Classic Danish Pastry with Cheese and Fruit Fillings Recipe

Introduction

Danish pastry is a buttery, flaky treat that’s perfect for breakfast or a special snack. This recipe guides you through making traditional Danish pastries with a rich, creamy cheese filling and a sweet fruit topping. Enjoy the process of layering butter and dough to create tender, delicious pastries.

Ingredients

• 32 tablespoons (454g or 1 pound) unsalted butter, at cool room temperature, 65°F to 68°F
• 5 1/2 cups (660g) King Arthur Unbleached All-Purpose Flour
• 1/3 cup (67g) granulated sugar
• 4 teaspoons instant yeast
• 2 1/2 teaspoons (15g) table salt, reduce to 1 1/2 teaspoons (9g) if using salted butter
• 1/2 to 1 teaspoon cardamom, optional for traditional flavor
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 cup (227g) milk, cold
• 1/3 to 1/2 cup (76g to 113g) lukewarm water
• 2 large eggs
• Half an 8-ounce package (113g) cream cheese
• 1/2 cup (113g) cottage cheese or ricotta cheese
• 3 tablespoons (35g) granulated sugar (for filling)
• 1 large egg (for brushing)
• 1/4 teaspoon table salt (for filling)
• About 1 to 1 1/4 cups (298g to 369g) jam, preserves, or canned fruit pie filling
• 1 large egg white, beaten lightly with 1 tablespoon cold water (for brushing)
• 1 1/2 cups (170g) confectioners’ sugar (for glaze)
• 2 to 2 1/2 tablespoons (28g to 35g) water or milk (for glaze)
• Pinch of table salt (for glaze)
• Crushed nuts, optional, to garnish

Instructions

1. Step 1: Cut 1/4″ butter off the end of each of the 4 sticks; set aside 2 tablespoons to use immediately and keep the rest for later.
2. Step 2: In a large bowl, whisk together flour, sugar, yeast, salt, and cardamom. Rub in the 2 tablespoons cold butter with your fingers until no large lumps remain.
3. Step 3: Add vanilla, cold milk, lukewarm water, and eggs. Mix and knead into a sticky, cohesive dough. Use a bread machine dough cycle or mixer if preferred.
4. Step 4: Scrape dough onto a floured surface, form a ball, cover with plastic wrap, and rest for 10 minutes while preparing the butter.
5. Step 5: Cut each butter stick in half lengthwise. Line up 4 pieces side by side on floured parchment or plastic wrap; sprinkle lightly with flour, cover, and roll to about 6″ x 9″. Repeat for remaining butter pieces.
6. Step 6: Roll dough into a 12″ x 24″ rectangle. Place one butter rectangle on the center third, fold one side over it, place second butter piece on top, then fold the remaining dough over to enclose the butter packet. Pinch edges closed.
7. Step 7: Turn dough 90°, roll into a 10″ x 24″ rectangle. Fold each side into the center, then fold one side over the other to create a 6″ x 10″ packet.
8. Step 8: Dust with flour, wrap in plastic, and chill in the refrigerator for 20 minutes.
9. Step 9: Remove and roll dough again into 10″ x 24″. Fold as before to make a 7″ x 12″ packet. Repeat rolling and folding one final time, then wrap loosely and chill for 2 to 16 hours.
10. Step 10: For the cheese filling, combine cream cheese, cottage or ricotta cheese, 3 tablespoons sugar, 1 large egg, and 1/4 teaspoon salt until smooth.
11. Step 11: Remove dough from fridge and cut off one-third. Divide this piece into 12 balls, flatten each to 3″–3 1/2″ rounds with slightly thinner centers and slightly raised edges. Arrange on parchment-lined baking sheets.
12. Step 12: Cover with greased plastic wrap and let rise about 1 hour until slightly puffy. Preheat oven to 400°F near the end of this time.
13. Step 13: Press centers flat with fingers, spoon a heaping teaspoon of cheese or fruit filling into each well.
14. Step 14: Brush dough edges with the egg white and water mixture for a glossy golden finish.
15. Step 15: Bake for 15 to 18 minutes until golden brown. Transfer to a rack to cool slightly.
16. Step 16: Whisk confectioners’ sugar, salt, and enough water or milk to create a drizzle-able glaze.
17. Step 17: Drizzle glaze over pastries and sprinkle with crushed nuts if desired. Serve immediately or after glazing once cool.

Tips & Variations

• Use cardamom in the dough for a warm, traditional flavor or omit for a simpler taste.
• Try different jams or fruit preserves to vary the fruit filling.
• For the smoothest filling, blend cheese filling ingredients in a food processor.
• If you prefer, substitute ricotta for cottage cheese in the filling for a creamier texture.
• Chilling the dough overnight improves flavor and texture by allowing it to relax and rise slowly.

Storage

Store leftover Danish pastries in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat gently in a warm oven or microwave before serving to restore flakiness and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 16 hours after rolling and folding. This resting time improves the dough’s flavor and texture.

What if I don’t have a mixer or bread machine?

You can knead the dough by hand on a floured surface. It will be sticky, so use a bench scraper or floured hands. Knead until smooth and elastic.

Classic Danish Pastry with Cheese and Fruit Fillings Recipe

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★★★★★

4.8 from 125 reviews

This recipe for Danish Pastry brings classic European baking into your kitchen with tender, flaky layers created by careful laminating of butter into dough. The pastries are filled with a delicious creamy cheese mixture and fruit jam, then topped with a sweet glaze and optional crushed nuts for extra texture and flavor. Perfect for breakfast, brunch, or dessert, these golden-brown Danish pastries impress with their buttery richness and delicate crumb.

• Author: Cleo
• Prep Time: 1 hour 30 minutes
• Cook Time: 15 to 18 minutes
• Total Time: 3 hours (including chilling and rising times)
• Yield: 36 pastries 1x
• Category: Pastry
• Method: Baking
• Cuisine: Danish, Scandinavian

Ingredients

Scale 1x2x3x

Dough

• 32 tablespoons (454g or 1 pound) unsalted butter, at cool room temperature, 65°F to 68°F
• 5 1/2 cups (660g) King Arthur Unbleached All-Purpose Flour
• 1/3 cup (67g) granulated sugar
• 4 teaspoons instant yeast
• 2 1/2 teaspoons (15g) table salt (reduce to 1 1/2 teaspoons if using salted butter)
• 1/2 to 1 teaspoon cardamom (optional)
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 cup (227g) milk, cold
• 1/3 to 1/2 cup (76g to 113g) lukewarm water
• 2 large eggs

Cheese Filling

• Half an 8-ounce package (113g) cream cheese
• 1/2 cup (113g) cottage cheese or ricotta cheese
• 3 tablespoons (35g) granulated sugar
• 1 large egg
• 1/4 teaspoon table salt

Fruit Filling and Toppings

• About 1 to 1 1/4 cups (298g to 369g) jam, preserves, or canned fruit pie filling
• 1 large egg white, beaten lightly with 1 tablespoon cold water (for brushing edges)
• 1 1/2 cups (170g) confectioners’ sugar
• 2 to 2 1/2 tablespoons (28g to 35g) water or milk (for glaze)
• Pinch of table salt (for glaze)
• Crushed nuts (optional, to garnish)

Instructions

1. Prepare Butter: Cut 1/4″ off each end of the 4 sticks of butter; reserve about 2 tablespoons to incorporate immediately, and set the rest aside for laminating.
2. Mix Dry Ingredients: In a large bowl, whisk flour, sugar, yeast, salt, and optional cardamom. Rub in the 2 tablespoons cold butter with fingers until well blended and no large lumps remain. This coats flour for tender dough.
3. Add Wet Ingredients and Knead: Add vanilla, cold milk, lukewarm water, and eggs. Mix and knead to a sticky cohesive dough using a mixer or bread machine dough cycle. Dough may stick to bowl sides and bottom.
4. Rest Dough: Shape dough into a ball, place on floured surface, cover with plastic wrap, and rest for 10 minutes.
5. Prepare Butter Blocks: Cut each butter stick in half lengthwise (8 pieces). Arrange 4 pieces side by side on floured parchment, sprinkle flour, cover with another parchment, and pound/roll into a 6″ x 9″ rectangle. Repeat with remaining 4 pieces to form two rectangles total.
6. Roll Dough and Enclose Butter: Roll dough into a 12″ x 24″ rectangle. Place one butter rectangle on center third, fold one side of dough over butter, lay the second butter rectangle atop that, and fold remaining dough over to enclose butter, pinching edges closed.
7. First Fold and Chill: Turn dough 90°, roll into a 10″ x 24″ rectangle. Fold each side into center, then fold over once more to form a 6″ x 10″ packet. Dust with flour, wrap in plastic, chill 20 minutes.
8. Second Fold and Chill: Roll chilled dough again to 10″ x 24″, fold as before to 7″ x 12″ packet, roll one final time and fold. Lightly flour, wrap loosely, and chill for 2 hours or up to 16 hours for optimal relaxation and rise.
9. Prepare Cheese Filling: Combine cream cheese, cottage/ricotta, sugar, egg, and salt. Stir until smooth or process in food processor for best texture.
10. Divide Dough: Remove dough from fridge, unwrap, cut off one-third for first batch, keep remainder refrigerated. Divide piece into 12 portions, form smooth balls, then flatten into 3″ to 3 1/2″ rounds with thinner centers and raised edges to hold filling. Place rounds on parchment-lined or greased baking sheets.
11. Prepare Additional Batches: Repeat with remaining dough halves, yielding three baking sheets each with 12 rounds.
12. Proof Dough: Cover Danish rounds lightly with greased plastic wrap and let rise about 1 hour until slightly puffy. Preheat oven to 400°F near end of rising.
13. Fill and Brush: Press centers flat, spoon a heaping teaspoon of cheese or fruit filling into each well. Brush pastry edges with beaten egg white and water mixture to promote golden browning.
14. Bake: Bake at 400°F for 15 to 18 minutes until golden brown. Transfer hot pastries to cooling rack.
15. Make Glaze: Whisk confectioners’ sugar with pinch of salt, add water or milk gradually until glaze is drizzle-able.
16. Glaze and Garnish: Drizzle glaze generously over cooled pastries. Sprinkle with crushed nuts if desired. Serve immediately or once cooled.

Notes

• Cardamom adds a traditional Scandinavian flavor but can be omitted if unavailable.
• Butter temperature is important: it should be cool but pliable, about 65°F to 68°F, to create proper layers.
• Laminating the dough (folding butter into dough multiple times) creates the flaky pastry texture characteristic of Danish pastry.
• The dough is sticky at first but will become easier to handle after chilling and folding.
• You can substitute cottage cheese with ricotta in the cheese filling depending on preference.
• Using a bread machine dough cycle simplifies mixing and kneading.
• Filling quantities are enough for 36 pastries; you may prepare half the cheese or fruit filling if mixing varieties.
• Ensure your oven temperature is accurate for optimal browning.
• Glaze adds sweetness and a pleasant finish but can be skipped if preferred.
• Chilling times improve texture and dough handling but can be shortened if necessary.

Keywords: Danish pastry, laminated dough, cream cheese filling, fruit jam, flaky pastry, breakfast pastry, Scandinavian dessert