Cheese Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tsp instant yeast</li><li class="ingredients-single-item">60ml warm milk</li><li class="ingredients-single-item">60ml water</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">200g cold unsalted butter, for lamination</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">225g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">75g granulated sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">1 tsp vanilla extract (or seeds from 1 vanilla pod)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">For egg wash:</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp water</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry cutter or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a stand mixer bowl, combine the flour, sugar, salt, and instant yeast. In a separate small bowl, whisk together the warm milk, water, egg, and vanilla extract. With the mixer on low speed using the dough hook, pour the wet ingredients into the dry and mix until a soft dough forms. Knead for 5-7 minutes until smooth and elastic but still slightly tacky. The dough should clear the sides of the bowl but stick slightly to the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the dough to a lightly floured surface and shape into a rectangle. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll later.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the butter block for lamination. Place the cold butter between two sheets of parchment paper and beat it with a rolling pin to soften slightly. Shape it into a 15cm x 15cm square. Keep refrigerated until needed, but don't let it get too hard.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>On a lightly floured surface, roll the chilled dough into a 30cm x 30cm square. Place the butter block diagonally in the center of the dough, then fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. You've now created your butter package.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a long rectangle about 45cm x 20cm, keeping the edges straight. Perform your first letter fold: fold the bottom third up, then the top third down, like folding a letter. Wrap in plastic and refrigerate for 30 minutes. This is your first "turn" in the lamination process.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Rotate the dough 90 degrees and repeat the rolling and folding process for the second turn. Chill again for 30 minutes. Then perform a third turn following the same method. After the third turn, wrap the dough and refrigerate for at least 1 hour or overnight. This patient folding and chilling creates the signature flaky layers of danish pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough chills, prepare the cream cheese filling. Beat the cream cheese and sugar until smooth and fluffy. Add the egg yolk, vanilla, lemon juice, and cornstarch, beating until well combined. The cornstarch helps stabilize the filling during baking. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove the dough from the refrigerator and roll it out on a lightly floured surface to a 40cm x 30cm rectangle with 3-4mm thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut the dough into 8 equal squares (about 10cm each). Place a tablespoon of cream cheese filling in the center of each square. To form the danish, fold each corner slightly toward the center, leaving the filling visible and creating a window-like shape. Press the corners gently to adhere them to the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the shaped danishes to the prepared baking sheets, spacing them at least 5cm apart. Cover loosely with plastic wrap and let them proof for 30-45 minutes at room temperature until slightly puffy. The pastries should look relaxed and have increased in size by about 50%.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Brush the exposed pastry (not the filling) with egg wash. Bake for 18-22 minutes, rotating the pans halfway through, until the danishes are deep golden brown. The dramatic color change indicates properly developed flavor and texture. The filling should be set but still slightly soft in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the danishes cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. The consistency should be thick enough to hold its shape but thin enough to drizzle - add milk a teaspoon at a time to adjust. When the danishes have cooled for 10 minutes, drizzle the glaze over them in a zigzag pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the glaze to set for about 5 minutes before serving. These cheese danishes are best enjoyed warm or at room temperature on the day they're made. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat frozen danishes in a 160°C (325°F) oven for 5-8 minutes to restore their crisp texture.</li></ol>