Greek Yogurt Cherry Danish Recipe

Proof and mix dough

Warm the milk until lukewarm (not hot). In a large bowl, whisk together 2.5 cups flour, 2 tablespoons sugar, 1 tablespoon instant yeast, and 1/2 teaspoon salt. In a measuring cup combine warm water and warm milk; stir in softened butter and the egg, whisk to combine. Add wet ingredients to dry ingredients and mix until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Shape into a rectangle about 1-inch thick. Place in a lightly oiled bowl, cover, and let rest 20 minutes at room temperature (this relaxes gluten before lamination).

Prepare butter block

While dough rests, place 10 tablespoons cold butter and 1 tablespoon flour between two sheets of parchment. Using a rolling pin, pound and roll the butter to form a 6x6-inch square about 1/4-inch thick. Keep chilled in the fridge if it softens.

Laminate dough (single turn method)

On a lightly floured surface, roll dough into a 10x8-inch rectangle. Place the chilled butter square centered on the dough, fold dough over the butter like an envelope so edges meet and butter is enclosed. Seal seams. Roll the sealed dough into a 12x8-inch rectangle, then fold into thirds (like a letter). Rotate 90 degrees, roll again to 12x8, and fold into thirds a second time. Wrap and chill 30 minutes. (If dough or butter gets too warm, chill between turns.)

Make filling

In a medium bowl, beat together 1 cup Greek yogurt and 2 ounces softened cream cheese until smooth. Add 3 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon lemon zest; mix until combined and slightly thickened. Chill until ready to use so it holds shape.

Prepare cherries

In a small saucepan, combine 1 cup pitted halved cherries and 2 tablespoons sugar. Cook over medium heat until juices start to release, about 3–4 minutes. In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir slurry into cherries and continue cooking 1 minute until glossy and slightly thickened. Remove from heat and let cool to room temperature.

Roll and cut pastries

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Remove chilled laminated dough and roll to about 12x10 inches. Using a sharp knife or bench scraper, cut the dough into twelve 3x4-inch rectangles (or 8 larger pieces for bigger danishes). Transfer rectangles to the prepared baking sheet leaving space between each.

Shape and fill

For each rectangle, use a paring knife to score a 1/2-inch border inside the edge without cutting all the way through. Dock the center lightly with a fork to prevent excessive puffing. Place about 1 tablespoon of the Greek yogurt filling in the center of each rectangle, spreading slightly but keeping within the scored border. Top each with about 1–2 teaspoons of the cooled cherry topping, leaving some juice behind in the pan (don’t over-sauce).

Egg wash and bake

Whisk 1 egg with 1 teaspoon water to make an egg wash; brush the scored border gently. Bake at 400°F (200°C) for 12–15 minutes until golden brown and puffed. Rotate the pan halfway through baking for even color.

Cool and finish

Remove danishes from oven and let cool on the baking sheet 5 minutes, then transfer to a wire rack. Sprinkle with 1 tablespoon powdered sugar if desired. Serve warm or at room temperature.