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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Cheese danishes are a breakfast favorite, and our homemade version takes them to a whole new level of deliciousness. Made from scratch, including the dough, these danishes are perfectly crispy on the outside and flaky on the inside, with a creamy, lightly sweetened cheese filling.
- Homemade Dough: Unlike many recipes that use store-bought puff pastry, making the dough from scratch creates a superior texture and flavor.
- Versatile Filling: The cream cheese filling is rich and smooth, and you can customize your danishes with your favorite jams or a sweet glaze.
- Make-Ahead Friendly: The dough can be prepared in advance and even frozen, making it easy to bake fresh danishes for breakfast, brunch, or anytime.
Cheese danishes are a fan favorite at everyone’s local bakery or coffee shop and always a good choice when you want something sweet in the morning but not too sweet that you end up crashing before noon. But our homemade cheese danishes? They are out of this world tasty!!
IMPORTANT NOTICE: This recipe was improved and updated on 7/18/2024, to include a NEW STEP-BY-STEP tutorial video, explanations of key ingredients, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What are Scratch-Made Cheese Danishes?
- Tools You Need
- Key Ingredients
- How to Make Cheese Danish From Scratch?
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Breakfast Doughs
What Are Scratch-Made Cheese Danishes?
Scratch-made cheese danishes are a delicious homemade pastry, distinct from those made with store-bought pastry doughs. Key characteristics include:
- Homemade Dough: Uses a yeasted “viennoiserie” dough, enriched with sugar, milk, and eggs, and folded to create multiple layers, similar to a croissant.
- Rich Filling: Filled with a creamy, lightly sweetened cheese mixture made from cream cheese, confectioner’s sugar, egg yolk, and vanilla extract.
- Perfect Texture: The result is a pastry that is crispy on the outside and flaky on the inside, with a rich, smooth cheese filling.
Tools You Need
- Measuring cups and measuring spoons
- Measuring jug or
- Mixing bowl
- Whisk
- Dough cutter
- Rolling pin
- Plastic wrap
- Pastry brush
- Baking sheet
- Parchment paper
- Cooling rack
Key Ingredients
Danish Dough
-
All-purpose flour:
- All-purpose flour, also known as “plain flour“, Provides the main structure and texture to the dough.
- It contains around 9%-11% gluten, which gives the dough elasticity and strength.
-
Granulated sugar
- Sugar adds sweetness to the dough and helps activate the yeast by providing food for fermentation.
- Sugar-free sugar substitutes won’t work so well as sugar in proofing.
-
Instant yeast
- Instant yeast acts as a leavening agent to make the dough rise.
- This rapid-rising yeast reacts quickly with the sugar and moisture in the dough to produce carbon dioxide gas, which causes the dough to expand and rise.
-
Salt
- Salt enhances the flavor of the dough and regulates yeast activity by controlling the rate of fermentation.
-
Butter
- Butter adds richness, flavor, and a tender texture to the dough.
- It also contributes to the flakiness of the final pastry by creating layers during baking.
- We use salted butter in our baking unless specified otherwise for extra flavor. Unsalted butter will also work here.
-
Egg
- The egg adds richness, color, and flavor to the dough.
- Additionally, it helps bind the dough together and provides structure.
-
Whole milk
- Milk adds moisture and richness to the dough and enhances the flavor and texture of the final product.
- We suggest using whole milk for the richness. Alternatively, you can use full-fat dairy-free milk such as coconut milk, almond milk, oat milk, or cashew milk.
-
Vanilla extract
- Vanilla extract adds a subtle flavor and aroma to the dough.
- Plus, it complements the sweetness of the pastry without overpowering other flavors.
Cream Cheese Filling
-
Cream cheese
- Cream cheese provides a creamy and tangy base for the filling and adds richness and depth of flavor to the danishes.
- Check out our recipe for Homemade Cream Cheese if it’s not easily accessible.
-
Powdered sugar
- Powdered sugar, also known as “icing sugar” or “confectioner’s sugar”, sweetens the filling and helps to thicken it.
- It also incorporates easily into the cream cheese mixture.
- You can easily make Homemade Powdered sugar using our recipe.
-
Egg yolk
- The egg yolk helps bind the ingredients together and adds richness and a smooth texture to the filling.
-
Vanilla extract
- Vanilla extract adds a pleasant vanilla flavor to the filling.
- Moreover, it also complements the creamy and tangy notes of the cream cheese.
-
Egg wash
- Egg wash is applied to the surface of the danishes before baking.
- It creates a shiny, golden-brown crust as the pastries bake adding a professional finish and enhancing the visual appeal of the danishes.
- Substitutes for egg wash such as full-fat sour cream will work better here than yogurt, milk, or butter.
How to Make Cream Cheese Danish From Scratch?
Make the basic Danish dough
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, yeast and salt.
- Add butter: Working quickly and using a pastry blender (or by hand), cut the butter into the flour mixture until it resembles coarse crumbs.
- Mix wet ingredients & combine: Whisk the eggs, milk and vanilla together in a small jug, then pour into the flour mixture and mix into a dough. Working quickly and handle as little as possible so as not to melt the butter. You want to see small pieces throughout.
- Chill the dough: Shape into a small rectangle, wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
- Shape the dough
- On a well-floured surface, roll the dough into an 8 x 15 inch (20 x 28 cm) rectangle. Fold the dough in thirds, like a letter. The dough should now be an 8 x 5 inch (20 x 12 ½ cm) rectangle.
- Re-flour your surface and orient the dough so an 8-inch (20 cm) edge is closest to you. Roll the dough away from you, maintaining the 8 inch (20 cm) width and until the 5 inch (12 ½ cm) length is extended to 15 inches (28 cm). Letter fold the dough again into an 8 x 5 inch (20 x 12 ½ cm) rectangle.
- Repeat the rolling and folding one more time, then wrap with plastic wrap and chill for 1 hour.
- Roll and fold the dough 3 more times as instructed above (for a total of 6 turns), then wrap the dough and refrigerate for at least 2 hours and up to 2 days before using. (For longer storage, freeze for up to 2 months. Thaw overnight in the fridge. )
Make the cream cheese filling
-
In a bowl, beat cream cheese, sugar, egg yolk and vanilla extract until well blended. Place the mixture in a piping bag fitted with a large round tip. Place in the fridge until ready to assemble your danish.
Assemble the easy cheese Danish
-
Line a baking sheet with parchment paper and set aside. On a floured surface, roll out the Danish dough to a little more than a 12 x 12 inch (30x30cm) square.
-
Trim the edges of the square to get clean edges so you can see all the layers once baked.
-
Cut the pastry into 4 inch x 4 inch squares, yielding 9 squares.
-
Place the squares of dough onto the prepared baking sheet and fold the corner of each square in towards the center. Press your finger into the center of the square to create a dent.
-
Pipe about 2 tablespoons of filling into the dent at the center of each square.
-
Cover the danishes with plastic wrap and let proof in a warm place until puffed, about 1 hour.
Final baking
-
Prep: When the dough is proofed, preheat your oven to 425°F (220°C).
-
Remove the plastic wrap and brush the dough of each Danish with the egg wash and bake for 10 minutes.
- Reduce the temperature to 375°F (190°C) and rotate the pan. Bake for 5 to 10 minutes more, until the danishes are golden brown. Allow cooling on a wire rack.
Gemma’s Pro Chef Tips
- When you fold the pastries in, be sure you don’t bring the corners all the way to the center; otherwise, you’ll have no space for your filling.
- Make a quick glaze for a sweeter pastry. Whisk 1/2 cup of powdered sugar, 2 tablespoons of milk, and a 1/2 teaspoon of vanilla extract. Drizzle it on top of the pastries once they have cooled.
- You can add a dollop of raspberryjam or apricot jam on top of the cream cheese filling to make a fruit and cheese Danish.
- Make a danish braid instead of individual pastries. After you roll the dough, spread the cream cheese filling in a 3-inch strip down the center of the dough square. Cut the edges of the dough into 10 strips all the way to the cream cheese strip. Lay the strips of dough in an alternating pattern over the filling. Proof and bake as you would the individual pastries.
- Use this Danish dough to make our Morning Buns!
Make Ahead and Storage Instructions
Make Ahead:
- Danish Dough:
- The Danish dough takes at least 6 hours to make — but you can make it in advance and refrigerate for up to 2 days before using. It can also be frozen for up to 2 months. Defrost overnight in the refrigerator before using.
- Cream Cheese Filling:
- The filling can be made ahead and stored in the refrigerator for up to 2 days.
Storage Instructions:
- Freshly Baked Danishes: Best enjoyed the day they are made for optimal freshness and texture.
- Leftovers: Store any leftover danishes in an airtight container in the refrigerator (room temperature is not recommended) for up to 3 days.
- Reheating: To refresh danishes, preheat your oven to 300°F (150°C) and warm them for about 10 minutes until they are crisp and warmed through.
FAQs
What Type Of Cheese Is In A Cheese Danish?
- We use plain cream cheese (you can also use homemade, which is a lot easier than you think!) that I combine with confectioner’s sugar, egg yolk, and vanilla extract. Cream cheese is great with desserts because of its soft texture and mild flavor.
- According to their website, if you want to make a copycat version of Starbucks’ cheese danish, they use Neufchâtel cheese.
What other pastry dough can I use here?
- You can also try our Easy Puff Pastry Dough for this homemade cheese Danish.
More Breakfast Doughs
- No-Yeast Cinnamon Rolls
- Best-Ever Sticky Buns
- Bacon and Cheese Breakfast Strata
- Wholesome Breakfast Pizza Recipe
- Toaster Oven Breakfast Tart
Full (and printable) recipe below!
Try These Recipes!
Watch The Recipe Video!
Scratch-Made Cheese Danish Recipe
Cheese Danishes are a staple for breakfast when you're out and about — but they're even better when you make our Cheese Danish recipe at home.
Servings: 9 danishes
Cheese Danishes are a staple for breakfast when you're out and about — but they're even better when you make our Cheese Danish recipe at home.
Servings: 9 danishes
Ingredients
Danish Dough
- 1 ½ cups (7 ½ oz/213 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons instant yeast
- ½ teaspoon salt
- 1 cup (8 oz/225 g) cold butter, cubed
- 1 large egg
- 6 tablespoons (3 fl oz/90 ml) whole milk
- 2 teaspoons vanilla extract
Cream Cheese Filling
- ½ cup (4 oz/115 g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Egg wash, for glazing
Instructions
To Make the Danish Dough
- In a large bowl, whisk together the flour, sugar, yeast and salt.
- Working quickly and using a pastry blender (or by hand), cut the butter into the flour mixture until it resembles coarse crumbs.
- Whisk the eggs, milk and vanilla together in a small jug, then pour into the flour mixture and combine into a dough, handling as little as possible so as not to melt the butter. You want to see small pieces throughout.
- Shape into a small rectangle, wrap in plastic wrap and refrigerate for at least 3 hours or overnight.
- On a well-floured surface, roll the dough into an 8 x 15 inch (20 x 28 cm) rectangle. Fold the dough in thirds, like a letter. The dough should now be an 8 x 5 inch (20 x 12 ½ cm) rectangle.
- Re-flour your surface and orient the dough so an 8-inch edge is closest to you. Roll the dough away from you, maintaining the 8 inch (20 cm) width and until the 5 inch (12 ½ cm) length is extended to 15 inches (28 cm). Letter fold the dough again into an 8 x 5 inch (20 x 12 ½ cm) rectangle.
- Repeat the rolling and folding one more time, then wrap with plastic wrap and chill for 1 hour.
- Roll and fold the dough 3 more times as instructed above (for a total of 6 times), then wrap the dough and refrigerate for at least 2 hours and up to 2 days before using. (For longer storage, freeze for up to 2 months. Defrost overnight in the refrigerator.)
To Make the Cream Cheese Filling
- In a bowl, beat cream cheese, sugar, egg yolk and vanilla extract until well blended. Place the mixture in a piping bag fitted with a large round tip. Place in the fridge until ready to assemble your danish.
Assemble and Bake the Cheese Danish
- Line a baking sheet with parchement paper and set aside.
- On a floured surface, roll out the danish dough to a little more than 12 x 12 inch (30x30cm) square. and cut the dough into 9 squares.
- Using a pizza cutter, cleanly trim the square to have clean edges. Then cut into 9 equal squares that are 4 inches x 4 inches.
- Place the squares of dough onto the prepared baking sheet and fold the corner of each square in towards the center. Press your finger into the center of the square to create a dent.
- Pipe about 2 tablespoons of filling into the dent at the center of each square.
- Cover the danishes with plastic wrap and let proof in a warm place until puffed, about 1 hour.
- When the dough is proofed, heat your oven to 425°F (220°C).
- Remove the plastic, then brush the dough with the egg wash and bake for 10 minutes.
- Reduce the oven temperature to 375°F (190°C), rotate the pan, and bake for another 5-10 minutes, until the danishes are golden brown. Let cool on a wire rack.
- These danishes are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 300°F (150°C) oven for about 10 minutes.
Recipe Notes
- When you fold the pastries in, be sure you don’t bring the corners all the way to the center; otherwise, you’ll have no space for your filling.
- Make a quick glaze for a sweeter pastry. Whisk 1/2 cup of powdered sugar, 2 tablespoons of milk, and a 1/2 teaspoon of vanilla extract. Drizzle it on top of the pastries once they have cooled.
- You can add a dollop of raspberryjam or apricot jam on top of the cream cheese filling to make a fruit and cheese Danish.
- Make a danish braid instead of individual pastries. After you roll the dough, spread the cream cheese filling in a 3-inch strip down the center of the dough square. Cut the edges of the dough into 10 strips all the way to the cream cheese strip. Lay the strips of dough in an alternating pattern over the filling. Proof and bake as you would the individual pastries.
- Use this Danish dough to make our Morning Buns!
Damnit Gemma!! That’s what we lovingly say in our household when BBB posts another recipe we HAVE to try! ❤️ These were a true act of love, but worth every single second! My 17yo son and I made these together. That’s a treat in itself. 😊 This dough is so flaky and buttery and rival any bakery item! Thank you so much for sharing this recipe. We will be making again and again.
Can you add apples to the danish?
I made this from Pillsbury Crescent Rolls. Fast, easy and delicious. A keeper. Thank you
Gemma, growing up in Brooklyn, NY, cheese danish were my favorite dessert. I think they still are. Your danish just came out of the oven and I couldn’t wait to eat two very warm ones with an option to have the other seven! The danish had the multi-layered texture of the best croissant. For me, however, there isn’t nearly enough of the cheese filling. Can you suggest where and how to add more? There was a good amount left over. Bottom line: it does take time to make these great pastries, but definitely worth it. Thank you for posting the… Read more »
Absolutely fantastic! The pastry came out perfectly and the cream cheese filling was delicious!
Thanks Gemma for another great recipe! All the way from Nunavut, Canada! 🇨🇦
Hi Gemma, I think the conversion needs some revision. I used ‘cup’ for the flour and ‘gram’ for the butter, the dough was wet. Then I realized that 1.5 cup gram is about 180 gram, and the conversion should be 1.75 cup of flour?
Cheers.
Would love to try this but I have a question. My son has allergies to red meat and dairy so I have to use plant based butter. I have had good results baking with Miyoko’s butter. Do you think that would be suitable for a laminated dough?
I’m the morning person here and I love to bake. Hubby woke to a house that smells amazing and a breakfast treat that is out of this world! There might be a few steps but don’t let that intimidate you – the time invested pays off so tastily! Thanks Gemma!!
Can’t wait to try these looks yummy
Would you happen to have suggestions for an egg yolk replacement? We have egg allergies but would love to be able to eat these danishes.