Raspberry Cream Cheese Danish Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml cold milk</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">225g cold unsalted butter, for lamination</li><li class="ingredients-single-item">For the cream cheese filling:</li><li class="ingredients-single-item">250g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 tbsp lemon zest</li><li class="ingredients-single-item">For the raspberry filling:</li><li class="ingredients-single-item">300g fresh or frozen raspberries</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp cornstarch mixed with 1 tbsp water</li><li class="ingredients-single-item">For the egg wash and glaze:</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp water</li><li class="ingredients-single-item">100g 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">Small saucepan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the dough base: In your stand mixer bowl, combine 350g flour, 40g sugar, 7g yeast, and 5g salt. In a separate container, mix 120ml cold milk, beaten egg, and vanilla extract. With the dough hook attachment, slowly incorporate the liquid into the dry ingredients, mixing at low speed until a rough dough forms, about 3-4 minutes. The cold ingredients help prevent the butter from melting too quickly during lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough for 5-7 minutes until smooth but still slightly tacky. Shape into a square approximately 15cm wide, wrap tightly in plastic wrap, and refrigerate for 30 minutes. Chilling the dough relaxes the gluten and makes it easier to roll without springing back.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Prepare the butter block: Place the cold butter between two sheets of parchment paper and beat with a rolling pin until malleable but still cold. Shape into a 20cm square about 1cm thick. The butter should be cool but pliable—if it's too cold it will break through the dough, too warm and it will be absorbed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Begin the lamination: Roll the chilled dough into a square about 30cm wide. Place the butter block in the center at a 45-degree angle (like a diamond inside a square). Fold the corners of the dough over the butter to enclose it completely, pinching the seams to seal. This creates your first butter layer that will eventually create those wonderful flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll the dough into a rectangle approximately 45cm long by 20cm wide. Fold the bottom third up toward the center, then fold the top third down over it (like a business letter). Turn the dough 90 degrees so the open edge faces right. This completes your first "turn" of the dough. Wrap and refrigerate for 30 minutes. This rest period keeps the butter cold and prevents it from being absorbed into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat the rolling and folding process twice more with 30-minute chilling periods between each turn. After the third turn, wrap the dough tightly and refrigerate for at least 1 hour, or preferably overnight. This extended rest allows the gluten to relax completely and the yeast to develop flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough chills, prepare the fillings. For the cream cheese filling: Beat the cream cheese and sugar until smooth, then mix in the egg yolk, vanilla, and lemon zest until completely incorporated. The mixture should be smooth but thick enough to hold its shape. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the raspberry filling: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat until raspberries break down, about 5 minutes. Add the cornstarch slurry and cook for another 1-2 minutes until thickened. The cornstarch prevents the filling from becoming too watery during baking. Remove from heat and cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Shape the danishes: Roll the chilled dough on a lightly floured surface to about 5mm thickness. Cut into twelve 10cm squares. Place the squares on parchment-lined baking sheets, spacing them well apart to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Form the pastry shape by folding each corner of the square toward the center, pressing firmly in the very center to create a well for the filling, while leaving the edges pulled up slightly. The corners should adhere to the dough without completely sealing—this creates the classic Danish shape while providing a nest for the fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add about 1 tablespoon of cream cheese filling to the center of each danish, then top with a teaspoon of raspberry filling. Swirl gently with a toothpick for a marbled effect if desired. Be careful not to overfill, as the filling will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Cover the shaped danishes loosely with oiled plastic wrap and let them proof at room temperature for about 45 minutes, or until slightly puffy. They should increase in size by about 50%—not doubling like bread would. The pastry should look relaxed and feel light to the touch.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Preheat your oven to 190°C. Brush the exposed pastry (not the filling) gently with egg wash for a golden, shiny finish. Bake for 18-20 minutes, rotating the pans halfway through, until deeply golden brown. The high oven temperature helps the butter create steam which puffs the layers apart.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>While the danishes cool for 10 minutes, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. Drizzle over the warm (not hot) danishes. The residual warmth will help set the glaze without melting it completely.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Serve the danishes while still slightly warm for the best texture and flavor. They're at their flakiest the day they're made, but can be stored in an airtight container for up to 2 days. To refresh, warm briefly in a 150°C oven for 5 minutes before serving. The complex lamination creates layers that stay distinct even when reheated.</li></ol>