White Cheese Danish

Name: White Cheese Danish
Prep time: 4 h 30 min
Cook time: 20 min
Total time: 4 h 50 min
Ingredients: 1000 g Danish dough (refer to page 141); 50 g Egg wash; 500 g White cheese (40% fat, drained overnight on cheese cloth); 1 Fresh egg; 300 g Pastry butter (refer to page 151); 70 g Sugar; 2 Vanilla beans (to be crushed); 2 g Salt

A Danish pastry filled with cream cheese, with a crispy exterior—perfect for breakfast or afternoon tea.

4h 50m

Easy

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Ingredients

Danish dough (refer to page 141) 1000 g

Egg wash 50 g

White cheese (40% fat, drained overnight on cheese cloth) 500 g

Fresh egg 1

Pastry butter (refer to page 151) 300 g

Sugar 70 g

Vanilla beans (to be crushed) 2

Salt 2 g

Instructions

Prepare the white cheese filling

Place the white cheese on cheese cloth set over a bowl and drain overnight. The next day, mix the white cheese with the other ingredients until smooth, crushing the vanilla beans into the mixture.

Roll and cut the dough

On a floured surface, roll out the dough, lifting the edges to relax the gluten. Cut the dough into circles and brush egg wash over half of each circle.

Fill and shape

Pipe 30 g of filling into the center, fold into a half-moon pocket, and place on a baking tray to proof for 4 hours.

Proof and score

When the dough has proofed to 3/4 of its final size, brush with egg wash. Once fully proofed, brush with egg wash again. When the surface is a little firmer, make two cuts with a blade.