Description
These homemade breakfast Danish pastries are a delightful treat featuring flaky, buttery layers filled with sweet cream cheese and fruit preserves. Perfect for a weekend brunch or special breakfast, these pastries combine rich pastry dough with luscious fillings that bake to golden perfection.
Ingredients
Dough Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm water (110°F/45°C)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into slices
Filling Ingredients
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup fruit preserves (such as raspberry, apricot, or strawberry)
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5 minutes until frothy to ensure the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together the warm milk, sugar, salt, egg, and activated yeast mixture. Gradually add the flour and mix until a dough begins to form.
- Incorporate butter: On a lightly floured surface, roll out the dough into a rectangle. Layer the cold butter slices evenly on two-thirds of the dough, fold the dough into thirds like a letter, and roll out again into a rectangle. Repeat this folding and rolling process 3-4 times to create flaky layers.
- Rest the dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill and relax the gluten.
- Make the filling: In a bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Shape the pastries: Roll out the chilled dough to about 1/4 inch thickness. Cut into squares (about 4×4 inches). Place a spoonful of cream cheese mixture in the center of each square, then add a teaspoon of fruit preserves on top.
- Form the Danish shape: Fold the corners of each square towards the center over the filling, slightly pinching the edges together to seal.
- Proof pastries: Place the shaped pastries on a parchment-lined baking sheet. Cover loosely with a kitchen towel and let them rise for 30-45 minutes until puffed.
- Bake: Preheat the oven to 375°F (190°C). Bake the pastries for 18-22 minutes or until golden brown and puffed.
- Prepare the glaze: While the pastries bake, mix powdered sugar, milk, and vanilla extract until smooth.
- Glaze the pastries: Once the Danish pastries have cooled slightly, drizzle the glaze over the top for a sweet finish.
- Serve: Enjoy the pastries warm or at room temperature with coffee or tea.
Notes
- Use cold butter and chill the dough well to achieve flaky layers.
- You can substitute cream cheese filling with almond paste or custard if desired.
- Fruit preserves can be varied according to preference; fresh berries can also be used.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat pastries in the oven at 300°F for 5-7 minutes to refresh flakiness.
