Tasty Flaky Cheese Danish

This flaky and tasty cheese danish is great for relaxing weekend mornings or special brunches when you want to wow without the fuss The crisp buttery layers paired with a smooth cheese center make every bite a cozy little treat that feels like a mini celebration

My first attempt at layered dough was this and once I got folding and chilling down, I couldn’t stop making them They quickly turned into our weekend favorite

Ingredients

• Flour: quality all-purpose works best as the dough base for a soft crumb
• Sugar: fine granulated sugar sweetens both dough and filling evenly
• Salt: just a teaspoon to bring out the flavors without being salty
• Active dry yeast: fresh and bubbly yeast makes the dough light and airy
• Whole milk: warms up and activates the yeast while making dough tender
• Egg: at room temp, it adds richness and helps hold the dough together
• Unsalted butter: cold butter from a good brand is the secret to flaky layers
• Cream cheese: softened so it blends smoothly into creamy filling
• Vanilla extract: adds warm notes to filling and glaze
• Lemon zest: gives the filling a fresh bright flavor but you can leave it out if you want
• Powdered sugar: makes the shiny glaze for a perfect finish
• Milk or lemon juice: mixed with sugar to create a pourable glaze
• Optional toppings: extras like fresh berries, jam, or sliced almonds add flavor and crunch

Steps

Mix the Dough:

Combine flour, sugar, and salt well in a large bowl to spread flavors all around In a separate cup mix warm milk and yeast and wait 5-10 minutes until bubbly Add egg and the yeast mix into dry ingredients Knead until smooth and stretchy, about 6-8 minutes Cover with a cloth and chill in the fridge for half an hour to relax the gluten and make rolling easier

Shape the Butter:

Put cold butter between two sheets of parchment or wax paper Use a rolling pin or your hands to press it into an 8 inch square It should be firm but bendable Keep butter chilled until you use it This is what makes the dough flaky

Layer the Dough:

Roll dough into a 16 inch square dusted with flour Put the butter square in the middle at an angle like a diamond Fold each corner over the butter so it’s fully wrapped Roll the dough into a long rectangle roughly 8 by 24 inches Fold the dough into thirds like folding a letter This is your first fold Wrap and chill for 30 minutes Repeat the rolling, folding, and chilling two more times You’re building the flaky layers that puff up when baked

Form the Danish:

Roll out the dough to about 1/4 inch thick Cut squares around 4 inches each Spoon a tablespoon of cream cheese filling in the center Fold corners towards the middle or shape as you like Adding fresh berries or jam on top is a nice touch

Proof and Cook:

Put the shaped danishes on baking sheets lined with parchment Let them rise at room temp for about an hour until puffy Heat oven to 390°F (200°C) Brush lightly with egg wash or milk so they get golden Bake for 15-20 minutes till golden and fully cooked

Glaze and Enjoy:

Let the danishes cool fully before glazing so the glaze doesn’t melt Mix powdered sugar, milk or lemon juice, and vanilla until smooth Pour the glaze over and serve fresh for the best taste and texture

The first time I tried these was for a holiday brunch and they were an instant hit They’ve since become my go-to for impressing guests

Keeping Leftovers

Pop any leftover danishes in an airtight container at room temp for up to two days They’re best fresh but you can warm them in a low oven to bring back the flake To freeze, wrap each one in plastic wrap and put them in a sealed bag Freeze up to a month then thaw overnight in the fridge before warming

Swap Ideas

If cream cheese isn’t handy, ricotta or mascarpone can switch things up a bit for a different texture Using half and half or cream instead of milk in the dough makes it richer European style butter can replace unsalted butter for a stronger buttery flavor but use a bit less on other fats

Serving Tips

Serve these danishes at brunch or breakfast with some fresh fruit and your favorite coffee or tea For dessert style, drizzle some chocolate or sprinkle chopped toasted nuts Fresh berries give a nice pop of color and fresh taste

Getting these danishes just right takes time but you get flaky pastry and creamy filling every time which is totally worth it

Frequently Asked Cooking Questions

→ How does Danish dough get so flaky?

The flakiness happens by folding cold butter into the dough again and again with breaks for chilling. This creates thin layers that puff up in the oven.

→ Any tips for stopping butter from melting when making layers?

Keep the butter cold and move fast. Use parchment paper and if needed, chill the dough between folds to keep everything firm.

→ Is it okay to add fruity toppings to the cheese layer?

Sure thing, fresh berries, jam, or some sliced nuts on top work great for more flavor and crunch.

→ Why do I proof the dough before baking?

Proofing gives the yeast time to make air bubbles so the dough gets light and airy when baked.

→ How do I whip up the glaze for the top?

Mix powdered sugar with milk or lemon juice and a splash of vanilla. It makes a nice smooth drizzle that boosts the Danish’s flavor.