Sourdough Danish Cream Cheese Pastry
These sourdough cream cheese danish pastry recipe is a fun sourdough recipe. Tender, Flakey pastry dough is filled with cream cheese pastry filling and topped with fruit.
Servings: 12 Servings
Calories: 528kcal
Ingredients
Levain:
- 44 grams sourdough starter fed and active
- 75 grams water
- 134 grams bread flour
Final Dough:
- 361 grams all purpose flour
- 135 grams milk
- 77 grams egg
- 60 grams sugar
- 10 grams salt
- 41 grams butter softened
- all the levain
- 310 grams butter to roll in do not mix this in the dough!
Cream Cheese Filling:
- 226 grams cream cheese room temperature
- 113 grams sugar
- 19 grams butter room temperature
- 28 grams flour
- 21 grams egg lightly beaten (this is a little less than half of a large egg, save the rest for the egg wash)
- 4.5 grams vanilla extract
Instructions
Make the laminated dough
- Mix the levain and allow to sit at room temperature, covered, for 12 hours.
- In the morning mix all the ingredients (except for the roll in butter) in the bowl of a stand mixer until combined.
- Switch to the dough hook and knead for 3 minutes at the low speed and then 3 minutes at medium speed, until the dough is not sticky but not completely smooth, either.
- Pat the dough flat, wrap in plastic wrap and place in the fridge for 2 hours to overnight.
- Prepare the butter to roll in by placing the butter in the microwave for 5 second intervals until you can just squeeze the butter without it being too “room temperature”.
- Cut the butter into pieces and place on a sheet of waxed paper.
- Cover the butter with a second sheet of waxed paper and smoosh the butter together a little bit.
- Use your rolling pin to roll the butter out into a 7.5″x7.5″ square.
- Place the butter in the fridge until needed.
- On a lightly floured surface, roll the dough out until it is an 11"x11" square.
- Remove the butter from the fridge, and take off the top waxed paper layer.
- Turn the butter out onto the dough square, so that the butter forms a diamond shape on the dough.
- Lightly run your hands over the bottom layer of waxed paper to attach the butter to the dough, and remove the waxed paper.
- Fold the dough into thirds and seal the edges.
- Roll the dough out into an 8"x24" rectangle and fold into thirds again.
- Wrap in saran wrap and place in the fridge for 1 hour.
- Take out the dough, roll it into an 8"x24" rectangle and then fold into thirds.
- Wrap it back in saran wrap, and place in the fridge for 1 hour.
- Take the dough out, roll it into an 8"x24" rectangle, and then fold into thirds.
- Place the dough in the fridge for 90 minutes.
Make cream cheese filling
- Using a hand mixer, beat together the soft cream cheese and butter until incorporated.
- Add the sugar and flour in three portions, mixing well after each addition.
- Beat in the egg, then the vanilla.
- Place in the fridge until needed, but bring to warm temperature before using.
Assemble the pastries
- Take the dough out of the fridge roll the dough out into 8x24 inches. ** If at any time during the next steps if it seems that the butter is getting too warm or the dough is getting elasticy, stop what you are doing and let it sit in the fridge for an hour!
- Using a pizza cutter type tool, cut the dough into 4.5"x4.5" squares.
- Add a dollop of the cream cheese filling into the center of each square and decorate with fresh fruit of your choice.
- Fold all four corners into the center and press to seal. Place the pastries on a baking tray lined with parchment paper and allow to proof in the fridge for an hour.
- Preheat your oven to 425.
- Mix the remaining egg from the cream cheese mixture with 1 tsp of water and give all the pastries an egg wash.
- Bake at 425 for 10 minutes, and then lower the temperature to 375 and bake for an additional 15 minutes more.
- Allow the pastries to cool completely on a wire cooling rack. Take any remaining cream cheese filling and add about 1 Tablespoon of water to the mixture to make a thin glaze you can drizzle on top of the pastries.
Nutrition
Serving: 1g | Calories: 528kcal | Carbohydrates: 50g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 612mg | Fiber: 1g | Sugar: 15g
