Homemade Cheese Danish

Introduction

Cheese danishes are a classic pastry loved for their buttery, flaky layers and creamy, sweet filling. Making them at home may seem intimidating, but with the right ingredients and method, you can create bakery-quality danishes that are soft, tender, and full of flavor. This Homemade Cheese Danish recipe combines a simple dough with a rich cream cheese filling, topped with a light glaze, resulting in a treat perfect for breakfast, brunch, or a cozy afternoon snack.

The appeal of homemade danishes lies in their combination of textures and flavors: the buttery dough provides flakiness, while the cream cheese filling is smooth, slightly tangy, and sweet. Vanilla enhances the filling and the dough, tying all the flavors together. This recipe keeps the process approachable by using all-purpose flour and unsalted butter while achieving a professional-tasting result.

In this article, you’ll learn how to make the perfect Homemade Cheese Danish from scratch, including tips for handling the dough, assembling the pastries, baking, and finishing with a simple glaze.

Ingredients Overview

This recipe uses straightforward ingredients divided into dough, filling, and optional finishing glaze. Each plays a role in creating the perfect danish.

Refrigerated

• 1 large egg: Adds richness, moisture, and helps bind the dough while contributing to a tender texture.

Baking & Spices

• 2 cups all-purpose flour: Forms the structure of the dough while keeping it soft and pliable.
• 1 tbsp granulated sugar: Adds subtle sweetness to the dough.
• 1/4 cup powdered sugar: Used for glazing or dusting the finished danishes.
• 1 tsp salt: Enhances flavor and balances the sweetness.
• 1 tsp vanilla extract: Adds aromatic flavor to both the dough and filling.

Dairy

• 1 cup unsalted butter: Provides richness and contributes to a tender, flaky texture.
• 1/2 cup cream cheese: Forms the creamy filling, offering a slight tang that balances the sweetness.
• 1 tbsp milk: Adds moisture and helps smooth the filling mixture.

Preparation Method

Making homemade cheese danishes involves creating the dough, preparing the filling, assembling the pastries, and baking them to golden perfection.

Step One: Prepare the Dough

In a large mixing bowl, combine the flour, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. This ensures even distribution of butter for a tender, flaky dough.

In a separate bowl, whisk the egg and vanilla extract. Gradually add this to the flour-butter mixture, mixing until a soft, cohesive dough forms. Be careful not to overwork the dough, as this can reduce flakiness.

Step Two: Chill the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling firms the butter and makes the dough easier to roll out, which is essential for flaky layers.

Step Three: Prepare the Cream Cheese Filling

In a medium bowl, combine the cream cheese, milk, and a small amount of powdered sugar. Whisk until smooth and creamy. The filling should be slightly sweet, smooth, and easy to pipe or spoon onto the dough.

Step Four: Assemble the Danishes

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick. Cut the dough into squares, approximately 3–4 inches per side.

Spoon a small amount of cream cheese filling into the center of each square. Fold the corners toward the center or create a diamond shape, leaving a small opening for the filling to peek through. Press the edges gently to secure the filling.

Step Five: Bake the Danishes

Place the assembled danishes on a parchment-lined baking sheet. Bake in the preheated oven for 18–22 minutes, or until the pastries are golden brown and puffed. The filling should remain creamy and slightly set.

Step Six: Add Glaze and Powdered Sugar

Once baked, allow the danishes to cool slightly. Dust lightly with powdered sugar or drizzle a simple glaze made from powdered sugar and milk. This adds sweetness and a professional bakery finish.

Texture and Flavor Notes

Homemade cheese danishes should be tender, flaky, and buttery, with a creamy, slightly tangy filling. The powdered sugar or glaze provides a sweet contrast that enhances the overall flavor. Each bite should showcase the layers of dough and the smooth filling without being overly dense.

Tips for Best Results

• Chill the dough thoroughly to maintain flakiness.
• Use unsalted butter to control the level of salt and avoid overpowering the filling.
• Avoid overfilling the danishes to prevent leakage during baking.
• Bake in a single layer to ensure even cooking and browning.

Serving Suggestions

Serve these cheese danishes warm, with a cup of coffee or tea. They are perfect for breakfast, brunch, or as an indulgent snack. Pair them with fresh fruit or a light yogurt for a balanced meal.

Storage and Reheating

Store cooled danishes in an airtight container at room temperature for up to 2 days. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes. Re-dust with powdered sugar before serving for freshness.

Make-Ahead Convenience

The dough and filling can be prepared ahead of time and stored in the refrigerator. Assemble and bake the pastries when ready to serve for a fresh, homemade breakfast treat.

Conclusion and Frequently Asked Questions

Homemade Cheese Danish is an elegant, flavorful pastry that is easier to make than it looks. With a soft, flaky dough and rich cream cheese filling, these pastries are perfect for any breakfast or brunch occasion.

Print

Can I freeze the danishes?
Yes, unbaked danishes can be frozen on a baking sheet and transferred to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Can I substitute cream cheese with mascarpone?
Yes, mascarpone will create a slightly sweeter and richer filling.

How do I prevent the filling from leaking?
Avoid overfilling and seal the dough edges gently but firmly. Keeping the dough cold helps maintain structure.

Can I add fruit to the filling?
Yes, small fruit pieces like berries or chopped apples can be added, but avoid very wet fruit to prevent soggy danishes.