Do you want to learn how to make buttery, flaky, bakery-style cream cheese Danish pastry yourself? Made with a laminated dough, similar to croissants, but they are sweeter and have more butter and eggs.
Today, I share my step by step tutorial and video with tips, troubleshooting and FAQ. So, you can make perfect Danishes every single time. If you have any questions feel free to ask in the comments below.
Table of Content
About this Danish pastry
Danish pastry is not necessarily difficult, but it is time-consuming. Actually, any laminated dough like a croissant or puff pastry takes time because we need to chill the dough in between steps.
It's a very forgiving dough that's easy to knead with a stand mixer but can also easily be done by hand. There are four main components to this danish pastry:
- The dough - This is simple yeast-based dough with eggs, butter, and sugar. It can be soft and sticky to work with, so don't skip the chilling times.
- Butter block - Yes, it is lots of butter, which we cream with a little flour and then laminate between the dough. The purpose of the flour in the butter is to help stabilize it. Most professionals often skip the flour, but I recommend you use it.
- Cream cheese - Made with cream cheese, egg yolk, sugar, and vanilla.
- Jam - You can use whatever jam you want. Today, I used my berry jam.
The process and timeline for making this danish pastry are fairly simple as well. Here's my guide for you to use.
- Make and chill the dough - 10 + 15 mins
- Make and chill the butter block - 10 + 15 minutes
- Laminate the dough - 5 minutes
- First fold, then chill the dough - 30 minutes
- Second fold, then chill the dough - 30 minutes
- Third fold, then chill the dough -2 hours up to 48 hours
- Prepare cream cheese - 5 minutes
- Prepare apricot glaze - 5 minutes
- Shape the danish - 10 minutes
- Proof the danish - 45 minutes
- Bake - 15 to 20 minutes
Ingredients and substitutes
- All-purpose flour - Yes, plain all-purpose flour works perfectly with Danish pastry dough. Don't use bread flour and definitely do not use self-raising flour.
- Sugar - Danish is a sweet dough, but you can definitely reduce the sugar by half if you prefer.
- Liquid - Danish is made with milk. Use full-fat milk, not skim or similar.
- Yeast - I am using instant dry yeast today, and yet you can certainly use other variety of yeast, including fresh yeast. You can read all about yeast and their substitutes here - baking with yeast a beginner's guide.
- Butter - The best butter to use is European butter. The reason for that is that good European butter has a high-fat content. High-fat means less moisture, which can cause the butter to melt and create steam in the pastry when baking.
Step by step instructions (pin)
Apricot glaze
- Heat the apricot jam and water on low heat until dissolved.
- Strain through a sieve - set aside until ready to use.
- If necessary, warm in the microwave for 10 seconds before using it.
Cream cheese spread
- Combine all ingredients in a bowl.
- Keep in the fridge until ready to use.
Danish dough
- Dry ingredients - Combine flour and salt in a stand-mixer bowl with the paddle attachment.
- Yeast mixture - In a measuring cup, combine milk, sugar, yeast, egg, and vanilla.
- Add the yeast mixture to the flour mixture.
- Combine on medium-high until all flour is incorporated.
- Knead a minute more.
- Then, gradually add the room temperature butter, one tablespoon at a time.
- Once all the butter is in, knead for 3 minutes on medium (or 5 to 7 minutes by hand).
- The dough will be soft and slightly sticky.
- Remove from the mixer, shape into a ball.
- Place in an oil bowl and chill for 15 minutes.
Butter blocks
- Use a parchment paper to create a template 12 x 6-inches (see video) - set aside.
- In the same mixer bowl (no need to wash), cream the butter and flour just until combined.
- Transfer the creamed butter to the prepared parchment paper template.
- Spread evenly with a spatula. Use a rolling pin to guide the butter inside the template towards the corners (see video).
- Use a ruler to mark the butter at 6 inches so you can late use this as two 6 x 6-inch blocks (see video).
- Chill in the fridge for 15 minutes.
Laminate the dough
- Transfer the dough to a lightly floured surface.
- Roll to a long rectangle 7 x 18-inches.
- Open the butter block and divide the butter into 2 at the mark you created. Now you should have 2 - 6 x 6-inch butter blocks.
- Place one butter block over the center. Then, fold one side over.
- Then, place the second butter block on top and fold the other side over.
- Wrap the dough - chill for 15 minutes.
Folds / turns
- Roll the chilled pastry dough into a rectangle - with the short side facing you.
- Roll to a rectangle approximately 6 x 12-inches.
- First fold - Fold the dough lengthways into thirds like a business letter (see video).
- Wrap and place into the fridge to chill for 30 minutes.
- Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again.
- Second fold - Fold the dough into thirds again like a business letter (see video).
- Place in the fridge for 30 minutes if necessary.
- Then, roll the dough again lengthways with the short side facing you to about 6 x 12-inches long.
- Third fold - Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.
- Roll the dough to 6 x 12-inches rectangle. Divide into 2.
- Place one in the fridge while you work on the second one.
Shape the Danish cylinders
- Roll the dough to about 12 x 12-inch square.
- Trim edges so you have straight sharp edges.
- Cut into 3 x 3-inch squares, (about 16). Mark at 3-inch from either side as shown in the video.
- Place the squares in the fridge to keep chilled. Work with a few at a time. I prefer to work with 4 or 6 at a time.
- Pipe a tablespoon of cream cheese on the square diagonally. Then, pipe some jam in the center of the cream cheese - (see video).
- Fold two sides over each other diagonally (see video).
- Making sure to press firmly to prevent opening.
- Place on a baking tray and cover the pinwheels with a clean kitchen cloth - let poof for 45 minutes.
Bake the Danish pastry cylinders
- Preheat the oven at 190 C / 375 F.
- Brush the Danish with beaten egg.
- Bake in the hot oven for 15 to 20 minutes until rich golden brown.
- Cool on the tray for 10 minutes.
- Then, glaze them with the prepared apricot glaze.
- Danish pastries are best enjoyed on the day they are baked. But, they also freeze well.
Today, I made the Danish pastry shaped like a cylinder but you can also do other shapes - like the Danish raisin spirals, Danish pinwheels, and Danish braided pastry, etc.
Frequently asked questions
Both puff pastry and Danish are laminated dough, but they are not the same. Puff pastry does not have yeast, sugar, or milk. The Danish dough is yeast-based with eggs, sugar and milk.
Both croissant dough and Danish pastry are laminated dough but they are not the same.
Danish is a sweet dough made with yeast, milk, and eggs. It is Crispy, tender, light, and flaky.
Danish is much heavier than croissants because it contains more butter along with other ingredients like eggs, which is not in croissants.
Croissant dough can be used for sweet and savory pastries, but Danish is a sweet pastry.
The purpose of the flour in the butter block is to stabilize it. It will take care of any excess moisture in the butter. I highly recommend using it.
The best way to bake laminated pastries is to place them in a hot oven so the layers open up and the butter between the layers is cooked off instantly leaving no time for it to melt. But, you also want them to continue cooking without becoming too dark on the outside. The ideal temperature for homemade danish I find is 190 C/ 375F for 20 to 25 minutes. Tent the pastries if they are becoming brown quickly.
The measurements are guides, so there are no leaks and no waste. After all, this dough does take a lot of effort, so we want to get the maximum out of it. For example, we use a 7 x 18-inch rectangle dough for our 6 x 6-inch butter blocks. This way we can be sure the butter will not peek out. You could also use smaller measurements as long as you can calculate them correctly.
Troubleshooting
My Danish pastry baked too dark brown
Some home ovens, especially the fan assisted oven, can cause pastries to become dark quickly. You can tent the Danishes with parchment paper or foil. For the next batch, brush the pastries with egg white instead of egg yolks.
My pastry melted, all the butter has melted in the oven?
If the pan has lots of melted butter, it means the oven temperature was too low or the oven was not properly preheated. Ensure your oven is preheated for at least 20 minutes before you put the danishes in.
My Danish pastries are too big
If you follow the above measurements you should get standard size pastries. Rolling the dough too thick means thicker layers but the pastry will also look bulky. Rolling too thin means the layers will be lost baking the layers thin and crisp.
You may also like
- Danish Pastry - Dough, filling, and shaping
- Danish Pastry Pinwheels
- Strawberry Braided Pastry
- Raisin Danish Pastry - Pain Au Raisin
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Printable Recipe
Danish Cream Cheese Cylinders
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Video
Ingredients
Full batch makes 32 Pinwheels
Danish dough
- 4 cups (500 g) All-purpose flour
- 2 tsp Salt
- 1 cup (240 ml) Milk full-fat
- ¼ cup (50 g) Sugar
- 2 ¼ tsp Instant dry yeast (1 packet)
- 1 Egg large
- 1 tsp Vanilla extract
- ¼ cup (4.00 tbsp) Butter unsalted
Butter block
- 1 ½ cup (340 g) Butter 3 sticks, unsalted, room temperature
- 4 tbsp All-purpose flour
Cream cheese
- ½ cup (113 g) Cream cheese 35% or more
- 2 tbsp Sugar
- 1 Egg yolk
- ½ tsp Vanilla extract
- ½ tsp Lemon zest
Apricot glaze
- ½ cup Apricot jam
- ¼ cup (60 ml) Water
Plus
- 1 Egg beaten
- ½ cup Jam I used homemade blackberry
Instructions
Apricot glaze
Cream cheese spread
- Combine all ingredients in a bowl. Keep in the fridge until ready to use.
Danish dough
- Dry ingredients - Combine flour and salt in the stand mixer bowl with the paddle attachment
- Yeast mixture - In a measuring cup, combine milk, sugar, yeast, egg, and vanilla.
- Add the yeast mixture to the flour mixture.
- Combine on medium-high until all flour is incorporated. Knead a minute more.
- Then, gradually add the room temperature butter, one tablespoon at a time.
- Once all the butter is in, knead for 3 minutes on medium (or 5 to 7 minutes by hand).
- The dough will be soft and slightly sticky.
- Remove from the mixer, shape into a ball. Place in an oil bowl and chill for 15 minutes.
Butter blocks
- Use a parchment paper to create a template 12 x 6-inches (see video) - set aside.
- In the same, stand mixer bowl (no need to wash), cream the butter and flour just until combined.
- Transfer the creamed butter to the prepared parchment paper template.
- Spread evenly with a spatula. Use a rolling pin to guide the butter inside the template towards the corners (see video).
- Use a ruler to mark the butter at 6 inches so you can late use this as two 6 x 6-inch blocks (see video).
- Chill in the fridge for 15 minutes.
Laminate the dough
- Transfer the dough to a lightly floured surface. Roll to a long rectangle 7 x 18-inches.
- Open the butter block and divide the butter into 2 at the mark you created. Now you should have 2 - 6 x 6-inch butter blocks.
- Place one butter block over the center. Then, fold one side over.
- Then, place the second butter block on top and fold the other side over.
- Wrap the dough - chill for 15 minutes.
Folds / turns
- Roll the chilled pastry dough into a rectangle - with the short side facing you.
- Roll to a rectangle approximately 6 x 12-inches.
- First fold - Fold the dough lengthways into thirds like a business letter (see video).
- Wrap and place into the fridge to chill for 30 minutes.
- Roll the dough lengthways again with the short side facing you - (see video) to about 6 x 12-inch long again.
- Second fold - Fold the dough into thirds again like a business letter (see video).
- Place in the fridge for 30 minutes if necessary.
- Then, roll the dough again lengthways with the short side facing you to about 6 x 12-inches long.
- Third fold - Fold the dough one last time into thirds again like a business letter (see video).
- Chill in the fridge for at least two hours or until well chilled. This can be chilled for up to 48 hours.
- Roll the dough to 6 x 12-inches rectangle. Divide into 2.
- Place one in the fridge while you work on the second one.
Shape the Danish Cylinder
- Roll the dough to about 12 x 12-inch square.
- Trim edges so you have straight sharp edges.
- Cut into 3 x 3-inch squares, (about 16). Mark at 3-inch from either side as shown in the video.
- Place the squares in the fridge to keep chilled. Work with a few at a time. I prefer to work with 4 or 6 at a time.
- Pipe a tablespoon of cream cheese on the square diagonally. Then, pipe some jam in the center of the cream cheese - (see video).
- Fold two sides over each other diagonally (see video).
- Making sure to press firmly to prevent opening.
- Place on a baking tray and cover the pinwheels with a clean kitchen cloth - let poof for 45 minutes.
Bake the Danish cylinders
- Preheat the oven at 190 C / 375 F.
- Brush the Danish w with beaten egg.
- Bake in the hot oven for 15 to 20 minutes until rich golden brown.
- Cool on the tray for 10 minutes.
- Then, glaze them with the prepared apricot glaze.
- Danish pastries are best enjoyed on the day they are baked. But, they also freeze well.
Recipe Notes
Tips for making homemade Danish pastry
- Knead the dough soft, not firm consistency. This will make it easier to roll. So, avoid adding too much flour.
- Chill the dough well before lamination, this will help the butter in the dough chill and make it easier to roll.
- When laminating the dough, ensure the butter is cold but not hard. Seal the butter properly so it does not come out.
- While chilling the dough is important, overchilling can cause the butter to shatter into pieces when rolling.
- Fold the dough - for the purpose of home baking we have used the classic book fold. This is done three times for croissants and danish pastry. There are other types of folds that we will cover in future recipes.
- It is very important to chill the dough for at least 30 minutes between folds so the butter is cold but still spreadable not hard.
- When the dough is done, after folding three times, the dough can be kept in the fridge for up to 48 hours.
Alternatively, you can freeze it for up to 3 months. I divide my dough into 2 and use one portion at a time. - Don't roll the dough too thin. This will give you more pastries but the layers will be lost.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Sharon
I love Danish pastries on the weekends. These are the perfect sweets for breakfast or brunches.
Veena Azmanov
Than you, Sharon. I hope you try this
Marwin Brown
Yum- these look so buttery and tasty! A perfect breakfast recipe and way to start the day!
Veena Azmanov
Thank you, Marwin
Mikayla
These were amazing! I used raspberry jam and they came out just perfect, it was such a fun baking project, thank you for all your helpful tips!
Veena Azmanov
You are very welcome, Mikayla. Thank you
Amanda
These little pastries were so fun to make, and I love how you can customize it with different fruit. And thanks for all the tips! They're definitely helpful.
Veena Azmanov
Thank you, Amanda. I am so happy to hear you enjoyed this. Thanks for the feedback