Best Cheese Filling For Cheese Danish Recipes

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
• Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
• Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

CHEESE DANISH

Steps:

• In the bowl of your stand mixer, add your flour, salt, sugar, and yeast all together with the hook attachment.
• Add your room temperature egg yolk, milk, and water then mix for 4 minutes on low speed.
• Mix for about four minutes at medium-low speed until it forms a pliable dough. (I mixed for closer to 8 minutes in my Bosch.)
• Test your dough using the window method. This means to take a piece of your dough and stretch it thin until you can almost see through it without tearing any holes.
• Take your dough out of the mixer and shape it into a ball and leave it to rest in a bowl for 1 hour or until it doubles in size. Make sure to cover the dough with a towel and place it in a warm area to keep the humidity inside the bowl.
• While your dough is resting, place your softened butter onto a sheet of plastic wrap. Fold the edges of the plastic wrap to make a 4"x6" rectangle.
• Roll the soft butter so it fills the rectangle evenly. Place the rectangle of butter into the fridge to firm up.
• Once your dough rises, roll the dough with a floured rolling pin into a rectangle ( 8" x 6") and place it in the freezer covered with plastic wrap for at least 30 minutes.
• Place the butter in the center of the dough and give the dough a book fold by folding each end towards the middle the mimic the look of a book.
• Roll your dough out once again to form a long rectangle (8"x 6").
• Create another book fold by folding each end of the dough in half to where the ends meet in the middle.
• Place your dough back on the sheet pan and cover it again with plastic wrap. Let your dough rest in the freezer for another 30 minutes.
• Repeat the book folding process once more.
• Rest your dough in the freezer one last time for 30 minutes.
• Once your dough is frozen, roll your dough into a rectangle about 20" x 7".
• Cut the ends of your dough to create sharp edges.
• Roll the dough from top to bottom with your hands to form a spiral shape. Dust away the access flour on the dough as you fold.
• With a sharp knife, Cut small 1" tall pieces. These are your danishes. Pro Tip: You can use a 5-wheel stainless steel cutter to cut each danish accurately.
• Take the cut end of one of your danishes, and fold it under the center to the opposite corners. Then press down firmly on the danish with your hand. This will create that classic danish shape.
• Place your softened cream cheese into a large bowl.
• Add your room temperature cream on top of your cream cheese little by little while mixing the cream cheese with a spatula until it becomes the consistency of mayonnaise or butter.
• Add your powdered sugar on top and mix until it forms a cream cheese frosting consistency. This is your danish filling. Set it aside until you are ready to use it. You can also make this ahead of time and store it in the fridge.
• Place the danishes on a large baking sheet with parchment paper underneath. Cover the sheet with plastic wrap, then proof them in a warm area (80º-90ºF) for one hour, or until they double in size.
• Once your danishes are proofed, remove the plastic wrap, and create a small hole in the center of each one using your fingers. Pro Tip: wear gloves when creating holes in the center to create clean circular holes.
• Brush a thin layer of egg wash around just the sides of your danishes with a pastry brush, making sure to leave the top plain since this is where we will pipe our cheese filling.
• Place your cream cheese filling inside a piping bag, then cut off the tip.
• Fill the center of each pastry with the cream cheese filling. Fill them to your liking.
• OPTIONAL: This is the time you can get creative and add any other fillings you'd like. Use any jams, fresh fruit, or fillings that you'd like and spoon them on top of the cream cheese mixture. My raspberry or peach filling is a perfect addition to these danishes and you can fill them in many different ways!
• Bake your danishes at 360º F (182º C) for about 15 to 20 minutes, or until they are nice and golden brown.
• Leave them to cool then dust them with powdered sugar. Serve them right away as you'd like! The danish pastries are best freshly baked but can last in the fridge for up to a week if they are kept tightly wrapped or in an airtight container.

CHEESE FILLING

Steps:

• In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.

DANISH - CREAM CHEESE FILLING

Steps:

• Beat cream cheese until smooth.
• Mix sugar.
• Add egg yolk.
• Chill.

CHEESE DANISH

Steps:

• Line two large baking sheets with parchment paper; set aside. On a lightly floured work surface, roll out the dough to a 13-inch square, a little over a 1/4-inch thick. Using a ruler and a pizza wheel or pastry cutter, trim the edges of the dough to form a 12-inch square. Then cut the dough into nine 4-inch squares.
• Dollop about 1 tablespoon cheese filling into the center of each 4-inch square of pastry.
• To form each Danish, brush each corner with beaten egg, fold the upper right corner over the filling, about two-thirds of the way toward the opposite corner; press down firmly to seal. Bring the lower left corner up and over first fold, pressing down to adhere. (Be careful not to fold too tightly, or you may force out some of the filling.) Repeat with the remaining corners. Place the Danish on the prepared baking sheets. Cover with plastic wrap, and let rest in a warm place until dough is doubled in bulk, about 45 minutes.
• Preheat the oven to 375 degrees. Brush dough with the beaten egg; sprinkle with the granulated sugar, if desired. Bake, rotating halfway through, until evenly brown, 20 to 25 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. These are best eaten the same day they are made.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

CHEESE FILLING FOR CHEESE DANISH

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cheese and sugar on low speed until well combined. Add the egg, beating to combine and scraping down the sides of the bowl as needed. Add raisins, flour, and zest; mix just to combine. Filling can be refrigerated in an airtight container for up to 3 days.