Name: Homemade Cheese Danish Recipe You Can Master at Home Easily
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: European
Ingredients: For the Dough:; 4 cups all-purpose flour; 1/3 cup granulated sugar; 1 tsp salt; 1 tbsp active dry yeast; 1 cup whole milk, warm; 1 large egg, room temperature; 1 cup + 2 tbsp cold unsalted butter (for laminating); For the Cream Cheese Filling:; 7 oz cream cheese, softened; 1/4 cup granulated sugar; 1 tsp vanilla extract; Zest of 1 lemon (optional); For the Glaze:; 1 cup powdered sugar; 1–2 tbsp milk or lemon juice; 1/2 tsp vanilla extract; Optional Toppings: fruit preserves, fresh berries, sliced almonds

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There’s something magical about biting into a warm, buttery, flaky Danish pastry, especially when it’s filled with creamy, tangy-sweet cheese. This homemade cheese Danish recipe is the kind of breakfast or brunch treat I love making when I want something special without needing bakery skills. It looks impressive, smells amazing, and tastes even better. With layers of golden pastry and a smooth cream cheese center, it’s everything I crave in a morning pastry—and yes, I can make it from scratch.

Homemade Cheese Danish Recipe You Can Master at Home Easily

Why You’ll Love This Recipe

I love how this recipe blends simple ingredients with bakery-worthy results. The dough is soft and flaky thanks to a classic lamination process, but it’s still approachable for home bakers. The cream cheese filling is rich and lightly sweet with a hint of citrus if I want to add it. Whether I’m hosting brunch, baking for the holidays, or just treating myself on a weekend, this Danish always delivers. I also like how versatile it is—I can add fruit, nuts, or keep it classic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

4 cups all-purpose flour
1/3 cup granulated sugar
1 tsp salt
1 tbsp active dry yeast
1 cup whole milk, warm
1 large egg, room temperature
1 cup + 2 tbsp cold unsalted butter, for laminating

For the Cream Cheese Filling:

7 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
Zest of 1 lemon (optional)

For the Glaze:

1 cup powdered sugar
1–2 tbsp milk or lemon juice
1/2 tsp vanilla extract

Optional toppings: fruit preserves, fresh berries, or sliced almonds

Directions

Make the Dough
I mix the flour, sugar, and salt in a large bowl. Separately, I combine the warm milk and yeast, letting it sit until foamy—about 5 to 10 minutes. Then, I add the egg and mix everything into a smooth dough. I knead it for about 6–8 minutes and chill it for 30 minutes.
Prepare the Butter Block
I place the cold butter between parchment sheets and pound it into an 8-inch square. It needs to stay firm but pliable—cold yet flexible.
Laminate the Dough
I roll the dough into a 16-inch square, place the butter block in the center, fold the dough over it like an envelope, and roll it into a long rectangle. Then I fold it like a letter and chill it for 30 minutes. I repeat this rolling and folding two more times, chilling in between.
Shape the Danish
I roll the dough out to about 1/4 inch thick and cut it into 4-inch squares. I place a spoonful of cream cheese filling in the center and shape each square—either folding in the corners or making a pocket.
Proof and Bake
I place the shaped Danishes on parchment-lined baking sheets, let them rise for about 1 hour, then brush them with egg wash or milk. I bake at 390°F (200°C) for 15–20 minutes until golden.
Glaze and Serve
Once they’ve cooled, I mix up the glaze and drizzle it over the top. If I want, I add fruit, nuts, or even a sprinkle of powdered sugar.

Servings and timing

This recipe makes about 8 to 10 pastries. It takes around 1 hour of prep time (including chilling and shaping), plus about 20 minutes for baking—so I plan for about 1 hour and 20 minutes total.

Variations

I sometimes swap the cream cheese filling with ricotta or mascarpone for a lighter version.
Fruit jams like raspberry, apricot, or blueberry add both color and flavor.
I like topping them with fresh berries, sliced almonds, or even chocolate chips.
For a citrus twist, I add orange zest to the glaze instead of lemon.

Storage/Reheating

I store leftover Danishes in an airtight container in the fridge for up to 5 days. To reheat, I pop them in the oven at 325°F (160°C) for 5 to 7 minutes—they come out warm and flaky again. I avoid using the microwave so they don’t get soggy. If I want to freeze them, I shape the pastries (without baking) and freeze them raw. I bake straight from the freezer with a few extra minutes added to the baking time.

FAQs

Can I use homemade puff pastry instead?

Yes, if I feel like going all-in, homemade puff pastry works beautifully. But I also love that store-bought makes the process quicker and still delicious.

Can I add fruit toppings to the cheese Danish?

Absolutely. I like using sliced strawberries, blueberries, or peaches on top before baking, or spooning on fruit preserves alongside the cream cheese.

How do I prevent soggy Danishes?

I always cool them completely before storing and avoid overfilling. Keeping the dough chilled between steps also helps the layers stay flaky.

Can I freeze baked Danishes?

Yes. Once baked and cooled, I wrap them tightly and freeze for up to a month. I reheat them in the oven so they stay crisp.

Do I need to chill the dough between folds?

Definitely. Chilling between each fold gives me those perfect layers. It also keeps the butter from melting too soon and ensures a flaky, golden pastry.

Conclusion

Making homemade cheese Danishes might sound like a project, but I’ve found it’s completely doable—and so worth it. The dough turns out golden and crisp, while the filling is creamy and satisfying. Whether I’m serving them warm for brunch or enjoying one with an afternoon coffee, they always bring a touch of bakery magic to my home kitchen. Once I made them once, they quickly became a favorite I return to again and again.