Baking & Pastry > Pastries (Laminated Dough) > Danish Pastry > Cream Cheese Danish Recipe

Classic Cream Cheese Danish

Indulge in the delightful combination of flaky, buttery pastry and a smooth, tangy cream cheese filling with this classic Cream Cheese Danish recipe. Perfect for breakfast, brunch, or a sweet treat any time of day.

Prep Time
45 minutes (plus 2-3 hours for chilling)
Cook Time
20-25 minutes
Servings
8-10 danishes
Ingredients
  • 2 1/2 cups All-purpose flour
  • 2 1/4 teaspoons Instant dry yeast
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Milk
  • 1/4 cup Water
  • 1 Egg
  • 1 cup Unsalted butter
  • 8 oz Cream cheese
  • 1/4 cup Granulated sugar
  • 1 Egg yolk
  • 1 tablespoon Heavy cream
  • 1 cup Powdered sugar
  • 2-3 tablespoons Milk
  • 1/2 teaspoon Vanilla extract

Making the Dough

In a large bowl, combine the flour, yeast, sugar, and salt. In a separate bowl, whisk together the warm milk, ice water, and egg. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. The dough will still be slightly sticky, which is okay.

Incorporating the Butter

On a lightly floured surface, roll the dough into a large rectangle, about 12x18 inches. Place thin slices of cold butter over two-thirds of the dough. Fold the unbuttered third of the dough over the center, then fold the remaining buttered third over the top, creating a three-layer dough packet. Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 minutes.

Laminating the Dough

After 30 minutes, remove the dough from the refrigerator and place it on a lightly floured surface. Repeat the rolling and folding process (as described in the previous step) two more times, chilling the dough for 30 minutes between each fold. This process creates the layers of butter and dough that are characteristic of danish pastries. After the final fold, chill the dough for at least 1 hour, or preferably overnight.

Making the Cream Cheese Filling

While the dough is chilling, prepare the cream cheese filling. In a bowl, beat the softened cream cheese and sugar together until smooth and creamy. Set aside.

Shaping the Danishes

On a lightly floured surface, roll the chilled dough into a rectangle, about 1/4 inch thick. Cut the dough into squares (approximately 3x3 inches). Place a spoonful of cream cheese filling in the center of each square. Fold two opposite corners of each square towards the center, pinching them together to seal. Alternatively, you can create a variety of shapes, such as pinwheels or envelopes.

Baking the Danishes

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the shaped danishes on the prepared baking sheet. In a small bowl, whisk together the egg yolk and heavy cream to create an egg wash. Brush the egg wash over the danishes. Bake for 20-25 minutes, or until golden brown. Let the danishes cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Making the Glaze

While the danishes are cooling, prepare the glaze. In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the amount of milk to achieve the desired consistency. Drizzle the glaze over the cooled danishes. Enjoy!

← Authentic Homemade Croissants Classic Danish Pastry Dough →

FAQ

  • Can I use different fillings?

    Yes, you can use other fillings such as fruit preserves, almond paste, or chocolate ganache. Adjust baking time accordingly.
  • How do I store leftover danishes?

    Store leftover danishes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for longer storage.
  • Can I make the dough ahead of time?

    Yes, the dough can be made ahead of time and stored in the refrigerator for up to 24 hours before shaping and baking.