How To make Cheese Danish(Spandauer)
1/2 Danish Pastry Dough
Cheese Filling:
Makes 1 cup 1 cup pot cheese :
* see note
1 egg yolk
1/4 cup sugar
1 teaspoon grated lemon rind
Finishing: cherry preserves 1 slightly beaten egg
1/2 cup corn syrup
Cheese filling: Combine pot cheese, egg yolk, sugar, and lemon rind in electric blender, whirl until smooth. *Drain cottage cheese for a drier texture.
Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges evenly. With a sharp knife cut into 12 5" squares. Spoon cheese filling onto center of each square, dividing evenly. Fold in all four corners to meet and overlap slightly in the center and to enclose the cheese filling completely; press points down with finger tip. Place 2 inches apart on cooky sheet; let rise until double in bulk, about 30 minutes. Press down points again and fill centers with a teaspoon of cherry preserves. Brush pastries with egg. Place in hot oven (400
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Easy Berry Cheese Danish Recipe
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This Easy Berry Cheese Danish recipe lets you enjoy breakfast all year long.
Cream cheese filling recipe
Cream cheese - 140 g.
1 egg yolk
Granulated sugar - 25 g.
Berries filling recipe
Favorite berries - 100 g
Cornstarch - 6 g
Granulated sugar - 20 g.
Assembly
Puff pastry, thawed - 800 g
#cheesedanish #danishrecipe
Cream Cheese Danish Recipe (Homemade Viennoiserie)
These flaky and doughy cream cheese danishes taste like they came fresh out of the bakery. Learn how to make danish dough from scratch, homemade cream cheese filling, laminate dough, and create a perfect square butter block. If you're new to viennoiserie, this is a great first recipe to try!
Fruit Filling Recipes ►
Danish Dough ►
280 grams high-gluten flour (Bread flour)
8 grams salt
45 grams granulated sugar
5 grams dry instant yeast
60 grams egg yolks
60 grams whole milk
45 grams water (room temperature)
150 grams butter (for lamination - I like using Plugra or European butter)
Cream Cheese Filling ►
140 grams cream cheese
40 grams powdered sugar
60 grams heavy whipping cream
CHAPTERS ►
00:00 Intro
00:14 What is viennoiserie?
00:41 Making danish dough
02:14 The window test
02:40 Proofing the dough
03:10 The butter block
03:32 Perfect square edges
04:12 Cream cheese filling
05:02 Rolling the dough
05:54 The first book fold
07:07 Can I use pre-made puff pastry?
07:41 The second book fold
08:36 Rolling the danish
09:55 Cutting evenly-sized danishes
10:45 Proofing the danishes
11:03 Filling and baking
12:08 Adding fruit fillings
12:53 Common problems
13:41 Final touches and taste
OTHER VIDEOS YOU'LL LOVE ►
Easy vanilla cake:
Apple turnovers:
Mille Feuille (French Napoleons):
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How To Make Cheese Danish Using Puff Pastry
Filling Ingredients
4oz of softened cream cheese
1 tbsp of sour cream
1/3 cup of granulated sugar
1 egg yolk (save egg white)
1 tsp of vanilla
1 tsp of lemon zest
Pinch of salt
Mix everything together until well blended and smooth.
1 package of thawed puff pastry
Danish Directions
Preaheat oven to 400 degrees.
Roll out pasty on a floured surface just enough to merge seams together. Cut each sheet into four squares.
Place 1 tbsp of filling in the middle of each square. Brush two of the corners with remaining egg white. Fold one corner over the filling and then the other over the top. Brush with egg white to seal pastry shut.
Bake at 400 degrees on a parchment lined baking sheet for approximately 15 minutes. Drizzle with glaze while they're hot.
Glaze
2 tbsp of melted butter
1 cup of powdered sugar
3 tsp of heavy cream
Dash of vanilla
Stir all ingredients together. place in microwave for 15 seconds to losen up
Blueberry croissant Danish
Add a taste of luxury to your morning ☕
#BlueberryDanish
Highly recommend watching my homemade croissant video before this
You'll have a better idea of what I'm doing
Pastry sheeter (Not used in the video)
Timestamps
00:34 Sweet croissant dough
01:34 Butter slab
01:52 Cream patisserie
03:37 Cream cheese filling
04:45 Double turn
05:32 Single turn
06:05 Portioning pastry
06:21 Shaping danish croissants
07:06 Proofing danish croissants
07:30 Adding filling
08:09 Baking danish croissants
Sweet croissant dough
500g Plain flour
65g Sugar + 5g Salt
25g Milk powder
10g dry yeast (Just to clarify, I use instant dry yeast, never active dry yeast)
200g Water
50g Egg (1ea)
20g Soften butter
230g Butter slab for folding
Cream patisserie
250g Cream
250g Milk
1 Vanilla bean
100g Egg yolks
100g Sugar
20g Cornflour
20g Plain flour
Cream cheese filling
250g Cream cheese
90g Sugar
1 Egg yolk
Vanilla paste to taste