The Cheese Danish: Exploring The Perfect Cheesy Filling

Cheese danishes are made using a variety of cheeses, including cream cheese, ricotta, and burrata. The cream cheese is mixed with other ingredients such as sugar, lemon juice, and vanilla extract to create a sweet and tangy filling. The danishes are then baked until golden brown and can be topped with fresh fruit, chocolate chips, or jam. They are a classic breakfast treat that is perfect for brunch or a quick dessert.

Cream cheese is the most popular choice for the filling

Cream cheese danishes are also incredibly easy to make, requiring only a handful of simple ingredients. The cream cheese is combined with other ingredients such as sugar, lemon juice or zest, vanilla extract, and an egg yolk to create a smooth and creamy filling. This filling is then scooped or piped onto a puff pastry base, which can be store-bought or made from scratch. The pastries are then baked until golden brown and finished with a sweet glaze or fresh fruit.

Cream cheese danishes can be made ahead of time and stored in the fridge or freezer for later enjoyment. They are a delicious and convenient breakfast or brunch option that can be made in large batches and enjoyed fresh from the oven or warmed up for a quick and tasty treat.

While cream cheese is the most popular choice, it is worth noting that other soft and spreadable cheeses, such as ricotta or burrata, can also be used as a filling for cheese danishes. However, cream cheese remains the favourite for its versatility, ease of use, and ability to create a creamy and tangy filling that pairs perfectly with the flaky pastry.

You can use ricotta or burrata as an alternative to cream cheese

Cream cheese is the most common cheese used in cheese danishes, but you can use ricotta or burrata as alternatives. These substitutes are suitable because they are easily spreadable or pipeable, which is necessary for the cheese to be used as a filling.

If you are making your own cheese danish, you will need to make the pastry and the filling. For the pastry, you will need flour, salt, sugar, yeast, egg yolk, milk, and water. For the filling, you will need cream cheese, room temperature cream, powdered sugar, lemon juice, and vanilla extract.

To make the pastry, add the flour, salt, sugar, and yeast to the bowl of a stand mixer with the hook attachment. Then, add the egg yolk, milk, and water and mix for about four minutes at medium-low speed until it forms a pliable dough. Take your dough out of the mixer and shape it into a ball. Leave it to rest in a bowl for about an hour or until it has doubled in size. While the dough is resting, prepare the butter by placing it on a sheet of plastic wrap and folding the edges to make a rectangle. Place this in the fridge to firm up. Once your dough has risen, roll it out into a rectangle and place it in the freezer for at least 30 minutes. Then, you can assemble the butter and dough by placing the butter in the center of the dough and folding each end towards the middle.

To make the filling, place the softened cream cheese into a large bowl and add the room temperature cream a little at a time while mixing until it becomes the consistency of mayonnaise or butter. Then, add the powdered sugar and mix until it forms a cream cheese frosting consistency.

Once your filling and pastry are ready, you can assemble your cheese danish. Place the danishes on a large baking sheet with parchment paper underneath. Cover the sheet with plastic wrap and let them proof in a warm area for about an hour or until they double in size. Once proofed, remove the plastic wrap and create a small hole in the center of each danish. Brush a thin layer of egg wash around the sides of the danishes, leaving the top plain. Place your cream cheese filling inside a piping bag and fill the center of each pastry with the desired amount of filling.

Finally, bake your danishes at 360º F (182º C) for about 15 to 20 minutes, or until they are golden brown. You can also add any additional fillings, such as jam or fresh fruit, before serving.

Lemon juice or zest can be added to the cream cheese mixture

Ingredients

You will need the following ingredients:

• Cream cheese: Use full-fat cream cheese for the best creamy texture.
• Lemon: Freshly squeezed lemon juice will give the brightest, freshest flavour. You can also use lemon zest for a punch of flavour without the added liquid.
• Other ingredients: Depending on your preference, you will also need sugar or powdered sugar, vanilla extract, egg, milk, and puff pastry.

Instructions

• Prepare the dough: Roll out the puff pastry dough and cut it into strips. You can also cut it into squares if you want to make individual danishes.
• Make the filling: In a large bowl, beat the cream cheese, sugar, egg yolk, lemon juice or zest, and vanilla until well combined and creamy.
• Assemble: Spread the cream cheese mixture onto the puff pastry. If making individual danishes, scoop the filling into the centre of each square.
• Bake: Brush the danish with an egg wash and bake in the oven at 375-400°F for 15-25 minutes, or until golden brown.
• Glaze: For an extra touch of sweetness and flavour, make a glaze by mixing powdered sugar, milk, and lemon juice or zest. Drizzle the glaze over the warm or cooled danish.

Tips

• Room temperature cream cheese: Make sure your cream cheese is softened to room temperature before mixing, for a smooth and creamy filling.
• Customise: Feel free to adjust the amount of lemon to your taste, or add other ingredients like berries, jam, or almonds.
• Make ahead: The cream cheese filling and assembled danish can be prepared ahead of time and stored in the refrigerator.
• Storage: Cream cheese danishes should be refrigerated and can be stored for up to 3-7 days. They can also be frozen for longer-term storage.

By adding lemon juice or zest to the cream cheese mixture, you can create a delicious and tangy cheese Danish that is perfect for breakfast or brunch. Enjoy experimenting with this easy and versatile recipe!

Vanilla is a common ingredient in the cream cheese filling

Vanilla extract is often used in the cream cheese filling, but vanilla beans can also be used as a substitute. If you don't have vanilla, you can use cinnamon or lemon zest as a replacement in the filling. The amount of vanilla used can vary depending on the recipe and the desired strength of the vanilla flavour. Some recipes call for a small amount of vanilla extract, while others use a larger quantity to create a more prominent vanilla flavour in the cream cheese filling.

The cream cheese filling with vanilla is then piped or scooped into the centre of the pastry. The amount of filling added can vary depending on personal preference, but it is typically around one to two tablespoons. The vanilla-scented cream cheese filling adds a sweet and creamy flavour to the cheese danish, complementing the flaky and buttery puff pastry.

Vanilla is a versatile ingredient that can also be used in other components of the cheese danish. For example, it can be added to the icing or glaze that is drizzled on top of the pastry. A small amount of vanilla extract can be mixed into the icing or glaze to enhance its flavour and create a more complex dessert.

Additionally, vanilla can be used to enhance the flavour of any fresh fruit or jam toppings that are added to the cheese danish. By brushing the fruit with a mixture of maple syrup or apricot jam, and a small amount of vanilla, the flavour of the dessert can be elevated even further.

The pastry dough is usually made with high-gluten flour or bread flour

The pastry dough for a cheese danish is usually made with high-gluten flour or bread flour. This is because these types of flour have a higher protein content, which gives the dough more elasticity and helps to create a brioche-like texture in the finished pastry.

When making the dough, it is important to mix the ingredients on a low to medium-low speed for around four minutes until a pliable dough is formed. The dough should then be shaped into a ball and left to rest, covered, for about an hour or until it has doubled in size. This allows the dough to rise, giving the pastry its characteristic fluffy texture.

After the dough has risen, it is rolled out into a rectangle and placed in the freezer for about 30 minutes. This step is important as it keeps the dough cold, which is crucial for creating flaky layers in the pastry. Cold butter in the dough turns into steam when it hits the hot oven, creating flaky layers.

Once the dough is cold, it is ready to be filled and baked. The cream cheese filling is piped into the centre of each pastry, and the pastries are baked until golden brown and flaky. The finished cheese danishes are best served fresh but can be stored in an airtight container in the fridge for up to a week.

Frequently asked questions