Description
Flaky, buttery homemade danishes filled with tangy lemon cream cheese and sweet raspberry, topped with a bright lemon glaze.
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup (120ml) lukewarm milk (about 110°F)
- 1/4 cup (60ml) lukewarm water (about 110°F)
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 cup (2 sticks or 226g) unsalted butter, very cold
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/4 cup (50g) granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup (120g) powdered sugar
- 2–3 tablespoons lemon juice
- 1/2 teaspoon lemon zest (optional)
- 1 large egg, beaten
- 1 tablespoon milk
Instructions
- Make the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in the lukewarm milk and water mixture. Let it stand for 5-10 minutes until foamy.
- Add Wet Ingredients: Add the foamy yeast mixture, beaten egg, and vanilla extract to the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms.
- First Rise (Bulk Fermentation): Cover the bowl with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Prepare the Butter Block: Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a 6×8 inch rectangle. Refrigerate if it gets too soft.
- Chill the Dough: Once the dough has doubled, gently punch it down to release the air. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Laminate the Dough (Creating Layers):
- First Turn: On a lightly floured surface, roll the chilled dough into a 12×16 inch rectangle. Place the butter block in the center of the dough. Fold one side of the dough over the butter, then fold the other side over, creating a “letter fold.”
- Chill and Rotate: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes. After 30 minutes, remove the dough from the refrigerator. Place it on a lightly floured surface with the short end facing you.
- Second Turn: Roll the dough into a 12×16 inch rectangle again. Perform another letter fold, wrapping it tightly in plastic wrap, and refrigerate for another 30 minutes.
- Third Turn: Repeat the rolling and folding process one more time. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- Prepare the Fillings:
- Lemon Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until well combined. Set aside.
- Raspberry Filling: In a small saucepan, combine the raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the raspberries break down and the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely.
- Assemble and Bake the Danishes:
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12×18 inch rectangle. Trim the edges to create a clean rectangle.
- Cut the Dough: Cut the dough into 12 equal squares (approximately 3×4.5 inches each).
- Shape the Danishes: Make four cuts from the corners of each square towards the center, stopping about 1/2 inch from the center. Fold alternating points towards the center, pressing gently to secure. This creates a pinwheel shape. Alternatively, you can simply create a well in the center of each square by gently pressing down the dough, leaving a raised border.
- Add the Fillings: Spoon a generous amount of the lemon cream cheese filling into the center of each danish. Top with a spoonful of the cooled raspberry filling.
- Second Rise: Place the assembled danishes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rise in a warm place for about 30-45 minutes, or until slightly puffy.
- Prepare Egg Wash: While the danishes are rising, whisk together the egg and milk for the egg wash.
- Bake the Danishes: Preheat oven to 375°F (190°C). Brush the risen danishes with the egg wash. Bake for 18-22 minutes, or until golden brown and the filling is set.
- Cool the Danishes: Remove the danishes from the oven and let them cool on a wire rack.
- Make the Lemon Glaze:
- Combine Ingredients: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth. Add more lemon juice, one teaspoon at a time, until you reach your desired consistency.
- Glaze the Danishes: Drizzle the lemon glaze over the cooled danishes. Let the glaze set before serving.
Notes
- Keep the butter cold throughout the process.
- Don’t overwork the dough.
- Use a thermometer to check the temperature of the milk and water for the yeast.
- Be patient with the lamination process.
- Experiment with different fillings.
- Store the baked danishes in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 2 months. Thaw them overnight in the refrigerator before serving.
- Variations: Substitute the raspberries with blueberries, strawberries, or blackberries. Add chopped nuts, such as almonds or pecans, to the filling or sprinkle them on top of the glaze. Add chocolate chips to the cream cheese filling or drizzle melted chocolate over the glaze. Add a pinch of cinnamon or nutmeg to the dough or the cream cheese filling.
- Prep Time: 90 minutes
- Cook Time: 22 minutes