Go Back
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.
  • 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
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!