Cream Cheese Danish Scratch (Printable Version)

Buttery, flaky pastry layered with cream cheese and almond notes for a delicious baked good.

# Ingredients Required:

→ Butter Mixture

01 - 227 grams salted butter, room temperature
02 - 44 grams all-purpose flour

→ Dough

03 - 500 grams all-purpose flour
04 - 2 tablespoons instant yeast
05 - 1 large egg
06 - 1 teaspoon salt
07 - 0.5 teaspoon almond extract
08 - 50 grams granulated sugar
09 - 320 milliliters hot water (approx. 49°C)

→ Filling

10 - 454 grams cream cheese (2 blocks)
11 - 200 grams granulated sugar
12 - 0.5 teaspoon almond extract
13 - 240 milliliters prepared fruit filling (optional)

→ Finishing

14 - 1 large egg, beaten (for egg wash)
15 - 50 grams granulated sugar (for sprinkling)
16 - 141 grams powdered sugar
17 - 30 milliliters room temperature water

# Guide to Cooking:

01 - Combine room temperature butter and 44 grams flour until fully mixed. Spread mixture on half sheet of parchment, fold over, roll evenly, then freeze until firm, 1-2 hours or overnight.
02 - Whisk 500 grams flour and yeast in a bowl. In a separate bowl, mix egg, salt, almond extract, and 50 grams sugar. Pour in hot water then stir in flour-yeast mixture until sticky and uniform, about 5 minutes. Rest until cool.
03 - Transfer dough to floured surface. Press into rectangle approximately 30×45 cm. Place frozen butter block on one half, brush edges with water, fold dough over butter to enclose completely.
04 - Rotate dough 90 degrees, roll out to 25×40 cm. Brush edges with water and fold into thirds. Repeat rolling and folding process three additional times.
05 - Place dough in greased pan, cover loosely with plastic wrap, refrigerate overnight for slow fermentation.
06 - Blend cream cheese, 200 grams sugar, and almond extract until smooth. Refrigerate until use. Prepare fruit filling as desired.
07 - Remove dough, divide in half, roll each half into 35 cm circle. Cut each into 8 triangles. Place 30 grams cream cheese filling or 15 grams cream cheese plus 15 grams fruit filling at wide end of each triangle. Brush edges with water and roll from wide end toward point. Arrange on parchment-lined sheet pans, spacing 5 cm apart.
08 - Brush each piece with beaten egg and sprinkle with 50 grams sugar.
09 - Let danishes rise 1 hour until doubled in size.
10 - Preheat oven to 163°C. Bake danishes 20-30 minutes until puffed and golden brown.
11 - Whisk powdered sugar and water to make glaze. Drizzle over warm pastries before serving.

# Extra Suggestions:

01 - For crisp layers, ensure butter is thoroughly chilled before laminating into dough.

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