Equipment
* optional
Ingredients
Sour Cream Dough
- 60 ml whole milk, warm, roughly 40C/105F
- 7 g active dry yeast
- 50 g granulated sugar
- 375 g all-purpose flour
- 3 g salt
- 120 g sour cream, room temperature
- 85 g unsalted butter, melted and slightly cooled
- 1 egg, room temperature
Cheese Filling
- 225 g cream cheese, softened to room temperature
- 65 g granulated sugar
- 30 g sour cream, room temperature
- 1 egg yolk
- 5 ml vanilla extract
- 2 g lemon zest, finely grated
Finishing
- 1 egg, beaten with a splash of water
- 60 g powdered sugar, sifted
- 15 ml whole milk
Nutrition (per serving)
Method
In a small mixing bowl, dissolve the active dry yeast and a pinch of the granulated sugar into the warm milk. Let it sit until the mixture becomes frothy and aromatic.
In the bowl of a stand mixer, combine the all-purpose flour, remaining granulated sugar, and salt. Pour in the yeast mixture, sour cream, melted butter, and egg. Knead on medium-low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Shape the dough into a ball, place it in a lightly greased mixing bowl, and cover. Allow it to rise in a warm, draft-free area until it has doubled in volume.
While the dough rises, prepare the filling. In a clean mixing bowl, beat the softened cream cheese, granulated sugar, sour cream, egg yolk, vanilla extract, and lemon zest together until completely smooth and free of lumps.
Gently punch down the proofed dough to release excess gas. Transfer it to a lightly floured surface and use a rolling pin to roll it out into a large rectangle, approximately 5 millimeters thick. Cut the dough into 12 equal squares.
Place a generous spoonful of the cheese filling in the center of each dough square. Fold two opposite corners of the dough over the filling to meet in the middle, overlapping them slightly and pressing firmly to seal. Transfer the shaped pastries to a baking sheet lined with parchment paper.
Cover the baking sheets loosely with a clean kitchen towel and allow the danishes to rest and rise for a second time until puffy.
Preheat the oven to 190C/375F. Using a pastry brush, gently coat the exposed dough of each danish with the beaten egg wash. Bake in the center of the oven until the pastry is deep golden brown and the cheese filling is set.
Remove the danishes from the oven and let them cool on the baking sheet for a few minutes. In a small bowl, whisk together the powdered sugar and whole milk to create a smooth glaze, then drizzle it evenly over the warm pastries.
Chef's Notes
- Using traditional farmer's cheese instead of cream cheese provides a more authentic, slightly crumbly Eastern European texture that is highly prized in Jewish baking.
- Ensure all dough and filling ingredients, particularly the sour cream, cream cheese, and eggs, are at room temperature to avoid shocking the yeast and to prevent lumps in your filling.
- Do not overbeat the cream cheese filling. Incorporating too much air can cause it to puff up drastically and then crack while in the oven.
- For a deeper flavor development, the first dough proofing can be done overnight in the refrigerator. Allow it to come to room temperature before rolling out.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the dough from drying out
Freezer: 1 month — Freeze fully baked and cooled danishes without the glaze
Reheating: Warm in a 150C/300F oven for 5 to 7 minutes until the filling is soft and dough is revived
