depending on your oven.
  31. Remove the Danish 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.
  32. In a small bowl, whisk together the powdered sugar, milk (or lemon juice), and vanilla extract (if using) until smooth. Add more liquid if needed to reach your desired consistency.
  33. Once the Danish are completely cool, drizzle or spread the glaze over

Notes

  • This first rise is crucial for developing the flavor and texture of the Danish.
  • Keeping the butter cold is essential for creating those beautiful flaky layers in the Danish.
  • The lemon zest adds a bright, fresh flavor that complements the cream cheese beautifully.
  • Keep a close eye on them, as baking times may vary depending on your oven.
  • Prep Time: 45 minutes
  • Cook Time: 18-22

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Find it online: https://recipes2make.com/breakfast-cheese-danish/