Description
Homemade Cream Cheese Danish from scratch delivers light, flaky pastries filled with cream cheese and optional fruit filling.
Ingredients
Scale
- 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