Poppy-seed Danishes with a cream-cheese-and-cherry filling are cut and folded to resemble the blooming flowers.



For the Dough
For the Filling
For the Glaze


Instructions Checklist
  • Make the dough: Warm milk, butter, and granulated sugar in a small saucepan over a low heat until mixture reaches 120 degrees on a candy thermometer. (Butter will not melt completely.) Pour warm milk mixture over yeast in the bowl of a mixer; whisk to combine. Cover with 2 cups flour and 1 teaspoon salt (do not stir). Let stand for 5 minutes.

  • Using the dough-hook attachment, mix dough on medium speed, scraping down sides of bowl, until a sticky dough forms. Mix in eggs, 1 at a time. Reduce speed to low, and mix in 1 1/2 cups flour. (If dough is too sticky, mix in an additional 1/2 cup flour, 1 tablespoon at a time.) Continue to mix until dough is smooth and pulls away from sides of bowl, about 5 minutes more.

  • Using floured hands, turn out dough onto a lightly floured surface. Knead dough into a ball, and transfer to a large buttered bowl. Cover with plastic wrap, and let stand in a warm place until dough is doubled in volume, about 1 hour.

  • Return dough to lightly floured surface, and punch down. Reshape into a ball. Let stand, covered, for 10 minutes.

  • Meanwhile, make the filling: Beat cream cheese, confectioners' sugar, and vanilla with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Beat in egg yolk. Add poppy seeds, and beat until evenly distributed.

  • Preheat oven to 375 degrees. Roll out dough on a lightly floured surface into a 16-inch square. Trim edges using a sharp paring knife to form a 15-inch square. (If dough seems too warm or too elastic, refrigerate or freeze for 10 minutes.) Cut dough into nine 5-inch squares, and divide between 2 baking sheets.

  • Cut a 2-inch line from the 4 corners of each square into the center. Spread a heaping tablespoon filling onto each. Dollop centers with a heaping teaspoon preserves. Fold the 2 top corners into the center of each square. Repeat with remaining corners to form petals. Brush petals with egg wash. Bake until deep golden brown, 16 to 18 minutes. Let cool slightly.

  • Meanwhile, make the glaze: Mix together confectioners' sugar and milk until smooth. Cover with plastic wrap until ready to use. (If glaze gets stiff, add more milk, 1 teaspoon at a time, until desired consistency is achieved.)

  • Drizzle Danishes with glaze, and let stand for 10 minutes.

Cook's Notes

Danish dough can be frozen for up to 2 weeks. Thaw before using.

Reviews (6)

25 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
This is such an easy dough to make! Just make sure you don't over mix, time those 5 minutes in the mixer and you're set (otherwise the dough will snap back too much when you roll it out). I've made this recipe 3 times without the poppy seeds. Cool thing is that these danishes taste very differently when they are warm (same day) and cold (next day)! We actually prefer them the next day but both are delicious. Make them in the evening and enjoy for breakfast. So much better than store bought!
Rating: Unrated
I just made these... It was easy to make... Just time consuming but luckily I'm home this week! Mind you I don't have a mixer or dough hook so I did everything by hand. I made it with strawberry preserves. Very yummy! Dough is amazing to bite into. It's soft and fragrant. I'll make this in the future!! Next time maybe I'll make a lavender sugar to sprinkle on top.
Rating: Unrated
It's very awkward for me to try to make this without printing it out, please bring back the print button
Rating: 5 stars
Very very yummy and looked beautiful for a baby shower!
Rating: 3 stars
These turned out quite tasty. The only problem I had was getting the corners to stay down. They folded ok pre-baking, but opened up during the baking process.
Rating: Unrated
I made these with my 4 year old daughter yesterday. They are fairly easy and delicious!