Guava Danish Recipe

Activate yeast & combine liquids

Whisk warm water, warm milk, and 1 teaspoon of the sugar together until about 105–110°F (40–43°C). Sprinkle the instant yeast over the liquid, let sit 3–5 minutes until foamy. Whisk in the egg and remaining sugar until combined.

Mix dough

In the bowl of a stand mixer fitted with the paddle (or a large bowl), combine flour and salt. Add the yeast-liquid mixture and softened 3 tablespoons butter. Mix on low until dough comes together (about 2–3 minutes). If too dry, add up to 1 tablespoon warm milk; if too sticky, add up to 1 tablespoon flour.

Knead & chill

Switch to the dough hook and knead 4–5 minutes until smooth and slightly elastic. Transfer to a lightly oiled bowl, cover, and refrigerate 30 minutes to 1 hour. Chilling makes handling easier for laminating.

Prepare butter block

While dough chills, flatten the 10 tablespoons cold butter between two sheets of parchment into a 6x8-inch rectangle about 1/4-inch thick. Keep cold in fridge but pliable enough to fold; you can zap 5–10 seconds in microwave if butter becomes too stiff but avoid melting.

Roll out dough & encase butter

On a lightly floured surface, roll chilled dough to a 10x8-inch rectangle, slightly larger than the butter block. Place butter block on one half of the dough, fold the other half over to encase butter edges. Pinch seam to seal. Turn seam to the side (so it’s vertical relative to your rolling direction).

Letter folds (lamination)

Roll the sealed dough into a 12x8-inch rectangle. Perform a single letter fold: fold the top third down and the bottom third up to meet it (three layers). Rotate 90 degrees so the seam is on your left, wrap in plastic and chill 20–30 minutes. Repeat rolling to 12x8 and another single fold; chill 20–30 minutes. Optionally repeat a third time for flakier layers (total 2–3 folds). Dough should be cold but pliable before shaping.

Final rest

After the final chill, roll dough to a 12x10-inch rectangle about 1/8–1/4-inch thick, dusting lightly with flour as needed. Trim edges into a neat rectangle for even shaping.

If using guava paste: chop the guava paste into small pieces and place in a small saucepan with 2 tablespoons water. Warm over low heat, stirring until smooth and spreadable; add lime juice if using to brighten flavor. If using guava jam, gently warm with 1–2 tablespoons water until loose enough to pipe/spread. Let cool slightly before assembling.

Beat the room-temperature cream cheese with powdered sugar and vanilla until smooth and spreadable. Transfer to a piping bag or spoon for easy application.

Cut pastries

Cut the rolled dough into twelve 4x3-inch rectangles (or eight larger rectangles for larger Danishes). For classic Danish shapes: cut each rectangle with a slit down the center leaving 1/2-inch at each end, or keep whole for simple tarts.

Assemble

Place rectangles on a parchment-lined baking sheet 1 inch apart. If using cream cheese layer, spread about 1 tablespoon in the center of each rectangle, leaving a 1/2-inch border. Top the cream cheese with 1–1.5 tablespoons warm guava filling (or a small mound of jam). If you made slits, fold the short edges toward the center to create a frame or twist the slit strips over the filling for a braided look.

Proof

Cover loosely with lightly greased plastic wrap or a clean kitchen towel and proof at warm room temperature (75–80°F / 24–27°C) for 45–60 minutes until puffy but not doubled. Alternatively, proof in a slightly warm oven (turned off) with just the oven light on.

Egg wash & bake

Preheat oven to 400°F (200°C). Whisk the egg and 1 teaspoon cold water to make an egg wash. Gently brush the outer pastry borders with egg wash avoiding the filling. Bake on the middle rack 14–18 minutes until golden brown and laminated layers are visible. Watch closely to avoid overbrowning; rotate pan halfway if necessary.

Glaze & finish

Remove baked Danishes to a rack. While still warm, brush the pastry surface lightly with apricot glaze or warmed leftover guava mixture to add shine and a bit of sweetness. Allow to cool 10 minutes, then dust centers or edges lightly with powdered sugar if desired.

Serve warm or at room temperature. Best the day of baking but can be stored in an airtight container at room temperature for 1 day or refrigerated up to 2 days; reheat gently in a 325°F oven for 5–7 minutes to refresh layers.