Cheese Danish Delight
A sweet and creamy pastry perfect for breakfast or snack time, featuring a rich cream cheese filling and flaky dough.
Ingredients
For the pastry dough
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed Ensure butter is cold for a flaky texture.
For the cream cheese filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg (beaten, for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
Preparation of the dough
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup of cold water, mixing until the dough comes together. Be careful not to overwork it.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Baking the Danishes
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick.
- Cut the dough into squares, approximately 4×4 inches.
- In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Place a tablespoon of the cream cheese mixture in the center of each dough square.
- Fold the corners of the square towards the center to create a pocket and pinch to seal.
- In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over each Danish.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Notes
Serve Cheese Danish Delight warm or at room temperature. They are perfect on their own but can be enjoyed with a cup of coffee or tea. Sprinkle some extra powdered sugar on top for added sweetness. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze wrapped tightly in plastic wrap and foil for up to 3 months.