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Dairy
Medium
15 Servings
Allergens 
2 Hours
Diets
I used to think the best cheese Danishes were from the bakery, but my mindset changed when I came face-to-face with these white-chocolate cheese Danishes. They’re so impressive, classy, and delicious, and they take so little time to make that I feel guilty accepting compliments on them.
Yield: 40 Danishes
1 cup warm water, divided
2 tablespoons + 1/2 teaspoon sugar, divided
2 teaspoons active dry yeast
1 and 1/2 cups Gefen Unsweetened Almond Milk
2 tablespoons sugar
pinch of salt
1/4 cup salted butter, melted
5 to 7 cups Glicks Flour
2 (8-ounce) containers cream cheese (not whipped)
1/2 cup Gefen Confectioners’ Sugar, plus more for sprinkling
3/4 cup sugar
1 egg
1 tablespoon Gefen Vanilla Sugar
1 bar Geneve White Chocolate, melted
In a small bowl, stir together half a cup water and half a teaspoon sugar. Mix in yeast and let sit for five minutes until yeast is activated, frothy, and bubbly.
Meanwhile, in a large bowl, combine half a cup warm water, almond milk, two tablespoons sugar, salt, and butter.
Add three cups of flour, one cup at a time. Add activated yeast mixture and mix. Gradually add two to three more cups of flour until a loose dough is formed. Continue mixing in bowl, adding flour as needed.
Knead until dough is soft and no longer sticking to your hands.
Take out kneaded dough. Grease bowl and place dough back into bowl. Cover loosely with plastic wrap and a dry towel. Place bowl in a warm spot to rise for one hour.
After an hour, punch down dough in bowl and knead a few times. Cover again and let rise for another 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Line baking sheet with Gefen Parchment Paper.
Beat cream cheese on low. Add sugars and egg. Drizzle in melted white chocolate and beat until completely incorporated.
Sprinkle confectioners’ sugar on counter. Roll out dough into a large, 3/4-inch-thick rectangle and cut into 40 squares.
Place one tablespoon of filling on each square.
Pinch corners shut and place on baking sheet.
Bake for 20–25 minutes, until golden brown.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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what does it mean pinch corners shut? the finished danishes look round how does that become?
Hi Miri. Good question! I’m not sure why the photo shows a round Danish, but the recipe’s intention is for a triangle-shaped danish. Hope that helps clarify!
Can regular milk be used instead of almond milk?
Yes!