Introduction

The Heavenly Cheese Danish is a luscious, creamy pastry perfect for any occasion. With its buttery, flaky dough and rich cream cheese filling, this treat is sure to impress family and friends alike. Baking these at home will fill your kitchen with irresistible aromas.

The image shows two cream-filled pastries shaped like roses, placed on a white plate with a textured surface. Each pastry has about three main layers: the base layer is a golden, flaky pastry with visible airy texture, wrapped in two to three twisted layers of the same golden brown flaky dough forming petals around the center. The middle layer consists of smooth, pale yellow cream filling, generously visible inside the pastry and slightly oozing out near the base of the petals. A light dusting of powdered sugar is sprinkled over the top edges of the flaky petals, giving a delicate white contrast. The background is a white marbled texture, softly blurred to keep the focus on the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 packages (¼ ounce each) active dry yeast
½ cup warm water (110° to 115°F)
4 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons salt
1 cup cold butter, cubed
1 cup 2% milk
4 large egg yolks, room temperature
3 teaspoons ground cinnamon
12 ounces cream cheese, softened
⅓ cup sugar
1 large egg, separated
1 tablespoon water
2 tablespoons maple syrup

Instructions

Step 1: Combine the yeast and warm water in a small bowl. Let it sit for about 5 minutes until foamy.
Step 2: In a large mixing bowl, whisk together the flour, ⅓ cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Step 3: Stir in the milk, egg yolks, and the yeast mixture. Mix until a soft, sticky dough forms.
Step 4: Cover the bowl with plastic wrap and chill in the refrigerator for 8 to 24 hours.
Step 5: Remove the chilled dough and gently punch it down. Divide into four equal portions on a floured surface.
Step 6: Pat each portion into a 9×4-inch rectangle. Sprinkle ¾ teaspoon cinnamon over each rectangle.
Step 7: Slice each rectangle lengthwise into four 9×1-inch strips.
Step 8: Twist each strip, then loosely coil it around itself. Tuck the end under to seal.
Step 9: In a bowl, beat together the cream cheese, ⅓ cup sugar, and egg yolk until smooth.
Step 10: Make an indentation in the center of each coil and carefully fill with one rounded tablespoon of the cream cheese mixture.
Step 11: Cover baking sheets and let the pastries rise in a warm spot until doubled in size, about 45 minutes.
Step 12: Preheat the oven to 350°F (175°C).
Step 13: Beat the egg white with 1 tablespoon water and brush over each pastry.
Step 14: Bake the pastries for 15 to 20 minutes until golden brown.
Step 15: Remove from oven and immediately brush with maple syrup for a beautiful glaze.

Tips & Variations

Use cold butter to achieve a flaky texture in the dough.
For a fruit twist, add a teaspoon of fruit preserves to the cream cheese filling.
Make sure your yeast water is not too hot to avoid killing the yeast.
Try substituting maple syrup with apricot glaze for a different flavor profile.

Storage

Store cooled cheese danishes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a 300°F oven for 5-10 minutes to restore freshness.

How to Serve

A close-up image of seven round Danish pastries arranged closely on white parchment paper over a white marbled surface; each pastry has multiple layers of golden-brown, flaky puff pastry with a shiny, slightly crisp texture, forming a raised edge that holds a smooth, creamy pale yellow custard in the center, one pastry at the front has custard gently flowing down its side; a light dusting of powdered sugar is sprinkled lightly over the pastries adding a soft white contrast to the rich golden tones; the edges of the pastries have visible thin, crisp layers, showing their delicate flakiness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the amount slightly and add it directly to the flour rather than dissolving it in water first.

How do I know when the pastries have risen enough?

The danishes should be puffy and roughly double in size. A gentle poke should leave a slight indentation that slowly fills back in.