cheese danish

This cheese danish, made with sweetened cream cheese on a flaky pastry is so delicious and only takes a few minutes to make!

Cheese Danish

crescent roll sheets

cream cheese (softened)

sugar

vanilla

milk

Preheat oven to 350 degrees.

Roll out the crescent dough and cut into four rectangles/squares (8 total).  Roll up the sides to form a kind of basket and shape into a circle.  Gently place onto a baking sheet.

Mix together cream cheese, sugar and vanilla until smooth. Spoon filling into the crescents and spread to the edges.

Bake for 15 to 20 minutes, or until edges of danishes have turned a nice golden color.  Allow to cool.

To make the icing, whisk together the powdered sugar and the milk until it's well blended and there are no lumps.  Fork drizzle over the cooled danishes.

CHECK OUT OUR COOKBOOKS: https://dinnerhero.com/subscriber-discount/

RECIPE: https://www.mamalovesfood.com/cheese-danish/

★ SUBSCRIBE for new videos! ★ http://www.youtube.com/mamalovesfood

★ CONNECT WITH ME! ★ 
FACEBOOK: http://www.facebook.com/mommynamedapril
INSTAGRAM: http://www.instagram.com/mommynamedapril
TWITTER: http://www.twitter.com/mommynamedapril
YOUTUBE: http://www.youtube.com/mamalovesfood
WEBSITE: https://www.mamalovesfood.com

CHEESE DANISH

These cream cheese Danish are exactly what your brunch calls for. They're flaky, creamy, sweet, tart, and bursting with flavor. Not to mention how easy they are to make!

Fruity Cream Cheese Danish

puff pastry, thawed

oz cream cheese, softened

almond extract (optional)

lemon juice

strawberries*

raspberries*

cornstarch flour

egg egg

tsp water, milk, or lemon juice

Preheat the oven to 400F and line a large baking sheet with parchment paper.

To make the cream cheese filling, mix together the softened cream cheese, sugar, extracts, and lemon juice until smooth. Start off with a fork to loosen up the mixture then switch to a whisk to remove any lumps. Set aside.

In a separate bowl, mix together the Bonne Maman INTENSE Red Fruits Fruit Spread, berries, and cornstarch. Set aside.

Unfold the thawed puff pastry and lay it flat onto a floured surface or sheet of parchment paper. Roll it out just until the seams are blended, rolling a couple times both length and width-wise.

Slice the puff pastry in half right down the middle lengthwise using a pizza cutter. Slice each half into 3 rectangles width-wise, along the blended seams, to make 6 Danish. 

Transfer the sheets onto a baking tray and make sure they&#8217;re evenly spaced apart. Use a knife to score a 1/4 inch border around the outside. This allows the edges to rise in order to contain the filling. Don&#8217;t cut all the way through, but just enough to leave behind a clear border.

Lightly brush the edges with an egg wash. Whisk together the egg with 2 teaspoons of milk or water and use a pastry brush to apply. This helps the edges turn golden brown and glossy once baked.

Scoop 1 tablespoon of the cream cheese filling into the center of each Danish. The filling makes the exact amount for 6 Danish, so use it all up. Spread the filling within the border using the back of a spoon.

Dollop the fruit filling into the center of the cream cheese. Don&#8217;t overcrowd the cream cheese layer, as you should be able to see the cream cheese peeking out from under the fruit (see post for reference photo).

Bake the Danish on the middle rack of the oven for 20-25 minutes, until evenly puffed with golden brown edges.

When they&#8217;re still warm on the baking sheet, brush the tops with a little extra fruit spread. This adds a glossy shine and extra fruity flavor.

Transfer the Danish to a cooling rack. They&#8217;re best served fresh and warm. See notes in the blog post about prepping the Danish ahead so they&#8217;re ready to bake in the morning.

As an optional topping, whisk together the powdered sugar and liquid of choice until it reaches a thin glue-like consistency. If it&#8217;s too thick, add a touch more liquid. Too thin, add a bit more sugar. Drizzle on top of the warm Danish and enjoy!

These danishes were a great addition to our ladies brunch party for my sisters birthday. So beautiful and delicious!! Definitely a recipe I would make again.

These were super easy to make and absolutely delicious!  I have made them twice now and cut back slightly on the sugar in the cream cheese the second time to keep a little bit more of the tang.

This Cheese Danish Recipe will blow your socks off! It's not only so easy but also so SO delicious and drizzled with icing on top!

Easy Cheese Danish Recipe

tube crescent rolls

vanilla extract

all purpose flour

heavy cream

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.

Press edges together to even out edges and seal any holes. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Cut 1/2 inch diagonal strips up each side of the dough. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish.

Cut into pieces and serve.

These Strawberry Cheesecake Pinwheels are great for dessert or as a fruity cheese danish for breakfast!

Strawberry Cheesecake Pinwheels

puff pastry (defrosted (I used Pepperidge Farms))

oz 1/3 less fat cream cheese (softened)

strawberries (make sure to cut them small)

On a sheet of parchment paper (or a clean, dry surface sprinkled with a small amount of flour to prevent sticking) lay down your sheet of defrosted puff pastry. Using a rolling pin, roll the pastry into a 10”x14” rectangle of even thickness.

Using a hand mixer or stand mixer, combine the cream cheese with the powdered sugar and the vanilla extract in a mixing bowl and mix until well combined. Use a spatula to spread the cream cheese mixture evenly across the top of the rolled puff pastry. Sprinkle the strawberries over the top of the cream cheese mixture on the puff pastry.

With the longer side of the pastry rectangle facing you, roll the pastry by pushing forward, wrapping the ingredients into a long roll. Once the pastry is completely rolled up into a big “log,” wrap it in parchment paper or cling wrap and place it in the freezer for 2 hours or until it’s easy to slice into circles.

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.

When you take the pastry roll out of the freezer, use a serrated knife to slice it into 24 even “spirals.” I find the easiest way to do this evenly is to cut the roll in half, then each of those pieces into quarters, then cut each of those pieces into thirds. Place each spiral onto the parchment lined baking sheet and bake them in the oven for 20 minutes or until lightly golden.

This delightful Cheese Danish recipe comes together quickly and easily with only a few ingredients. A delicious creamy cream cheese filling wrapped up with a flaky puff pastry, it&#039;s the perfect way to start the day!

cream cheese (softened (170 grams))

puff pastry (or 1 box, thawed)

egg white (lightly beaten)

sugar ((120 grams))

Position two oven racks towards the center of the oven. Preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone baking mat.

In a large bowl, beat the cream cheese, granulated sugar, egg yolk, lemon juice, and vanilla on medium-low speed until well combined.

On a lightly floured surface, roll the homemade puff pastry into a 16x8-inch rectangle, cut in half lengthwise, and then into quarters crosswise, creating 8 (4-inch) squares. (If using store-bought puff pastry, lightly roll each sheet to flatten the creases and cut to make 8 (4-inch) squares.) Brush the edges of the squares lightly with the beaten egg white. Fold each corner in about 1 inch towards the center and gently press to adhere. Place 2 inches apart on the baking sheets. Brush any exposed pastry with egg white.

Scoop about 1 tablespoon of the cream cheese filling into the center of each pastry.

Bake for 15 minutes. Rotate pans and continue baking for another 15 minutes or until the pastry is golden brown and puffed. Let cool on the baking sheet while making the glaze.

For the Danish:

While the pastries cool, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over the warm pastries before serving.

For the Glaze:

You will love this flaky and delicious homemade Cheese Danish recipe! It’s so easy to make with only a handful of simple ingredients. Flaky and buttery puff pastry folded around a simple cream cheese filling then topped with a drizzle of glaze, these cream cheese danishes are perfect for breakfast or a snack.

RECIPE: https://preppykitchen.com/cheese-danish/
Homemade Puff Pastry Recipe: https://preppykitchen.com/puff-pastry/

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Tiktok: https://vm.tiktok.com/ZMJxw57rA/
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com
Amazon: https://www.amazon.com/shop/preppykitchen
Facebook: http://www.facebook.com/PreppyKitchen

EASY Cheese Danish Recipe

This simple Cheese Danish recipe is the perfect breakfast pastry to make for the entire family. The pillowy soft dough is filled with a cheesecake-like topping, then topped with a sugar streusel before baking - yum!

Easy Cheese Danish

tsp active dried yeast ((Platinum Superiror Baking Yeast is the best))

sour cream

all-purpose flour flour

tsp kosher salt

oz unsalted butter (, room temperature)

cream cheese

flour

tbsp of melted butter

water

Check the yeast: If you&#x27;re unsure if your yeast is fresh and active, combine the yeast with 2-3 tablespoons of the milk from the overall amount and 1 tsp of sugar from the overall amount. Stir to dissolve the sugar and yeast. Allow to proof for about 10-15 minutes. The mixture should rise and look frothy. If it does not, discard the yeast and do not start until you have good, active yeast.

Make the Pastry Dough: In a bowl of a stand mixer mix the remainder of the  1 cup of warm milk, 1/4 tsp kosher salt, 4 egg yolks, 2 tbsp of sour cream, remainder of 1/3 cup of sugar, 2 tsp of dried active yeast (or the frothy yeast mixture if you had to do step 1), and 3 cups flour together on the 3rd speed of a mixer for about ten minutes.

Add butter &amp; knead: Add 3/4 stick of softened butter to the dough mixture in quarters and knead for about 8 minutes or until the dough pulls away from the sides of the wall, and feels tacky to touch. If you stretch the dough, you should be able to form a thin film without it tearing.

Let rise until doubled: Transfer the dough to a well-oiled bowl, then cover the outside of the dough with some oil as well. This will keep it from cracking and drying as it rises. Cover the bowl with a tea towel.  It is best to set the dough in a warm place (between 80°F-90°F). I turn the oven to 250°F for 3 minutes, then turn it off and set my bowl with dough inside the oven with the oven light on. Top of the refrigerator or any other warm, draft-free place will work as well.

Meanwhile, make the cream cheese filling: Whip together 1⅓ cup of cream cheese, 1/2 cup of sugar and 1 tsp of vanilla until smooth. Cover and set aside.

Make the streusel topping: Combine 1/3 cup of flour, 1/3 cup of sugar, and 3 tbsp of melted butter with a fork or hands until crumbly. Refrigerate until later.

Make the egg wash: Whisk together with a fork 2 egg yolks and 1 tbsp of water. Cover and set aside.

Divide &amp; shape the pastry dough. Once the dough is doubled, punch it down. Next, divide the pastry dough into 15-16 equal pieces. The most accurate way to do that is to weigh your dough, then divide the total by 16.

Shape each piece of dough into a ball by tucking the ends underneath itself until you get a smooth surface on top. Set the rolled danish buns on a 12&quot;x18&quot; foil or parchment-lined baking sheet, evenly spacing each piece of dough. If you would rather have the buns not touch, divide the danish pastries between two 12&quot;x18&quot; baking sheets. Let rest for 10 minutes, then dip the bottom of a glass or a cup into flour and press with it in the middle of each bun to form an indentation.

Fill with cream cheese filling:  Use a medium ice cream scoop to fill each indentation with 1 scoop of cheesecake filling. Otherwise, just spoon the cream cheese filling with a regular spoon. If you would like to add some jam to the middle as well, use a teaspoon to spoon 1 tsp of jam or preserves in the middle of the cheesecake mixture.

Let rise until doubled: Put the baking pan with the filled danishes back into the oven (with the heat off, oven light on) or top of the fridge. The danishes should double in size in about 30 minutes to 1 hour.

Brush with egg wash &amp; top with streusel: Once the dough has doubled, brush the outside of the danishes with the egg wash, then sprinkle generously with streusel pressing gently to adhere it if needed.

Bake: In a preheated to 350°F degrees oven for about 20 minutes, or until the outside is golden in color. Then, remove from the oven and transfer to a cooling rack to cool slightly before enjoying.

These Danish pastries are made completely from scratch, taste just like a bakery, and are easier than you&#039;d think. Top with all of your favorite fillings!

Danish Pastries

unsalted butter (divided)

all-purpose flour

instant yeast

salt

eggs

cream cheese (at room temperature)

fruit jam, preserves,

Make the Dough: Cut ½ tablespoon off the ends of each of the four sticks of butter (for a total of 2 tablespoons).

In the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt. Add the 2 tablespoons cold butter and work it in with a pastry blender or your fingers until no large lumps remain. Add the vanilla, milk, and eggs.

Mix with the paddle attachment on low speed until a dough begins to form, then switch to the dough hook and knead until a cohesive, but quite sticky dough forms, about 5 to 7 minutes. The dough won&#039;t completely clean the bowl and will stick a bit at the bottom. (You can also complete this step in a bread machine on the dough cycle.)

Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.

Make the Butter Block: Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.

Gently pound and roll the butter until it&#039;s about 6&quot; x 9&quot;. The pieces may or may not meld together.

Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6&quot; x 9&quot; each.

Laminate the Dough: Roll the dough into a rectangle 12&quot; wide x 24&quot; long. Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it. Pinch the open ends and side closed.

Turn the dough so a 12&quot; side is closest to you. Roll the dough into a 10&quot; x 24&quot; rectangle. Fold each side into the center; then fold one side over the other to make a rectangular packet about 6&quot; x 10&quot;.

Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.

Remove the dough from the refrigerator, and again roll it into a rectangle about 10&quot; x 24&quot;. Fold it into a packet as you did in step #9; it&#039;ll be about 7&quot; x 12&quot;. Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for at least 2 hours, or up to 16 hours.

Make the Cheese Filling (if using): Combine all of the ingredients in a medium bowl, stirring until smooth.

Assemble the Pastries: When you&#039;re ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third. You&#039;ll work with this piece first; re-wrap and return the remainder to the refrigerator.

Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3&quot; to 3 1/2&quot; rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference; this will help hold the filling. Place the rounds on a baking sheet lined with parchment paper or a silicone baking mat.

Working with one-half of the remaining dough at a time, repeat the process; you&#039;ll finish with three baking sheets, each with 12 dough rounds.

Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they&#039;ll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.

Use your fingers to press the centers of the dough rounds as flat as possible, leaving the &quot;sidewalls&quot; puffed. Spoon a heaping teaspoon of filling into the well of each round.

Make the Egg Wash: In a small bowl, whisk together the egg white and water. Brush the exposed edges of the pastries with the egg wash.

Bake the Pastries: Bake the pastries, one pan at a time, until golden brown, 15 to 18 minutes. Remove them from the oven, and transfer to a wire rack to cool.

Make the Glaze: In a small bowl, whisk the powdered sugar and milk to make a &quot;drizzlable&quot; glaze. If the glaze is too thick, add just a splash more milk at a time until the correct consistency is reached.

Drizzle the glaze atop the pastries. Serve warm or at room temperature.

https://embed.mediavine.com/videos/zi7szzehqkgn0vcgg4id

These are the best Danish pastries you'll ever taste! Easier to make at home than you'd think, and you can top them with all of your favorite fillings.

King's Hawaiian Cheese Danish

(12 ct) pkg King's Hawaiian Original Sweet Rolls

(1/2 cup) butter, melted

TBS brown sugar

cinnamon

(8 oz) pkg block cream cheese, softened (very soft)

TBS white granulated sugar

egg,

Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray. Place 1 package of King&#39;s Hawaiian Original Sweet Rolls into prepared baking dish. (Do not separate rolls)

Take a steak knife and cut a square into each roll. Pull out the square of roll. NOTE: leave 1/4 inch edge on each roll. Pull out square of roll about 1/2 way down.

In small bowl combine melted butter, brown sugar, and cinnamon. Using a pastry brush coat the insides and outsides of the rolls entirely.

In a medium bowl using a fork beat cream cheese until smooth. Stir in sugar and egg until creamy and smooth.

Spoon mixture into the square holes of the rolls up to the top.

Place baking dish into preheated oven and bake rolls for 12-15 minutes until cheese mixture is set and lightly browned. (Internal temperature should be over 145 degrees.)Allow to cool &amp; set for 5-7 minutes. Enjoy.

Apple Cheesecake Danish Bars

(2) 8 oz packages crescent roll dough

apple pie filling

packages cream cheese, softened

butter (1 stick), melted

Preheat oven to 375 degrees F and grease a 9x13 baking dish.

Roll out the first package of crescent roll dough and fit it into the bottom of the prepared dish.

In a medium sized bowl, mix together the cream cheese, powdered sugar, and vanilla until smooth.

Spread the cream cheese mixture across the crescent rolls into and even layer.

Spoon both cans of apple pie filling on top of the cream cheese layer and spread evenly.

Place the second crescent dough roll on top of the apples and pour the melted butter over the top.

Sprinkle with cinnamon and bake for 30-34 minutes.

In just half an hour you can have a batch of these smoky, rich, burnished gold savoury Danish pastries, topped with juicy mushrooms, a frisson of parmesan, fresh tarragon and plenty of black pepper. Heaven. Love a savoury pastry? Try our cheesy Marmite swirls next.

Cheesy mushroom Danish pastries

unsalted butter

mixed mushrooms

tarragon sprigs, leaves picked

sheet all-butter puff pastry

smoked cheese, sliced

parmesan, finely grated

free-range egg, beaten

Put a wide frying pan over a low-medium heat and add the butter. Once melted, tip in the mushrooms and two thirds of the tarragon leaves. Increase the heat to high and cook the mushrooms until soft and golden (about 5 minutes). Season with a pinch of salt and pepper then transfer to a plate. Leave to cool, then put in the fridge to chill completely.

Unroll the pastry sheet and cut it into 6 equal squares. Line a baking tray with baking paper and put the pastry squares on it in a single layer. Prick the pastry all over with a fork, leaving a 2cm border around the edge. Sprinkle the cheese into the centre of each square, leaving the border clear, then top with the mushrooms and sprinkle over most of the parmesan.

Brush the exposed borders of each pastry with the egg, then put in the fridge. Heat the oven to 180°C fan/gas 6.

Bake the pastries for 15 minutes until golden. Remove from the oven, sprinkle over the remaining tarragon leaves and a little more parmesan, then enjoy warm or at room temperature.

This buttery, flaky, and budget-friendly Cheese Danish recipe is ridiculously easy to make and can be on your table in under a half hour.

cream cheese, softened (2.19)

tsp vanilla extract (0.58)

salt (0.01)

puff pastry, thawed (2.75)

tsp vanilla extract (0.15)

Tbsp milk (0.03)

Line a baking sheet with parchment paper. Place your oven&#39;s rack in the center and preheat it to 400°F. Mix the cream cheese, powdered sugar, vanilla, egg yolk, and salt until smooth and light in texture.

Unfold the sheet of puff pastry, dust off excess flour, and place it on the baking sheet. Cut down the seams of the folds so you have three equal-sized strips. Cut the strips into halves.

Use a fork to perforate around the sides of each puff pastry rectangle, leaving a half-inch border. This prevents the puff pastry from rising in the middle.

Add 2 heaping tablespoons of your cream cheese mixture to each square. Spread evenly, making sure to leave the borders clean.

Beat the egg white until frothy. Dip a pastry brush into the beaten egg white and trace lightly along the borders. This will give the puff pastry a glossy finish and golden color.

Bake at 400°F for 10 minutes then rotate the baking sheet, front to back. Continue to bake for 5 to 10 minutes, or until the borders of the puff pastry have risen and are golden brown. Use a spatula to remove the pastries from the sheet pan and cool on a rack.

In a separate bowl, mix the powdered sugar, vanilla, and milk. Finally, drizzle over cooled Cheese Danish and watch your loved ones gobble them down! Optional: drizzle with 2 tablespoons of strawberry jam thinned with 1 teaspoon of water.

Make the most out of summer with these fresh strawberry and cream cheese danishes! By using store-bought puff pastry, they come together in a snap.

Fresh Strawberry and Cream Cheese Danish

Puff Pastry dough, thawed

Cream Cheese, softened

tsp Vanilla Extract

tsp Almond Extract

Tbsp Sugar

Fresh Strawberries, sliced

Tbsp Cornstarch

Egg + 2 Tablespoons water, whisked for egg wash

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.

In a small bowl, mix together the strawberries and corn starch. Set aside.

On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces.With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.

In a bowl, stir together softened cream cheese, sugar, and vanilla and almond. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.

In the middle of the cream cheese, add a couple of spoonfuls of strawberries into the middle.

Top 12 cheese danish recipes from across the web

The most viewed cheese danish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheese Danish

Fruity Cream Cheese Danish

Easy Cheese Danish Recipe

Strawberry Cheesecake Pinwheels

Cheese Danish

Easy Cheese Danish

Danish Pastries

King's Hawaiian Cheese Danish

Apple Cheesecake Danish Bars

Cheesy mushroom Danish pastries

Cheese Danish

Fresh Strawberry and Cream Cheese D...

Top 12 cheese danish recipes from across the web

The most viewed cheese danish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Danish

Fruity Cream Cheese Danish

Easy Cheese Danish Recipe

Strawberry Cheesecake Pinwheels

Cheese Danish

Easy Cheese Danish

Danish Pastries

King's Hawaiian Cheese Danish

Apple Cheesecake Danish Bars

Cheesy mushroom Danish pastries

Cheese Danish

Fresh Strawberry and Cream Cheese D...

The most viewed cheese danish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine