Cheese Danish Deliciousness

There is nothing more delicious - in my opinion - than cheese.  I LOVE cheese.  I eat it every day.  I thank the Lord for it's goodness.  And then I cry because my jeans don't fit.... so I drown my sorrows by eating more cheese.  Anyway - I was only a teeny weeny half pint when I ate my first bite of cheese + breakfast deliciousness. Ohhh danish... the most delicious, sweet, heavenly, decadent creation in all the land and I was one happy girl.  Since that very day - a long, looong, loooong time ago - I've been on a quest to find the perfect cheese danish recipe.  I was determined to crack Entenmann's delicious code and I've made it my life goal a mission to replicate that.  I shared these goodies with some of my co-workers and many agreed that it was one. tasty. recipe.

While this recipe is pretty darn close to Entenmann's it still isn't perfect and I can't wait to officially crack the code when I make a homemade sweet bread crust on my next attempt.  In the meantime, this recipe is just too good not to share.  I hope you all enjoy!!

 

Easy Cheese Danish 

[Recipe modified from Ina Garten]

Serves 6-9

Cheese Filling:

8 ounces cream cheese, at room temperature

1/3 cup granulated sugar

1 extra large egg yolk, at room temperature (you can substitute two small egg yolks here as well)

2 tablespoons ricotta cheese (you can also substitute 2 tablespoons sour cream)

3/4 tablespoon pure vanilla extract

1/4 tablespoon pure almond extract

1/8 teaspoon kosher salt

zest of 1 lemon
Optional:  1/4 pint of fresh berries or 3-4 tablespoons jelly/jam

Base:
1 can of croissant rolls

Topping:

1/2 cup powdered sugar

1 tablespoon heavy cream

little dash pure vanilla extract

little dash pure almond extract

Preheat the oven to 375 degrees F.  Line a baking sheet with parchment paper or a Silpat (silicone baking mat).

In bowl (you can use a stand mixer or a hand mixer for this step) - combine cream cheese and sugar at a low speed until combined and smooth.  Once smooth, add the egg yolks, ricotta, vanilla, almond extract, salt and lemon zest.  You only want to mix until ingredients are just combined.  Over mixing/whipping will alter the consistency of the danish.  Mixture should NOT be runny.

Unfold the can of croissant rolls onto the parchment paper or Silpat.  Gently press together all perforated seams.  Spread cheese mixture down the center of the croissants.  NOTE:  If you are adding berries/jelly/jam, now is the time to do it.  Place them/it directly on top of the cheese mixture.

With a sharp knife, gently slice croissant roll on either side of filling in strips - at an angle.  I usually make about 10 cuts per side.  Gently fold strips on top of cheese mixture alternating sides.  Refrigerate for 10 minutes before baking.

Bake the danish for approximately 20-25 minutes, rotating the pan once halfway through baking.  As oven times may vary, I suggest checking on the danish as early as 18-19 minutes.  The top should be golden brown and cheese filling should spring to the touch.  To ensure filling has set, insert toothpick into center of filling.

Cool danish on wire rack.  I find that danishes are best served at room temperature.

Mix together powdered sugar, cream, vanilla and almond extract to desired consistency.  I sometimes have to add a little more sugar or a little more cream.  Drizzle icing over danish.  Cut into strips and enjoy!

Click here for a printable version of this recipe.