The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cheese Danish with Sourdough - all american beauty

txfarmer's picture

Cheese Danish with Sourdough - all american beauty

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Continuing with my obession for laminated dough...

Unlike the laminated sandwich loaf  I made last time, these cheese danishes are definitely all American. The dough I used was very similar to the laminated sandwich loaf, with a tad less liquid to make the crumb layers more crisp. Since these are meant to be snacks, the dough is richer than croissants, also uses more roll-in butter. However, the lamination process is exactly the same as croissants: 3 book folds, and roll out to about 4mm thickness.


Laminated Sandwich Loaf (Adapted from many different sources)
Note: for details and tips on making croissants, please see this post
Note: this recipe makes about 930g of dough, about 12 large danishes.

starter (100%), 44g
water, 75g
bread flour, 134g

1. mix and leave at room temp for 12 hours.

-final dough
bread flour, 361g
milk, 135g
egg, 77g
sugar, 60g
salt, 10g
instant yeast, 7g
butter, 41g, softened
levain, all
roll-in butter, 310g

-cheese filling
recipe here

1. make the dough following the procedure illustrated here in this post
2. Cut the dough into 4.5X4.5inch squares, and shape into half pockets or full pockets by folding two or four corners into the center

10. Proof at around 27C until more than double and layers are visible, about 3-4 hours in my case. If seal opened during proofing, press corners back into the center, and press down to seal well. Sqeeze cheese filling in the middle and decoreated with blueberries.

11: Bake at 425F for 10min, lowered to 375F and bake until done, about 15 min more.

Shattering crispy layers and decadently rich flavor

Gotta say I am usually not a big fan of store bought danishes which often are doughy, flavorless, and too sweet. However, these really rock!


dmsnyder's picture


txfarmer's picture

Thanks David!

Janetcook's picture


THese are exquisite.....your photos captured the lightness of the dough so perfectly it is like looking at air....beautiful photographs....I am in total awe of your talent as a multi-faceted baker as well as a very talented photographer....

Thanks for the post!


txfarmer's picture

Thanks Janet! You always have such kind words for me.

varda's picture

I was just wondering are Danish actually Danish, or American?   Anyhow, it doesn't matter at all.   I love your pastries and the pictures are just extraordinary.   I am about to fall off the wagon and try to make croissants.   It may take several years before I post about it, given the standard you have set.  -Varda

Sjadad's picture

Beautiful lamination. And yes, Danish pastries are originally from Denmark. They're called "weinerbrod" (the "o" should have a forward slash through it, but I don't have that font), and it means Viennese Bread. I've eaten it in Copenhagen and it's remarkably similar to the Danish pastries we eat here.  

I never have found out what they call Great Danes, however. :)

SylviaH's picture

I recall reading not to long ago that the Danish pastry started in Denmark, it was not laminated until the French started first laminating the dough.


txfarmer's picture

The origin of the Danish is ascribed by the Danish Confectioners, Bakers and Chocolatemakers Association to a strike amongst the bakery workers in Danish bakeries in 1850. The strike forced Danish bakery owners to hire foreign workpower. Among these were several Austrian bakers, who were unfamiliar with the Danish baking recipes, and therefore baked pastries of their native homeland recipes. Amongst these Austrian pastries were Plundergebäck, which became quite popular in Denmark. Later this recipe was changed by Danish bakers, increasing the amount of fat (by adding more egg) which resulted in what is today known as the Danish

So I guess danish patries are indeed from Denmark, inspired by Austrain recipes.

Fingolito's picture

Hi Varda! It is true that the danish people are famous worldwide for the danish pastries. But in scandinavia they are referred to as 'Wienerbröd' = 'Bread of Vienna'. So I am not sure really, but i think it sounds more like something that would come from the southern part of Europe than Denmark. :)

SylviaH's picture

Never before have I seen such a beautiful laminate pastry dough created by hand.  Thank you for sharing, txfarmer : )


txfarmer's picture

Thanks Sylvia!

Syd's picture

Beautiful txsfarmer!



txfarmer's picture

Thanks Syd!

FlourChild's picture

Those look absolutely perfect!  especially love the pic of the sliced danish showing the separation between layers.

Fingolito's picture

Your pastries looks aboslutely amazing! I've been doing them myself when I was working in  Stockholm and we used both liquid and firm Levain for the leavening. The liquid being a mixture of Rye, Wheat and Semola due to their different ways of stabilizing both your sourdough and your finished bread/pastry.

500g water, 300g wheat, 100g rye, 100g semola

For all our dough's we saved all the corners and stuff that we got as leftovers. Adding to your recipe a 10% of total dough weight of 'leftovers' makes so you can leave out the little addition of butter that you got in your dough. Using this technique gives you a pastry or bread with a much wider range of aromas than you would normally get from a 12-18hr leavening.

Like this you can take all of your baking one step further by creating a kind of 'circle of life', always adding a part of the previous dough into the next. You can even freeze the 'leftovers' if u dont bake every week.

Love the crust you have got on your danish pastry, keep up the good work!


GingeredWhisk's picture

I made these last night and they are wonderful! Thank you for the great recipe, it produces absolutely stunning results! 

Paula S's picture
Paula S

Your cheese danish are absolutely gorgeous!  I just LOVE cheese danish but I am afraid I could not make these as you have.  Your work is wonderful, they look so light and crispy!  Thank you for sharing your pictures and recipe.

Hugs, Paula