Classic Cheese Danish

Name: Classic Cheese Danish
Prep time: 1 h 44 min
Cook time: 22 min
Total time: 2 h 6 min
Yield: 12 servings
Cuisine: French
Ingredients: 4 cups (500 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 5 tbsp (60 g) granulated sugar; 1¾ tsp (10 g) fine salt; 2¼ tsp (7 g) instant yeast, one standard packet; 13 tbsp (195 ml) whole milk, cold; 1 large (50 g) large egg, cold, lightly beaten; 3 tbsp (40 g) unsalted butter, softened to room temperature; 18 tbsp (250 g) unsalted butter, cold, straight from the fridge (about 2 sticks plus 2 tbsp); 8 oz (225 g) full-fat cream cheese (block style), softened to room temperature; ¼ cup (50 g) granulated sugar; 1 large (18 g) large egg yolk, at room temperature; 2 tsp (10 ml) pure vanilla extract; 1 tsp (2 g) lemon, finely grated zest; ⅛ tsp (0.7 g) fine salt, a pinch; 1 large (50 g) large egg, beaten with the milk until no streaks remain; 1 tbsp (15 ml) whole milk; ¾ cup (90 g) powdered sugar, sifted; 2 tbsp (30 ml) whole milk; ½ tsp (2½ ml) pure vanilla extract

From the MyKitchenBank Kitchen

Flaky, buttery laminated pastry squares filled with a lightly sweet vanilla-lemon cream cheese filling and finished with a thin vanilla glaze. It's a project recipe, but most of the time is hands-off chilling, and the dough can be made a day ahead.

Prep: 1 hr 44 min
Cook: 22 min
Wait: 4 hr 30 min
Total: 6 hr 36 min
Makes: 12 danishes

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Ingredients

12 servings

For the dough
4 cups (500 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting
5 tbsp (60 g) granulated sugar
1¾ tsp (10 g) fine salt
2¼ tsp (7 g) instant yeast, one standard packet
13 tbsp (195 ml) whole milk, cold
1 large (50 g) large egg, cold, lightly beaten
3 tbsp (40 g) unsalted butter, softened to room temperature
For the butter block
18 tbsp (250 g) unsalted butter, cold, straight from the fridge (about 2 sticks plus 2 tbsp)
For the filling
8 oz (225 g) full-fat cream cheese (block style), softened to room temperature
¼ cup (50 g) granulated sugar
1 large (18 g) large egg yolk, at room temperature
2 tsp (10 ml) pure vanilla extract
1 tsp (2 g) lemon, finely grated zest
⅛ tsp (0.7 g) fine salt, a pinch
For the egg wash
1 large (50 g) large egg, beaten with the milk until no streaks remain
1 tbsp (15 ml) whole milk
For the glaze
¾ cup (90 g) powdered sugar, sifted
2 tbsp (30 ml) whole milk
½ tsp (2.5 ml) pure vanilla extract

Equipment (11)

Large mixing bowl
Rolling pin
Ruler or tape measure
2 large rimmed baking sheets (about 13×18-inch / 33×46 cm)
Parchment paper
Sharp knife or pizza cutter
Pastry brush
Plastic wrap
Medium bowl and spatula or whisk (for filling)
Kitchen scale (recommended)
Instant-read thermometer (optional)

Steps

Before you start

Read the timing: about 6½ hours in total, but only about 1¾ hours is hands-on. The dough can rest in the fridge overnight after the final fold (see Make Ahead).
Keep the kitchen cool if you can. If the butter turns greasy or soft at any point, slide the dough onto a baking sheet and chill it for 20 minutes.
Take the cream cheese out of the fridge 1 hour before you make the filling so it beats smooth with no lumps.
Use a ruler. Even dimensions (12×16 inches / 30×40 cm) give you 12 equal squares.
Line two large baking sheets with parchment paper before you start shaping.

1
Mix the dough
- In a large bowl, whisk the flour, dough sugar, dough salt and yeast.
- Add the cold milk, beaten egg and softened butter.
- Stir with a sturdy spatula until a shaggy dough forms, then turn it onto a lightly floured counter and knead for 5 minutes, just until the dough is smooth and cohesive.
- It will be fairly firm.
- Shape into a ball, then flatten into a 6-inch (15 cm) square.
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Ready when: The dough is smooth, springs back slowly when pressed, and no longer sticks to your hands.
Tip: Don't over-knead. You want a tender dough, not a bread-like one, and the folds will build structure later.
2
Chill the dough
- Wrap the dough square tightly in plastic wrap and refrigerate for 60 minutes.
- Make the butter block (next step) during this time.
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Ready when: The dough feels cold and firm throughout.
3
Shape the butter block
- Place the cold lamination butter between two sheets of parchment.
- Pound it with the rolling pin, then roll it into an even 6-inch (15 cm) square about ½ inch (1.25 cm) thick, neatening the edges with a knife.
- Wrap and chill for at least 20 minutes while the dough finishes chilling.
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Ready when: The butter is a smooth square that is cold but still bends slightly without cracking.
Tip: If the butter cracks or shatters when rolled, let it sit 5 minutes. If it feels soft or greasy, chill it longer.
4
Enclose butter, first fold
- On a lightly floured counter, roll the chilled dough into a 12-inch (30 cm) square.
- Set the butter block on it turned like a diamond, with its corners pointing to the middle of the dough's sides.
- Fold the dough corners over the butter so they meet in the center and pinch the seams to seal completely.
- Roll the package into a 8×20-inch (20×50 cm) rectangle, flouring lightly as needed and brushing off excess.
- Fold it in thirds like a business letter.
- Wrap and refrigerate for 30 minutes.
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Ready when: The dough rolls out evenly with no butter breaking through the surface.
Tip: If butter oozes out, dust the spot with flour and chill the dough immediately.
5
Second fold
- Place the chilled dough on the floured counter with the folded edge on your left, like a book.
- Roll it into an 8×20-inch (20×50 cm) rectangle again, then fold into thirds.
- Wrap and chill for 30 minutes.
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Ready when: You can see even, pale layers at the dough's cut edge, with no greasy patches.
6
Third fold and long chill
- Roll the dough out once more to an 8×20-inch (20×50 cm) rectangle, with the folded edge to your left, and fold into thirds.
- Wrap well and refrigerate for 60 minutes (or up to overnight).
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Ready when: The dough is cold and firm, and a gentle press leaves a slow-fading dent.
Tip: This is the last chance to pause. The dough keeps overnight in the fridge, wrapped airtight.
7
Make the filling
- In a medium bowl, beat the softened cream cheese with the filling sugar using a spatula or whisk until completely smooth and creamy.
- Beat in the egg yolk, vanilla, lemon zest and salt until just combined and glossy.
- Keep at cool room temperature.
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Ready when: The filling is thick, smooth and spreadable, with no lumps.
Tip: Don't overbeat after adding the yolk. A thinner filling runs out during baking.
8
Roll and cut squares
- Line two baking sheets with parchment.
- Roll the chilled dough on a lightly floured counter into a 12×16-inch (30×40 cm) rectangle, about ¼ inch (6 mm) thick, working quickly.
- Trim the edges with a sharp knife or pizza cutter, then cut into twelve 4-inch (10 cm) squares (3 across, 4 down).
- Cut straight down and don't drag the blade, so the layers don't seal shut.
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Ready when: You have 12 even squares with clean, sharp edges.
Tip: If the dough shrinks back or the butter softens, cover and chill for 15 minutes, then continue.
9
Fill and shape
- Transfer 6 squares to each lined sheet, spaced 2 inches (5 cm) apart.
- With a finger, press a 2-inch (5 cm) square dent into the center of each, leaving a ½-inch (1.25 cm) raised border.
- Spoon about 1 heaping tablespoon (about 25 g) of filling into each dent and smooth it flat with the back of the spoon.
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Ready when: Each danish has an even raised rim around a neat pool of filling.
Tip: Don't overfill. Extra filling spills over the border and prevents the edges from puffing.
10
Proof the danishes
- Loosely cover the sheets with lightly oiled plastic wrap or clean towels and leave at cool room temperature (70–75°F / 21–24°C) for about 60 minutes.
- About 15 minutes before the end, preheat the oven to 400°F (200°C) with racks in the upper and lower thirds.
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Ready when: The danishes look visibly puffy, and the rims jiggle slightly when you nudge the pan.
Tip: Don't proof in a warm spot. Above 80°F (27°C) the butter melts out and you lose flaky layers.
11
Egg wash and bakeOven 400°F / 205°C
- Whisk the egg with the 1 tablespoon of milk.
- Gently brush the wash over the exposed rims only, avoiding the filling and the cut sides.
- Bake at 400°F (200°C) for 18–22 minutes, switching the pans' positions and rotating them halfway through, until deep golden brown.
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Ready when: The rims are deep golden brown and crisp, and the filling is set and just barely domed with lightly golden edges.
Tip: If the tops brown too fast before the bottoms bake, drop the oven to 375°F (190°C) for the last 5 minutes.
12
Cool and glaze
- Cool the danishes on the pans for 10 minutes.
- Whisk the powdered sugar, glaze milk and glaze vanilla until smooth and pourable like thick cream.
- Drizzle over the warm danishes using a spoon, then let them cool for 20 more minutes so the glaze sets and the filling firms.
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Ready when: The glaze is set and no longer wet, and the filling is firm to a gentle touch.
Tip: Add milk a few drops at a time if the glaze is too thick, or sugar by the teaspoon if it's too thin.

Good to know

Tips

Temperature is everything: the dough and the butter should have the same firmness when you roll. Chill whenever either feels soft.
Use a light touch with flour while rolling and brush off the excess before folding, or the layers will taste dry and pasty.
Use a sharp blade and cut straight down. Pressing or dragging seals the layers at the edges and reduces rise.
Add fruit if you like: put 1 teaspoon of jam on the filling before baking.

Make ahead

"After the third fold, wrap the dough airtight and refrigerate for up to 24 hours. Alternatively, freeze it for up to 1 month and thaw it overnight in the fridge. You can also shape and fill the danishes, cover them, and refrigerate overnight on the baking sheets. Then let them sit at room temperature for 30–45 minutes to finish proofing before the egg wash and baking."

Storage & reheating

"Room temperature: up to 1 day, loosely covered (the cream cheese filling should not sit out longer than 2 hours at warm temperatures, so refrigerate in warm weather). Fridge: up to 4 days in an airtight container. Freezer: up to 2 months, unglazed, wrapped individually. To reheat, warm refrigerated or thawed danishes on a baking sheet at 325°F (160°C) for 8–10 minutes until the pastry crisps, then glaze if needed."

Substitutions

all-purpose flour → bread flour. Gives a slightly chewier, more structured pastry. Use the same weight (500 g).
lemon → orange zest. Use the same amount for a sweeter, softer citrus note.
full-fat cream cheese (block style) → whole-milk ricotta, well drained. Use 225 g for a lighter, more traditional filling. Drain in a sieve for 30 minutes to avoid runny results.
unsalted butter → European-style butter (82–84% fat). Highly recommended: it's more pliable when cold and gives flakier layers and better flavor.