Cheese Danish
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This Cheese Danish boasts a buttery, soft dough enveloping a rich blend of feta and ricotta cheeses. Drizzled with blueberry jam, it’s the perfect balance of savory and sweet, guaranteed to elevate your morning or afternoon tea.
Easy Homemade Cheese Danish Recipe
This Cheese Danish is my cherished Saturday morning creation. With its rich fusion of feta and ricotta enveloped in a buttery crust, it’s the perfect indulgence alongside my morning coffee. Every bite feels like a comforting weekend ritual, bringing warmth and flavor to my favorite day of the week.
- All-purpose flour: Provides the structure for the danish. If you’re out, bread flour can work, but it may result in a slightly chewier texture.
- Butter: Adds richness and flakiness. If needed, substitute with margarine or shortening, but expect a slight change in flavor and texture.
- Sugar: Gives a touch of sweetness to the dough. If you don’t have regular sugar, try using powdered or raw sugar.
- Salt: Enhances flavor. Omit if using salted butter.
- Egg: Provides structure and moisture. If you’re short on eggs, applesauce or mashed bananas can act as binders.
- Active dry yeast: Helps the dough rise. Instant yeast can be a direct swap, but the rise time may vary slightly.
- Water: Activates the yeast and combines ingredients. Ensure it’s lukewarm to best activate the yeast.
- Feta cheese: Adds a tangy flavor. If you don’t have feta, try using goat cheese or any crumbly cheese.
- Ricotta cheese: Creates a creamy texture. Cottage cheese, drained of excess moisture, can be a close alternative.
- Blueberry jam: Offers a sweet contrast to the cheese. You can swap with raspberry, strawberry, or any preferred jam.
- Egg (for brushing): Gives the danish a glossy finish. Milk or heavy cream can offer a similar effect but less shine.
Start by mixing water, sugar, and yeast, letting the mixture bubble up. Combine the egg with melted butter, then blend with flour and salt in a mixer, adding in the yeast mixture until a soft dough forms.
After letting the dough rise, create a savory filling with a blend of feta and ricotta cheeses. Segment the dough into pieces, flattening and filling each with the cheese mixture, then shaping them with slits around the edges for a unique presentation.
After a brief rise, brush each danish with an egg wash and spoon a dollop of blueberry jam at the center. Finally, bake until they’re golden brown, and you’re set for a delightful morning treat!
Expert Tips
- Dough Consistency Matters: Ensure the dough is soft but not sticky. If it’s too wet, add a little more flour; if too dry, a touch more water can help. This ensures your danish is perfectly flaky and not dense.
- Cheese Quality Counts: Opt for high-quality feta and ricotta cheeses. The better the cheese, the richer and more flavorful your danish will be.
- Customize Your Fillings: While blueberry jam is a delicious touch, feel free to experiment with other flavors like raspberry, apricot, or even a sprinkle of lemon zest for a citrusy twist.
- Egg Wash for Shine: Don’t skip the egg wash step; it gives the danish a beautiful golden hue and a shiny finish.
- Watch the Oven: All ovens can vary slightly in temperature. To prevent over-baking, start checking your danish a few minutes before the recommended baking time. They should be golden brown and have a slight firmness when lightly pressed.
Storage
To store your Cheese Danishes, place them in an airtight container and keep them at room temperature for up to 2 days. For longer storage, refrigerate them; they’ll stay fresh for up to a week.
If you’re planning even further ahead, these danishes freeze beautifully. Individually wrap each danish in plastic wrap, then store them in a zip-top freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy one, simply thaw it at room temperature or warm it in the oven for a freshly-baked feel. Pairing with a steaming cup of coffee is always recommended.
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Cheese Danish
Ingredients
Dough
- ⅔ cup water (lukewarm)
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 1 egg
- ½ cup butter (melted)
- 2 cups all-purpose flour
- ½ teaspoon salt
Filling
- 1 cup feta cheese (shredded)
- 1 cup ricotta cheese
Other
- 4 tablespoon blueberry jam (optional)
- 1 egg (for brushing)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a small bowl, combine the water, sugar and yeast together and let it sit until the yeast bubbles.
- In another small bowl mix the egg and the butter.
- In the bowl of your mixer, add the flour, salt and mix. Add the butter/egg mixture and the yeast mixture and using the paddle attachment, mix it all together until everything is well incorporated. The dough will be fairly soft.
- Place the dough into an oiled bowl and rub some of the oil all over the dough. Let it rise in a warm place until it doubles in size.
- In the meantime combine the ricotta cheese and feta cheese together.
- Divide the dough into 4 pieces and roll each piece into a ball. Flatten each ball so that it’s about 4 inches in diameter. Place a quarter of the cheese mixture in the middle then fold up the sides of the dough to fully cover the cheese. Flatten the dough, so that it’s about 4 inches in diameter again. Using a knife cut the dough, leaving about one inch in the middle, making about 12 slits all the way around.
- Repeat with remaining dough and filling.
- Preheat oven to 375℉.
- Let the pastries rise a bit for another 30 minutes.
- Brush the pastries with egg wash and add a tbsp of blueberry jam in the middle of each pastry.
- Bake for about 45 minutes, or until golden brown.
Notes
- Ensure the yeast bubbles when preparing to guarantee a perfect rise.
- For a more pronounced berry flavor, you can increase the amount of blueberry jam or experiment with other jams.
- Allow the Danish to cool slightly before serving to let the flavors meld.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
