Scratch-Made Cheese Danish Recipe

There’s something magical about a Scratch-Made Cheese Danish—its flaky, buttery layers give way to a creamy, tangy filling that’s pure bliss. The golden crust shatters delicately with each bite, while the rich cheese center melts in your mouth, creating a perfect balance of textures.

This recipe is a labor of love, with a 7-hour total time that includes proofing and baking, but the result is worth every minute. The aroma of freshly baked pastry filling your kitchen is just the beginning of the reward.

Whether you’re serving these danishes warm from the oven or enjoying them with a cup of coffee, they’re a treat that feels indulgent yet comforting. The 25-minute bake time transforms the dough into a golden masterpiece, while the filling stays luxuriously smooth.

Each bite is a symphony of flavors—sweet, slightly tangy, and utterly irresistible. Perfect for a special breakfast or a weekend baking project, these danishes will make you feel like a pastry chef in your own kitchen.

Ingredients for Scratch-Made Cheese Danish

• Danish Dough:
• 1 ½ cups (7 ½ oz/213 g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons instant yeast
• ½ teaspoon salt
• 1 cup (8 oz/225 g) cold butter, cubed (keep cold for best results)
• 1 large egg
• 6 tablespoons (3 fl oz/90 ml) whole milk
• 2 teaspoons vanilla extract
• Cream Cheese Filling:
• ½ cup (4 oz/115 g) cream cheese, softened
• 2 tablespoons powdered sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract
• For Assembly:
• Egg wash (1 egg beaten with 1 tablespoon water)

Step-by-Step Instructions

1. Make the Danish Dough:
2. In a large bowl, whisk together flour, sugar, yeast, and salt.
3. Using a pastry blender or your hands, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. In a small jug, whisk together the egg, milk, and vanilla. Pour into the flour mixture and combine into a dough. Handle as little as possible to keep the butter cold and visible in small pieces.
5. Shape the dough into a small rectangle, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
6. On a floured surface, roll the dough into an 8 x 15 inch (20 x 28 cm) rectangle. Fold it in thirds like a letter to form an 8 x 5 inch (20 x 12 ½ cm) rectangle.
7. Re-flour the surface and roll the dough again to 15 inches (28 cm) long, maintaining the 8-inch width. Fold into thirds once more. Repeat this process one more time, then wrap and chill for 1 hour.
8. Roll and fold the dough 3 more times (6 total folds), then wrap and refrigerate for at least 2 hours or up to 2 days. (For longer storage, freeze for up to 2 months and thaw overnight in the fridge.)
9. Make the Cream Cheese Filling:
10. In a bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla until smooth. Transfer to a piping bag fitted with a large round tip and refrigerate until ready to use.
11. Assemble and Bake:
12. Line a baking sheet with parchment paper. On a floured surface, roll the dough into a 12 x 12 inch (30 x 30 cm) square. Trim the edges cleanly and cut into 9 equal 4 x 4 inch squares.
13. Place the squares on the baking sheet. Fold each corner toward the center and press your finger into the center to create a dent.
14. Pipe about 2 tablespoons of filling into the center of each square. Cover with plastic wrap and let proof in a warm place until puffed, about 1 hour.
15. Preheat the oven to 425°F (220°C). Remove the plastic wrap, brush the dough with egg wash, and bake for 10 minutes.
16. Reduce the oven temperature to 375°F (190°C), rotate the pan, and bake for another 5-10 minutes, until golden brown.
17. Let cool on a wire rack. Serve fresh for the best texture. Store leftovers in an airtight container in the fridge for up to 3 days. Re-crisp in a 300°F (150°C) oven for 10 minutes before serving.

Perfect Pairings: Sauce and Topping Ideas

Elevate your Scratch-Made Cheese Danish with a drizzle of lemon glaze (mix ½ cup powdered sugar with 1-2 tablespoons lemon juice) for a tangy twist. For a fruity touch, top with fresh berries or a dollop of raspberry jam. A sprinkle of powdered sugar or a dusting of cinnamon adds a simple yet elegant finish.

Time-Saving Tips for Busy Bakers

If you’re short on time, prepare the Danish dough the night before and let it chill overnight. You can also freeze the dough after the final fold for up to 2 months—just thaw it in the fridge when ready to use. For the filling, make it ahead and store it in the piping bag in the fridge to save time on assembly day.

Storage and Reheating for Freshness

These danishes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To revive their crispiness, reheat in a 300°F (150°C) oven for about 10 minutes. Avoid microwaving, as it can make the pastry soggy.

Equipment Guidance for Success

For this recipe, a pastry blender is essential for cutting butter into the dough without melting it. A piping bag with a large round tip makes filling the danishes neat and easy. If you don’t have a piping bag, a zip-top bag with the corner snipped off works just as well.

Recipe Variations to Mix It Up

Try swapping the cream cheese filling for a fruit compote or chocolate ganache for a different flavor profile. You can also shape the dough into circles or braids instead of squares for a unique presentation. Experiment with different extracts, like almond or orange, to customize the flavor.