Homemade Cheese Danish: the mere mention of it conjures images of flaky, golden pastry, oozing with a sweet and tangy cream cheese filling. Have you ever dreamed of recreating that bakery-fresh experience in your own kitchen? Well, dream no more! This recipe will guide you through creating the most delectable homemade cheese danish you’ve ever tasted.
The Danish pastry, or “wienerbrød” as it’s known in Denmark, has a fascinating history. Ironically, it wasn’t actually invented by the Danes! It’s believed that Austrian bakers, brought to Denmark during a bakery strike in the mid-19th century, introduced the technique of layering dough with butter to create the characteristic flaky texture. The Danes quickly adopted and adapted the technique, adding their own unique fillings and creating the pastry we know and love today.
What is it about a cheese danish that makes it so irresistible? Perhaps it’s the delightful contrast between the crisp, buttery layers of the pastry and the smooth, creamy filling. Or maybe it’s the perfect balance of sweet and slightly tart flavors that dance on your tongue. Whatever the reason, this treat is a guaranteed crowd-pleaser, perfect for a weekend brunch, a special occasion, or simply a delightful afternoon indulgence. And while they may seem intimidating to make, our step-by-step instructions will make the process surprisingly straightforward and rewarding. Get ready to impress your friends and family with your newfound baking skills!
Ingredients:
- For the Dough:
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1/4 ounce (7g) active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup (120ml) lukewarm milk (about 105-115°F)
- 1/4 cup (60ml) lukewarm water (about 105-115°F)
- 1 large egg, lightly beaten
- 6 tablespoons (85g) unsalted butter, cold and cut into 1/2-inch cubes
- For the Cheese Filling:
- 8 ounces (227g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon lemon zest (optional, but highly recommended!)
- For the Egg Wash:
- 1 large egg, lightly beaten
- 1 tablespoon milk or water
- For the Optional Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or lemon juice
Making the Dough
Okay, let’s start with the dough. This is the most time-consuming part, but trust me, it’s worth it! Don’t be intimidated; I’ll walk you through it step-by-step.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the dough hook attachment (or in a large bowl if you’re kneading by hand), whisk together the flour, sugar, and salt. Make sure everything is nicely combined.
- Activate the Yeast: In a separate small bowl, combine the lukewarm milk and lukewarm water. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until it becomes foamy. This means the yeast is alive and kicking! If it doesn’t foam, your yeast might be old, and you’ll need to get some fresh yeast.
- Add Wet Ingredients to Dry Ingredients: Pour the yeast mixture and the beaten egg into the bowl with the dry ingredients. Mix on low speed with the dough hook (or with a wooden spoon if kneading by hand) until a shaggy dough forms.
- Incorporate the Butter: With the mixer on low speed, add the cold butter cubes one at a time, allowing each cube to be mostly incorporated before adding the next. This process will take a few minutes. The dough will look a bit messy and uneven at first, but don’t worry, it will come together.
- Knead the Dough: Increase the mixer speed to medium-low and knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 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.
- First Rise: Form the dough into a ball and place it 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 is crucial for developing the flavor and texture of the dough.
Preparing the Cheese Filling
While the dough is rising, let’s make the cheese filling. This is super easy and quick!
- Cream the Cream Cheese and Sugar: In a medium bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Make sure there are no lumps of cream cheese.
- Add Remaining Ingredients: Beat in the egg, vanilla extract, flour, and lemon zest (if using) until well combined. The filling should be smooth and luscious.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the filling until ready to use. This will help it firm up a bit and make it easier to work with.
Assembling the Danishes
Now for the fun part – putting everything together! This is where your danishes start to take shape.
- Punch Down 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.
- Roll Out the Dough: Roll the dough into a large rectangle, about 12×18 inches. Try to keep the thickness even throughout.
- Cut into Squares or Rectangles: Using a sharp knife or pizza cutter, cut the dough into 12 equal squares or rectangles. I usually go for squares, but rectangles work just as well.
- Add the Cheese Filling: Place a generous spoonful (about 2 tablespoons) of the cheese filling in the center of each square or rectangle. Don’t overfill them, or the filling might leak out during baking.
- Fold the Corners (Optional): If you want to get fancy, you can fold two opposite corners of each square towards the center, overlapping slightly. This creates a classic danish shape. You can also leave them as simple squares or rectangles – they’ll still taste amazing!
- Second Rise: Place the assembled danishes on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise for another 30-45 minutes. This second rise will make them even lighter and fluffier.
Baking the Danishes
Almost there! Now it’s time to bake these beauties to golden perfection.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated before baking, as this will ensure even cooking.
- Prepare the Egg Wash: In a small bowl, whisk together the egg and milk (or water) for the egg wash.
- Brush with Egg Wash: Gently brush the tops of the danishes with the egg wash. This will give them a beautiful golden-brown color and a slight sheen.
- Bake: Bake for 15-20 minutes, or until the danishes are golden brown and the filling is set. Keep an eye on them, as baking times can 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.
Glazing (Optional)
If you want to add a little extra sweetness and shine, you can drizzle the cooled danishes with a simple glaze.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and milk (or lemon juice) until smooth. Add more milk or lemon juice, one teaspoon at a time, until you reach your desired consistency. The glaze should be thin enough to drizzle but not too runny.
- Drizzle: Drizzle the glaze over the cooled danishes. You can use a spoon, a fork, or a piping bag for this.
- Enjoy! Let the glaze set for a few minutes before serving. These danishes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Tips for Success:
- Use High-Quality Ingredients: The better the ingredients, the better the final product will be. Especially for the cream cheese!
- Don’t Overwork the Dough: Overworking the dough can result in tough danishes. Knead it just until it’s smooth and elastic.
- Let the Dough Rise Properly: The rising time is crucial for developing the flavor and texture of the dough. Be patient and let it rise until doubled in size.
- Keep the Butter Cold: Cold butter is essential for creating flaky layers in the dough. Make sure the butter is very cold before adding it to the dough.
- Adjust Sweetness to Taste: Feel free to adjust the amount of sugar in the filling to your liking. If you prefer a less sweet danish, reduce the sugar slightly.
- Use high-quality ingredients for the best results.
- Don’t overwork the dough.
- Let the dough rise properly for optimal flavor and texture.
- Keep the butter cold when making the dough.
- Adjust the sweetness of the filling to your preference.
- If the dough is too sticky while kneading, add flour one tablespoon at a time.
- If the yeast doesn’t foam, it may be old and need replacing.
Conclusion:
And there you have it! I truly believe this Homemade Cheese Danish recipe is a must-try for anyone who loves a flaky, creamy, and utterly satisfying pastry. From the delicate, buttery layers of the dough to the sweet and tangy cheese filling, every bite is an absolute delight. It’s a labor of love, yes, but the reward is a batch of danishes that are far superior to anything you can find in a store. Trust me, the effort is worth it!
Why is this recipe a must-try? Because it’s more than just a pastry; it’s an experience. It’s the satisfaction of creating something beautiful and delicious from scratch. It’s the joy of sharing that creation with loved ones and seeing their faces light up with every bite. It’s the knowledge that you’ve mastered a classic recipe and can now impress everyone with your baking skills. Plus, let’s be honest, who can resist a warm, freshly baked cheese danish?
But the best part is that this recipe is incredibly versatile. While I’ve shared my go-to cheese filling, feel free to experiment with different flavors and variations.
Serving Suggestions & Variations:
* Fruit Toppings: Add a layer of your favorite fruit preserves or fresh berries on top of the cheese filling before baking. Raspberry, blueberry, or apricot would be divine!
* Citrus Zest: A little lemon or orange zest in the cheese filling adds a bright and refreshing twist.
* Almond Extract: A few drops of almond extract in the filling will enhance the nutty flavor and create a more sophisticated danish.
* Chocolate Drizzle: Once the danishes are cooled, drizzle them with melted chocolate for an extra touch of indulgence.
* Savory Option: For a savory twist, try filling the danishes with a mixture of ricotta cheese, spinach, and herbs.
* Serving Temperature: While these are amazing warm from the oven, they are equally delicious at room temperature. Serve them with a cup of coffee or tea for the perfect breakfast or afternoon treat.
* Make-Ahead Tip: You can prepare the dough and cheese filling ahead of time and store them separately in the refrigerator overnight. This will save you time on the day you want to bake the danishes.
I’m so excited for you to try this recipe and experience the magic of homemade danishes for yourself. Don’t be intimidated by the process; take it one step at a time, and you’ll be amazed at what you can create. Remember, baking is all about experimentation and having fun, so don’t be afraid to put your own spin on things.
And most importantly, please share your experience with me! I’d love to hear how your Homemade Cheese Danish turned out, what variations you tried, and any tips or tricks you discovered along the way. You can leave a comment below, tag me on social media, or send me an email. I can’t wait to see your creations! Happy baking! I hope you enjoy making this recipe as much as I do. It’s a true crowd-pleaser and a recipe I know you’ll come back to again and again.
Homemade Cheese Danish: The Ultimate Recipe Guide
Flaky, homemade cheese danishes with a creamy filling and optional sweet glaze. Perfect for breakfast, brunch, or a special treat!
Ingredients
Instructions
