I have been making this family favorite for years! My family looks forward to this for holiday breakfasts and brunches. You can make these any size you like, I like to make mine into one large pastry that we can cut it. You can also leave out the golden raisins and add pie filling along side the cheese filling (that is how I make it most of the time).
Dough
1 Pkg or 2 1/4 tsp active dry yeast
1/2 Cup warm water
2 Tbsp granulated sugar
2 Tbsp unsalted butter, melted
1 Tbsp dry milk powder
1 Whole egg, room temp
1 3/4 Cup bread flour
1/2 tsp salt
Proof the yeast in warm water 10 minutes. Add the rest mixing well. Knead 4 minutes with dough hook.
Cover and let the dough proof in warm place 1 1/2 hours.
Traditional Filling
2 Tbsp unsalted butter, room temp
8 oz Cream cheese, room temp
2 Large eggs, room temp & separated
1/2 Cup granulated sugar
Zest of 1 lemon
Pinch of salt
1 Tbsp golden raisins
Whip egg whites to stiff peaks and set aside. Beat together butter, sugar,cheese, egg yolks, salt and zest. Fold in whipped egg whites and raisins.
or
2 Tbsp unsalted butter, room temp
8 oz Cream cheese, room temp
2 Large eggs, room temp and separated
1/2 Cup granulated sugar
1/2 Tsp vanilla extract
Pinch of salt
4 Tbsp pie filling of your choice
Whip egg whites to stiff peaks and set aside. Beat together butter, cheese, sugar, egg yolks, salt and vanilla. Fold in egg whites.
Roll dough out to 1/2″ thickness and cut into 3 – 4 inch squares (however big you want them). Lay them sheet pan covered with parchment paper about 2 inches apart, add 1 tbsp cheese filling and or a dollop of pie filling. Fold corner in to center. Cover and let rise 30 minutes.
Or
Roll dough into rectangle 1/2′ thick. Cut sides horizontal (making sure not to cut through middle) into “braidable” dough. Along the middle of the dough, pour cheese mixture and pie filling side by side or just cheese mixture. Pull your dough strands to the middle. (See my video) Cover and let rise 30 minutes.
Beat 1 egg and brush pastries with it. Sprinkle them with turbinado sugar and slivered almonds.
Bake @ 400 degrees for 25 – 30 minutes, until golden.
Cool completely.
Glaze
1 1/2 Cups powdered sugar
1 1/2 Tbsp melted butter
1 Tsp Vanilla
1/4 Tsp almond extract
Pinch of salt
3 Tbsp milk
Whisk it all together! Drizzle over danish! YUMMY!!
Check out my Cheese Danish video for the “How to”:
Enjoy!
~J~
