Cheese Danish
Cheese Danish is a classic pastry that combines flaky, buttery dough with a rich, creamy cheese filling, perfect for breakfast or as a sweet snack.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Rolling Pin
Ingredients
Pastry Dough
- 2 cups all-purpose flour Opt for high-quality flour for better structure.
- 1 cup unsalted butter, cold and cubed Cold butter is key for flaky pastry.
- 1/4 teaspoon salt Enhances the flavor of the pastry.
- 1/4 cup granulated sugar Adds sweetness to the pastry.
- 1/4 cup cold water Keeps the butter firm while mixing.
Cheese Filling
- 8 ounces cream cheese, softened Provides a rich and creamy texture.
- 1/2 cup powdered sugar Adds sweetness and smooth consistency.
- 1 teaspoon vanilla extract Enhances the flavor profile.
- 1 large egg (for egg wash) Gives the Danish a golden color.
Optional Topping
- powdered sugar for dusting Adds sweetness and visual appeal.
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix until well combined.
- Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a rectangle, about 1/4-inch thick. Cut the dough into squares, approximately 4x4 inches in size.
- Place a generous tablespoon of the cheese filling in the center of each square.
- Fold the corners of each square towards the center, pinching the edges to seal the filling inside.
- Transfer the shaped Danishes to the prepared baking sheet, leaving space between each pastry. Brush the tops with beaten egg.
- Bake for 15-20 minutes, or until the pastries are golden brown and flaky.
- Let the Cheese Danishes cool slightly on the baking sheet. Dust with powdered sugar before serving if desired.
Notes
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to a month.