Best 5 Red Jam And Cheese Danish Recipes

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Indulge in the delectable Red Jam and Cheese Danish, a delightful pastry that combines the sweetness of homemade red jam and the savory richness of creamy cheese, all wrapped in a flaky, golden-brown crust. This recipe collection offers variations to suit every taste, from the classic combination of strawberry jam and cream cheese to the tangy twist of raspberry jam and goat cheese. Whether you prefer a simple and traditional filling or a more adventurous combination, these recipes provide step-by-step instructions to guide you in creating this mouthwatering treat. With its beautiful presentation and irresistible flavors, the Red Jam and Cheese Danish is perfect for breakfast, brunch, or as an afternoon snack. Impress your family and friends with this delightful pastry that is sure to become a favorite.

Let's cook with our recipes!

CHEESE DANISH



Cheese Danish image

Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.

Provided by Samantha Seneviratne

Categories     pastries, project

Time 1h

Yield 9 pastries

Number Of Ingredients 8

8 ounces/226 grams cream cheese
1 1/4 cup/160 grams confectioners' sugar
1 large egg yolk
Pinch of salt
1/2 teaspoon pure vanilla extract
1 batch Danish dough (see recipe)
1 large egg, lightly beaten
2 tablespoons/30 milliliters whole milk

Steps:

  • In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
  • On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
  • Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
  • Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
  • Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams

EASY CHEESE DANISH



Easy Cheese Danish image

Provided by Trisha Yearwood

Time 35m

Yield 8 danish

Number Of Ingredients 6

1 large egg plus 1 yolk
8 ounces cream cheese, softened
3 tablespoons sugar, plus more for dusting
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
One 17.3-ounce box frozen puff pastry sheets, thawed

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
  • Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
  • Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
  • Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
  • Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

RED-JAM AND CHEESE DANISH



Red-Jam and Cheese Danish image

The dough can be made through step 1 the night before baking and left to rise in the refrigerator for up to 12 hours. The chilled dough will need about two hours in the baking dish to come to room temperature and double in bulk before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h15m

Number Of Ingredients 23

3/4 cup whole milk
1/3 cup granulated sugar
1 stick unsalted butter, cut into pieces, plus more, room temperature, for bowl and dish
1 1/4 teaspoons coarse salt
1 envelope (2 1/4 teaspoons) active dry yeast
2 large eggs, room temperature, plus 1 large egg white (reserved from filling), lightly beaten, for brushing
1/2 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour, plus more for dusting
6 ounces cream cheese, room temperature
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 large egg yolk (white reserved for Danish)
1 teaspoon finely grated lemon zest, plus 2 teaspoons juice
1/4 teaspoon coarse salt
3/4 cup strawberry or raspberry jam (or a combination)
2 tablespoons all-purpose flour
1/4 cup stone-ground cornmeal
2 tablespoons packed light-brown sugar
1/4 teaspoon ground cinnamon
Pinch of coarse salt
2 tablespoons cold unsalted butter, cut into pieces
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice

Steps:

  • Danish: Heat milk, sugar, butter, and salt in a saucepan over medium, stirring occasionally, just until butter is melted and sugar is dissolved; transfer to a large heatproof bowl. Let stand until warm to the touch (110 degrees), 2 to 3 minutes. Whisk in yeast, then eggs and vanilla. Add flour and stir until a sticky dough forms. Knead on a floured surface, dusting hands and surface with flour as needed, until smooth and elastic but still slightly tacky, 2 to 3 minutes. Form into a ball. Transfer to a large buttered bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 1 hour.
  • Punch down dough. Press evenly into bottom of a buttered 9-by-13-inch baking dish. Press dough up edges of dish to make a 1/2-inch-high, 1/2-inch-wide border. Working lengthwise down center of dish, pinch up dough to create a 1/2-inch-high, 1/2-inch-wide wall, forming two separate channels of dough. Cover; let rise until doubled in bulk, about 45 minutes.
  • Filling: Meanwhile, beat cream cheese in a bowl on medium-high speed until smooth. Add sugar, beating until light and fluffy. Add flour, egg yolk, zest and juice, and salt, beating until combined.
  • Crumble topping: Combine flour, cornmeal, brown sugar, cinnamon, and salt in a bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
  • Preheat oven to 350 degrees. Divide filling evenly between two channels of dough. Spread to edges with a spatula, then spread jam over cheese mixture. Brush border and center wall with egg white. Break topping into bite-size pieces; sprinkle over top. Bake until puffed and golden and topping is crisp, about 25 minutes. Let cool completely in baking dish on wire rack, about 1 hour.
  • Glaze: Whisk together sugar and lemon juice until smooth. Drizzle evenly over top of Danish. Let stand until glaze is set, about 10 minutes.

SCRATCH-MADE CHEESE DANISH RECIPE



Scratch-Made Cheese Danish Recipe image

Cheese Danishes are a staple for breakfast when you're out and about - but they're even better when you make my Cheese Danish recipe at home.

Provided by Gemma Stafford

Categories     Breakfast

Number Of Ingredients 6

1 recipe danish dough
1 cup (8oz/225g) cream cheese
¼ cup (1oz/28g) confectioner's sugar
1 egg yolk
½ teaspoon vanilla extract
Egg wash

Steps:

  • Make one recipe of danish dough from my Morning Buns recipe. Complete the dough to step 11. I recommend watching the Morning buns video for a step by step instruction.
  • On a floured surface, roll out the danish dough to a 12 x 12 inch (30x30cm) square and cut the dough into 9 squares.
  • Place the squares of dough onto the baking sheet and fold the corner of each square in towards the center. Press your finger into the center of the square to create a dent.
  • In a bowl, beat cream cheese, sugar, egg yolk and vanilla extract until well blended. Place in a piping bag.
  • Pipe about 2 tablespoons of filling into the dent at the center of each square.
  • Cover the danishes with plastic wrap and let proof in a warm place until puffed, about 1 to 1 ½ hours.
  • When the dough is proofed, heat your oven to 425°F (220°C).
  • Remove the plastic, brush the dough with the egg wash, and bake for 10 minutes.
  • Reduce the oven temperature to 375°F (190°C), rotate the pan, and bake for another 5-10 minutes, until the danishes are golden brown. Let cool on a wire rack.
  • These danishes are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 300°F (150°C) oven for about 10 minutes.

EASY CHEESE DANISH



Easy Cheese Danish image

Provided by Ina Garten

Time 45m

Yield 8 Danish

Number Of Ingredients 9

8 ounces cream cheese, at room temperature
1/3 cup sugar
2 extra-large egg yolks, at room temperature
2 tablespoons ricotta cheese
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 tablespoon grated lemon zest (2 lemons)
2 sheets (1 box) frozen puff pastry, defrosted
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
  • Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate the filled Danish for 15 minutes.
  • Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.

Tips:

  • For a flakier crust, use cold butter and work it into the flour quickly until it resembles coarse crumbs. Avoid overworking the dough, as this can make it tough.
  • Chill the dough for at least 30 minutes before rolling it out. This will help prevent the dough from shrinking in the oven.
  • When rolling out the dough, use a light touch and avoid over-rolling. This will help prevent the dough from becoming tough.
  • Bake the pastries in a preheated oven. This will help ensure that they cook evenly.
  • Watch the pastries closely while they are baking. They should be golden brown and cooked through, but not overbaked.
  • Let the pastries cool slightly before serving. This will help prevent them from falling apart.

Conclusion:

Red jam and cheese Danish is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. With a few simple ingredients and a little time, you can create this classic pastry at home. Use the tips provided to ensure your pastries turn out perfect every time.

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