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
How To make Cheese Danish(Spandauer)'s Videos
Glossy Cream Cheese Danish [Hand Laminated Pastry]
Another French pastry recipe - Cheese Danish with glossy look. The hand laminated pastry is made from the beginning with love and care. Finish with cream cheese in the middle and lime glaze.
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***Cheese Danish Ingredients
**Pastry
250 g bread flour
5 g salt
35 g granulated sugar
5 g dry yeast
30 g unsalted butter
130 g full-cream milk
125 g unsalted butter for lamination
**Cheese Filling
200 g soft cream cheese
50 g granulated sugar
1/4 tsp vanilla paste
1 unit egg
1 pinch salt
Full step by step recipe:
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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
The Easiest Danish Pastry Cream (Kagecreme) Recipe!
Danish pastry cream can be used on top of danish pastries (like spandauer!), or as filling for cakes, choux buns, and many other baked goods! Or feel free to eat it on its own - it's that delicious!!
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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
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FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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RECIPE
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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