Cheese Danish: What's The Mystery Cheese?

Cheese Danish is a classic Danish breakfast treat made with a flaky puff pastry dough and a lightly flavoured cream cheese filling. The cream cheese is mixed with sugar, lemon juice, and vanilla extract to create a smooth and creamy filling. The puff pastry is folded around the filling and brushed with an egg wash before being baked until golden brown. The resulting pastry is flaky and buttery, with a creamy centre and a sweet glaze on top.

Cream cheese as a filling

Cream cheese is the most common filling for a cheese danish. It is usually mixed with sugar, lemon juice, and vanilla extract to create a sweet and creamy filling. The cream cheese should be at room temperature or softened to make it easier to mix with the other ingredients. This filling is then scooped or dolloped onto squares of puff pastry, which are then folded and baked.

The cream cheese filling can be customised with different flavours and additions. Some recipes suggest adding a pinch of salt to the cream cheese mixture, or a teaspoon of lemon or orange zest to boost the flavour. Others recommend stirring in brown sugar, or adding a spoonful of fruit jam on top of the baked cream cheese filling before adding the glaze.

The cream cheese filling can also be made eggless, by omitting the egg yolk that is usually mixed through. This means the filling can be eaten raw, and the danishes can be served with the cream cheese unbaked.

Puff pastry as a base

Puff pastry is the base of a cheese Danish. It is a flaky, buttery dough that can be purchased in the frozen aisle section of most grocery stores. It is important to thaw the puff pastry before using it. This should be done in the fridge for one to two hours; if it is left at room temperature, the butter will melt into the dough, and the pastry will not achieve its characteristic flaky finish.

To use puff pastry as the base for a cheese Danish, first line a baking sheet with parchment paper and preheat the oven to 400°F. Then, unfold the sheet of puff pastry and dust off any excess flour. Cut the sheet into three equal-sized strips, and then cut the strips in half. Use a fork to perforate around the sides of each rectangle of puff pastry, leaving a half-inch border. This will prevent the pastry from rising in the middle.

Next, add the cream cheese filling. This is usually a mixture of cream cheese, sugar, lemon juice, and vanilla extract. Add two heaping tablespoons of the filling to each square, spreading it evenly while leaving the borders clean.

After adding the filling, brush the borders of the pastry with an egg wash, which will give the pastry a glossy finish and golden color. Then, bake the pastries for 10 minutes at 400°F, rotating the baking sheet halfway through. Continue to bake for another 5 to 10 minutes, or until the borders of the pastry have risen and are golden brown.

Finally, let the pastries cool before drizzling with a glaze made from powdered sugar, milk, and vanilla extract.

Vanilla to flavour the filling

Vanilla is an important ingredient in a cheese Danish as it flavours and lightly scents the cream cheese filling. It is also added to the icing.

Vanilla is a key ingredient in the cheese Danish recipe, and if you don't have any, you can use cinnamon or lemon zest instead. However, it is recommended that you omit the vanilla from the icing and substitute it with melted butter.

The vanilla is added to the cream cheese, sugar, egg yolk, and salt mixture, and stirred until the mixture is smooth and light in texture. This mixture is then added to the puff pastry and baked.

The vanilla helps to enhance the flavour of the cream cheese and gives the pastry a lightly scented aroma. It is an essential ingredient in creating the traditional cheese Danish flavour and scent.

The vanilla also helps to add a touch of sweetness to the cream cheese filling, balancing out the tanginess of the cheese. It is a subtle yet essential ingredient in creating the perfect cheese Danish.

Egg to bind the mixture

Cheese danishes are made with a flaky puff pastry dough and a lightly flavoured cream cheese filling. The egg plays a crucial role in binding the mixture and creating a cohesive, velvety texture.

The egg is used in two parts: the yolk and the white. The egg yolk is combined with the cream cheese, sugar, and other flavourings to create a smooth and creamy filling. It adds richness and depth of flavour to the cheese filling, while also helping to bind the ingredients together.

The egg white, on the other hand, is used as an egg wash. It is brushed onto the puff pastry before baking. This step serves two purposes. Firstly, it helps to seal the pastry, ensuring that the filling doesn't leak out during baking. Secondly, it adds a glossy finish and a golden colour to the pastry, enhancing the overall appearance of the cheese danish.

In addition to its functional purposes, the egg also contributes to the flavour and texture of the final product. The egg yolk adds a subtle savouriness to the cream cheese filling, while the egg white gives the pastry a delicate sheen and a crispy texture.

When making a cheese danish, it is important to follow the recipe instructions carefully, including the steps related to the egg. The egg wash should be applied generously to the exposed pastry, ensuring that all surfaces are coated. This will help create an even, golden crust.

The egg also plays a role in the storage and serving of cheese danishes. These pastries are best stored in an airtight container in the refrigerator and can be enjoyed warm or at room temperature. The egg wash helps to keep the pastry flaky and crisp, even after refrigeration.

Overall, the egg is an essential ingredient in cheese danishes, contributing to both the structural integrity and the sensory appeal of this delicious treat.

Lemon juice to add zest

Lemon juice is a great way to add a tangy zing to your cheese danish. The citrusy punch of lemon juice can really elevate the flavours of the sweet and creamy cheese danish.

Lemon juice is often used in the cream cheese filling of the cheese danish. To make the filling, simply stir together cream cheese, granulated sugar, lemon juice, and vanilla extract. You can also add lemon zest to the filling to enhance the citrusy flavour. The filling should be smooth and creamy, similar to a pocket of cheesecake or cream cheese frosting.

In addition to the filling, lemon juice can also be used in the glaze that is drizzled over the cheese danish. To make the glaze, simply whisk together powdered sugar, milk, and lemon juice. The glaze can be drizzled over the cheese danish while it is still warm or after it has cooled down.

When using lemon juice in the filling or glaze, be mindful that it can add moisture and change the consistency of the mixture. You may need to adjust the amount of liquid in your recipe to compensate for the added moisture from the lemon juice.

Lemon juice can also be used as a substitute for lemon zest, which is commonly used to infuse a concentrated lemon flavour into the cheese danish. If you are out of lemons, you can use pantry staples like dried lemon peel, lemon extract, or lemon juice as substitutes for lemon zest. However, keep in mind that the intensity of these substitutes may vary, so adjust your recipe accordingly.

So, don't be afraid to add a splash of lemon juice to your cheese danish filling or glaze to give it that extra zesty kick!

Frequently asked questions