How to Make Cheese Danishes
A simple and delicious recipe for flaky and delicious Cheese Danish! These are made with my easy (cheater's) homemade puff pastry.
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RECIPE:
Puff Pastry:
Ingredients
1 batch homemade puff pastry may substitute 1 box thawed store-bought puff pastry
Filling
8 oz cream cheese softened (226g)
1/2 cup granulated sugar 100g
1 teaspoon lemon juice
3/4 teaspoons vanilla extract
Egg Wash
1 large egg
2 teaspoons water
Glaze
1 cup powdered sugar 125g
3-5 teaspoons milk
½ teaspoon vanilla extract
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Instructions
00:00 Introduction
00:27 Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.
00:32 Prepare filling by stirring together cream cheese, sugar, lemon juice, and vanilla extract.
01:23 Divide puff pastry into 2 even parts (If using homemade puff pastry I’ll usually cut this width-wise, if using store-bought dough it will already be divided into two even sheets for you).
02:12 Roll first half of puff pastry into a 12x12” square (about 1/16” thick). Cut into 4 even-sized squares.
02:45 Transfer squares onto prepared baking sheet. Dollop about two tablespoons of filling into the center of each square. Fold the corners over the center of the filling, leaving a space about ¼” thick in the center and between corners.
02:27 Prepare egg wash by whisking together egg and 2 teaspoons water. Brush generously over the top of the puff pastry dough.
04:55 Transfer cheese danishes to 400F (205C) preheated oven and bake for 17-19 minutes or until light golden brown. Pastries will puff a lot in the oven but will settle as they cool.
05:07 Repeat steps with second half of puff pastry dough.
05:20 Allow cheese danishes to cool before drizzling with glaze.
Glaze
05:30 To prepare glaze, whisk together powdered sugar, milk, and vanilla extract.
06:07 Drizzle glaze generously over cooled cheese danishes. Enjoy!
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Blueberry Cream Cheese Danish/Air Fryer Puff Pastry Recipe
Blueberry Cream Cheese Danish puff pastry
This air fryer Blueberry Cream Cheese Danish recipe is made of flaky puff pastry and delicious cream cheese filling with condensed milk. It is topped with homemade blueberry pie filling and then drizzle with a sweet creamy glaze.
This blueberry danish Puff pastry can be made in multiple different ways or designs. It can also be served any day of the week for breakfast or snacks option.
Get the full written recipe
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Here's what you'll need
2 sheets puff pastry dough
Blueberry pie filling, for the recipe, please check my website
for the recipe video
For the cream cheese filling
8 oz. cream cheese, softened
1/4 condensed milk
1 egg yolk
1 tsp pure vanilla extract
1/2 tsp lemon zest
For the Eggwash
1 egg white
1 tsp water
For the optional glaze variations
Option #1
1/3 cup softened cream cheese
1/3 cup condensed milk
1/2 tsp vanilla
1/4 tsp lemon zest
Option #2
3/4 cup powdered sugar
1-1/2 milk
1 tsp vanilla
Option #3
1/2 cup condensed milk
1/2 tsp vanilla
More puff pastry recipes
Quick and Easy Blueberry Turnovers
for the recipe
for the video
Mango Turnovers
for the video
Puff pastry pinwheel puff pastry apple danish ????
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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#cheesedanish #danish #breakfastpastry
Pastry Cream (Custard) Danish Pockets Recipe - Video Culinary
Pastry cream Danish pockets recipe: with text and photo instructions, in both American and metric measures.
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Binging with Babish: Raspberry Danish from Ant Man & The Wasp
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Yes I know this one is a stretch. But Jess really loves raspberry danish you guys, and I wanted to make some for her. So, this week, we're using its brief product-placement-mention in Ant Man & The Wasp as an excuse to whip up batch after batch of this delectable dessert of Denmark.
Recipe:
Music: “Summer Spliffs” / Add And by Broke for Free
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9 Great Puff Pastry Ideas Everyone Should Know!
9 Great Puff Pastry Ideas Everyone Should Know!
Ingredients:
pastry dough - 500 g (17.64 oz)
poppy seeds - 40 g (1.4 oz)
brown sugar - 40 g (1.4 oz)
egg - 1 piece
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 400 g (14 oz)
strawberries - 150 g (5.3 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 300 g (10.6 oz)
strawberry jam - 200 g (7 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 600 g (21.16 oz)
raspberry - 200 g (7 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz)
Ferrero Rocher chocolate - 200 g (7 oz)
egg - 1 piece
for decoration:
red currant - 50 g (1.76 oz)
blueberries - 50 g (1.76 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz)
strawberries - 200 g (7 oz)
egg - 1 piece
powdered sugar - 20 g (0.7 oz)
IN THE OVEN 180°C (356 °F) /25 MIN
pastry dough - 500 g (17.64 oz)
cottage cheese - 250 g (8.8 oz)
egg - 1 piece
IN THE OVEN 180°C (356 °F)/25 MIN
pastry dough - 300 g (10.6 oz)
dark chocolate - 80 g (2.82 oz)
egg - 1 piece
IN THE OVEN 180°C (356 °F) /25 MIN
9)
pastry dough - 800 g
water - 50 ml (⅕ cup)
oil - 1,5 l (514 fl oz)
for decoration:
milk chocolate - 150 g (5.3 oz)
white chocolate - 150 g (5.3 oz)
frozen fruit - 30 g (1 oz)
colored sweet dragees -15 g (½ oz)
IN THE OVEN 180°C (356 °F)/25 MIN
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