Homemade Cheese Danish: A Step-By-Step Recipe for Buttery Pastries
Learn how smooth cream cheese centers meet crisp, golden crust with minimal effort.
If you’ve ever admired the flaky, tangy, and delightfully rich cheese danishes at your local bakery, you’ll be thrilled to learn how achievable they are in your own kitchen. This comprehensive guide walks you through every element—from the delicate, buttery dough to the signature silky cream cheese filling—demystifying the process with approachable instructions and expert tips. Whether you’re a baking enthusiast or a first-time pastry maker, this recipe for cheese danish empowers you to craft an impressive and delicious treat at home.
Why Make Cheese Danish at Home?
Cheese Danish is a classic pastry known for its tender, laminated dough and tangy-sweet filling. While the traditional bakery method can be labor-intensive, this recipe balances authenticity with streamlined technique, eliminating the most finicky steps but preserving all the flavor and texture that make these pastries irresistible.
- Superior freshness: Enjoy danishes that taste their best within hours of baking.
- Customization: Adjust fillings, dough shapes, and toppings to suit your personal preferences.
- Learning opportunity: Gain practical baking skills, including dough lamination and proofing.
About Cheese Danish Pastry
Cheese Danish, or ostekage wienerbrød in Denmark, is built on a rich yeast dough similar to puff pastry but typically includes eggs and an enriched base. The layering of cold butter into the dough creates steam during baking, separating the layers and forming a light yet rich texture. The filling is traditionally a mixture of cream cheese, a touch of sugar, vanilla, and a brightening hint of lemon.
Key Ingredients for Cheese Danish
| Component | Ingredient | Purpose |
|---|---|---|
| Danish Dough | All-purpose & bread flour | For structure and tender crumb |
| Granulated sugar | Adds sweetness, aids browning | |
| Instant yeast | Leavens the dough, makes it rise | |
| Kosher salt | Balancing flavor | |
| Cold unsalted butter | Creates flaky layers when laminated | |
| Eggs, whole milk | Provides richness, structure | |
| Cream Cheese Filling | Cream cheese (softened) | Tangy, creamy base |
| Confectioners’ sugar | Smooth, sweet texture | |
| Lemon juice | Enhances flavor, adds brightness | |
| Vanilla extract | Depth and warmth | |
| Optional Toppings | Jam, turbinado sugar | Contrast, texture, and added sweetness |
Note: For true bakery flavor, use high-quality dairy and real butter. The resting and chilling times in this recipe are crucial! Skipping or shortening these steps will result in a less flaky pastry.
Essential Equipment
- Mixing bowls (large and small)
- Rolling pin
- Pastry brush
- Sharp knife or pastry cutter
- Parchment paper
- Ruler (for precise cutting, optional)
Step-By-Step Cheese Danish Recipe
1. Make the Danish Dough
- Combine dry ingredients: In a food processor or large bowl, combine flours, sugar, yeast, and 1 teaspoon of salt. Pulse or stir to blend.
- Add butter: Add cold, cubed unsalted butter. Pulse (or use a pastry blender) until butter is in small pieces throughout the flour. Some large bits are fine; they help with layering.
- Mix wet ingredients: In a separate bowl, whisk together one whole egg, the yolk, and whole milk until smooth.
- Combine: Pour the wet mixture over the dry and mix until a rough dough forms. Do not overwork; visible butter pieces are key for layers.
- Chill: Shape the dough into a rectangle, wrap tightly, and refrigerate for 30–60 minutes. This firms the butter and relaxes gluten.
2. Laminate the Dough (Create Layers)
- First folds: Roll the chilled dough into a rectangle on a floured surface. Fold into thirds (like a letter). Turn the dough 90 degrees and repeat. This process is called a “letter fold.”
- Rest and repeat: Rewrap and refrigerate for 30 minutes, then perform two more letter folds, chilling between each.
- Chill overnight: After the final fold, wrap tightly and chill for at least 2 hours or up to overnight for best results.
3. Prepare the Cream Cheese Filling
- Combine softened cream cheese, confectioners’ sugar, remaining egg yolk, lemon juice, remaining salt, and vanilla extract.
- Beat until completely smooth—no lumps.
4. Shape the Danish
- Roll out dough: On a lightly floured surface, roll the dough into a 12-inch square, about ¼ inch thick.
- Cut squares: Use a sharp knife and ruler to cut the dough into nine (4-inch) squares for standard-sized pastries.
- Egg wash and shape: In a small bowl, whisk the reserved egg and a pinch of salt. Brush onto the four corners of each square. Fold every corner to the center, pressing to adhere and forming a slight divot in the middle. This classic fold creates Danish “envelopes.”
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5. Proof the Danish
- Place shaped danishes on parchment-lined baking sheets. Lightly cover with plastic wrap and let rise in a warm, draft-free area until slightly puffy (30–45 minutes).
6. Fill and Top
- After proofing, gently press the centers down again to reinforce the well.
- Brush the outside with egg wash for shine.
- Fill each centers with one tablespoon of cream cheese mixture.
- Sprinkle with turbinado sugar for crunch, if desired.
7. Bake
- Preheat oven to 375°F (190°C).
- Bake for 20–25 minutes, rotating pans halfway through, until golden brown and well-puffed.
- Optional: As soon as they bake, dollop a teaspoon of your favorite jam atop the filling for a pop of color and fruity tang.
Tips, Tricks, and Variations
- Butter is key: Make sure your butter is cold throughout all steps. Warm butter will melt and prevent flakes from forming.
- Don’t rush: Chilling between folds is essential. If the dough resists rolling or springs back, refrigerate it for 20 minutes.
- Flavor twists: Add citrus zest to the filling, or use almond extract for a nutty, bakery-inspired flavor.
- Fruit toppings: Besides jam, try fresh berries, sliced apples, or poached pears as toppings after baking.
- Shape options: Instead of folding all corners, twist two, or braid strips for decorative danishes.
- Storing: Best enjoyed fresh, but can be kept in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. Reheat in a 300°F oven for 8–10 minutes to refresh texture.
Serving and Storage
Cheese Danishes are best served warm, ideally within hours of baking for the perfect flaky contrast and creamy interior. If storing, place pastries in an airtight container at room temperature for 1–2 days, or refrigerate for up to three days. For longer keeping, freeze in a single layer; reheat directly from frozen in a 325°F oven for 12–15 minutes.
Troubleshooting & Frequently Asked Questions
Why isn’t my dough as flaky as the bakery version?
Common reasons include butter melting into the dough during rolling, not chilling enough between folds, or overworking the dough. Ensure butter is always cold, and err on the side of more fridge time.
Can I substitute store-bought puff pastry?
Yes, for a shortcut, use all-butter frozen puff pastry. Cut, fill, and shape as directed. Note that without yeast, the rise and texture will be distinct from traditional danish but still delicious.
Is it possible to make the dough ahead of time?
Yes, after the final fold, dough can rest refrigerated overnight, or be frozen (double-wrapped) for up to one month. Thaw overnight in the fridge before using.
Can I freeze baked cheese danishes?
Yes, freeze cooled pastries in a single layer, then transfer to an airtight container. Reheat from frozen for a quick breakfast treat, though the texture is optimal fresh.
How can I tell when the danish are fully baked?
They should be deep golden brown and puffed high, with no visible raw dough at the folds. The bottoms should be firm when gently lifted with a spatula.
Nutritional Information
| Per Danish (approx.) | Calories | Fat (g) | Carbs (g) | Protein (g) |
|---|---|---|---|---|
| 1 serving | 270–320 | 17–19 | 26–29 | 5–6 |
*Nutritional values vary by exact ingredients and toppings used.
Frequently Asked Questions
- Can I use low-fat cream cheese?
Full-fat delivers the creamiest texture, but low-fat can be used with slightly less richness. Avoid fat-free, as it can turn watery and affect the filling structure. - Can I skip the lemon juice?
Lemon juice adds brightness but is optional. Increase vanilla for a plainer, sweet filling, or substitute with orange zest for a twist. - What’s the difference between danish dough and croissant dough?
Danish dough typically contains eggs and more sugar, making it richer and more tender, while croissant dough is leaner and less sweet. - Is proofing really necessary?
Yes, proofing gives the dough its final rise and ensures a tender, not dense, crumb.
Bake, Share, and Enjoy
With a bit of patience and care, homemade cheese danishes become an accessible and deeply satisfying baking project. Their flaky pastry, creamy filling, and golden, bakery-worthy finish never fail to impress. Serve them for breakfast, brunch, or whenever you crave that classic, nostalgic pastry experience at home.
References
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