Cheese Danish

It seems that this year I went for the Viennoiseries...puff pastry, croissants, cornettos, and now cheese danish.

I have to admit that this cheese danish was very good, but a little heavy for me. I made them again with fruit and vanilla cream pastry and they were perfect, but that recipe will be for the next post.

 Cheese Danish recipe from this youtube link

Ingredients

250 g bread flour or high protein flour

5 g salt

35 g granulated sugar

5 g dry yeast

30 g  butter

130 g full-cream milk

125 g butter for lamination

Cheese Filling

200 g soft cream cheese

50 g granulated sugar

1/4 tsp vanilla paste

1 egg

1 pinch salt

Cheese filling: with a hand blender, mix all together, and set aside. 

Danish dough: In a mixing bowl,  place all the ingredients for the dough recipe except the butter for lamination. Kneed it for 10-12 minutes. Place it in a bowl covered with a lid, and leave it in the fridge overnight or 12 hours.

Take a piece of parchment paper and place 125g of cold butter in the middle. Fold it, and with a rolling pin, make a square of 12*12 cm. Place the square butter in the fridge.

Take the butter and the dough out of the fridge. Roll out the dough into a rectangle shape, so the length is double the butter. Place the butter in the dough middle. Fold the dough sides towards the center and seal all the edges.

First and second fold: With a knife, make a cut one to the left and the other to the right sides of the dough. With the rolling pin, create a long rectangle pastry. Fold it in thirds. Cover and place it in the fridge for 30-45 minutes. Repeat the same process, and let the dough rest again for 30-45 minutes.

Final dough: Take the dough out of the fridge, and with a rolling pin create a  rectangle of 33 x 22cm (13 x 9in). Divide the dough into 6 square pieces 10 x 10cm (4 x 4in). Leave them in the fridge to rest in for 15 minutes. 

Shape the danishe: Spray little bit of water over the square, then fold the corners o the center and press the point down. Repeat the steps for every danish. Place them on a oven proof tray with parchment paper. 

Proofing and baking: Place the danishes on a warm area (I place them inside the oven, but the oven was off) for 2 to 3 hours or until they are double in size. Once they have reached the size,  take them out of the oven, and preheat the oven to 180C (356F).  

Place the cream cheese in the middle. Bake them for 15-20 minutes until they are golden brown. Glaze with syrup or jam. ENJOY!!