Description
Flaky, homemade cherry cream cheese danishes with a sweet glaze. Perfect for breakfast, brunch, or a special treat!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1/4 ounce (7g) active dry yeast (about 2 1/4 teaspoons)
- 1/2 cup (120ml) lukewarm milk (about 105-115°F)
- 1/4 cup (60ml) lukewarm water (about 105-115°F)
- 1 large egg, lightly beaten
- 6 tablespoons (85g) unsalted butter, cold and cut into small cubes
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 (14 ounce) can cherry pie filling
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk, or more as needed
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk and water mixture. Let it stand for 5-10 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Add the beaten egg and the yeast mixture to the dry ingredients. Mix with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- Incorporate the Butter: Gradually add the cold, cubed butter to the dough, a few pieces at a time. Mix on low speed (or by hand) until the butter is incorporated.
- First Rise (Bulk Fermentation): Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down and Chill: Gently punch down the dough to release the air. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Prepare the Fillings:
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg yolk and vanilla extract and beat until well combined. Stir in the flour until just combined. Set aside.
- Cherry Filling: In a small saucepan, combine the cherry pie filling, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3-5 minutes. Remove from heat and let cool completely.
- Assemble and Bake the Danishes:
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large rectangle, about 12×18 inches.
- Spread Cream Cheese Filling: Spread the cream cheese filling evenly over the dough, leaving a 1-inch border along all edges.
- Spoon Cherry Filling: Spoon the cooled cherry filling over the cream cheese filling in dollops.
- Fold the Dough: Fold one long side of the dough over the filling, covering about two-thirds of the filling. Then, fold the other long side over the first fold, creating a three-layer rectangle.
- Cut into Strips: Using a sharp knife or pizza cutter, cut the dough into 1-inch wide strips.
- Twist and Shape: Gently twist each strip a few times. Then, form each twisted strip into a circle or a loose knot. Tuck the ends underneath to secure the shape.
- Second Rise (Proofing): Place the shaped danishes on a baking sheet lined with parchment paper, leaving some space between each one. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until slightly puffed.
- Preheat Oven: While the danishes are proofing, preheat your oven to 375°F (190°C).
- Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash.
- Brush with Egg Wash: Gently brush the tops of the proofed danishes with the egg wash.
- Bake: Bake for 18-22 minutes, or until the danishes are golden brown and the filling is set.
- Cool: Remove the danishes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze (Optional):
- Combine Ingredients: In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract (if using) until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.
- Drizzle Glaze: Once the danishes are completely cool, drizzle the glaze over the tops.
- Set Glaze: Let the glaze set for a few minutes before serving.
Notes
- Use cold butter for flaky layers.
- Don’t overmix the dough.
- Chilling the dough is crucial.
- Proofing is key for a light and airy texture.
- Adjust baking time as needed.
- Get creative with fillings!
- Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 22 minutes