Cheese Danish

These homemade cheese danish pastries combine buttery, flaky layers of dough with a rich, slightly tangy cream cheese filling for an irresistible breakfast or brunch treat. Each bite delivers the perfect contrast between the delicate, golden-brown exterior and the creamy center, creating a bakery-quality experience right in your own kitchen. The sweet vanilla notes in the filling complement the subtle butteriness of the dough, while an optional glaze adds a touch of extra sweetness that makes these danish even more indulgent. Whether enjoyed alongside your morning coffee or served as an elegant dessert, these cheese danish bring the comfort of traditional European pastry to your table with impressive results.

I first attempted making cheese danish after becoming tired of paying premium prices for mediocre versions at coffee shops. The first time the pastries emerged from my oven, golden and fragrant, I was amazed by how professional they looked and tasted. What surprised me most was the incredible flakiness of the dough – nothing like the often doughy store-bought versions. My family now requests these for special weekend breakfasts, and guests always ask for the recipe, convinced I must have trained as a pastry chef. The best part is watching someone take their first bite and seeing their eyes widen at the contrast between the crisp exterior and creamy filling.

Ingredients You'll Need

• For the Dough:
• 2¼ teaspoons Active Dry Yeast (1 packet) - Provides the rise and airy texture in the dough. Make sure it's fresh for best results.
• ¼ cup Warm Water (105-110°F) - Activates the yeast. The temperature is crucial - too hot will kill the yeast, too cool won't activate it.
• ½ cup Warm Milk - Creates a tender dough with rich flavor. Whole milk produces the best results.
• ¼ cup Granulated Sugar - Sweetens the dough and helps feed the yeast for proper rising.
• 1 teaspoon Salt - Enhances flavor and controls yeast activity.
• 1 Egg - Adds richness and structure to the dough.
• ¼ cup Unsalted Butter, melted and cooled - Provides flavor and tenderness to the dough base.
• 2¼ cups All-Purpose Flour, plus extra for rolling - Creates the structure of the pastry.

• For the Butter Layer:
• 1 cup Cold Unsalted Butter (2 sticks) - The key to creating flaky layers. Must be cold for proper lamination.

• For the Cream Cheese Filling:
• 8 ounces Cream Cheese, softened - The star of the filling that provides creamy texture and tangy flavor.
• ¼ cup Granulated Sugar - Sweetens the filling without making it cloying.
• 1 Egg Yolk - Adds richness and helps the filling set while baking.
• 1 teaspoon Vanilla Extract - Enhances the flavor with aromatic warmth.
• ⅛ teaspoon Salt - Balances the sweetness and brings out the cream cheese flavor.

• For the Egg Wash:
• 1 Egg beaten with 1 tablespoon Water - Creates a golden, shiny exterior.

• For the Optional Glaze:
• 1 cup Powdered Sugar - Provides sweetness and the base for a smooth glaze.
• 2-3 tablespoons Milk or Cream - Thins the glaze to drizzling consistency.
• ½ teaspoon Vanilla Extract - Adds flavor to the glaze.

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Step-by-Step Cooking Instructions

Activate the Yeast:

Begin by dissolving the yeast in the warm water (105-110°F) in a small bowl. Add a pinch of the sugar and let it sit for about 5-10 minutes until it becomes foamy and active. This step is crucial - if your yeast doesn't foam, it may be expired or the water was too hot or too cold. Always check the expiration date on your yeast before starting, and use a thermometer to ensure your water is the proper temperature.

Create the Dough Base:

In a large mixing bowl, combine the warm milk, remaining sugar, salt, egg, and melted cooled butter. Stir until well mixed. Add the activated yeast mixture and stir to combine. Gradually add the flour, mixing until a soft dough forms. The dough will be slightly sticky but should pull away from the sides of the bowl. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

Knead and First Rise:

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Shape it into a ball and place in a lightly greased bowl, turning once to coat both sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size. The ideal rising temperature is around 75-80°F. You'll know the dough is ready when you gently press it with your finger and the indentation remains.

Prepare the Butter Layer:

While the dough rises, prepare the butter layer, which is key to creating those flaky, distinctive layers. Place the cold butter between two pieces of parchment paper and beat it with a rolling pin to soften slightly without warming it. Shape it into a roughly 8×8-inch square. Return it to the refrigerator to firm up again if it becomes too soft to work with. The butter should be pliable but still cold.

Laminate the Dough:

Once the dough has doubled in size, punch it down gently to release the air bubbles. On a well-floured surface, roll the dough into a large rectangle, approximately 12×18 inches. Place the cold butter square in the center of the dough. Fold the dough over the butter like an envelope: fold the bottom third up over the butter, then fold the top third down over that. Turn the dough 90 degrees, then roll it out again into a rectangle about 12×18 inches. Fold it into thirds again like a letter. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Continue Lamination:

After the dough has chilled, remove it from the refrigerator and place it on a floured surface with the open seam facing to the right, like a book ready to be opened. Roll it out again into a rectangle and repeat the folding process. Wrap and refrigerate for another hour. Repeat this process one more time for a total of three turns. This creates the multiple layers that make danish pastry so flaky and delicious. The dough can be refrigerated overnight at this point if you want to break up the process.

Prepare the Filling:

While the dough is chilling for the final time, make the cream cheese filling. In a medium bowl, beat the softened cream cheese, sugar, egg yolk, vanilla extract, and salt until smooth and creamy. The mixture should be completely free of lumps, with a spreadable consistency. Cover and refrigerate until ready to use.

Shape the Danish:

After the final chilling period, roll the dough out on a lightly floured surface to about ¼-inch thickness. Cut the dough into 4-inch squares. Place a tablespoon of the cream cheese filling in the center of each square. For traditional danish shapes, you can either fold two opposite corners to the center and press to seal, or fold all four corners to the center, creating a pinwheel effect. Alternatively, you can create a border by folding the edges up slightly to contain the filling. Place the shaped danish on parchment-lined baking sheets, leaving about 2 inches between each pastry.

Final Rise and Egg Wash:

Cover the shaped danish loosely with plastic wrap or a clean kitchen towel and let them rise for about 30 minutes until they look puffy. Meanwhile, preheat your oven to 375°F (190°C). Just before baking, brush each danish carefully with the egg wash mixture, being careful not to let the wash drip onto the parchment paper as this can prevent the pastry from rising properly on the edges.

Bake to Golden Perfection:

Bake the danish in the preheated oven for 15-18 minutes, or until they are golden brown. Keep an eye on them as they bake – the high butter content can cause them to brown quickly. If they start to brown too fast, loosely cover them with aluminum foil for the remainder of the baking time. Once done, transfer to a wire rack to cool slightly.

Glaze and Serve:

While the danish are cooling, prepare the optional glaze by whisking together the powdered sugar, milk or cream, and vanilla extract until smooth. The consistency should be thick enough to coat the back of a spoon but thin enough to drizzle. Once the danish have cooled for about 10 minutes, drizzle the glaze over them in a decorative pattern. Serve the danish while still warm or at room temperature for the best flavor and texture.

I learned the importance of temperature control when making these danish after my first attempt resulted in a butter disaster. I had allowed the butter to become too warm during the lamination process, and instead of creating distinct layers, it melted and was absorbed into the dough. Now I keep everything as cold as possible – I even chill my rolling pin and work surface before beginning the lamination. Another game-changing discovery was realizing that the final shaped danish need time to rise before baking. My first batch went straight into the oven and came out dense and flat rather than light and airy. Giving them that final 30-minute rise made all the difference in achieving professional-quality results.

Perfect Pairings

These cheese danish pair beautifully with a variety of beverages. A strong cup of coffee provides the perfect bitter contrast to the sweet pastry. For tea lovers, a robust black tea or Earl Grey complements the richness of the cream cheese filling. If serving for a special brunch, mimosas make an elegant companion. For a complete breakfast spread, serve alongside fresh fruit to balance the richness, or with savory options like a simple frittata for a well-rounded meal.

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Make-Ahead Options

One of the greatest benefits of this recipe is its make-ahead potential. The danish dough can be prepared through all lamination steps and refrigerated overnight or frozen for up to one month. If frozen, thaw overnight in the refrigerator before shaping. The cream cheese filling can also be made a day ahead and refrigerated. For fully baked danish, they're best enjoyed the same day, but can be stored in an airtight container at room temperature for 1-2 days, or refrigerated for up to 5 days. Warm briefly in a 300°F oven before serving to refresh the texture.

I've made countless batches of these danish over the years, and I've discovered that adding a small amount of lemon zest to the cream cheese filling adds a subtle brightness that elevates the entire pastry. Another favorite variation is adding a thin layer of almond paste beneath the cream cheese filling, which creates a sophisticated flavor profile reminiscent of European bakeries. For a shortcut version that still delivers impressive results, I'll sometimes use high-quality store-bought puff pastry and focus my efforts on making the perfect cream cheese filling. The versatility of this recipe allows for endless creativity while maintaining that classic cheese danish comfort we all love.

Frequently Asked Questions

→ Can I use refrigerated crescent roll dough instead of puff pastry?

Yes, you can substitute crescent roll dough, though the texture will be less flaky and more bread-like. Press the seams together before cutting into squares and reduce baking time by 2-3 minutes.

→ How do I know when my cheese danish is done baking?

The pastry should be puffed up and golden brown around the edges, and the filling should be set but still slightly soft in the center. If unsure, bake for the minimum time, then check every minute.

→ Can I make these ahead of time?

Yes! Prepare them up to the point of baking, then refrigerate covered for up to 24 hours. When ready to bake, add a minute or two to the baking time. You can also freeze unbaked danishes for up to a month.

→ What fruit toppings work well with cheese danish?

Berries (strawberries, blueberries, raspberries), thinly sliced peaches, apricot preserves, or cherry pie filling all pair beautifully with the cream cheese filling. Add before baking for baked fruit or after for fresh fruit.

→ My puff pastry got too warm and sticky. What should I do?

If your puff pastry becomes too warm and difficult to work with, place it on a sheet pan and refrigerate for 15-20 minutes until it firms up again. Always work quickly with puff pastry for best results.