My food cravings go in waves so this must be a breakfast one. But not to worry, everyone. I feel a chocolate wave coming and I am so ready to dive in headfirst. I’m looking at you, peanut butter stuffed brownies.
My husband put in a special request for cheese Danish, which I have never made before but always wanted to try. I started researching recipes and I found two kinds of Danish recipes: (1) ultra authentic recipes that required you to make an intricate dough and filling and (2) easy Danish recipes that used Pillsbury Crescent dough as a shortcut.
Neither of these sounded appealing to me. I did not want to spend hours in the kitchen making these Danish but I still craved a flaky, crispy pastry that I just didn’t get from the Pillsbury Crescent dough.
It was at that moment that I remembered valuable lesson from the Barefoot Contessa herself, Ina Garten: a great shortcut for pastry dough is frozen puff pastry sheets. You get the same buttery, flaky crust but without almost zero effort. Genius! This is exactly what I needed.
And look how amazing they turned out!
The recipe was so easy and so quick that you really don’t have to prep for it. Just rise and bake. This has become a new motto for me. I love recipes that I can literally wake up, decide I want a fancy breakfast, and make them right away. You just can’t do that with cinnamon buns.
Here are a few tips to help you make some amazing Danish:
- To keep the cream cheese from escaping the puff pastry square when baking, you need to make a “fence” on the inside of the square. To do this, trace a square on the inside of the pastry square, about 1/2 inch from the border. When the pastry begins to puff up while baking, the fence you made will begin to rise and push the cream cheese away from the edge and towards the center.
- Brushing an egg wash on the pastry is essential for getting that brown, shiny crust. To make an egg wash, all you need is one raw egg with 1 teaspoon of water, scrambled together. Then, you just brush that on the exposed dough. Simple as that!
- You must chill the pastries for 15 minutes before baking. The key to crispy, flaky crust is cold dough. If it’s too warm when you bake it, it won’t puff up as high so you won’t get those magical layers in the pastry.
- If you don’t want the strawberry, you can remove it and bake the Danish for the same amount of time. Just add a little bit more cheese filling before you bake.
Alright, now you know everything you need to know about these little beauties. Now, go make them for yourself and see how easy it is. Enjoy!
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!