Ingredients
Scale
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 cup cold unsalted butter, diced
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold water
- 1 cup cream cheese, softened (substitute with ricotta for a lighter texture)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- Optional: zest of 1 lemon for a fresh twist
- Optional: 1 tablespoon milk or cream for brushing
Back in my mum’s kitchen, we often swapped ingredients based on what was in the pantry. Cream cheese can be replaced with ricotta or mascarpone if you prefer a milder flavour, and adding lemon zest really brightens up the filling, reminding me of those crisp Devon mornings.
Instructions
- Begin by making the pastry. In a large bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. This step always reminds me of those early days, feeling flour sift through my fingers as I tried not to make a mess.
- Add the cold water a tablespoon at a time, gently mixing until the dough just comes together. Avoid overworking it — the secret to flaky pastry lies in keeping it cool and tender.
- Shape the dough into a flat rectangle, wrap it in cling film, and chill in the fridge for at least 30 minutes. This pause is important — it gives you a moment to breathe, just like those quiet Sunday mornings when the kitchen feels like a sanctuary.
- While the dough chills, prepare the filling. In a bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon zest if using, until smooth and creamy. I love this step because the filling itself tastes like a little dreamy cloud.
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
- Roll out the chilled dough on a lightly floured surface into a 12×10 inch rectangle. Cut into 6 equal squares. Spoon a generous tablespoon of the cheese filling into the center of each square.
- Fold the corners of each square towards the center, pinching gently to seal but leaving some filling visible. Brush the edges with the beaten egg to help them stick and to give the Danish a golden sheen.
- Place the Danishes on the prepared baking tray, brush the tops lightly with milk or cream for extra shine, and bake for 20-25 minutes, or until golden and puffed.
- Allow to cool slightly before serving warm. I always find the aroma at this stage irresistible — it’s the kind of smell that fills your heart as much as your belly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
