Bakery Style Cheese Danish

cheese-danish

Just when you thought you would never be able to make an authentic bakery style cheese danish ~ Gretchen’s Bakery is here!

I’m like a superhero! LOL

But seriously you will thank me for this recipe because it is just way too easy to make these and everyone will think you bought them at a bakery!

If you don’t particularly like cheese filled danish you can simply substitute in any filling you do like!

How about Apple? Cherry? Blueberry? Almond!?

This dough recipe is so very versatile you may just start baking fresh danishes everyday!

Veganize the entire recipe below!

Freeze the danishes just before the second proofing if you want to keep some for later!

Just take them out the night before to thaw in the refrigerator then proceed where you left off!

For those who will like to see how to make the Snail Danish variety CLICK HERE FOR FRUIT & CHEESE DANISH


Danish Dough
 
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Author:
Serves: 8 individual danish
Ingredients
  • Dry Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Milk *any milk is fine ½ cup (120ml) (warm about 105°F)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg pinch
  • Cardamom ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Unsalted Butter 2 sticks (226g)
  • Eggs large 2 (100g)
Instructions
  1. Sprinkle the yeast over the warm milk and let stand for about 5 minutes until frothy
  2. Place the flour, baking powder, salt, granulated sugar, nutmeg & cardamom in the work bowl of your food processor with a dough blade attachment and pulse to combine
  3. Add the cold diced butter to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits of butter throughout.
  4. Add the eggs and the yeast / milk mixture and pulse until the dough just barely comes together to a sticky mass.
  5. Turn out to a lightly floured work surface and form into a very loose ball.
  6. Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
  7. While you are waiting for the dough to double, prepare the cheese filling recipe listed below
  8. After the dough has doubled, press out the gasses and form and fill the dough with cheese filling or fruit filling and then form into individual danishes or larger family style danish logs.
  9. Place on parchment lined sheet pans and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  10. Egg wash and bake immediately in preheated 350°F oven until golden brown (approx 15- 35 minutes depending on the size of your danishes)
  11. Brush with melted apple jelly as soon as they come out of the oven, but wait until they are cool to glaze with sugar icing or confectioners sugar
Notes
Danish like all yeast pastries are best the day they are baked.

They are fine at room temperature in an airtight container for longer than 1 day but they do tend to go stale quickly.

You can freeze the dough just after forming then danishes (and NOT do the last proof) then when you want fresh baked danish take them out of the freezer the night before to thaw in the refrigerator and then proceed with the last proof and bake as stated here.
 
Cheese Filling Recipe
 
Prep time
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Author:
Serves: 1½ cups
Ingredients
  • Cream Cheese 8ounces (226g)
  • Unsalted Butter 1 Tablespoon (14g)
  • Confectioners Sugar ⅓ cup (45g)
  • Corn Starch 1 Tablespoons (10g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Eggs Yolks large 2 (36g)
Instructions
  1. Mix cream cheese and butter to soften, add confectioners sugar and cornstarch.
  2. Mix smooth
  3. Add the egg yolks and vanilla extract mix smooth
Notes
Keep unused portions of cheese filling refrigerated at all times
STREUSEL TOPPING
Streusel Topping
 
Ingredients
  • All Purpose Flour 1 cup (125g)
  • Light Brown Sugar ¾cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g)
Instructions
  1. Cut the cold butter into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
 

VEGANIZE THIS RECIPE!

Vegan Danish Dough Recipe
 
Prep time
Cook time
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Author:
Serves: 8 danishes
Ingredients
  • Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Almond Milk ½ cup (120ml) (warm about 105°F) (*plus additional for brushing over the danishes)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg pinch
  • Cardamom ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Earth Balance Buttery Sticks 2 sticks (226g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 3 Tablespoons (90ml)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Sprinkle the yeast over the warm almond milk and let stand for about 5 minutes until frothy
  4. Place the flour, baking powder, salt, granulated sugar, nutmeg & cardamom in the work bowl of your food processor with a dough blade attachment and pulse to combine
  5. Add the cold diced earth balance buttery sticks to the flour in the food processor and pulse until the butter is evenly distributed and there are small bits throughout.
  6. Add the flax eggs and the yeast / almond milk mixture and pulse until the dough just barely comes together to a sticky mass.
  7. Turn out to a lightly floured work surface and form into a very loose ball.
  8. Transfer the dough to a lightly oiled bowl and let it double in size in a warm, draft free spot for almost 1 hour.
  9. While you are waiting for the dough to double, prepare the filling recipe below)
  10. After the dough has doubled, press out the gasses and form and fill the dough with cheese filling or fruit filling and then form into individual danishes or larger family style danish logs.
  11. Place on parchment lined sheet pans and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  12. Brush with almond milk and then bake immediately in preheated 350°F oven until golden brown (approx 15- 35 minutes depending on the size of your danishes)
Notes
Danish like all yeast pastries are best the day they are baked. You can store them in an airtight container fro longer than 1 day but they do tend to go stale quickly.

You can freeze the dough just after forming then danishes (and NOT do the last proof) then when you want fresh baked danish take them out of the freezer the night before to thaw in the refrigerator and then proceed with the last proof and bake as stated here.
Vegan Cheese Filling Recipe
 
Prep time
Total time
 
Author:
Serves: 1½ cups
Ingredients
  • Vegan Cream Cheese 8ounces (226g)
  • Confectioners Sugar ⅓ cup (45g)
  • Corn Starch 1 Tablespoons (10g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (30ml)
Instructions
  1. Combine ground flax seed with hot water and whisk smooth
  2. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
  3. Mix vegan cream cheese with the confectioners sugar and cornstarch.
  4. Add the flax egg and vanilla extract mix smooth
Notes
Keep unused cheese filling refrigerated at all times.
 

 

 

 

 

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66 Comments

  1. How long would the cream cheese Danish be good for at room temp?
    Would they require refridgeration after baking?
    Would the almond paste require refridgeration as well?

    Been following you since your first YouTube video. I rave all about you in my cake groups. I love your Swiss meringue buttercream. Thanks for continuing to make your videos!!!!! I am excited to see your videos each week.

    1. Cheese danishes do not require refrigeration. They can stay at room temperature for several days, however the danish will go stale way before the cheese would ever go bad

      Thanks for the support and the referrals! thats the BEST thing anyone can do for me is SPREAD THE WORD!

  2. Hi Gretchen, so excited to try this easier version. The regular danish dough is a bit too much standing for my back. Just one question, to make a snail version, how would you measure and cut that? Thanks. Can’t wait to try this version.

    1. Great! thanks! Just cut strips rather than squares (1″ strips are good) same rolled out dough to 12X18 You will get alot more than 8 that way too. If you cut on the short side you will get 12 bigger snails, if you cut on the long side you will get 18 smaller snails

  3. Hi, the flour quantity is given as 3 cups plus 3 tablespoons. Is that level, rounded or heaped tablespoons? I’m trying to convert to a gram measurement. Thanks

  4. I am a huge fan of yours Gretchen.
    I’ve tried most of your recipes and they have always turned out to be a hit in my home. *my husband especially loves the New York Cheescake you had on the previous website*
    Thanks for helping me figure out what to make tonight! These danishs are in the oven as I’m posting this and they smell delicious!!!

  5. Hi Gretchen,
    Love your recipes. Have been a subscriber for long time now. Had a small request. My daughter loves chocolate croissant. Can you post the recipe for it?

    — Viva

  6. Hi Gretchen! Thanks for posting this I’m in love with cheese danishes! I have a question about your apple jelly did you make it? Or is it store bought? Thanks!

      1. Thanks for your reply, I’m actually making it now, Its been an hour and the dough still didn’t rise, I followed the exact recipe, maybe since it’s chiller here in the northeast?

  7. Just a side note, I always freeze my danishes. I fold them in a wax paper baggie and then into a zip lock baggie. I take them out abut an hour before wanting to eat them. They’ll stay pretty well in the freezer for a few months before they get the freezer taste.

  8. Hi Gretchen,

    Boy! I sure missed out on a lot of video’s. I was trying to gather a few friends to make that trip to NJ, than in this video you had mentioned you being in Florida. Oh my word. I assume you moved. Please let us followers know if you are still there or have moved.

    Long lost follower
    ~P.J.

    1. Hi PJ- yep I moved. Due to the instant shut down of my old blog biz I was not able to alert many people that I was indeed shutting down and forced to start over again (as you see me now here at Gretchen’s Bakery) so Im very glad you found me though! And I have been keeping everyone up to speed as much as possible with my first video once I got to Florida in July being the KEY LIME PIE of course! Check it out! But since then I have accomplished 100 videos! WOO HOO! I’m rocking and rolling now! 3 times a charm and I promise this is the LAST STOP FOR ME!

      Also if you do facebook you can get me there as well!

      1. Hi Gretchen~

        I am SO HAPPY FOR YOU MY FRIEND, now i will try to stay on track. Love you & all the videos so much.

        Keep up the EXCELLENT WORK ! <3

  9. I appreciate you Gretchen. I would so appreciate a no fail croissant recipe. I have tried 4 different recipes from the internet with no success. I am a natural cook and love trying new recipes which is why I appreciate and love your sharing. I can’t wait till you post a croissant recipe. Thanks for all you do. Lorraine

    1. Thanks Lorraine! I am going fast a s possible and while I have started the Croissants tutorial – and a zillion other projects! LOL the holidays Fall through December) have been keeping me busy!

    2. Gretchen has posted a detailed Croissant making video via Vimeo. I did try other on-line tutorial ones (without much success making croissant dough) before I found Gretchen’s. After I watched hers, followed her step-by-step instructions…was able to make Crossiants w/o a ‘butter’ mess for the first time.
      Hope this help!

  10. Happy you are back.
    I enjoy your recipes and appreciate the videos you provide.
    The pumpkin whoopie pie recipe was great.
    I have a request for Italian Spritz Cookies.
    They are a family favorite.
    Good luck in Fla.
    Looking forward to your next news letter
    Thanks for all you do
    Maureen

  11. Thanks, Gretchen.
    I am very happy to hear from you again and knowing you are doing well.
    I have been using your cake decorating kits ever since I received from a friend as my birthday gift. Well, that was how I found your website, and baked with some of your recipes plus learned lots of technics/tips from. Sponge cake is my most oftenly bake one; birthdays, holidays, showers, potlucks, picnics all year round…. and never had leftover! Oh boy, Vanilla cake, Cheesecake, suger cookies, chocolste fudge brownies……all are yummy. I made Cheese Danish with apples came from my yard, with cherry jam, and with chocolate glaze today, my family thought I bought them from bakery! They are amazing! Your instruction of everything is clear and easy to understand. Thank you, thank you, thank you!
    Hope you have a great start in FL.

  12. Love, love, love this recipe! The recipe reads that it yields 24 danish and you cut it out to 8 pieces. How many does this recipe make? Thanks for sharing your secrets! Marc

  13. Hi Gretchen. These danish look scrumptious. And the recipe is soo simple!!! I can’t wait to try this on the weekend. Thank you for sharing this and all your other mouthwatering recipes. You guys are doing a great job

    1. Hmm it should be usable right away (meaning it can be scooped right into danishes- not 100% necessary to refrigerate) But it sounds to me like you did not have BAR cream cheese? Perhaps you used WHIPPED cream cheese in tubs? Which is not great.

  14. Dear Gretchen,

    Why dont you proceed this recipe by folding butter into the dough and rolling it out for a few times to make a laminated dough????

    1. I think I specified that this is NOT a laminated dough (it is a “mock danish” which basically means “not authentic or real, but without the intention to deceive”)
      I have no intention (right now) to teach a laminated dough on a 10 minute youtube video. Laminated doughs take hours with the rolling, resting and folding. It is an art form in itself. One that I do not want to rush through.
      Again this dough recipe is not sufficient for a laminated dough, the ratio is completely different & could never with stand the rolling and folding process. Stay tuned, I have big plans for 2016 but right now I am still scrambling to replace all the 400 videos / recipes that I lost in my previous business. Thanks!

  15. This recipe looks great, can’t wait to try it. This will be the first recipe of yours I will be making and I love the fact that you normaly state how long the dough can be either refrigerated or frozen for, but this recipe does not say. Its just me so i really dont want to make 8 at a time but maybe 2 a week would be great.

    1. You can freeze the dough just after forming then danishes (and NOT do the last proof) then when you want fresh baked danish take them out of the freezer the night before to thaw in the refrigerator and then proceed with the last proof and bake as stated here.
      Freeze for 2 weeks is fine

  16. Hi Gretchen,
    It’s always good to find recipe and bakery skill here, love it very much!
    About cheese filling, will that comes out of dough if I dont seel dough completely? It looks like you don’t really do that seel on 4 sides
    Thank you in advance for your guide!
    Havin g a good day!

    1. The cream cheese filling is quite stiff and the cornstarch helps to tighten it as well, it does not come out of the dough at all! (be sure to get Cream Cheese in BARS though not whipped!)

  17. I had trouble with the filling as it did not setup. I made four with the cream cheese filling and four with the apple filling. They were incredible. It took every ounce of self control to not eat them in one sitting. I used the Gretchen apple filling, which is fabulous. Definitely will try the recipe again!!!!

    Thanks for sharing
    jack L

  18. Hi Gretchen ! I made the Danish twice already first time with only the power sugar on top today I tried the icing glaze mines was runny then I added more powder sugar when my Danishes came out of the oven and I put the apple jelly then the icing glaze it all melted when am I suppose to put the glaze ? I used the one that saids 1 cup of powder suat and 3 tablespoons of water .

  19. I wish I could do nothing but bake all of these incredible things all the time. Focused only on this and nothing more! I don’t eat much sweets. Not because I don’t love them (oh but I do!!) but I just can’t. But love I to MAKE them and give them to others. I eat vicariously through them 😉 I love all of your videos, they make me happy! I have made cheese Danish before and they turned out very good. I cannot wait to make your recipe with the added addition of fruit spread. My husband will be very, very happy.

  20. HI…. I made these using gluten free flour. The “Cup4Cup” brand. If anyone wants to know they came out absolutely delicious! I needed literally a touch more milk. But not sure if it was because the only milk I had on hand was buttermilk. I cannot tell you how much everyone loved them! Thanks for a great recipe….

  21. Gretchen….can we get a strusel (I can’t spell it) topping mix recipe? I’ve tried a few and none of them seem to come out right.

  22. Hi Gretchen, I was just wondering, in the video you show 2 packages of cream cheese but the recipe says 8 oz. I made it with the 8oz, is that correct? Thanks.

  23. Your videos are very descriptive and useful. Thanks for your good efforts.
    Question:
    Can this dough be used to shape something like an “Entenmann’s Cheese, Raspberry, etc Danish twists”? How do they form that rectangular flat, yet puffy and rounded shape? That shape, seems to keep the characteristics of a danish, I think. Yet, it might be easier to wrap and carry to bake sales and to donate to the old folks home to share at their breakfast table. It is a must to bring a treat when visiting.

    1. Thanks! Yes this dough can be formed however you like, and can be formed into a disposable tin as well and baked that way too

  24. Hi Gretchen!
    I love your recipes and I’ve been dying to try this one since you posted it, and still haven’t. I’m torn between trying this one, or the snail shell variety. Which do you personally like better? Or which do you feel more people seem to enjoy? Both sound amazing! Thank you!!

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