Sourdough Cream Cheese Danish!

Sunday, May 20, 2012

Oh my gosh, how heavenly is a cheese danish?

And these sourdough beauties are no exception.

Flaky, buttery goodness, all from your wonderful sourdough starter, and a lot easier than you might think!

So link up! If you baked along with us this month, enter your link below and share your delicious results! If you don't have a blog, just email us your photo at and we will include your photo here! And if you do have a blog and would like your photo to be included in our super awesome slideshow, email us a picture, too! :) 

And check back tomorrow to see what we'll be making in June!

Cheese Danish with Sourdough
(from The Fresh Loaf)

For the levain:
44 grams (2-3 tablespoons) sourdough starter (100% hydration)
75 grams water (1/4 cup)
134 grams flour (approximately 3/4 cup)

Combine all ingredients and allow to sit at room temperature for 12 hours.

For the dough:
361 grams bread flour (2 cups + 2 tablespoons)
135 grams milk (1/2 - 3/4 cup)
77 grams egg (1 large egg + most of 1 large egg's white)
60 grams sugar (4 full tablespoons)
10 grams salt (about 2 teaspoons)
7 grams yeast (original recipe calls for instant, I used active dry... about 1 3/4 teaspoons)
41 grams softened butter (4 tablespoons)
all of the prepared levain

Combine all ingredients in the bowl of a stand mixer fitted with the dough hook attachment. Mix on speed 1 for three minutes, then increase to speed 3 and mix for three more minutes. The dough will be smooth and not too sticky. Refrigerate the dough for at least two hours or overnight.

For the butter block:
310 grams butter (about 2 1/2 sticks)

To prepare the butter block, cut the butter into pieces and place it between two sheets of plastic wrap of wax paper. Roll the butter to create a square approximately 7.5" x 7.5". Place the butter into the refrigerator.

Once the dough has rested and you are ready to continue, remove both the dough and the butter from the refrigerator.
Roll the rested dough into a square twice the size of the butter block.
Place the butter in the middle of the square of dough and fold the edges in to seal in the butter. It should be, pretty evenly, one layer of dough, one layer of butter, then another even layer of dough.
Roll this resulting packet out to a rectangle measuring 8" x 24". Fold the rectangle like a business letter - fold the bottom third up over the middle third, then fold the top third over the folded layers.
This is your first turn.
Place the dough into the fridge for at least one hour.
You will need to complete two more turns (for three, total), resting the dough for at least one hour between each.
After the final turn allow the dough to rest for at least 90 minutes (I let mine rest overnight).

For the cream cheese filling:
226 grams cream cheese (one 8-ounce package)
113 grams sugar (1/2 cup)
19 grams butter, room temperature (1 1/2 tablespoons)
28 grams flour (t tablespoons)
21 grams lightly-beaten flour (it's about half an egg - I used the remaining yolk from the partial egg used in the dough)
4.5 grams vanilla extract (1 teaspoon)

Soften the cream cheese with a mixer on low speed.
Add the butter and beat together on medium speed until well incorporated.
Add the sugar in three portions, beating well after each addition.
Beat in the egg, then the vanilla.
The filling can be made ahead of time and stored in the refrigerator until you are ready to use it. Allow it to come up to room temperature before using it.

To shape the danish:
Roll out the dough and cut it into 4.5" x 4.5" squares.
Place a small dot of the filling in the middle of each square and fold the corners of the dough into the middle - two opposite corners for a half pocket, all four corners for a full pocket.
Allow the shaped dough to proof until more than double and layers are visible (1-3 hours, depending on the temperature where you are).
Preheat oven to 425 degrees.
Squeeze more cheese filling into the center and dot with fruit (blueberries or cut strawberries or whatever you would like!) if you want.
Bake the danish at 425 for 10 minutes. Lower the temperature to 375 and allow them to continue baking for about 15 more minutes.
I moved mine to a wire rack to cook for a few minutes, then dig right in!



Ed Bartley said...
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Ed Bartley said...
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