Strawberry Danish
Before we get into the summary of why I made this and the recipe itself, the dough for this particular recipe was a shortcut recipe (it took just as long as if I had laminated it as you would croissants). So for any of you dough experts, this disclaimer is for you 😁.
Whenever either of us goes to a bakery, we eye the golden and flaky pastry that has that cream cheese goodness in the middle aka danish. Recently Binging with Babish released a video of how to make a Danish and my husband’s wish became my new dessert of the week.
I’ll be honest, this was not my favorite thing to make and I will need attempt it a few more times before I am 100% happy with it. The “shortcut” recipe for the dough is not worth it. It’ll take you just as long if you decide to go down the traditional route of laminating it. I should add I used pastry dough and it was not a good idea so stick to all purpose! I’m not a fan of ricotta and wish I had not put it in. There are recipes that omit ricotta so if you find one you like, go for it!
All in all, it’s worth a try 😊.
Ingredients for dough:
1/4 cup (60ml) warm water (between 100-110°F, 38-43°C)
2 and 1/4 teaspoons active dry or instant yeast (1 standard packet)*
1/2 cup (120ml) whole milk, at room temperature (between 68–72°F, 20-22°C)
1 large egg, at room temperature
1/4 cup (50g) granulated sugar
1 teaspoon salt
14 Tablespoons (205g) unsalted butter, cold
2 and 1/2 cups (315g) all-purpose flour (spoon & leveled), plus more for generously flouring hands, surface, and dough
Egg Wash
1 large egg
2 Tablespoons (30ml) whole milk
Ingredients for cream cheese filling & fruit jam:
8 ounces cream cheese (at room temperature)
1/2 of a container of ricotta cheese
3 tablespoons granulated sugar
1 egg
¼ teaspoon salt
Raspberry Jam
Directions for the dough and assembly can be found: https://sallysbakingaddiction.com/danish-pastry-dough/#tasty-recipes-76126
Directions for cream cheese filling: https://www.browneyedbaker.com/danish-pastries/
