From NYTBy Samantha Seneviratne
Servings: 9 pastries
- 8 oz cream cheese
- 1-1/4 cup confectioners' sugar divided
- 1 large egg yolk
- pinch salt
- ½ tsp pure vanilla extract
- 1 batch Danish Dough
- 1 large egg lightly beaten
- 2 tbsp milk
- In a large bowl, beat together the cream cheese, 1/4 cup confectioner's sugar, egg yolk, salt, and vanilla until smooth.
- On a lightly floured surface, roll out the dough until a 12-1/2" x 12-1/2" square. Trim 1/4" off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with beaten egg then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
- Pipe or schoop the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed (approx. 1 hour to 1 hour 20 min).
- Preheat oven to 425°F
- Remove plastic wrap and gently brush top and sides of the dough with beaten egg. Bake 10 min, then rotate the sheets and reduce oven temperature to 375°F. COntinue o bake until pastries are puffed and deep golden brown (approx. an additional 6-8 min).
- Meanwhile, whisk together the remaining 1 cup confectioners sugar and milk. Let the Danish cool slightly othen drizzle with glaze.
- Serve warm or at room temperature.
Danish Dough / Pastry Dough
From NYTBy Samantha SeneviratneThis streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don’t have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written.
- 1 ½ cups (6-3/4 ounces/192 grams) bread flour plus more for the work surface and the rolling pin
- 2 tbsp (24 grams) granulated sugar
- 2 tsp (6 grams) active dry yeast
- ¾ tsp (3 grams) kosher salt
- 14 tbsp (198 grams) cold unsalted butter (1 3/4 sticks), roughly cubed
- 1 large egg
- ¼ cup (60 milliliters) cold whole milk
- Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
- In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
- Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
- On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.