Danish Pastry

Danish Pastry Posted originally on my old blog Soap Mom's Kitchen

For the yeast dough starter, put into a small bowl or one cup measuring cup, the following ingredients:
1/4 cup warm water (105*F to 115*F)
1 1/2 teaspoon active dry yeast
1 teaspoon sugar 

Wait 5 to 10 minutes to activate the yeast; it will be bubbly.  If not bubbly, discard.  Try again.  If yeast still did not activate,  you need to buy new yeast.

In a separate large bowl add and whisk together
1/2 cup milk at room temperature
1/3 cup sugar
1 egg
1 teaspoon salt 

Set aside.

In a food processor add
2 3/4 cups flour
2 sticks cold, unsalted butter

Process only until butter forms large clumps.  Do not over-process into a meal.  You want to see clumps of butter.  Have another 1/2 cup of flour in reserve to bring the dough together into a soft ball.

In a large mixing bowl place the egg, milk, sugar mixture add the yeast dough starter. Mix well.  Add flour-butter mixture, and using a spoon bring the dough together.  You can mix the dough with your impeccably clean hands as well.  Using the reserved 1/2 cup flour, bring the dough together to make a soft dough ball.  Do not overwork the dough as you do not want to melt the butter.  Grease the bowl slightly with vegetable oil and gently turn the dough over in the bowl to lightly coat the dough ball with the oil. Cover and refrigerate overnight.

Cheese Filling 

1 8-ounce package cream cheese
1/3 cup sugar
1 egg yolk
1 teaspoon vanilla extract
Combine and mix well.

Honey Glaze
1/3 cup honey
2 teaspoons water
Heat in a microwave safe bowl and use a pastry brush to glaze the baked Danish.

Confectioner's Glaze
3/4 cups confectioner's sugar
1 teaspoon of water (or enough to achieve desired consistency for drizzling)
Mix well.  Use to drizzle on top of cooled Danish.

Optional but highly recommended
Jam or preserve  or curd of choice to add on top of the cheese filling
Toasted sliced almonds

Oven 350* F.
Parchment-lined or generously greased cookie sheet.

The next day, on a well floured surface, roll out the dough into a large 16-inch square and fold into thirds.

Wrap in plastic wrap and refrigerate for about 30 minutes.

Take the dough out and roll again into a 10 x 20 rectangle and refold as before.  Cover and refrigerate.  Do this for a total of 3 times.

After the third roll into a 10 x 20 rectangle, cut into strips.  Cut along the short side.  About 1 inch wide. 

Take two strips and twist them, forming the twisted strips into a circle and pinching the ends together.

Pinch the inner part of the ring all the way around towards the center to make a base for the filling.  Spray the tops of the danish with spray release and cover gently with clear wrap.  Let rise for about 35 minutes in a warm spot or until proofed.

Add cheese filling and a tablespoon of preserves on top of the cheese if you wish.  Bake in a 350*F oven for about 18 minutes or until golden brown. 


Glaze with honey glaze, a drizzle of confectioner's glaze, and if you want to guild the lily, a few toasted sliced almonds.

One of the beauties of this recipe is that the dough can be prepared ahead of time, frozen, defrosted, and finished off at your pleasure.

To prepare in advance and then freeze, prepare the dough up to and including twisting the strips into a circle. Spray with the pan release, put on a tray and place in your freezer for a couple of hours. Once completely frozen, remove the pastries from the freezer and store in a plastic bag. When you are ready to bake, defrost the rings (they defrost quite quickly) and proceed with pinching the inside of the rings towards the center to make the base for the filling. Allow to rise and then bake and glaze.