Cheese Strip Danish

Dana and I love Entenmann’s Cheese Strip Danish.  So I decided to try to recreate it.  Well I was partially there, but it was a fail.  I failed to let the danish proof so the final product was a little dense. Further, I am pretty sure that the instant yeast that I purchased did not activate.  So these two issues combined to leave me a doughy mess that did not come out right.  However, my flavors were pretty spot on.  So I am pretty sure that I will be able to figure it out the next go around.  When I get it right, I will definitely post the recipe for all to see.  However, I have listed my errors and ways to fix them, so you can try it out for yourself.  It is a pretty easy recipe.  Let me know what you think.

Cheese Strip Danish

The basis for this dough is a buttery yeast dough that uses milk as the base.  So I took a standard milk dough and added cold butter like a pie.  It was pretty spot on.

The Dough

Warm up the milk on the stove or in the microwave.  You want to heat it till it is about 105 degrees.  Basically you can put your finger in it and it is slightly warm.  Next add the yeast to the milk.  Let the yeast get all bubbly and delicious.  Roughly 10 minutes.

Yeast Mixture

Error #1 – Make sure that your yeast is good!

In a large bowl add the flour, sugar and salt.  Then using a pastry blender or a fork, cut the butter into the dough like you would for a pie crust.  You want the butter pieces to be about the size of a pea.  Once the butter is cut into the flour you have two options.  Continue by hand in a mixing bowl, or transfer to the bowl of stand mixer and proceed.

Cut in the butter

Using either method, add the bubbly milk mixture and mix.  Then add the two egg yolks and stir.

Mix in the egg

If you are mixing in a bowl, turn the dough out onto a floured surface and knead.  This will be tough at first as the dough is sticky but after a bit it will become nice and smooth.  You may need to add a little more flour to get the dough perfect.  Make sure not to add too much flour.

The Dough Ball

If you are using a mixer, use the dough hook and slowly add flour until the dough starts to pull away from the sides.  Remove from the mixer and place on a floured surface to form into a ball.

Error #2 – At this point is where I screwed up.  I should have placed the dough in the fridge to rest for at least an hour so that the butter stayed cold.  Next time I will wrap in plastic wrap and let sit in the fridge.

Creating the perfect size pan.

I don’t know about you, but I could not find a pan that was perfect for the Danish. So using a 9×13 pan, some foil and parchment I made the perfect MacGuyver Style pan.

Make the pan

Roll two pieces of foil into long tubes.  Then place them along the long edges of the 9×13 pan.  Then line the pan with parchment, rolling the edges around the two long tubes of foil.

MacGuyver Danish Pan

The Danish

Remove the dough from the fridge and cut into three equal pieces.  Roll the pieces into 13 inch long snakes.

Roll into snakes

Lay them into the MacGuyver Pan that you created and press the edges together to form channels.

Form into the danish pan

Error #3 – Allow the dough to rest in a warm place for 30-60 minutes.  I did not allow the dough to proof so I was left with a dense doughy danish.  Eww.

The Cheese Filling

Using a mixer beat the cream cheese, powdered sugar, egg yolk, vanilla and salt together.

Mix the cheese

Then spoon the filling into the channels.

Fill the channels

Error #4 – I used way too much filling.  My filling recipe is enough for two danishes.

Finally place the pan in a preheated 375 degree oven for 20-25 minutes.

Bake

Error#5 – I cooked mine way too long.  I was watching a rerun of Gold Rush and left the danish in the oven for 30 minutes.  The bottom got a little crispy.

Remove and let cool for 10 minutes.

While the danish cools mix up the icing.

Icing

In a large mixing bowl, combine your powdered sugar and salt. Add in your vanilla extract and milk. Pour over your warm danish. You may use extra milk to for a thinner glaze.

Drizzle

Drizzle over the danish and enjoy!

Not so Epic Fail - Cheese Strip Danish
The basis for this dough is a buttery yeast dough that uses milk as the base. So I took a standard milk dough and added cold butter like a pie. It was pretty spot on.
Ingredients
Danish
  • 3/4 cup: warm milk
  • 1 packet yeast
  • 2 1/4 cups all-purpose flour
  • 1/4 granulated sugar
  • 1 stick butter cold
  • 2 egg yolks
  • 3/4 tsp salt
Cheese Filling
  • 8 oz cream cheese softened
  • 1/2 cup confectioners’ sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
Vanilla Glaze
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbs milk
  • 1/4 tsp salt
Instructions
The Dough
  1. Warm up the milk on the stove or in the microwave. You want to heat it till it is about 105 degrees. Basically you can put your finger in it and it is slightly warm. Next add the yeast to the milk. Let the yeast get all bubbly and delicious. Roughly 8 minutes.
  2. In a large bowl add the flour, sugar and salt. Then using a pastry blender or a fork, cut the butter into the dough like you would for a pie crust. You want the butter pieces to be about the size of a pea. Once the butter is cut into the flour you have two options. Continue by hand in a mixing bowl, or transfer to the bowl of stand mixer and proceed.
  3. Using either method, add the bubbly milk mixture and mix. Then add the two egg yolks and stir.
  4. If you are mixing in a bowl, turn the dough out onto a floured surface and knead. This will be tough at first as the dough is sticky but after a bit it will become nice and smooth. You may need to add a little more flour to get the dough perfect. Make sure not to add too much flour.
  5. If you are using a mixer, use the dough hook and slowly add flour until the dough starts to pull away from the sides. Remove from the mixer and place on a floured surface to form into a ball.
  6. Wrap the dough in plastic wrap and let sit in the fridge for at least 30 minutes.
Creating the perfect size pan.
  1. I don't know about you, but I could not find a pan that was perfect for the Danish. So using a 9x13 pan, some foil and parchment I made the perfect MacGuyver Style pan.
  2. Roll two pieces of foil into long tubes. Then place them along the long edges of the 9x13 pan. Then line the pan with parchment, rolling the edges around the two long tubes of foil.
The Danish
  1. Remove the dough from the fridge and cut into three equal pieces. Roll the pieces into 13 inch long snakes.
  2. Lay them into the MacGuyver Pan that you created and press the edges together to form channels.
  3. Allow the dough to rest in a warm place for 30-60 minutes.
  4. Then spoon the filling into the channels. The filling recipe makes enough for two.
  5. Finally place the pan in a preheated 375 degree oven for 20-25 minutes.
  6. Remove and let cool for 10 minutes.
  7. While the danish cools mix up the icing.
  8. In a bowl mix the powdered sugar, milk, vanilla and salt.
  9. Drizzle over the danish and enjoy!

This was a pretty spot on recipe minus the various little errors that I had. I am pretty certain that it would come out perfect with the few little changes listed above.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

4 Comments

  1. All of the "errors" aside, it looks delicious! Now I need to go track down some cheese danish. 😉

    • Thanks Elle. It was delicious and almost perfect. If I can fix the few errors, I think it will be a winning recipe.

  2. NL Realtor Reply

    I love how real you are with this recipe/article 🙂 I might try to make this tonight, I’ll let you know how it goes, thanks!

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