Cream Cheese Danish From scratch has always been a delightful treat in my kitchen. The buttery, flaky layers of pastry coupled with a creamy filling bring back memories of cozy Sunday mornings spent with family. The aroma of freshly baked danishes wafting through the house is simply irresistible. This delightful pastry is perfect for breakfast or as a dessert, and with this Cream Cheese Danish Recipe, you’ll be able to create these scrumptious pastries right in your own kitchen. Let’s get cooking!
Why You’ll Love This Cream Cheese Danish From
- Deliciously flaky and buttery, perfect with coffee.
- Customizable with various fillings, including fruit or custard.
- A crowd-pleaser for brunch gatherings.
- Easy to follow Cream Cheese Danish Recipe for all skill levels.
- Can be made ahead and frozen for convenience.
- Great for breakfast or a sweet dessert.
Ingredients for Cream Cheese Danish From
Here’s everything you need for these delightful pastries:
- 2 sticks (8 ounces) salted butter – at room temperature for easy mixing
- 44 grams (1/3 cup) flour – for the butter mixture
- 500 grams (3 3/4 cups) flour – the base for the dough
- 2 Tablespoons instant yeast – for the dough to rise
- 1 1/3 cups hot water – around 120 degrees Fahrenheit to activate the yeast
- 1 egg – adds richness to the dough
- 1 teaspoon salt – enhances flavor
- 1/2 teaspoon almond extract – for a subtle nutty flavor
- 50 grams (1/4 cup) sugar – sweetens the dough
- 16 ounces (2 blocks) cream cheese – the star of the filling
- 200 grams (1 cup) sugar – for the cream cheese filling
- 1 cup prepared fruit filling of your choice (optional) – adds variety to your danish
- 1 egg, beaten – for egg wash
- 1/4 cup sugar – for sprinkling on top
- 141 grams (1 1/4 cups) powdered sugar – for the icing
- 2 Tablespoons room temperature water – to make the icing smooth
How to Make Cream Cheese Danish From
- Step 1: Stir the room temperature butter and flour together in a medium bowl until fully combined. Spread this mixture thinly onto half of a parchment paper sheet. Fold the parchment over to cover the butter and roll it out evenly. Freeze until very firm, about 1-2 hours or overnight.
- Step 2: Whisk the flour and instant yeast in a separate bowl. In a large bowl, mix the egg, salt, almond extract, and sugar. Pour in about one cup of hot water over the mixture. Stir in the flour and yeast mixture until the dough is uniform and sticky, about 5 minutes. Let rest until cool.
- Step 3: Transfer the cooled dough to a floured surface. Scrape any stuck dough into the mass. Press the dough into a rectangle and roll out to about 12×18 inches. Remove the chilled butter block from the freezer and place it on one half of the dough. Brush edges with water, then fold the other half over the butter.
- Step 4: Rotate the dough 90 degrees and roll it out to a 10×16 inch rectangle. Brush edges with water and fold into thirds. Repeat this rolling and folding process three more times.
- Step 5: Place the dough in a sprayed baking pan, loosely cover with plastic wrap, and refrigerate for a slow rise overnight.
- Step 6: Blend the cream cheese, almond extract, and sugar using a stand or hand mixer until smooth and creamy. Refrigerate until ready to use. Prepare fruit filling if desired.
- Step 7: Remove the dough from the fridge, divide in half, and roll each half into a 14-inch circle. Cut each circle into 8 triangles. Place 2 tablespoons of cream cheese filling or 1 tablespoon cream cheese plus 1 tablespoon fruit filling at the wide end of each triangle.
- Step 8: Brush edges with water and roll each triangle from the wide end like a croissant. Place on a parchment-lined sheet pan spaced 2 inches apart.
- Step 9: Brush each danish with beaten egg and sprinkle with sugar.
- Step 10: Allow the danishes to rise for 1 hour or until doubled. Bake in a preheated 325°F oven for 20-30 minutes until puffed and golden.
- Step 11: While baking, whisk powdered sugar and water for a glaze. Drizzle over warm danishes before serving.
Pro Tips for the Best Cream Cheese Danish From
These tricks guarantee success every time:
- Always use very cold butter for proper lamination.
- Don’t rush the rising process; it’s vital for flaky pastry.
- Use any fruit filling you like to create delicious variations.
What’s the secret to perfect Cream Cheese Danish From?
The key is in the lamination process. Using cold butter helps achieve that flaky texture you desire. I learned this from a pastry chef, and it always works!
Can I make Cream Cheese Danish From ahead of time?
Absolutely! You can prepare the dough and filling a day ahead, then assemble and bake them fresh in the morning.
How do I avoid common mistakes with Cream Cheese Danish From?
One common mistake is not letting the dough rest long enough. Also, make sure to keep the butter cold during the lamination process to get that perfect flaky texture.
Best Ways to Serve Cream Cheese Danish From
These danishes are best served warm, drizzled with a sweet glaze. Pair them with fresh fruit, such as berries or sliced peaches, for a delightful breakfast. You can also serve them with a side of whipped cream for a sweet dessert experience.
Nutrition Facts for Cream Cheese Danish From
Per serving (recipe makes 16 servings):
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Protein: 5g
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 12g
- Sodium: 200mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cream Cheese Danish From
To store, let the danishes cool completely before placing them in an airtight container. They can be kept in the fridge for 3-4 days or frozen for up to 3 months. To reheat, simply pop them in a warm oven for a few minutes to get that fresh-baked flavor back.
Frequently Asked Questions About Cream Cheese Danish From
Can I freeze Cream Cheese Danish From?
Yes! They freeze well. Just wrap them tightly in plastic wrap and then foil before freezing. Thaw in the fridge overnight before reheating.
What can I use instead of cream cheese?
You can substitute with ricotta cheese or mascarpone for a different flavor profile. Both create creamy fillings that work beautifully.
Variations of Cream Cheese Danish From You Can Try
Feel free to experiment with different flavors! Try adding lemon zest to the cream cheese for a citrus twist or use chocolate for a decadent dessert. You can also make a savory version by adding herbs and cheese to the filling.
Print
Cream Cheese Danish From Scratch: 16 Flaky Delights
- Total Time: 490 minutes
- Yield: 16 danishes 1x
- Diet: Vegetarian
Description
Homemade Cream Cheese Danish from scratch delivers light, flaky pastries filled with cream cheese and optional fruit filling.
Ingredients
- 2 sticks (8 ounces) salted butter, at room temperature
- 44 grams (1/3 cup) flour
- 500 grams (3 3/4 cups) flour
- 2 Tablespoons instant yeast
- 1 1/3 cups hot water (around 120 degrees Fahrenheit)
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon almond extract
- 50 grams (1/4 cup) sugar
- 16 ounces (2 blocks) cream cheese
- 200 grams (1 cup) sugar
- 1/2 teaspoon almond extract
- 1 cup prepared fruit filling of your choice (optional)
- 1 egg, beaten (for egg wash)
- 1/4 cup sugar (for sprinkling)
- 141 grams (1 1/4 cups) powdered sugar
- 2 Tablespoons room temperature water
Instructions
- Stir the room temperature butter and flour in a medium bowl until fully combined. Spread this mixture on half of a parchment paper sheet. Fold the parchment over to cover the butter and roll it out evenly. Freeze until very firm, about 1-2 hours or overnight.
- Whisk the flour and instant yeast in a separate bowl. In a large bowl, mix the egg, salt, almond extract, and sugar. Pour in about one cup of hot water over the mixture. Stir in the flour and yeast mixture until the dough is uniform and sticky, about 5 minutes. Let rest until cool.
- Transfer the cooled dough to a floured surface. Scrape any stuck dough into the mass. Press the dough into a rectangle and roll out to about 12×18 inches. Remove the chilled butter block from the freezer and place it on one half of the dough. Brush edges with water, then fold the other half over the butter.
- Rotate the dough 90 degrees and roll it out to a 10×16 inch rectangle. Brush edges with water and fold into thirds. Repeat this rolling and folding process three more times.
- Place the dough in a sprayed baking pan, loosely cover with plastic wrap, and refrigerate for a slow rise overnight.
- Blend the cream cheese, almond extract, and sugar until smooth. Refrigerate until ready to use. Prepare fruit filling if desired.
- Remove the dough from the fridge, divide in half, and roll each half into a 14-inch circle. Cut each circle into 8 triangles. Place 2 tablespoons cream cheese filling or 1 tablespoon cream cheese plus 1 tablespoon fruit filling at the wide end of each triangle.
- Brush edges with water and roll each triangle from the wide end like a croissant. Place on a parchment-lined sheet pan spaced 2 inches apart.
- Brush each danish with beaten egg and sprinkle with sugar.
- Allow the danishes to rise for 1 hour or until doubled. Bake in a preheated 325°F oven for 20-30 minutes until puffed and golden.
- While baking, whisk powdered sugar and water for a glaze. Drizzle over warm danishes before serving.
Notes
- Use any fruit filling you like.
- Ensure the butter is very cold for proper lamination.
- Keep an eye on the baking time to avoid overbaking.
- Prep Time: 240 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 350
- Sugar: 12g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
