How to make DANISHES FROM SCRATCH | HOW TO MAKE CHEESE DANISH AT HOME
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The Cheese Danish has its roots in the Danish pastry tradition, which was brought to America by European immigrants. This delightful pastry is often enjoyed as a breakfast treat or dessert, celebrated for its flaky texture and creamy filling. Today, variations abound, with different fillings and toppings, making it a beloved choice in bakeries and homes across the United States.
Ingredients
- ●puff pastry
- ●cream cheese
- ●sugar
- ●vanilla extract
- ●egg
- ●lemon zest
- ●powdered sugar
- ●milk
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Roll out the puff pastry on a lightly floured surface.
- 3Cut the pastry into squares or rectangles.
- 4Mix cream cheese, sugar, vanilla extract, and lemon zest in a bowl until smooth.
- 5Spoon the cream cheese mixture onto the center of each pastry square.
- 6Fold the corners of the pastry over the filling to create a pocket.
- 7Beat an egg and brush it over the pastry for a golden finish.
- 8Place the pastries on a baking sheet lined with parchment paper.
- 9Bake for 20-25 minutes until golden brown.
- 10Remove from the oven and let cool slightly.
- 11Mix powdered sugar with a little milk to create a glaze.
- 12Drizzle the glaze over the warm pastries before serving.
Ingredient Alternatives
cream cheese
Healthier: ricotta cheese
Cheaper: cottage cheese
Ricotta offers a lighter texture with fewer calories.
puff pastry
Healthier: phyllo dough
Cheaper: homemade pastry dough
Phyllo dough is lower in fat and can be more economical.
sugar
Healthier: honey
Cheaper: brown sugar
Honey adds sweetness with a unique flavor.
powdered sugar
Healthier: coconut sugar
Cheaper: granulated sugar
Coconut sugar is a natural alternative with a lower glycemic index.
Techniques
mixingbakingrolling
Equipment
baking sheetmixing bowlrolling pinparchment paper
🌶️🌶️🌶️Lowdairyglutenegg
Also Known As
Danish pastryCheese pastry
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup granulated sugar
- ●1/2 tsp salt
- ●1 tbsp active dry yeast
- ●1/2 cup milk, warmed
- ●1/4 cup unsalted butter, melted
- ●1 large egg
- ●1 tsp vanilla extract
- ●1/2 cup almond paste
- ●1/4 cup sliced almonds
- ●1 egg (for egg wash)
- ●1/2 cup powdered sugar (for glaze)
- ●1-2 tbsp milk (for glaze)
Instructions
- 1In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy.
- 2In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, egg, and vanilla extract.
- 3Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.
- 4Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5Once risen, punch down the dough and roll it out into a rectangle about 1/4 inch thick.
- 6Spread the almond paste evenly over the dough, then fold the dough in half lengthwise.
- 7Cut the dough into strips about 1 inch wide, then cut each strip into a 'V' shape at the top to create the claws.
- 8Place the bear claws on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
- 9Preheat the oven to 375°F (190°C). Brush the tops of the bear claws with beaten egg for a golden finish.
- 10Bake for 15-20 minutes or until golden brown. Let cool on a wire rack.
- 11In a small bowl, mix powdered sugar and milk to create a glaze. Drizzle over the cooled bear claws before serving.
Equipment
mixing bowlwhiskrolling pinbaking sheetparchment paperwire rack
Ingredients
- ●2 cups all-purpose flour
- ●1/4 cup granulated sugar
- ●1/2 tsp salt
- ●1 packet (2 1/4 tsp) active dry yeast
- ●1/2 cup milk, warmed
- ●1/4 cup unsalted butter, melted
- ●1 large egg
- ●1 tsp vanilla extract
- ●1/2 cup cream cheese, softened
- ●1/4 cup powdered sugar
- ●1/2 tsp almond extract
- ●1 egg (for egg wash)
Instructions
- 1In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- 2Add melted butter, egg, vanilla extract, and salt to the yeast mixture. Mix well.
- 3Gradually add flour, mixing until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth.
- 4Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5In a separate bowl, mix cream cheese, powdered sugar, and almond extract until smooth. Set aside.
- 6Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.
- 7Spread the cream cheese mixture evenly over the dough, then cut the dough into strips about 1 inch wide.
- 8Braid the strips together, pinching the ends to seal. Place the braided dough on a baking sheet lined with parchment paper.
- 9Beat the additional egg and brush it over the braided dough for a golden finish.
- 10Preheat the oven to 375°F (190°C) and bake for 20-25 minutes or until golden brown.
Equipment
mixing bowlwhiskrolling pinbaking sheetparchment paperoven
Ingredients
- ●1 sheet puff pastry (thawed)
- ●1/2 cup cream cheese (softened)
- ●1/4 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/4 cup fruit preserves (your choice)
- ●1 egg (beaten, for egg wash)
- ●1 tbsp flour (for dusting)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2On a lightly floured surface, roll out the puff pastry sheet to smooth it out.
- 3In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 4Spread the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges.
- 5Spread the fruit preserves over the cream cheese layer.
- 6Cut the pastry into strips (about 1 inch wide) and then roll each strip tightly to form pinwheels.
- 7Place the pinwheels on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Brush the tops of the pinwheels with the beaten egg to give them a golden color when baked.
- 9Bake in the preheated oven for 15-20 minutes or until golden brown and puffed up.
- 10Remove from the oven and let cool slightly before serving.
Equipment
mixing bowlrolling pinbaking sheetparchment paperpastry brush
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