Crumble  & Cream Cheese Danishes

Ingredients

  • Dough
  • 400 g bread flour (or plain/all-purpose flour)
  • 7 g instant yeast (1 standard packet)
  • 50 g (¼ cup) granulated sugar
  • 6 g (1 tsp) salt
  • 180 ml (¾ cup) warm milk (about 38–43 °C / 100–110 °F)
  • 1 large egg, room temperature
  • 60 g unsalted butter, softened
  • Extra flour for dusting
  • Cream Cheese Filling
  • 225 g (8 oz) full-fat cream cheese, softened to room temperature
  • 50 g (¼ cup) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional but recommended)
  • Pinch of salt
  • Fruit Coulis (Strawberry or fruit of choice)
  • 250 g fresh or frozen strawberries (or raspberries, blueberries, cherries, peaches, etc.)
  • 30–40 g (2–3 tbsp) granulated sugar (adjust to taste)
  • 1 tsp lemon juice
  • 1 tsp cornstarch mixed with 1 tsp cold water (optional, for thicker sauce)
  • Crumble Topping
  • 60 g (½ cup) plain flour
  • 40 g (3 tbsp) cold unsalted butter, cubed
  • 30 g (2 tbsp) brown sugar
  • 15 g (1 tbsp) granulated sugar
  • Pinch of salt
  • Optional: 20 g chopped almonds or oats for extra crunch
  • Finishing
  • 1 egg + 1 tbsp milk or water (egg wash)
  • 50–70 g dark chocolate (70% cocoa recommended), melted
  • Flaky sea salt (optional)

Method: 

  1. In a large bowl (or stand mixer), mix the flour, instant yeast, sugar and salt.
    Add the warm milk, egg and softened butter. Mix until a soft, slightly sticky dough forms.
  2. Knead by hand on a lightly floured surface for 8–10 minutes (or 5–6 minutes with a dough hook) until the dough is smooth, elastic and passes the windowpane test.
  3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
  4. Place the fruit, sugar and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and becomes juicy (5–8 minutes). 
  5. Mash lightly with a fork or blend briefly for a smoother sauce. If you want it thicker, stir in the cornstarch slurry and cook for another 1–2 minutes. Remove from heat and cool completely. Can be made ahead and refrigerated.
  6. Beat the softened cream cheese, sugar, egg yolk, vanilla, lemon zest and salt until completely smooth. Transfer to a piping bag or keep ready with a spoon. Chill until needed.
  7. Combine the flour, both sugars and salt. Rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized pieces. Stir in nuts or oats if using. Keep chilled in the fridge.
  8. Once the dough has doubled, gently deflate it and turn it out onto a lightly floured surface.
  9. Divide into 8–10 equal pieces. Roll each piece into a ball, then flatten into a roughly 10–12 cm circle or oval about 1 cm thick.
  10. Place them on two baking trays lined with baking paper, leaving space between each.
  11. Using your fingers or the back of a spoon, press a shallow well in the centre of each piece, leaving a 1.5–2 cm border around the edge. This border will rise and form a rim.
  12. Spoon or pipe a generous amount of cream cheese filling into the centre well of each danish.
  13. Add 1–2 teaspoons of cooled fruit coulis on top of the cream cheese. Sprinkle a good amount of the cold crumble over the filling.
  14. Cover the trays loosely and let the danishes rise in a warm place for 30–45 minutes until puffy.
  15. Preheat the oven to 190 °C (375 °F) conventional / 170 °C fan.Brush the raised borders with egg wash.Bake for 18–22 minutes, rotating the trays halfway, until the dough is golden brown, the crumble is lightly toasted, and the centres look set.
  16. Transfer to a wire rack and cool for 10–15 minutes. Drizzle the melted dark chocolate over the warm (or cooled) danishes in thin lines. Optional: finish with a tiny pinch of flaky sea salt.