Cheese Danish W/fresh Fruit Recipe

Activate yeast

In a small bowl, combine warm milk (about 110°F / 43°C), 2 tsp sugar (from the dough sugar), and active dry yeast. Stir and let sit 5–10 minutes until foamy. If not foamy, discard and start with fresh yeast.

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), whisk together 3 cups all-purpose flour, 2 tbsp granulated sugar, and 1 tsp salt.

Add the foamy yeast mixture, 3⁄4 cup whole milk, 3 tbsp softened butter, and 1 large egg to the dry ingredients. Mix on low until a shaggy dough forms, then switch to the dough hook (if using) and knead 6–8 minutes until smooth and slightly tacky. If the dough is too sticky, add up to 2 tbsp flour; if too dry, add 1 tsp milk at a time.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1 hour.

While the dough rises, prepare the butter block: cut 1 cup cold unsalted butter into pieces. In a bowl or on a sheet of parchment, pound and press the butter with 1 tbsp flour into a 7x7-inch square. Keep cold and refrigerated until needed.

After the dough has doubled, turn it out onto a lightly floured surface and roll into a 12x12-inch square. Place the cold butter block in the center on a 6x6-inch diamond (rotate the butter 45°) or square, then fold dough corners over the butter to fully enclose it, pinching seams.

Roll the enclosed dough gently into a rectangle about 8x20 inches. Perform a letter fold (fold one third over the center, then the other third over that). Rotate 90°, wrap in plastic, and chill 30 minutes. Repeat the roll-and-fold process two more times (total 3 turns), chilling 20–30 minutes between turns. This creates flaky laminated layers similar to classic Danish.

While laminating, make the cheese filling: in a medium bowl, beat 8 oz softened cream cheese until smooth. Add 1⁄2 cup powdered sugar, 1 tsp vanilla extract, 1 tsp lemon zest, and 1 egg yolk. Beat until silky and fully combined. Cover and refrigerate until ready to assemble.

After final chill, roll the dough into a 12x12-inch square. Using a bench scraper or knife, cut the dough into twelve 4x4-inch squares (for 12 small danishes) or six 6x4-inch rectangles (for larger danishes).

Place each square on a parchment-lined sheet pan. To create a well for the filling: gently press the center of each square with your fingertips to form a shallow depression, or fold over opposite corners toward the center leaving a 1-inch border to create a frame. Ensure edges remain thicker to hold filling.

Pipe or spoon about 2 tablespoons of the cheese filling into the center of each well. Brush exposed dough edges with egg wash (1 egg beaten with 1 tsp cold water). If desired, fold corners over slightly to secure and create a classic Danish look. Sprinkle toasted sliced almonds on edges if using.

Cover loosely with plastic or a damp towel and proof in a warm place until puffy, about 30–45 minutes. They should visibly puff but not double.

Preheat the oven to 375°F (190°C). Place a rack in the center position.

Brush the pastries again lightly with egg wash. Bake one sheet at a time for 15–18 minutes, or until golden brown and the filling is set and lightly browned at the edges.

Remove from oven and let cool on the pan for 5 minutes, then transfer to a wire rack.

Warm 2 tbsp apricot jam in a small saucepan or microwave until runny. Strain if necessary to remove fruit pieces. Using a pastry brush, gently brush the warm jam over the centers and exposed pastry for shine and a light seal.

Arrange 2 cups fresh mixed fruit (sliced strawberries, kiwi, blueberries, peaches, etc.) atop the jam-glazed centers while jam is still tacky so fruit adheres. If using, sprinkle toasted sliced almonds around the edges.

Optionally dust lightly with 1 tbsp powdered sugar just before serving.