Cream Cheese and Assorted Fruit Danishes Recipe
Prep Time:
4 hours, 10 minutes
Cook Time:
18 minutes
Servings:
12 Danishes
Ingredients
  • 1 (.25-ounce) package instant yeast
  • ¾ cup whole milk
  • 3 large eggs, divided
  • ½ cup granulated sugar, divided
  • 3 ¼ cups + 1 tablespoon all-purpose flour, plus additional for rolling
  • 1 ¾ teaspoons kosher salt, divided
  • ¼ teaspoon ground cinnamon, divided
  • 1 cup unsalted butter, softened, divided
  • ½ (8-ounce) package cream cheese, softened
  • ½ teaspoon vanilla extract
  • ¾ cup jam or preserves (assorted flavors)
  • ¾ cup confectioners' sugar
  • 1 tablespoon water or milk
Directions
  1. 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.
  2. Add 3 ¼ cups all-purpose flour, 1 ½ teaspoons kosher salt, ⅛ teaspoon ground cinnamon, and 1 tablespoon unsalted butter.
  3. On low to medium speed, knead the dough for 6 to 8 minutes until sticky but smooth.
  4. Remove the bowl from the mixer, cover with plastic wrap, and set aside.
  5. Use a marker to mark a 6- x 8-inch rectangle on the outside of a gallon-size zip-top bag.
  6. Place the remaining butter into the bag and roll or press to evenly fill the marked rectangle.
  7. Use a bench scraper or your hands to push any excess butter back within the lines.
  8. Chill about 15 minutes, until firm but pliable.
  9. Transfer the dough to a floured surface.
  10. Roll the dough to a rough 9- x 18-inch rectangle.
  11. Cut open the zip-top bag and unwrap the butter.
  12. Place the butter on the center of the rolled dough.
  13. Fold the bottom section of dough over the butter, then top with the top section of dough.
  14. Pinch the ends to seal.
  15. Flip the dough so the seam is on the bottom and the short end is parallel to you.
  16. Roll gently and evenly, only rolling away and toward you (not from side to side), to reach an approximate 6- x 18-inch rectangle.
  17. Repeat the folding process, folding the bottom third of the dough over the center and the top third over the top.
  18. Wrap dough with plastic wrap and chill for 30 minutes.
  19. Repeat the rolling and folding process twice more. If the dough is easy to work with, roll and fold two times in a row. If it's shrinking back or becoming warm or sticky, roll and fold one time, then wrap and chill for an additional 30 minutes before completing the last round.
  20. Wrap and chill dough for at least 2 hours or overnight.
  21. Stir to combine the cream cheese, remaining ¼ cup sugar, 1 tablespoon flour, ¼ teaspoon salt, and ⅛ teaspoon cinnamon until smooth.
  22. Stir in the reserved egg white and vanilla until smooth. Chill until ready to use.
  23. Line two baking sheets with parchment paper.
  24. Roll the dough on a floured surface to a ¼-inch thickness.
  25. Trim the edges if needed.
  26. Cut out 3- or 4-inch squares, rectangles, circles, or any shapes you prefer.
  27. Transfer the shapes to the prepared baking sheets, spacing them at least ½-inch apart.
  28. Place a scant tablespoon of filling in the center of each.
  29. Top the filling with a spoonful of jam. Finish with any desired toppings, including fresh or frozen fruits, nuts, and more.
  30. Whisk the remaining egg with a splash of water or milk.
  31. Brush the egg wash over the edges of the danishes, avoiding touching the filling.
  32. Set the baking sheets aside for 30 minutes or until the danishes are slightly puffed in size.
  33. Preheat the oven to 375 F.
  34. Bake the danishes for 18 to 20 minutes until golden brown.
  35. Combine the danishes onto one baking sheet and set aside.
  36. Stir to combine the confectioners' sugar and water or milk until smooth. Add additional water or milk as needed to reach a pourable consistency.
  37. Drizzle glaze over the warm danishes.
  38. Dust the danishes with additional confectioners' sugar, if desired, before serving.