Traditional Cream Cheese and Jam Danish

Traditional Cream Cheese and Jam Danish

Creamy and jammy, this is the classic Danish recipe that all bakers need in their repertoire. Use any jam of your choice, and you can also freeze half of the dough and make small batches of Danish.

Traditional Cream Cheese and Jam Danish
Makes 12
  • ½ recipe Danish Dough
  • ½ cup Cream Cheese Filling (recipe follows)
  • ½ cup cherry or apricot jam
  • 1 large egg, lightly beaten
  • ½ cup (57 grams) sliced almonds
  • ¼ cup (30 grams) confectioners’ sugar
  1. Line baking sheets with parchment paper.
  2. Divide dough in half, and roll one half into a 12x8-inch rectangle. Using a ruler and a pizza wheel or a sharp knife, cut dough into 6 (4-inch) squares.
  3. For cherry Danish: Fold corners of squares into the center, and press with your fingertips to seal.
  4. For apricot Danish: Position one square in front of you so that it is shaped like a diamond. Fold it in half, so that it becomes a triangle, with the base of the triangle closest to you and the tip pointing away. Using a sharp knife, make two cuts in the dough, running parallel to each side of the triangle (about ½ inch from the outer edge) and cutting through the base of the triangle, but not going through the point. Open up the triangle so that it is once again a square (now with two triangle-shaped cuts in it). Pick up the left outer edge with your left hand and and the right outer edge with your right hand. Bring both to the center. Thread the right edge through the left edge, pulling both across to the opposite side. Press edges to seal.
  5. Repeat with remaining half of dough. Place squares or diamonds on prepared pans. Cover loosely with plastic wrap, and let stand for 30 minutes.
  6. Preheat oven to 375°F.
  7. Spoon about 1 teaspoon Cream Cheese Filling and 1 teaspoon jam onto center of each square or diamond. Brush dough with beaten egg.
  8. Bake until golden brown, 15 to 20 minutes. Let cool on a wire rack. Top Danish with almonds, and sprinkle with confectioners’ sugar, if desired.

Cream Cheese Filling
Makes about 1 cup
  • 1 (8-ounce package) cream cheese, softened
  • 1 cup (120 grams) confectioners’ sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste
  • ½ teaspoon (1.5 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, egg yolk, vanilla bean paste, and salt at medium speed until smooth and creamy, 4 to 5 minutes.



Previous articleOld-Fashioned Coconut Sheet Cake
Next articleApple Danish Braids


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.