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Homemade Cream Cheese Danish from Scratch Recipe

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4.1 from 7 reviews

This homemade Cream Cheese Danish recipe from scratch delivers light, flaky, and buttery pastries filled with a smooth cream cheese mixture and optional fruit filling. The process includes preparing a laminated Danish dough with butter layering, slow overnight rising, and baking to golden perfection, topped with a delicate powdered sugar glaze for a delightful breakfast or dessert treat.

Ingredients

Danish Butter

  • 2 sticks (8 ounces) salted butter, at room temperature
  • 44 grams (1/3 cup) flour

Danish Dough

  • 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

Cream Cheese Filling

  • 16 ounces (2 blocks) cream cheese
  • 200 grams (1 cup) sugar
  • 1/2 teaspoon almond extract

Optional Fruit Filling

  • 1 cup prepared fruit filling of your choice (optional)

Toppings and Glaze

  • 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

  1. Prepare the Danish Butter: Stir the room temperature butter and flour together in a medium bowl until fully combined. Spread this mixture thinly onto half of a 12×16 inch parchment paper sheet. Fold the parchment over to cover the butter and use a rolling pin to flatten evenly between the parchment sheets. Wrap and place in the freezer until very firm, about 1-2 hours or overnight.
  2. Make the Danish Dough: Whisk together the flour and instant yeast in a separate bowl. In a large bowl, mix the egg, salt, almond extract, and sugar, then pour in about one cup of hot water (approximately 120°F) over the mixture. Top with the flour and yeast mixture and stir vigorously with a sturdy spatula until the dough is uniform, stretchy, and sticky, about 5 minutes. Let rest briefly at room temperature until cool.
  3. Roll Out and Laminate the Dough: Transfer the cooled dough to a well-floured surface. Use your fingers to scrape out any dough stuck to the bowl and add it to the mass, avoiding kneading. Press the dough into a rough rectangle and roll out to about 12×18 inches. Remove the chilled butter block from the freezer and discard the parchment. Place the butter on one half of the dough, brush edges with water, then fold the other half over the butter to encase it.
  4. Layer the Dough: Rotate the dough 90 degrees and roll it out to an approximate 10×16 inch rectangle. Brush the edges with water and fold the dough into thirds like a letter. Repeat this rolling and folding process three more times to create multiple buttery layers. This lamination is crucial for flaky texture.
  5. Refrigerate Overnight: Place the laminated dough in a sprayed baking pan, loosely cover with plastic wrap, and refrigerate to allow a slow rise overnight.
  6. Prepare the Cream Cheese Filling: 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.
  7. Form the Danish Pastries: Remove the dough from the fridge, divide in half, and roll each half on a floured surface into a 14-inch circle. Cut each circle into 8 triangles. Place 2 heaping tablespoons cream cheese filling or 1 tablespoon cream cheese plus 1 tablespoon fruit filling at the wide end of each triangle.
  8. Roll Up the Pastries: Brush edges with water and roll each triangle up from the wide end like a croissant, enclosing the filling. Place on a parchment-lined sheet pan spaced at least 2 inches apart.
  9. Egg Wash and Sugar Topping: Lightly brush each danish with beaten egg and sprinkle with sugar for a golden glaze and slight crunch.
  10. Final Rise and Bake: Allow the danishes to rise for 1 hour or until doubled. Bake in a preheated 325°F oven for 20-30 minutes until puffed, lightly golden, and flaky. Ensure they are baked through.
  11. Prepare and Drizzle Glaze: While baking, whisk powdered sugar and water for a smooth glaze. Drizzle over warm danishes before serving. Enjoy your freshly baked, flaky cream cheese danishes!

Notes

  • Keep the butter cold and firm during lamination to create flaky layers.
  • Do not overknead the dough once mixed to maintain tenderness.
  • The overnight cold rise enhances flavor and texture.
  • Optional fruit filling adds sweetness and variety, use your favorite compote.
  • Use room temperature butter and cream cheese for easier mixing and spreading.
  • Ensure oven temperature is accurate for even baking.
  • Use parchment paper for easy cleanup and to prevent sticking.

Find it online: https://bitezly.com/homemade-cream-cheese-danish-from-scratch-recipe/