Cheese Danish Delight

Instructions

Part 1: Prepare the Danish Dough

1. Activate Yeast: In a small bowl, combine ½ cup (120ml) lukewarm whole milk and 2 ¼ teaspoons (7g) active dry yeast. Stir for 5-7 minutes until the mixture is foamy and active.
2. Combine Dry Ingredients: In a stand mixer bowl with a dough hook, whisk 2 ¾ cups (330g) all-purpose flour, ¼ cup (50g) granulated sugar, and 1 teaspoon (5g) salt for 15-30 seconds until thoroughly combined.
3. Add Wet Ingredients: Pour the activated yeast mixture and 1 large room temperature egg into the dry ingredients. Mix on low speed for 2-3 minutes until a shaggy dough forms.
4. Knead Dough: Increase mixer speed to medium-low. Knead for 5-7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
5. Chill Dough (Initial): Form the dough into a ball. Place it in a lightly oiled bowl. Cover with plastic wrap. Refrigerate for 30-60 minutes until firm.
6. Prepare Butter Block: Arrange 1 cup (226g) very cold unsalted butter cubes close together on parchment paper. Top with another parchment sheet. Use a rolling pin to flatten the butter into an 8×8 inch (20×20 cm) square with even thickness. Refrigerate the butter block for at least 15 minutes until firm.
7. Roll Dough (First Step for Lamination): On a lightly floured surface, roll the chilled dough into a 12×12 inch (30×30 cm) square.
8. Encase Butter: Place the chilled butter block diagonally in the center of the dough square. Fold the dough corners over the butter, meeting in the center to completely encase the butter. Pinch the seams tightly to seal.
9. First Turn (Book Fold): Lightly flour the work surface and dough packet. Roll the dough into a 16×8 inch (40×20 cm) rectangle. Fold one short end into the center, then fold the other short end over the first to create a “book” or trifold.
10. Chill Dough (First Chill): Wrap the dough tightly in plastic wrap. Refrigerate for 30 minutes until the butter firms and gluten relaxes.
11. Second Turn (Simple Fold): Unwrap the dough. Place it on a lightly floured surface with the folded edge to your left. Roll the dough into a 16×8 inch (40×20 cm) rectangle. Fold one short end one-third into the center, then fold the other short end over to meet the first fold, forming a simple trifold.
12. Chill Dough (Second Chill): Wrap the dough tightly in plastic wrap. Refrigerate for 1-2 hours until firm and easy to handle.
13. Third Turn (Book Fold): Unwrap the dough. Place it with the folded edge to your left. Roll into a 16×8 inch (40×20 cm) rectangle. Fold into a “book” or trifold.
14. Chill Dough (Final Chill): Wrap the dough tightly in plastic wrap. Refrigerate for a minimum of 1 hour, or preferably overnight, until the dough relaxes and butter firms completely.

Part 2: Prepare the Cream Cheese Filling

15. Cream Ingredients: In a medium bowl, combine 8 ounces (226g) softened full-fat cream cheese, ¼ cup (50g) granulated sugar, 1 large egg yolk, ½ teaspoon (2.5ml) vanilla extract, and ½ teaspoon finely grated lemon zest. Beat with an electric mixer on medium speed for 2-3 minutes until the mixture is smooth, creamy, and lump-free.
16. Refrigerate Filling: Cover the bowl with plastic wrap. Refrigerate the cream cheese filling until firm and ready to use for easy handling.

Part 3: Assemble the Danish Pastries

17. Prepare Baking Sheets: Line two large baking sheets with parchment paper.
18. Roll Dough (Final): On a lightly floured surface, roll the chilled danish dough into an 18×12 inch (45×30 cm) rectangle, about ¼ inch (6mm) thick, maintaining even thickness.
19. Cut Dough: Use a sharp knife or pizza cutter to trim the edges, creating a neat 17×11 inch (43×28 cm) rectangle. Cut the dough into 12 equal 4.25×3.6 inch (10.8×9.1 cm) rectangles.
20. Shape Dough (Squares): Gently press the center of each dough rectangle with your thumb to create a slight indentation.
21. Fill Squares: Spoon 1-2 tablespoons of the chilled cream cheese filling into the indentation of each dough square.
22. Place on Baking Sheets: Transfer the shaped danishes to the prepared baking sheets, leaving 2-3 inches (5-7 cm) between each for expansion.
23. Proof Danish: Cover the baking sheets loosely with plastic wrap or a clean kitchen towel. Proof in a warm, draft-free place for 30-45 minutes until slightly puffy and almost doubled in size.
24. Prepare Egg Wash: In a small bowl, whisk 1 large beaten egg and 1 tablespoon (15ml) water until well combined.

Part 4: Bake the Danish Pastries

25. Preheat Oven: Preheat your oven to 400°F (200°C) during the last 15 minutes of proofing.
26. Egg Wash: Gently brush the exposed dough edges of each danish with the prepared egg wash, avoiding the cream cheese filling, until evenly coated and glossy.
27. Bake Danish: Place the baking sheets in the preheated oven. Reduce the oven temperature to 375°F (190°C) immediately. Bake for 18-22 minutes, rotating the sheets halfway through, until the dough is golden brown, puffed, and the filling is set and lightly golden.
28. Cool Danish: Remove the danishes from the oven. Transfer them to a wire rack. Cool for 15-20 minutes until slightly warm to the touch.

Part 5: Prepare the Glaze (Optional)

29. Combine Glaze Ingredients: In a small bowl, whisk 1 cup (120g) sifted powdered sugar, 2 tablespoons (30ml) milk or lemon juice, and ¼ teaspoon (1.25ml) vanilla extract until smooth, thick, and pourable. Add more liquid ½ teaspoon at a time if the glaze is too thick.
30. Glaze Danish: Drizzle the glaze generously over the cooled danishes using a spoon or piping bag until evenly coated. Allow the glaze to set for 5-10 minutes before serving.