Fruit and Cheese Danish

Fruit and Cheese Danish

Fruit and Cheese Danish

Fruit and Cheese Danish is back with a twist!

Literally a twist, called Snail Style Danishes.

With the success of my last video for Cheese Filled pocket style danishes, many people asked for the snail variety.

When I owned my bakery we made both styles daily.

The Pocket variety is typically reserved for stuffed fillings like cheese and almond paste; whereas this Snail Variety is more commonly used for nut roll types.

But you can see I break all the rules (if there ever really were any?) and I fill and stuff with whatever I please!

You can definitely do the same thing here!

Canned pie and pastry fillings work great but you can also use a freshly cooked compote as I show you in the video.

I had a bunch of berries (raspberries, blackberries & strawberries) stashed in my freezer so I threw them all into a pot and cooked them over a low heat until it thickened to a nice saucy compote!

The cheese filling recipe is below; you can make it up ahead of time and store it in the refrigerator while your dough is proofing.

I always like to mention (for all those who like to call me out) This is NOT a real deal Danish Dough.

But it is a pretty good mock version that is quick, simple and very user friendly that can pass off as danishes any day of the week.

Danish Dough is an art form in and of itself. It is not something that I have taught, or plan to teach on a 10 minute youtube video.

Similar to my Croissant Dough Tutorial this is classic pastry that needs much more time & explanation than a youtube video can do justice; not to mention resources to produce a classroom style video such as laminated dough. Perhaps if the calling is great enough for the real deal, I will do one for a Vimeo Style video in the future.

Click here for a vegan version of this danish dough


5.0 from 2 reviews
Mock Danish Dough
 
Serves: 24 Snail danish
Ingredients
  • Dry Yeast 1 Tablespoon + ¼ teaspoon (7g)
  • Milk *any milk is fine ½ cup (120ml) (warmed to about 105°F)
  • All Purpose Flour 3 cups + 3Tablespoons (415g)
  • Granulated Sugar ¼ cup (50g)
  • Salt 1 teaspoon
  • Nutmeg ¼ teaspoon
  • Cardamom 1 teaspoon
  • Baking Powder ¼ teaspoon
  • Unsalted Butter 16 Tablespoons (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 knead about 10 times to form a very loose, no longer sticky 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 and cinnamon schmear as listed below
  8. After the dough has doubled, press out the gasses and roll to about 18" X 12" as shown in the video then spread with cinnamon danish schmear
  9. Fold the dough over onto itself and it will now be about 12" X 9"
  10. Re roll gently so you do not squish out the filling, but get it back to about 12" x 18"
  11. Cut the dough into strips that are about 1" wide and then form the snails as shown in the video tutorial
  12. Place each snail onto a parchment lined sheet pan spaed approximately 2" apart and fill the centers with cheese filling or fruit filling
  13. Egg wash the snails and allow to rise again in a warm spot until puffy and growing in size. (about 1 hour)
  14. Bake immediately in preheated 350°F oven until golden brown (approx 12- 15 minutes depending on the size of your danishes)
  15. 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
As with any yeast pastry they will begin to stale after the first day.

To prolong staling wrap buns individually in plastic wrap or store in the freezer after cooling, wrapped well, for up to 2 weeks. Thaw before serving and warm in the oven for 5 minutes to freshen them up
CHEESE FILLING RECIPE
5.0 from 2 reviews
Cheese Filling
 
Serves: 24 danishes
Ingredients
  • Cream Cheese 1 cup (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
CINNAMON DANISH SCHMEAR
5.0 from 2 reviews
Cinnamon Danish Schmear
 
Serves: 1½ cups
Ingredients
  • Unsalted Butter 8 tablespoons (113g)
  • Light Brown Sugar ½ cup (105g)
  • Ground Cinnamon 2 teaspoons
Instructions
  1. Cream the butter with the sugar & cinnamon until light and fluffy about 5 minutes.
Notes
Danish Schmear can be stored for up to 2 weeks in the refrigerator in an airtight container
 

 

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16 Comments

  1. Thank you Gretchen! This is going to be a birthday treat for my husband! Your timing could not have been better!!

  2. Can you freeze the dough to make for later? If so at what point should this be done? In your last danish video you had streusal topping but no recipe for it on that danish post on the blog. Can we get the recipe for that yummy looking streusal too! 🙂 Thanks for everything Gretchen!! You’re amazing!

  3. Gretchen I just love your site. You do make baking a lot of fun and easy. Thank you so much for all the goodies you share with us.

  4. Gretchen I had two disasters yesterday. I posted to you about my white choc cake fiasco on the that page. BUT I also messed up this recipe too on the same day! On this one I think I over proofed the dough. I got busy and didnt get back to the loosely formed ball for several hours. I didnt know how to fix it since Ive never made this type of thing before so I made my way through it. But they are falling apart. LOL! Should I have kneaded the dough back together like some websites say? Would that have ruined it?

    1. Oh yeah, overproofing is a No No! You will exhaust that yeast to the point of no return and then it has nothing left to give you when you proof again after forming

      1. I was able to get it to rise again and make the rolls but the texture was not right. I wont be doing that again LOL. Can you confirm that this recipe does not require any kneading? PS Im going to up my patreon donation to you for all your fast help and kind responses…even on Sunday!

  5. I’m so happy to have found you again! I didn’t know what had happened to you! I was watching Noreens Kitchen and found out about your page and channel. I see you’re living in my neck of the woods. If you ever you go for a ride to Ormond Beach check out La Gourmandise French Bakery and Pastry. They’ve been in business forever. They have the best mini strawberry tarts (or at least thats what we call them). They make them in small tart pans and they have a crust with maybe a custard filling with fruit on top with a glaze (that’s my uneducated pastry chef opinion of ingredients). I looked at your recipes and didn’t see a similar one. If you decide to make them I’ll definitely be following your lead.

  6. Hello Gretchen
    I was wondering if you make them the same day or you can make them 1 day before and store them in a container will they still be good to eat for the next day?

    1. Like any yeast product, danish are best served the same day they are made. They will go stale quickly, so be sure to store any excess in an airtight container at room temperature or in the refrigerator for up to 3 days

  7. hello Gretchen, thanks for this recipe. you have fans over here in Nigeria. so, can this dough be kneading like we need bread dough for more stretch? thanks alot

    1. Hi Thank you!!!
      this was my spin off of my babka dough, so it doesnt need to be treated as a true bread dough. You may want to find a more “true danish” dough if you are not that fond of this one

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