Cream Cheese Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">7g active dry yeast (1 packet)</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">120ml warm milk (around 38°C)</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">225g cold unsalted butter (for laminating)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g full-fat cream cheese, softened</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tbsp all-purpose flour</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2 tbsp milk</li><li class="ingredients-single-item">1/2 tsp vanilla extract</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 sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Pastry cutter or pizza wheel</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough base. In your stand mixer bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, egg, and softened butter. With the mixer on low speed using the dough hook, slowly add the wet ingredients to the dry ingredients until a soft dough forms. The warm milk activates the yeast while the butter adds richness to the dough base.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Shape into a rectangle, wrap in cling film, and refrigerate for 30 minutes. This initial chilling makes the dough easier to work with during the lamination process.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the cream cheese filling. Beat the softened cream cheese and sugar until smooth and creamy. Add the egg yolk, vanilla extract, lemon juice, and flour, beating until well combined. The lemon juice adds a subtle tang that balances the sweetness, while the flour helps stabilize the filling during baking. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the lamination process, place the cold block of butter between two sheets of parchment paper and beat it with a rolling pin until it forms a flat 15cm square. Keep it cold but malleable – this is crucial for creating those beautiful flaky layers in your danish.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the chilled dough on a lightly floured surface into a 25cm square. Place the butter square diagonally in the center of the dough so the corners of the butter point to the middle of the sides of the dough. Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll the dough into a 38cm x 20cm rectangle. Fold the dough like a letter: fold the bottom third up, then fold the top third down over it. This completes your first "turn." Wrap the dough and refrigerate for 30 minutes. The folding creates multiple butter layers that will puff and separate during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Repeat the rolling and folding process twice more, chilling the dough for 30 minutes between each turn. By the third turn, you'll have created dozens of butter layers within the dough, which will create that signature flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>After the final turn, roll the dough into a 40cm x 30cm rectangle. Cut the dough into 12 equal squares. Place a generous tablespoon of the cream cheese filling in the center of each square. Pull the corners of each square toward the center, pinching opposite corners together to form a star shape, leaving the center partially open to display the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the shaped danishes on parchment-lined baking sheets, allowing ample space between each for rising. Cover loosely with plastic wrap and let rise in a warm place for about 45 minutes, or until puffy. The dough won't double in size but should look noticeably puffed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C. Whisk together the egg and water for the egg wash, then gently brush over the exposed dough (not the filling). This will give your danishes a beautiful golden shine when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 18-20 minutes, until the pastry is golden brown and the filling is set but still slightly jiggly in the center. If the pastries are browning too quickly, tent loosely with aluminum foil. The internal temperature should reach about 88°C when they're perfectly baked.</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 extract until smooth. Adjust the consistency with more milk or sugar if needed – it should be thick enough to hold its shape briefly when drizzled.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the danishes have cooled for about 10 minutes, drizzle with the glaze. The slightly warm pastries will help the glaze set beautifully. Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days, warming gently before serving.</li></ol>