I have enjoyed many cream cheese danishes growing up, but none of them were homemade. Every few months or so, my grandmother would purchase a pack of 12 from Costco with fillings ranging from cream cheese to cherry and even apple. I would always opt for the cream cheese option and I would savor every bite. Once I started baking, this was always on the top of my list of things to figure out how to make myself. Once I mastered the Louisiana King Cake and realized how strikingly similar the dough was, that was that! My homemade cream cheese danishes were born. The Homemade Louisiana King Cake and Homemade Cream Cheese Danish use the same dough, which is perfect! Double the recipe and freeze the other half to have on hand for whenever that craving hits.
How To Make The Dough
This dough takes a couple of days to come together, but it is worth the length of time. I actually enjoy recipes that take a few days because it takes the stress out of doing everything in one go. The first part of this dough starts in your stand mixer.
In a glass measuring cup (or any cup large enough), add 3/4 cup of warm milk, 1 tablespoon of sugar and 2 1/4 teaspoons of active dry yeast. Set aside to proof. Next, in the bowl of your stand mixer, add your flour, 2 tablespoons of sugar and salt. Mix just to combine and then add your room temperature butter. Mix until it is fully combined and then gradually add your cold butter while mixing, 1 piece at a time. Once all of your butter pieces are added and pressed into the dough, yet still in one piece, add your yeast mixture and vanilla and mix just until combined. You will still see your chunks of butter and this is a good sign. Use a spatula to scrape the sides and bring all of the dough together. Tightly cover with plastic wrap and refrigerate overnight.
The next day, or up to 3-4 days later, sprinkle some flour over your dough. With your dough hook, knead just until it comes together. This will only take about a minute or so. Wrap the dough in plastic wrap and allow to come to room temperature before the next step.
Rolling Out and Folding Your Dough
Once your dough is room temperature, roll it out to about a 16 X 20-inch rectangle. Doesn’t have to be exact. Use as much flour as you need to to keep it from sticking. Be sure to dust off any excess flour before folding. To make your first turn (or fold), fold one short end over the middle and bring the opposite end over. It’s just like folding a letter to fit into an envelope.
Next, place the dough seam side down and roll it out into a smaller rectangle than the first. It should be about 8 X 16-inches. Again, fold once short end up to the middle and the other end over like a letter. Roll it out once more into an 8 X 16-inch rectangle. Fold it like a letter, then wrap and chill for one hour while you work on your filling.
How To Make Your Filling
Starting with room temperature cream cheese, mix in 1/4 cup of sugar, 1/2 tsp vanilla, 1 egg and up to a tablespoon of lemon zest. I love the lemon flavor in this filling so I often add close to a tablespoon of zest. 1-2 teaspoons is sufficient if you just want a slight hint. Combine until everything is incorporated and the filling is smooth. Cover and refrigerate while you shape your dough. Of course, your filling options are limitless.
Rolling Out and Shaping Your Pastries
Allow your dough to come to just about room temperature. Start by flouring your work surface and rolling out your dough into a 10X15 inch rectangle. Cut into 6 squares. These pastries are a good size so you can cut into 8 for smaller danishes.
Place 1-2 tablespoons of the filling in the center of each square. Fold up the opposite corners to each other to meet at the center of the square. This will separate during baking, but it will look great and work to keep the filling in the center.
Place each square onto your parchment lined baking sheet and allow to rise for 1 hour or until dough is nice and puffy.
Baking Your Danish
Preheat your oven to 350°F and bake 15 minutes or until the filling is set and the pastries are lightly golden. Allow to set on the baking sheet for a few minutes before moving to a cooling rack to cool completely.
Making your Drizzle Glaze
In a small bowl, whisk together your confectioners sugar and start with a tablespoon of milk, half and half or heavy cream. Add in your vanilla and more milk if needed to achieve the perfect consistency. Drizzle on completely cooled danishes and enjoy once set!
These Cream Cheese Danishes are phenomenal!
Try other fillings such as fruit or a simple cinnamon sugar blend.
Enjoy with or without coffee.
And definitely share!
Other Recipes That You Might Enjoy!
Chocolate Chip Brownie Cookies
Ginger Molasses Sandwich Cookies
Blueberry Cheesecake Macarons (Nut-Free
Homemade Cream Cheese Danish
Ingredients
Dough
- 3/4 cup whole milk warm 105-110°F
- 2 1/4 tsp active dry yeast
- 1 egg room temperature
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons butter room temperature
- 12 tablespoons butter chilled cut in 1/2-inch chunks
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla
- 1-3 tsp lemon zest
Glaze
- 1 cup powdered sugar
- 2-3 TBSP milk
- 1/2 tsp vanilla
Instructions
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In a glass measuring cup (or any cup large enough), add 3/4 cup of warm milk, 1 tablespoon of sugar and 2 1/4 teaspoons of active dry yeast. Set aside to proof. Next, in the bowl of your stand mixer, add your flour, 2 tablespoons of sugar and salt. Mix just to combine and then add your room temperature butter. Mix until it is fully combined and then gradually add your cold butter while mixing, 1 piece at a time. Once all of your butter pieces are added and pressed into the dough, yet still in once piece, add your yeast mixture and vanilla and mix just until combined. You will still see your chunks of butter and this is a good sign. Use a spatula to scrape the sides and bring all of the dough together and tightly cover with plastic wrap and refrigerate overnight.
-
The next day, or up to 3-4 days later, sprinkle some flour over your dough and with your dough hook, knead just until it comes together. This will only take about a minute or so. Wrap the dough in plastic wrap and allow to come to room temperature before the next step.
-
Once your dough is room temperature, roll it out to about a 16 X 20-inch rectangle. Doesn’t have to be exact. Use as much flour as you need to to keep it from sticking, but be sure to dust off any excess flour before folding. To make your first turn (or fold), fold one short end over the middle and bring the opposite end over, just like folding a letter to fit into an envelope
-
Next, place the dough seam side down and roll it out into a smaller rectangle than the first. It should be about 8 X 16-inches. Again, fold one short end up to the middle and the other end over like a letter. Roll it out once more into an 8 X 16-inch rectangle, fold like a letter, then wrap and chill for one hour while you work on your filling.
-
Starting with room temperature cream cheese, mix in 1/4 cup of sugar, 1/2 tsp vanilla, 1 egg and up to a tablespoon of lemon zest. I love the lemon flavor in this filling so I often add close to a tablespoon of zest. 1-2 teaspoons is sufficient if you just want a slight hint. Combine until everything is incorporated and the filling is smooth. Cover and refrigerate while you shape your dough.
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Take your dough out of the refrigerator and allow it to come back to room temp a bit. Roll your dough out to 10 x 15". Cut into 6-8 squares and drop 1-2 Tablespoons of the cream cheese filling. Pinch the opposite corners together to meet in the center. Place on a parchment lined baking sheet and allow to rise for one hour or until puffy.
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Bake in a 350 degree oven for about 15 minutes or until lightly golden and cheese filling is set.
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Prepare your icing using powdered sugar, vanilla and enough milk to create a thick drizzle. Glaze after cooling.
