Recipe by Brynie Greisman

Bakery Cheese Danish Loaf

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Dairy Dairy
Medium Medium
28 Servings
Allergens
1 Hour, 30 Minutes
Diets

The first time I tested this recipe I heard two of my kids saying how much they enjoyed the “pas gevinah” (cheese loaf) that mommy bought. When I told them I made it and did not buy it, they would not be convinced and were sure I was joking! Hence, the name above. Mind you, this was without the glaze! Truthfully you can’t just eat one slice of this treat with its rich filling and sweet yeast dough. No, it’s far from lo-fat, but savor every bite!

 

Ingredients

Dough

  • 1 cup sour cream

  • 1/2 cup sugar

  • 1/2 cup (4 ounces / 100 grams) butter

  • 1 teaspoon salt

  • 4 and 1/2 teaspoons Gefen Dry Yeast

  • 2 eggs

  • 4 cups flour

  • 1/2 cup water

Filling

  • 1 pound (454 gram) cream cheese

  • 2/3 cup sugar

  • 1 egg

Glaze

  • toasted almonds, optional

Directions

Make the Danishes

1.

In a small pot, combine the sour cream, sugar, butter, and salt. Place over a medium-low flame and cook it, stirring constantly with a whisk, for five minutes until it is well blended. Remove it from the flame and cool it to room temperature.

2.

In a mixing bowl, dissolve the yeast in water. Add the sour cream mixture and eggs; mix well. Gradually stir in the flour (the dough will be very soft). Cover and refrigerate overnight.

3.

The next day, combine the filling ingredients in a mixing bowl until the mixture is well blended. Set this aside. Knead the dough a few times. Divide it into four equal portions. Roll each portion into a large rectangle. Spread a quarter of the filling on each rectangle to within one inch (2.5 cm) of the edges. Roll up jelly-roll style from the long side; pinch the seams and ends to seal. Place the roll, seam side down, on a baking sheet lined with Gefen Parchment Paper. Cut five X’s on the top of each loaf (down the length). Cover and let the dough rise for one hour. Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20–25 minutes, or until the top is golden brown. Remove from the oven and set on the counter to cool.

4.

Combine the glaze ingredients and drizzle it over the loaves. Sprinkle with almonds if desired. Store in fridge.

Notes:

You can make the dough with whole wheat pastry flour as well. Also, if you are using Israeli white cheese instead of cream cheese, it pays to let it drain for a few minutes before using it. If not, you might have to bake just the bottom of the loaves for an additional few minutes so they don’t get soggy.  

Make the Danishes

Yields 28 pieces.

Bakery Cheese Danish Loaf

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bm miller
bm miller
2 years ago

PASTRY DOUGH CAN I MAKE IT WITH PASTRY DOUGH

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Raquel
Raquel
Reply to  bm miller
2 years ago

Sure, you may just have to adjust the timing a little bit.

Sari
Sari
2 years ago

advance/Freeze? Hi – can this be made in advance and frozen? Thanks

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Raquel
Raquel
Reply to  Sari
2 years ago

Yup

Ch
Ch
6 years ago

Cheese danish Can I make this without refrigerating the dough overnight?

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Ch
Ch
6 years ago

Cheese in Israel What is cream cheese called in israel?
What is sour cream called in Israel?

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En}o}wah
En}o}wah
Reply to  Ch
6 years ago

Cream cheese is called “g’vinat shamenet”. Sour cream is called “shamneet” שמנית. Both can be found everywhere with every kind of hechsher and level of fat content. All of the milk companies put these out, it is up to you what you pick.

Cnooymow{shman
Cnooymow{shman
Reply to  En}o}wah
6 years ago

Brynie told me that Shamenet is sour cream
Gvinat shamenet is cream cheese.

En}o}wah
En}o}wah
Reply to  Cnooymow{shman
6 years ago

Shavuah tov. If you ask for “shemenet”, you will be pointed to the sweet whipping cream. The reference to sour cream should be “shement chamutza” which is a literal translation of sour cream. There are some companies that sell it with the name “shamneet, or shamenet shel pa’am” for example. (I’ve “been there, done that”), that is why I am explaining my first reference to sour cream.

st
st
6 years ago

Bakery Cheese Danish Loaf does the filling use the hard block of cream cheese or whipped?

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Cnooymow{shman
Cnooymow{shman
Reply to  st
6 years ago

I would use the hard block one, although whipped cream cheese.

yo~}mo}srgaretten
yo~}mo}srgaretten
Reply to  Cnooymow{shman
6 years ago

i USE THE HARD BLOCK, iN NEW YORK IN ALL SUPERMARKETS THEY HAVE THE GREY BOX WHICH IS HARD SO YOU NEED
• 2 8 oz. grey box cream cheese

Ronit Gutnicki
Ronit Gutnicki
7 years ago

where is the water? it says to dissolve yeast in water but i don’t see an amount for the water

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Cnooymow{shman
Cnooymow{shman
Reply to  Ronit Gutnicki
7 years ago

Thanks for picking that up. It’s half a cup.

bm miller
bm miller
2 years ago

can i make it with pastry dough

Chaya Garfunkel
Chaya Garfunkel
5 years ago

Been making this every Shavuos for years! The first time I made this it opened up and leaked out all over. So now I roll out the dough into four big rectangles, put the filling in a line down the middle, and make small cuts along the outer edges to fold over the center. It looks like a braided log. I also add some cherry pie filling into some, or raspberry jam. Brush with egg wash and bake. So, so delicious! Thanks for a favorite recipe!

Raquel
Raquel
Reply to  Chaya Garfunkel
5 years ago

Thank you for the tip and we are so happy to hear that you are enjoying this recipe!

Yocheved Margulies
Yocheved Margulies
7 years ago

Great Recipe The recipe is really fab, but I did find, that like a number of recipes on the site, it was missing some vital info. How much water? Does it need an egg wash? What will the dough look like the next day??

On the other hand it was licked clean. Really yummy!