Flaky Raspberry Cheese Danish
A wonderful view isn't it? A cheese Danish brings me back to my childhood days, I loved them! Still do! Perfect for a quick treat, for breakfast with a nice cup of coffee, or for dessert. Danishes are very complex, can fill them with pretty much anything, sweet or savory. When I was at the supermarket I saw these beautiful raspberries and I just had to use them in this danish. It's absolutely perfect. Drizzled with a sweet glaze and sliced crunchy almonds.
Here's how I made it!
1 packet of instant dry yeast (2 ¼ tsp)
¼ c warm water
½ c milk (at room temp)
2 eggs (at room temp)
¼ c sugar
Pinch of salt
2 ½ c all-purpose flour
Pinch of cinnamon
14 Tbs cold cubed butter
8 oz cream cheese (room temp)
1/3 c sugar
1 tsp vanilla extract
Pinch of cinnamon
1 pack of fresh raspberries
3 Tbs milk
3 Tbs sugar
½ c confectioners’ sugar
Splash of milk (depending how thick or runny you want the glaze)
½ tsp vanilla extract
½ c sliced almonds
Starting with the dough, this must refrigerate for one day so make sure you prep accordingly!
Pour the yeast into a medium sized bowl and add the warm water to it. Set aside for 5 minutes.
In the meantime, add flour to a large bowl and cut in the butter using a fork, until the butter becomes a little bit bigger than a pea. If you have a food processor this will make it much quicker, pulse a few times until crumbly. Otherwise just use a fork, you’ll build some muscle! Set aside.
To the yeast mixture, add in the milk, 1 egg, sugar and salt and whisk until well combined.
Slowly pour the wet mixture into your butter/flour mixture and stir gently until just somewhat combined, you don’t want to over mix, or break up the butter bits, that’s what helps make this dough flaky.
Place your dough on plastic wrap and wrap tightly. Store in the fridge overnight. (needs a minimum of 8 hours)
After the chilling process, pull out the dough and lay on a floured surface.
Roll out the dough to about ½ inch thickness, 16 inches long. (I do not have a rolling pin, I know, weird. So I used a small wine bottle to roll out the dough, I’m sure some of you are just like me! This method works if you don’t have a rolling pin)
Fold one side of the dough to the middle and then fold the other side over to the middle, overlapping; it will look like a pamphlet, pictures below.
Now roll out again to same size, fold, roll again fold, roll. This is a lot of work but this creates those flaky layers you want in a Danish. If your dough gets a bit soft just place back in the fridge for 15 minutes.
Fold one last time, wrap tightly in plastic wrap, and refrigerate for 1 hour.
After the second chilling process, pull out the dough and lay on a floured surface. Cut the dough in half, this makes two 16 inch long danishes.
Tightly wrap the second half of the dough and place in the fridge while you work on the first half. The dough can be kept in the fridge for up to 3 days or 1 month in the freezer.
Roll the dough out to ¼ - ½ inch thick, 16 inches long, in the shape of a rectangle. Place on a large baking sheet lined with parchment paper. (much easier to assemble this Danish on the baking sheet because it’s not easy moving it after it’s filled and braided)
Cut off the bottom two corners diagonally, then cut out two small upside down triangles at the top of the dough (see pictures below)
It’s important to draw out where you are going to put your filling by using a knife (see pictures below)
Once that is drawn, cut your strips on each side, diagonally.
Place in the fridge while you get your filling ready. It’s important to make sure your dough stays cold because of the butter. We want this dough flaky!!
Preheat the oven to 400 degrees.
For the filling I used my cream cheese recipe because I had some left over, otherwise store-bought is fine.
In a stand mixer with paddle attachment, add your cream cheese and beat until smooth, then add in 1 egg, mix until well combined.
Add in the sugar, vanilla and cinnamon and beat until smooth.
Pull out your dough and smear as much cream cheese as you want down the middle, this recipe makes for two but I went a little heavy on the first Danish!
Next place the raspberries down the middle; we want this to look pretty so take your time. You don’t have to use raspberries; you can use blueberries, strawberries, peaches, jams, anything. My only advice would be to not use frozen, always use fresh for something like this. Frozen tends to be a bit more watery and ruins the Danish.
Starting from the bottom of the pastry, fold one strip over on one side then on the other side fold that strip over, it will look like a braid, you’ll get the hang of it. Any dough that hangs out after crossing just fold under the Danish.
Using a pastry brush, brush the braided dough with the milk and sprinkle with sugar. This helps to get a nice shiny browned top. You can also use an egg wash but I don’t like wasting the egg since you only need a little bit to brush the Danish with)
Place the Danish in the oven for about 15 minutes; just keep your eye on it. Once browned, cheese bubbles out, it’s ready!
Let cool for 10 minutes (try not to drool) and get the glaze ready.
Combine confectioners’ sugar, milk and vanilla. I like my glaze a bit thicker, and since it will be on a warm Danish it will ooze all over, so just add enough milk to your liking.
When Danish is cooled a bit, pour over the glaze and top with almonds or any nut you like, or not at all! That’s what’s great about Danishes, you can pretty much twist the recipe any way you want.
And there you have it! ENJOY MY FRIENDS!!! With a nice cup o' joe!
TIP* Danish is great served warm, but also really great served cold, few hours in the fridge, the longer it sits the better. Good up to 1 day
Servings: Makes two 16 inch Danishes
Cook time: 15 minutes
Roll, fold repeat. Do this 3 times total then, ending with the fold, wrap tightly with plastic wrap and place in the fridge for 1 hour.
When done, cut the dough in half, place the second half, wrapped, back in the fridge while you work on the first portion, or store for a later time.
Cut and create these marks. cutting a gently line up the dough will help you when edging off the filling. The bottom will match up perfectly with the top where you cut those pieces off.
Now place your filling down the center then fold each flap over creating a braid.
Brush with milk and sprinkle with sugar
And wa lah! Drizzle over the glaze and top with sliced almonds. Enjoy my friends.