Cherry Cream Cheese Danish
Details
- Timing
- Timing
- Total:
- Bake:
- 15 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 12 servings
HERSHEY'S CHIPITS Cream Cheese Flavoured Chips and confectioners’ sugar garnish these Danishes bursting with cherry flavour. The Danish dough uses a quick method of mixing but still requires refrigerator time to set the butter to make an airy, flaky pastry.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 15 minutes
- Cool Time
- 5 hours 25 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
Dough:
-
1/4 cupwarm water (60 mL)
-
2 1/4 tspsactive dry yeast (11 mL)
-
1/4 cupgranulated sugar, divided (60 mL)
-
1egg
-
1/2 cupmilk, at room temperature (125 mL)
-
1 tspvanilla extract (5 mL)
-
2 1/2 cupsall-purpose flour, plus more for rolling (625 mL)
-
3/4 cupcold butter, unsalted and cut into 1/4-inch (0.5 cm) slices (175 mL)
-
1 tspsalt (5 mL)
-
Danishes:
-
1egg
-
4 tspsmilk (20 mL)
-
1/2 cupcherry jam (125 mL)
-
1 cup
-
1 tbspconfectioners’ (icing) sugar (15 mL)
Key Ingredients
Directions
Equipment Needed
Large & Small Bowls
Whisk & Spatula
Food Processor
Plastic Wrap & Parchment Paper
Fridge
Rolling Pin
Ruler
Oven
Baking Sheet
Pastry Brush
Microwave
Seive
1
Dough: Combine 1/4 cup (60 mL) warm water, yeast and 1 tsp (5 mL) sugar in large bowl. Let stand for 8 to 10 minutes or until foamy. Whisk in egg, milk, vanilla and remaining sugar.
2
Add flour, butter and salt to bowl of food processor; pulse until butter is crumbled and mixture is in pea-sized bits.
3
Sprinkle flour mixture over yeast mixture. Fold until flour mixture is just moistened. (Do not overwork; mixture should be sticky. The chunks of butter will help make the dough flaky.) Scrape mixture onto large piece of plastic wrap and shape into 1-inch-thick (2.5 cm) rectangle. Wrap mixture tightly in plastic wrap. Refrigerate for at least 4 hours and up to 24 hours.
4
Transfer dough to work surface generously dusted with flour. Sprinkle top of dough with flour. Flatten dough into a rectangle, using your hands. Roll into 15 x 8-inch (38 x 20 cm) rectangle, dusting dough and rolling pin with flour if needed. Fold dough into thirds, like folding a business letter. Turn dough clockwise and roll back into rectangle shape. Fold again into thirds. Turn clockwise and repeat rolling and folding 1 more time for a total of 3 turns. Wrap dough in plastic wrap. Refrigerate for at least 1 hour and up to 24 hours.
5
Danishes: Preheat oven to 400˚F (200˚C).
6
Whisk together egg and milk in small bowl.
7
Transfer dough to work surface lightly dusted with flour. Roll out dough to 16 x 10-inch rectangle (40 x 25 cm), about 1/4-inch (0.5 cm) thick. Cut into 12 rectangles, each 4 x 3 inches (10 x 7.5 cm).
8
Transfer pastry rectangles to large parchment paper–lined baking sheet, spacing at least 2 inches (5 cm) apart. Let stand for 15 to 20 minutes or until risen and puffed.
9
Score a 1/2-inch (1 cm) border on each rectangle, then spread 2 tsp (10 mL) jam in center of each. Brush edges of pastry with egg wash.
10
Bake for 12 to 18 minutes or until golden brown. Divide HERSHEY’S CHIPITS Cream Cheese Flavoured Chips evenly over pastries. Bake for 1 to 2 minutes or until chips are melted. Dust with confectioners’ sugar before serving.
Use any flavour jam if desired.
Alternatively, cut butter into flour using pastry blender or your fingertips.
For a shortcut, instead of making dough, use frozen puff pastry dough or refrigerator crescent roll dough.
