CHEESE DANISH
Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 9 pastries
Number Of Ingredients 8
Steps:
- In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
- On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
- Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams
EASY CHEESE DANISH
Provided by Ina Garten
Time 45m
Yield 8 Danish
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.
HEAVENLY CHEESE DANISH
This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. -Josephine Triton, Lakewood, Ohio
Provided by Taste of Home
Time 1h5m
Yield 16 rolls.
Number Of Ingredients 15
Steps:
- Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 359 calories, Fat 21g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 468mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.
HOMEMADE CHEESE DANISH
Found this recipe on a recipe/food blog and wanted to put it here for safekeeping. Have made once and they were pretty good. The recipe is from The Art & Soul of Baking and uses a 1/2 recipe of Danish dough which makes 12 good size pastries. It turns out that Danish dough is just croissant dough with the addition of eggs. And that you make Danish dough using the same technique you make croissant dough-rolling it out and folding it three times, keeping it super cold, etc. With the addition of the eggs, the dough is a bit stickier. Rolling it out was easier because apparently the eggs coat the gluten strands so there isn't as much "spring". You can freeze unbaked shaped Danish for 4 to 6 weeks. Let defrost and proof at room temperature for about 2 to 3 hours. You can also freeze baked Danish for up to one month. Thaw at room temperature for 30 minutes, then reheat in 350° F oven for 7 to 8 minutes, until crust is crisped and the center is warmed through.
Provided by -Mary-
Time 6h16m
Yield 12 danish
Number Of Ingredients 19
Steps:
- Make the dough block: Whisk warm milk and teaspoon of sugar in small bowl. Add yeast and whisk. Let sit until mixture is bubbly and yeast is activated, about 10 minutes.
- In stand mixer bowl, whisk remaining sugar, cold milk, and eggs. Whisk in yeast mixture. In separate bowl, whisk flour, salt, & cardamom until well-blended. Add flour mixture to egg mixture, attach dough hook, and mix on low speed for 1 to 2 minutes or until liquid is absorbed and a rough mass has formed. {Note: for both croissant dough and Danish dough, you only want to knead the bare minimum to bring the dough together. You want to keep gluten formation to a minimum, which makes rolling the dough easier. It will get plenty of kneading during the rollouts/turns}. Turn dough out on a floured surface. Knead the dough 3 to 5 times to bring it together. The dough is very sticky. Don't be afraid to flour and/or wet your hands. The dough will not be smooth or elastic. Wrap the dough in plastic and refrigerate for 30 to 60 minutes.
- Make the butter block: Toss the butter with flour and chill in refrigerator for 20 minutes. In cleaned stand mixer with paddle attachment, beat chilled butter on medium speed, scraping down sides as necessary, for 1 to 2 minutes or until butter and flour form a smooth mass. Scrape butter onto a piece of parchment paper, wrap it up and refrigerate while you roll out dough.
- Incorporate the butter and turn the dough: Dust surface with flour. Set dough in center and dust the top with flour. Roll dough into a 15 by 12-inch rectangle with short side parallel to the edge of your work surface. Make it as straight as possible. Stretch and pull corners if necessary to make nice sharp corners. Visually divide the dough into thirds. Using your fingers (butter is too cold for spatula) spread the cold butter over the top of the upper 2/3rds of dough, leaving a 1/2-inch border on edges.
- Use a letter fold to encase the butter: Fold the empty bottom third over the middle third of the dough. Then fold the top third down over the center. Pinch together the seams at the bottom and sides of dough and gently roll your rolling pin over the top 3 or four times to help seal the seams. You've just completed your first "turn". If the butter has become warm and squishy, refrigerate the dough for an hour. If not, move on to the second turn.
- Dust work surface with flour. Position the dough with short side parallel to your work surface and the long fold to your left. Dust the dough with flour and roll it into a 20 by 12-inch rectangle. Brush any flour from the surface of the dough. Fold the dough using the book fold method: Fold the two short edges to the center of the dough, leaving a 1/4-inch gap. Line up edges precisely and square corners as you fold. Fold one side over the other as if you are closing a book. Briefly roll your rolling pin across the top to seal the seams. This completes the second turn. Wrap in plastic and refrigerate for an hour.
- Dust work surface with flour. Remove dough from refrigerator, dust with flour, and roll into a 20 by 12-inch rectangle. Brush any flour from work surface and fold dough using letter-fold method from step #5. Make sure to square the corners and fold neatly and precisely as possible. Roll your rolling pin over the top to help seal the seams. This completes the third turn and the Danish dough is finished.
- Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours before using it. You can also wrap it up and freeze for 4 to 6 weeks. Thaw in refrigerator overnight before using.
- Make Cream Cheese Filling - Place cream cheese and sugar in bowl of food processor. Process until mixture is smooth, 20 to 30 seconds, scraping down sides half-way through. Add egg yolk and pulse for 5 seconds and scrape down sides. Add flour, zest, and vanilla extract and blend well-about 10 seconds. Scrape bowl and make sure everything is well-mixed.
- Make Apricot Glaze - Combine jam and 2 tablespoons of water in a small saucepan. Warm over low heat until melted and fluid. If glaze seems too thick, add third tablespoon of water. Strain through fine-mesh strainer into small bowl to remove any chunks of fruit. Use while warm and fluid. The glaze will keep in refrigerator for one month. Reheat before using.
- Make Danish - Dust work surface with flour. Place dough in center and dust top with flour. Roll into a 16 by 12 by 1/4-inch rectangle. Mark dough at 4-inch intervals on all sides. Cut dough into 12 (4-inch) squares.
- Place a tablespoon of Cream Cheese Filling in center of each square and smear in a slight oval toward two of the diagonal corners. Fold one of the other corners over filling. Moisten its top with a bit of water and fold the opposite corner over the top and press to seal. Line 2 baking sheets with parchment paper or silicone mats and place Danishes on prepared sheets.
- Loosely cover sheets with plastic wrap and let Danish rise in a cool room-temperature spot until they are doubled in size and look like they have taken a deep breath (about 1 hour). If you squeeze one, it should feel marshmallow-like.
- Preheat the oven to 400° F and position rack to center. Chill Danish in freezer for 10 minutes or refrigerator for 15 minutes. Bake one sheet of Danish at a time, rotating sheet halfway through, for 14 to 16 minutes. The Danish should be golden brown. Transfer Danish to cooling rack and immediately brush with a thin layer of Apricot Glaze. Bake and glaze the 2nd Danish sheet the same way. Cool completely and dust with confectioners' sugar prior to serving.
Nutrition Facts : Calories 501.2, Fat 32.1, SaturatedFat 19.7, Cholesterol 137.1, Sodium 279.6, Carbohydrate 45.8, Fiber 1.4, Sugar 12.8, Protein 8.4
EASY CHEESE DANISH
These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you'd find in a bakery or coffee shop.-Carole Sepstead, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square., Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.
Nutrition Facts : Calories 202 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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