Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt.
- In a separate bowl, combine warm milk and active dry yeast, letting it sit for 5–10 minutes until frothy.
- Blend in the egg, then slowly mix the yeast mixture into the flour mixture to form a dough.
- Knead the dough on a lightly floured surface for 6–8 minutes until smooth, then cover and refrigerate for 30 minutes.
- Prepare the butter block by placing cold butter between two sheets of parchment paper and pound into an 8-inch square.
- Wrap the butter block in parchment and chill until firm but pliable, about 15 minutes.
- Roll the chilled dough out into a 16-inch square, place the chilled butter block in the center, and fold the dough over.
- Roll the dough into a long rectangle measuring 8x24 inches, then fold into thirds and chill for 30 minutes.
- Repeat rolling and folding two more times, chilling for 30 minutes between each fold.
- Once complete, roll the dough out to 1/4 inch thickness, cut into 4-inch squares, and add cream cheese filling.
- Fold corners of the dough towards the center to create a shape and pinch to seal.
- Place the shaped danishes on a lined baking sheet, let them proof for 1 hour, then preheat your oven to 390°F.
- Brush the tops with egg wash or milk and bake for 15–20 minutes until golden brown.
- After baking, cool on a wire rack and whisk powdered sugar with milk or lemon juice to create the glaze.
- Drizzle glaze over cooled danishes and serve warm.
Nutrition
Notes
Use room temperature ingredients for best results, and keep dough and butter cold during laminating for flaky texture.