How To make Cheese Danish(Spandauer)
1/2 Danish Pastry Dough
Cheese Filling:
Makes 1 cup 1 cup pot cheese :
* see note
1 egg yolk
1/4 cup sugar
1 teaspoon grated lemon rind
Finishing: cherry preserves 1 slightly beaten egg
1/2 cup corn syrup
Cheese filling: Combine pot cheese, egg yolk, sugar, and lemon rind in electric blender, whirl until smooth. *Drain cottage cheese for a drier texture.
Roll pastry on floured surface to 2 20" x 15" rectangles. Trim edges evenly. With a sharp knife cut into 12 5" squares. Spoon cheese filling onto center of each square, dividing evenly. Fold in all four corners to meet and overlap slightly in the center and to enclose the cheese filling completely; press points down with finger tip. Place 2 inches apart on cooky sheet; let rise until double in bulk, about 30 minutes. Press down points again and fill centers with a teaspoon of cherry preserves. Brush pastries with egg. Place in hot oven (400
How To make Cheese Danish(Spandauer)'s Videos
How to make Danish Pastry
Buttery, flaky, light-as-air homemade Danish dough is easier than you think with this easy recipe. Perfect for all your sweet Danish breakfast cravings, this recipe isn’t a quick fix but it is simple to make. This Danish pastry dough recipe takes just ½ an hour of hands on time and just another 20 to turn it into buttery, flaky breakfast pastries.
FULL RECIPE:
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FLAKY HOMEMADE CHEESE DANISH (Beginner Friendly)
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The cheese danish is the crown jewel of donut shop pastry and believe it or not, the ones you can make at home with this recipe taste just as good.
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RECIPE
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▪165g or 2/3c warm water (86F/30C)
▪165g or 2/3c whole milk (room temp)
▪50g or 4Tbsp sugar
▪8g or 3tsp instant yeast
▪10g or 1 3/4tsp salt
▪540g or 4 1/3c all purpose flour
▪40g or 3tbsp unsalted butter, softened and cut into pieces
▪225g or 1/2lb unsalted butter, softened
▪Egg wash (egg with splash of milk)
Add water, milk, sugar, yeast, salt and flour to stand mixer and mix on low speed using dough hook for 2-3min or until well combined. Add 40g of softened butter, 1 piece at a time. Once added, increase mixer speed to medium and continue mixing for 3-4 min until butter is incorporated.
Move the dough to a bowl, round off dough ball as shown @1:00, cover, and set aside to ferment for 90 minutes.
Measure and fold 2 sheets of parchment into an 8”x12” (20cmx30cm) rectangle as shown @1:38. Place 225g butter block between sheets of folded parchment and flatten and spread out butter so that you have a thin 8”x12” rectangle of butter. Place parchment/butter sheet onto a tray and refrigerate to firm up.
After the dough has fermented at room temp for 90 minutes, flour dough ball and work surface then transfer dough to work surface. Roll dough into about a 10” (25cm) x 18-20” (46-50cm) rectangle. Place piece of parchment to cover bottom half of dough as shown @3:39 then fold top half of dough over bottom half with the parchment. Cover with a towel and chill for 15min.
Before using butter, allow to temper slightly so that it’s still firm but malleable. Place butter on bottom ⅔ of dough then fold/laminate butter into dough as shown @5:37. Once laminated/folded roll out into a 12”x8” (30x20cm) rectangle, place on a tray, cover, and refrigerate for 20 minutes.
Remove dough from fridge and pound and roll out into about a 16” x 10” (40x25cm) rectangle. Place onto fridge one last time to chill and relax for 20 min.
To finish shaping, lightly flour dough then roll into a ½” (1-2cm) thick rectangle (you can cut and freeze half for later if you’d like). Cut into either circles or triangles and shape as shown @8:52 and place on oiled parchment on a sheet tray.
Add filling to center of danishes. 2oz/50g or so if making the larger rounds or 1oz/25g or so if making the smaller triangles. Press the filling down slightly.
Cover, and allow to rise at room temp for 90 minutes. If desired, add fruit jam to center of the cheese filling. Brush egg wash on exposed dough. Bake at 425F/220C for 16-20mins until golden brown.
Allow to cool for 15 min. Once cooled, glaze if you dare.
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FILLING
▪75g or 3/4c powdered sugar
▪2 egg yolks
▪5g or 3/4tsp salt
▪5g or 2 1/2tsp vanilla
▪450g or 1lb cream cheese, softened
Whip for 1-2min or until smooth.
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GLAZE (mix to combine)
▪500g or 3 1/4cpowdered sugar
▪30g or 3/8c milk
▪Zest of 1/2 lemon
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#cheesedanish #danish #breakfastpastry
Blueberry croissant Danish
Add a taste of luxury to your morning ☕
#BlueberryDanish
Highly recommend watching my homemade croissant video before this
You'll have a better idea of what I'm doing
Pastry sheeter (Not used in the video)
Timestamps
00:34 Sweet croissant dough
01:34 Butter slab
01:52 Cream patisserie
03:37 Cream cheese filling
04:45 Double turn
05:32 Single turn
06:05 Portioning pastry
06:21 Shaping danish croissants
07:06 Proofing danish croissants
07:30 Adding filling
08:09 Baking danish croissants
Sweet croissant dough
500g Plain flour
65g Sugar + 5g Salt
25g Milk powder
10g dry yeast (Just to clarify, I use instant dry yeast, never active dry yeast)
200g Water
50g Egg (1ea)
20g Soften butter
230g Butter slab for folding
Cream patisserie
250g Cream
250g Milk
1 Vanilla bean
100g Egg yolks
100g Sugar
20g Cornflour
20g Plain flour
Cream cheese filling
250g Cream cheese
90g Sugar
1 Egg yolk
Vanilla paste to taste
Why it takes 3 days to make a DANISH PASTRY? | Complete steps
I wanted to share how long does it take to make one pastry. The way and method can be different in each bakery so here I share the journey of a Danish pastry in one of the bakeries.
LET'S BE FRIENDS
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Thanks to my team for doing an amazing job! ????
The secret to the perfect Danish pastry
Mogens Andersen is known as the Duke of Danish. For almost 30 years Mogens has been responsible for the idea development of - and baking of - authentic Danish pastry in the Hatting bakery in western Denmark.
Mogens is passionate about creating the best Danish pastries in the world. IN this video he gives an insight into the recipe for the perfect Danish pastry.
This video shows some of the process behind the classic Danish pastry called the “Spandauer” which is found in almost every Danish bakery in the world.
A full range of our pastries can be found on our website:
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Some history of the Danish pastry:
The Danish pastry is called ”Wienerbrød” in Denmark – translated as “Viennese Bread”
It is from the same family as other Viennese pastries – such as the Croissant (which was first born as an Austrian Kipfel”.
The pastry is believed to have arrived in Denmark during 1850 when a bakers strike occurred. Local Danish bakeries were forced to employ workers from abroad, and it’s believed Austrian bakers brought the technique and idea with them.
The Wienerbrød is believed to be a descendent of the Austrian Plundergebäck pastry.
Danish pastries were brought to the USA by Danish immigrants in the early 1900s.
Danish baker Lauritz C. Klitteng made Danish pastry at the wedding of President Woodrow Wilson in 1915.
Klitteng once had his own Danish bakery at 146 Fifth Avenue in New York City.
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If you’re a food lover like us, you might also be interested in meeting Piet Van Beveren – who is in charge of creating all of our Croissants and Viennesoire pastries in our Belgian bakery.
You can meet Piet here:
If you want to read more about us, great food and stay up to date, you can do so on our website, or follow us on Twitter!
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Danish SPANDAUER bun in the making
If you have some spare minutes - I recommend to watch full version of 'A day in the life of a baker | Denmark' PART 1, before I upload the second part of the video, very soon????
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