Homemade Cheese Danish
“A simple and quick recipe for making cheese danishes that’ll have people thinking you got them from the bakery.”
Chagit Elkabetz
Original Recipe Author
Are you tired of frozen pastries and want to indulge in some cheese danishes just like the ones you get from the bakery?
We’ve got you covered!
Use this simple and quick recipe to make fluffy cheese danishes that taste like heaven.
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Frequently Asked Questions:
Homemade Cheese Danish
Doesn’t the dough have to rest after spreading the butter? Can I work with it right away?
Wait for the dough to rise and then wait for an hour and 15 minutes.
Afterward, divide it and spread it on the counter. However, you should let it rise for an extra 15 minutes in the pan before egg washing and baking.
Can I use a butter substitute instead of butter?
If you don’t have butter on hand, you can use a butter substitute and still get great results.
What did you brush them with?
Brush the danishes with some honey when they’re fresh out of the oven.
Homemade Cheese Danish
Equipment
Ingredients
Dough:
- 1¾ sticks butter (in room temperature (200 g))
- 2 lbs. flour (1 kg)
- 1½ tbsp. dry yeast
- ½ cup sugar
- ½ cup oil
- 1½ tbsp. vanilla sugar (20 g)
- 1 tsp. baking powder
- 2 eggs
- 1 cup lukewarm milk
- 1½ cups warm water
- 1 tsp. salt
Filling:
- 9 oz. farmer cheese (250 g)
- 1 package vanilla instant pudding mix (80 g)
- ½ cup sugar
- 1 egg
- 9 oz. cottage cheese (250 g)
- 2 tsp. cornstarch
Instructions
Dough:
- Combine all the wet ingredients in a bowl along with yeast. Mix them slightly and add some flour.
- Knead the dough for 7-8 minutes. You’ll notice the dough getting a bit sticky. When this happens, add some flour to the mixture. Cover the dough and allow it to rise for 75 minutes.
- Divide the dough into 10 equal-sized balls. Before dividing, make sure the counter and the dough are floured.
- Next, roll out each ball of dough into a ¼” thick sheet.
- Spread each sheet with some butter and stack another on top of it.
- Once you have a stack of 5 sheets, start making another stack of 5 sheets. When you’re done, you should have 2 stacks of sheets spread with butter.
- Grab your roller again and roll out each stack into a large ¼” thick sheet. Again, it’s very important to flour the dough and the counter before rolling.
- Cut the large sheet into three equal-sized strips and cut the strips into triangles.
Filling and rest of preparation:
- Get a clean bowl and mix all the filling ingredients in it. Keep mixing until you get a smooth texture.
- Scoop some of the fillings into each triangle of dough and roll them up like croissants.
- Place the stuffed rolls in a baking pan and allow them to rise for 15 minutes.
- Before placing the pastries in the oven, brush them with a beaten egg. Then, bake at 350℉ (180℃) until the pastries reach a golden color (regular baking without convection).
- When you take them out of the oven, brush them with some honey. Alternatively, you can powder them with confectioners’ sugar.
Tips
- If you found the steps above a bit confusing, here’s some further clarification:
- You’ll need to make 10 balls of dough in total. Then, roll them all out and make two stacks consisting of 5 sheets each. When stacking, spread butter on each sheet before putting another one on top.
- When you’re done, you’ll have two stacks of 5 sheets. For each stack, roll it out into a ¼” sheet, cut it into triangles, and fill it up.
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