Ingredients:
For the Dough:
-
2 ¼ teaspoons active dry yeast (1 packet)
-
¼ cup warm milk (about 110°F/43°C)
-
2 tablespoons granulated sugar
-
1 cup all-purpose flour
-
½ teaspoon salt
-
1 large egg
-
½ cup unsalted butter, cold and cubed
-
1 cup all-purpose flour (additional, for rolling)
For the Cream Cheese Filling:
-
8 oz cream cheese, softened
-
¼ cup granulated sugar
-
1 teaspoon vanilla extract
-
1 large egg yolk
For the Egg Wash:
-
1 egg, beaten with 1 tablespoon water
Optional Glaze:
-
1 cup powdered sugar
-
2 tablespoons milk
-
½ teaspoon vanilla extract
🧑🍳 Instructions:
1. Prepare Yeast Dough:
-
In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar. Let sit for 5–10 minutes until foamy.
-
In a mixing bowl, combine 1 cup flour, remaining sugar, and salt. Add yeast mixture and egg; mix well.
-
Gradually add cold butter cubes, cutting into dough with a pastry blender or fingers until crumbly.
-
Add remaining flour and knead until a soft dough forms.
-
Cover and refrigerate for at least 1 hour (or overnight).
2. Make Cream Cheese Filling:
-
Beat cream cheese, sugar, vanilla, and egg yolk until smooth. Set aside.
3. Roll and Shape:
-
On a floured surface, roll dough into a 12×12-inch square.
-
Cut into 9 equal squares.
-
Place a spoonful of cream cheese filling in the center of each square.
-
Fold corners towards the center and pinch to seal.
4. Proof and Bake:
-
Place Danish pastries on parchment-lined baking sheet.
-
Cover loosely with plastic wrap and let rise for 30–45 minutes.
-
Preheat oven to 375°F (190°C).
-
Brush pastries with egg wash.
-
Bake 15–20 minutes until golden brown.
5. Glaze (Optional):
-
Mix powdered sugar, milk, and vanilla until smooth.
-
Drizzle over cooled Danish pastries.
Tips:
-
You can substitute the dough for store-bought puff pastry for a shortcut.
-
Add fresh fruit or jam along with the cream cheese for variety.
-
Store leftovers in an airtight container; best eaten within 2 days.