Baking these danishes in a muffin or cupcake tin will make these delectable danishes stand out among the other pastries on the table!
White Chocolate Cheese Danishes
- Cooking and Prep: 1 h 20 m
- Serves: 8
Cinnamon Crumble Filling (optional)
Prepare the Dough
Dissolve yeast with sugar and water. Let mixture sit for about 10 minutes until it bubbles.
Add remaining ingredients and mix dough until smooth and no chunks of butter remain. Do not overmix, or dough will be tough and chewy.
Set aside dough to rise until it doubles in size. You can refrigerate the dough at this time and prepare the danishes the following day.
Prepare the Cheese Filling
In the bowl of an electric mixer, mix cream cheese on low speed.
Add the eggs, sugar, and vanilla extract.
Drizzle in the melted white chocolate until mixture is smooth. To avoid burning the white chocolate, melt in a glass bowl in the microwave at about 10 second intervals, mixing between each one.
Assemble and Bake
Divide dough into seven parts.
Roll out each piece of dough into a rectangle and shmear on cream cheese filling, sprinkle mini chocolate chips throughout.
Roll up dough jelly-roll style and slice into one to one and 1/2 inch slices.
Fill up your favorite mini pan (cupcake/muffin/king size muffin or round pan) with slices of dough and let rise for 1/2 hour.
Brush danishes with egg and bake for 20-25 minutes, depending on the size of the pan you use.
Brush baked danishes with simple syrup and a sprinkling of confectioners’ sugar for a professional finished look and a sprinkling of confectioners' sugar.
Prepare the Cinnamon Crumble Filling (Optional)
Mix together Cinnamon Crumble Filling ingredients.
Sprinkle a generous mixture of cinnamon crumbs on top after brushing danishes with egg.
Bakery Secret: Get Those Twirls
For the unique high cup look, you will need a king-size muffin cup. Line bottom of cup with four slices of dough. At the top, line another four slices against the wall of the pan, leaving a space in the center. Using a piping bag, pipe cheese mixture into the center.
Photos by Sid Hoetzwell