Blackberry Cheese Danish

Blackberry Cheese Danish




Yield 6 Danish


for the dough:

for the filling:

for the glaze:


  1. In the bowl of your stand mixer fitted with the dough hook combine the dough ingredients and mix for 5 minutes, the dough will be sticky.
  2. Transfer the dough to a greased bowl and let bloom for 30 minutes at room temperature, then cover with plastic wrap and refrigerate 2 hours.
  3. Place the butter in the center of a sheet of plastic wrap sprinkle on the flour, flip and sprinkle flour on the other side as well.
  4. Cover the butter with another sheet of plastic wrap and begin pounding the butter with your rolling pin, you want a thin "playdough textured" sheet of butter.
  5. On a well floured surface turn the dough out and flour the top as well, roll the dough out to a large rectangle, place the butter slab in the middle and fold the edges of the dough around it like an envelope.
  6. Make an "X" in the center of the dough and roll it out, this will take a little strength.
  7. Once the dough is 1/4" thick fold it into three letter style and rotate the dough and roll it out once more. Fold it again into three and place it in plastic wrap and refrigerate 15-20 minutes, to keep the butter from becoming too soft.
  8. Repeat the rolling out of the dough again and fold and roll, refrigerate again for 15-20 minutes. Roll the dough out once more and cut into six squares.
  9. In the center of each square of dough place 1 Tbs of cheese mixture and 1 Tbs of jam, fold the two opposite edges towards one another into the center, like an envelope and then the other two, placing a dab of cheese mixture to seal it shut.
  10. Beat the remaining egg white well with a tsp of water and brush it over the top of the pastry.
  11. Bake for 18-20 minutes; until golden brown.
  12. Remove carefully from the oven and cool completely.
  13. In a small bowl combine the powdered sugar, jam and lemon juice, stir until smooth; drizzle over the Danish and serve.


Recipe adapted from Cheese Danish by Joe Pastry

Courses breakfast, dessert, pastry

Recipe by It Bakes Me Happy at