Description
Delight in the flaky, buttery layers of this classic Berry Cheese Danish, filled with creamy sweetened cream cheese and topped with vibrant berry jam and a crumbly streusel. Perfect for breakfast or a sweet treat, this recipe combines the warm aroma of fresh-baked pastry with a luscious glaze for a truly irresistible dessert.
Ingredients
Dough Ingredients
- 1 tablespoon unsalted butter (at room temperature, for the baking pan)
- 4 1/2 cups (572g) all-purpose flour
- 3 1/2 teaspoons Instant Yeast (or active dry yeast, see notes)
- 2 teaspoons kosher salt
- 1 1/3 cups whole milk
- 1/4 cup unsalted butter
- 4 tablespoons honey
- 1 large egg
- 2 large egg yolks
Cream Cheese Filling
- 8 ounces cream cheese
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract (homemade or store-bought)
- Pinch kosher salt
- Optional: lemon zest (not quantified in original but commonly a teaspoon)
Streusel
- 5 tablespoons all-purpose flour
- 1 tablespoon dark or light brown sugar
- Pinch kosher salt
- 2 tablespoons melted unsalted butter (cooled to room temperature)
Toppings and Finishing
- 1 jar berry jam (combination of wild blueberry and strawberry recommended)
- 1 large egg (beaten, for egg wash)
- 1 cup powdered sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract (store-bought or homemade)
Instructions
- Prepare the Dough: In a stand mixer bowl with a hook attachment, combine the flour, instant yeast, and salt until mixed evenly. In a small pot over medium-low heat, melt the butter then add milk and honey, warming to no more than 120°F to keep yeast alive. If too hot, let cool to lukewarm. Beat eggs and yolks in a bowl until combined. Add liquids to dry mix and knead on medium speed for 5-7 minutes until smooth and elastic. The dough will be sticky, which is normal. Oil a medium bowl lightly and place dough inside, cover with a towel and let rise until doubled, about 30-40 minutes, or refrigerate covered for 12-24 hours for slow fermentation.
- Divide and Shape Dough: Divide dough into 10 equal pieces (~100g each). Shape into balls, placing 6 on one baking sheet and 4 on another (both prepared with butter). Flatten each ball into a 4-inch diameter circle. Using the bottom of a glass, press the center thinly to create a well for filling.
- Make the Cream Cheese Filling: In a medium bowl, beat cream cheese, sugar, vanilla, a pinch of salt, and lemon zest until fluffy and smooth.
- Prepare the Streusel: In a small bowl, combine flour, brown sugar, salt, and melted butter. Mix with a fork until crumbly.
- Fill the Danishes: Preheat oven to 350°F. Spoon about 1 tablespoon cream cheese filling into the center of each dough circle, then add about 1 teaspoon of berry jam over the cheese.
- Apply Egg Wash and Streusel: Brush the exposed edges of dough with beaten egg to help browning and sprinkle the streusel mixture generously on top.
- Bake: Place the trays in the preheated oven and bake for 18-22 minutes until the danishes puff up and turn medium golden brown.
- Make and Apply Glaze: While baking, mix powdered sugar, milk, vanilla, and a pinch of salt in a small bowl until smooth. When danishes come out of the oven, drizzle them with the glaze before serving.
Notes
- If using active dry yeast instead of instant yeast, dissolve it in warm milk and honey mixture first and let it activate for 5-10 minutes until foamy before mixing with flour.
- Dough rising times may vary depending on room temperature; a warmer kitchen speeds up the rise.
- Using cold butter for the dough and cream cheese filling ensures better texture.
- Lemon zest in filling adds a subtle freshness that balances the sweetness.
- Store finished danishes in an airtight container for up to 2 days or freeze for longer storage.
