Espresso Cream Cheese Danish Pastries
 
Prep time
Cook time
Total time
 
Recipe adapted from Sarah Kieffer's Easy Danish Dough.
Author:
Recipe type: Breakfast; Snack
Serves: 16
Ingredients
  • 2¼ tsp active dry yeast
  • ¾ cup whole milk
  • 2 tbsp sugar, divided
  • 2 eggs, room temperature
  • 1 tsp vanilla extract, optional
  • 2½ cups all-purpose flour, plus more for rolling out
  • 1 tsp fine sea salt
  • 4 tbsp unsalted butter, room temperature
  • 12 tbsp unsalted butter, cold and cut into ½-inch cubes
  • FOR THE FILLING:
  • 8 oz full-fat cream cheese
  • 2 tbsp sugar
  • 1 tbsp ground espresso
  • 1 egg yolk
  • FOR THE GLAZE:
  • 3 tbsp powdered sugar
  • 2 tsp milk or water
Instructions
  1. Heat the milk until it is warm but not too hot to touch, about 30-45 seconds in the microwave. Stir in the yeast and 1 teaspoon of sugar, then let sit for 5-7 minutes until foamy and nearly doubled.
  2. In the bowl of a stand mixer with the paddle attachment, stir together the flour, salt, and remaining sugar. Add in the room temperature butter and beat until you cannot see it anymore. Mix in the cold butter chunks on low speed so that the chunks are smushed but still visible and about the same size.
  3. Pour in the yeast mixture, eggs, and vanilla. Mix on low until the flour is completely incorporated. The dough will be very sticky.
  4. Grease a large piece of plastic wrap with the butter wrappers. Transfer the dough into it and wrap tightly. Refrigerate overnight or up to 2 days, but if you're in a hurry then you can freeze it for 30 minutes.
  5. Turn the dough onto a well-floured surface and sprinkle more flour on top of the dough. Knead until it forms a smooth ball, adding flour as needed. If you leave the dough in the freezer for the shorter time, you'll probably need to add more flour than if refrigerating the dough overnight. Shape into a rectangle, then roll into an 11x16 inch rectangle.
  6. Starting with the short ends, fold the bottom third up, then the top third down. This is the first turn. If the dough sticks, sprinkle more flour on the surface. Flip over and roll out again, repeating this step a total of four times. After the final turn, flip the dough seam-side down and gently press the folds together with the rolling pin. Wrap with plastic wrap and refrigerate for 1 hour up to 2 days.
  7. in the meantime, prepare the filling. Cream together all ingredients until fully combined and smooth. Refrigerate in an airtight container until ready to use.
  8. When ready to use, preheat the oven to 425ºF and line 3 sheet pans with parchment paper. Roll the dough out on a lightly floured surface or wax paper into a ¼-inch thick rectangle. Divide into 16 even pieces. Stretch each piece into a square and cut a small slit in each corner. Spread about 2 tablespoons of filling in the center of the square. Starting on one side, take the triangular corners and wrap each one around the filling. Repeat on the opposite side, then the remaining 2 sides, tucking under the last pieces. Do this for every square of dough, transferring to lined sheet pans when finished. Cover the prepared danishes loosely with plastic wrap or a towel until ready to bake.
  9. Brush each danish with egg wash. Bake for 15-20 minutes, until golden brown and puffed up. I found 18 minutes to be perfect in my oven. Allow to cool on the pan for 10 minutes before transferring to a wire cooling rack to cool completely.
  10. While the danishes cool, make the glaze. Stir the powdered sugar and milk together until smooth, adding the milk 1 teaspoon at a time. Drizzle over the danish pastries.
  11. Best served warm. Store in an airtight container at room temperature for up to 3 days.
Recipe by Lenses and Lentils at https://lensesandlentils.com/espresso-cream-cheese-danish-pastries/