Cream Cheese And Assorted Fruit Danishes Recipe

It might require patience, but nothing beats a pastry made from scratch. Tasting Table recipe developer Katie Rosenhouse shares these cream cheese and assorted fruit danishes that will reward you for the effort you put into them. You'll need to carve out some time to make them, but they're notably flakier and fresher than anything from a package. Rosenhouse assures us that, "Danishes are a labor of love, but so worth it. Once you master making this dough, you'll never go back to the store-bought version."

This recipe requires several steps, including chilling and folding the dough at a few intervals. It might seem overwhelming at first, so Rosenhouse recommends, "Remember to take this recipe one step at a time. I love to choose a rainy day when I know we'll all be at home — you can complete the folds at your leisure throughout the day without feeling rushed." Once your pastries are baked to a golden finish, she suggests serving them as the perfect centerpiece for a brunch gathering. If you mix up a batch of different kinds, topped with a variety of fruit and nut toppings, "Everyone can grab their favorite! Serve with all of your classic brunch favorites — eggs, bacon, fruit salad, and more." 

In the bowl of a stand mixer fitted with a hook attachment, stir to combine yeast, milk, 1 large egg, 1 large egg yolk (reserve egg white), and ¼ cup granulated sugar.

On low to medium speed, knead the dough for 6 to 8 minutes until sticky but smooth.

Remove the bowl from the mixer, cover with plastic wrap, and set aside.

Use a marker to mark a 6- x 8-inch rectangle on the outside of a gallon-size zip-top bag.

Use a bench scraper or your hands to push any excess butter back within the lines.

Chill about 15 minutes, until firm but pliable.

Transfer the dough to a floured surface.

Roll the dough to a rough 9- x 18-inch rectangle.

Cut open the zip-top bag and unwrap the butter.

Place the butter on the center of the rolled dough.

Fold the bottom section of dough over the butter, then top with the top section of dough.

Pinch the ends to seal.

Flip the dough so the seam is on the bottom and the short end is parallel to you.

Repeat the folding process, folding the bottom third of the dough over the center and the top third over the top.

Wrap dough with plastic wrap and chill for 30 minutes.

Wrap and chill dough for at least 2 hours or overnight.

Stir in the reserved egg white and vanilla until smooth. Chill until ready to use.

Line two baking sheets with parchment paper.

Roll the dough on a floured surface to a ¼-inch thickness.

Trim the edges if needed.

Cut out 3- or 4-inch squares, rectangles, circles, or any shapes you prefer.

Place a scant tablespoon of filling in the center of each.

Whisk the remaining egg with a splash of water or milk.

Brush the egg wash over the edges of the danishes, avoiding touching the filling.

Preheat the oven to 375 F.

Bake the danishes for 18 to 20 minutes until golden brown.

Combine the danishes onto one baking sheet and set aside.

Drizzle glaze over the warm danishes.

Dust the danishes with additional confectioners' sugar, if desired, before serving.

Though the dough used to make Danishes is similar to puff pastry, they have some distinct differences. Katie Rosenhouse explains, "Both are laminated doughs, meaning the dough is layered with butter during a process called lamination, resulting in flaky and airy layers once the dough is baked and those layers of butter turn to steam."

Although the results and uses are similar, she distinguishes between the two. "Danish dough is a yeast-based dough typically made with milk, eggs, and sugar in the mix. That dough is then layered with a butter block, and folded and rolled to create flaky layers. The texture after baking is soft, flaky, and tender." The result is a moist layered dough that's a perfect complement to the tangy cheese and sweet preserves in these Danishes. Rosenhouse notes that the dough is similar to that used in a croissant recipe.

On the other hand, "Puff pastry is made with only flour, water, salt, and butter. While the dough is also laminated with butter, the lack of sugar, eggs, or milk results in a much crispier, flakier dough that can be used for savory or sweet recipes." In a pinch, you can try the somewhat easier rough puff pastry, which doesn't require lamination. Instead, cold butter is mixed into the flour, which yields a flaky result that's not quite as precise or layered as classic puff pastry.