Cream Cheese Danish Pastry Recipe with Berries & Lemon Glaze
This Cream Cheese Danish puff pastry recipe is so easy to make! The filling tastes just like cheesecake and the fresh berries and lemon glaze add a bright pop of flavor. These Cheese danishes are a real treat.
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????INGREDIENTS FOR CREAM CHEESE DANISH:
2 sheets puff pastry, thawed (from one 1lb box)
8 oz cream cheese, room temperature
1/4 cup sugar
1 egg yolk, room temperature
1/2 tsp vanilla extract
1 tsp lemon zest from 1 small lemon
1 1/2 cups berries (we used 12 strawberries, 12 blueberries, and 12 raspberries)
1/2 Tbsp powdered sugar, optional for dusting
????Egg Wash Ingredients:
1 egg
1 tbsp water
????Ingredients for Lemon Glaze:
1/2 cup powdered sugar
1/2 tsp lemon zest, optional
1 Tbsp fresh lemon juice (or add to achieve desired consistency)
MORE YUMMY DESSERTS:
Baklava Recipe:
Easy Almond Cake Recipe:
Moist Banana Bread -
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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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Martha Stewart’s 4 Danish Recipes (1 with Zero Waste!) | Martha Bakes S5E2 Danish
Martha Stewart presents four delicious Danish pastry recipes, filled with apricot or cheese, or sprinkled with brown sugar and cinnamon. She even makes individual danishes from danish pastry scraps instead of freezing them or throwing them away. Waste not want not!
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
This episode originally aired as Martha Bakes Season 5 Episode 2.
#marthastewart #danishes #breakfast #baking #recipes
0:00 Martha Stewart’s 4 Danish Recipes
0:04 How to Make Danish Dough
4:02 How to Fold Butter into Danish Dough
7:14 How to Make Apricot Bow Ties
11:49 How to Make Cheese Danishes
15:11 How to Make Brown Sugar Cinnamon Danishes
20:22 How to Make Danish Snails (Made from Dough Scraps)
22:56 Baking Bonus - Raspberry Pinwheels
Full Recipes:
Brown Sugar Cinnamon Danish -
Cheese Danish -
Cheese Filling -
Danish Snails -
Pastry Cream for Apricot Bow Ties -
Apricot Bow Ties -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
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
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Easy vanilla cake:
Apple turnovers:
Mille Feuille (French Napoleons):
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Raspberry Cream Cheese Danish Recipe - What's For Din'? - Courtney Budzyn - Recipe 104
Braided Raspberry Cream Cheese Danish | Cream Cheese Danish Recipe!
So I have a serious obsession with all things cream cheese. ESPECIALLY cream cheese Danishes. I could eat them all day every day. So since my cravings lately have been insane, I decided to share this delicious and beautiful braided raspberry cream cheese Danish recipe with you! This is hands down in my top 10 favorite desserts/breakfasts. Don’t judge me, yes, I said breakfasts. I gave the extra Danish to my in laws and not even an hour passed and my mother in law called me saying “OHH MYYY GOSHHH THAT IS THE BEST DANISH I’VE EVER HAD.” Followed by my father in law wowing over how it is just as good as anything from cheesecake factory. No joke, this thing is insane! Although it is not completely homemade, sometimes cheating just makes more sense. Puff pastry is an all-day process of folding and refrigerating over and over again. It just isn’t practical for families nowadays to make. And the store bought is absolutely delicious! Do yourself a favor and make this Danish this weekend! Anyone who tastes it will love you!
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| Ingredients |
RASPBERRY SAUCE:
¾ Cup Frozen Raspberries
3 Tablespoons Water
1 ½ Tablespoons Cornstarch
½ Cup Sugar
FILLING:
1 8 Ounce Package Cream Cheese (Softened at Room Temperature)
½ Cup Sugar
1 Egg Yolk
½ Teaspoon Vanilla Extract
1 Teaspoon Lemon Juice
PASTRY:
1 Box Puff Pastry (2 Sheets), Thawed
FROSTING:
1 Cup Powdered Sugar
¼ Cup Heavy Cream or Milk
1 Teaspoon Vanilla Extract
1 Egg for Egg Wash + 1 Tablespoon Water
2 Teaspoons Coarse Sugar for Sprinkling
| Directions |
RASPBERRY SAUCE:
In a medium heavy bottomed sauce pan, combine all the sauce ingredients and stir over medium high heat. Bring to a simmer and cook for 4-8 minutes or until thickened. Set aside.
FILLING:
In a standing mixer, beat softened cream cheese until fluffy. About 2 minutes. Add sugar and beat another 2 minutes scraping down the sides of the bowl. Add vanilla, lemon juice, egg, and mix until combined. Set aside.
PASTRY
Unfold puff pastry sheets onto a lightly floured surface. Using a rolling pin, lightly roll to make them an even square. You don’t need much pressure, just about 5 rolls here and there should suffice.
Divide the cream cheese mixture into halves and smear each half onto the center of the pastries.
Add a few tablespoons of the raspberry sauce on top lightly spreading it.
With a butter knife, cut to make a rectangle at the top and bottom of the pastry. Fold the flaps over and pinch to seal. This will prevent leaks while the pastry bakes.
Next, make 5-8 slits on each side, making sure each side has the same amount.
Starting from the bottom, fold each flap over onto the other side. Like a braid, continue until you reach the end and pinch to seal.
Brush with an egg wash and sprinkle with coarse sugar.
Bake at 375 degrees F for 25-30 minutes or until golden brown. Allow to cool for 10 minutes.
ICING:
Combine powdered Sugar, vanilla, and cream whisking until full incorporated. Add more cream until you achieve your desired consistency. Make sure it isn’t too thin so it will not run off the Danish.
Drizzle the icing over the Danishes and enjoy!
*Refrigerate if not enjoyed immediately.