Delicious Flaky Cheese Danish

This deliciously flaky cheese danish is perfect for weekend breakfasts or special brunches when you want to impress without stressing The layers of buttery pastry combined with a creamy cheese filling deliver a comforting yet sophisticated treat that feels like a small celebration every time you take a bite

This was my first attempt at laminated dough and once I got the hang of folding and chilling I couldn&t stop making these They quickly became a highlight of weekend mornings in my house

Ingredients

• Flour: is the base of the dough so choose good quality all-purpose for a tender crumb
• Sugar: adds sweetness to the dough and filling so use fine granulated sugar for even mixing
• Salt: enhances flavor without making it salty so a teaspoon is enough
• Active dry yeast: turns the dough light and airy so make sure it is fresh and bubbly
• Whole milk: helps activate yeast and enriches the dough giving it softness
• Egg: adds richness and binds ingredients well room temperature works best
• Unsalted butter: is key for buttery layers so cold butter from a quality brand makes all the difference
• Cream cheese: must be softened so it blends smoothly into a creamy filling
• Vanilla extract: rounds out the filling and glaze with warm notes
• Lemon zest: brightens filling adding fresh aroma but can be skipped if unavailable
• Powdered sugar: creates the glossy glaze for a perfect finish
• Milk or lemon juice: combines with powdered sugar to make the glaze pourable
• Optional toppings: like fruit preserves fresh berries or sliced almonds add extra flavor and texture

Instructions

Make the Dough:

In a large bowl mix flour sugar and salt thoroughly This ensures even seasoning In a separate bowl combine warm milk and yeast Let it sit for five to ten minutes until foamy to activate the yeast Add the egg and the yeast mixture to the dry ingredients Mix and knead until dough becomes smooth and elastic about six to eight minutes Cover the bowl and place dough in the fridge to chill for thirty minutes This resting period helps with gluten development and makes rolling easier

Prepare Butter Block:

Place cold unsalted butter between two sheets of parchment or wax paper Use a rolling pin or your hands to gently pound the butter into an eight inch square The butter should be firm but pliable Chill the butter block until ready This step is crucial for laminating the dough and building the flaky layers

Laminate the Dough:

Roll out the dough on a lightly floured surface into a sixteen inch square Carefully place the butter block in the center diagonally so it looks like a diamond Fold each corner of the dough over the butter to fully enclose it This seals the butter inside Roll the dough gently into a long rectangle about eight by twenty four inches Fold the rectangle into thirds like a letter This creates the first turn Wrap the dough and chill for thirty minutes Repeat this rolling folding and chilling process two more times Each time you do this you build layers that will puff up when baked

Shape the Danish:

Roll the laminated dough to a quarter inch thickness On a floured surface cut the dough into four inch squares Place a tablespoon of the cream cheese filling in the center of each You can fold the corners inward or shape the dough as you like Adding berries or a dollop of jam over the filling is a nice touch

Proof and Bake:

Place shaped danishes on parchment lined baking sheets Let them rise at room temperature for about an hour until puffy and slightly risen Preheat your oven to three hundred ninety degrees Fahrenheit or two hundred degrees Celsius Brush the danishes lightly with egg wash or milk for a golden finish Bake for fifteen to twenty minutes until golden all over and cooked through

Glaze and Serve:

Allow the danishes to cool completely to avoid melting the glaze Mix powdered sugar with milk or lemon juice and vanilla extract to make a smooth pourable glaze Drizzle the glaze over the danishes and serve immediately for best flavor and texture

The first time I made these was for a holiday brunch and everyone was hooked It has since become a mean-to-impress standard in my kitchen

Storage Tips

Store leftover danishes in an airtight container at room temperature for up to two days They are best eaten fresh but you can revive their flakiness by warming in a low oven for a few minutes To freeze wrap individually in plastic wrap and place in a resealable bag Freeze for up to one month and thaw overnight in the fridge before warming

Ingredient Swaps

If you do not have cream cheese ricotta or mascarpone can be interesting alternatives for a slightly different texture You can use half and half or whole cream instead of milk in the dough for a richer flavor Unsalted butter can be replaced with European style butter for even more butteriness but cut back slightly on added fat

Serving Ideas

Serve danishes for breakfast or brunch alongside fresh fruit and a hot cup of coffee or tea For a dessert twist add a drizzle of chocolate or a sprinkle of toasted nuts Fresh berries on top add a nice pop of color and freshness

Perfecting these danishes takes patience but rewards you with delightful flaky layers and creamy filling every time

Frequently Asked Recipe Questions

→ What makes the Danish pastry flaky?

Flakiness comes from laminating the dough with cold butter, folding and chilling it multiple times to create delicate layers that puff during baking.

→ How do I keep the butter block from melting during lamination?

Keep the butter chilled and work quickly. Use parchment, and if needed, briefly chill the dough between folds to maintain the butter’s firmness.

→ Can I add fruit toppings to the cheese filling?

Yes, fresh berries, fruit preserves, or sliced almonds can be added on top for extra flavor and texture.

→ Why is the dough proofed before baking?

Proofing allows the yeast to ferment, producing air pockets that give the pastry a light and airy texture.

→ How do I make the glaze for topping?

The glaze combines powdered sugar with milk or lemon juice and a hint of vanilla, creating a smooth drizzle that complements the Danish’s richness.