Hawaiian Cheesecake Danish

Danish pastry, often simply referred to as "Danish," has its roots in the 19th century. While it is commonly associated with Denmark, its origins are a blend of influences from various European baking traditions. The story goes that Austrian bakers introduced the concept of laminated dough to Denmark when they went on strike, leading Danish bakers to adopt and adapt the technique. The result was a light, flaky pastry that became a staple in Danish bakeries.

Escape to a tropical paradise with this mouthwatering Tropical Paradise Cheesecake Danish! Imagine a flaky pastry filled with a rich cheesecake mixture, bursting with flavors of crushed pineapple and lime zest, all topped with sweetened shredded coconut. Perfect for brunch, parties, or a special treat, this dessert is as stunning as it is delicious. Dive into this easy step-by-step recipe that will impress your guests and satisfy your cravings for something exotic and delightful!

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Ingredients

For the Danish pastry:

1 ½ cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon instant yeast

4 tablespoons unsalted butter, cold and cubed

1/2 cup cream cheese, softened

1/4 cup sour cream

1/4 cup milk

1 large egg, beaten (for egg wash)

For the cheesecake filling:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1/4 cup crushed pineapple, drained

Zest of 1 lime

For the coconut topping:

1/2 cup sweetened shredded coconut

2 tablespoons granulated sugar

Instructions

Make the Danish Dough:

- In a large bowl, mix the flour, sugar, salt, and instant yeast together. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

- In a separate bowl, blend the cream cheese, sour cream, and milk until smooth. Fold this mixture into the dry mixture until just combined. Be careful not to overmix.

Chill the Dough:

- Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for about 30 minutes to 1 hour, or until firm.

Prepare the Filling:

- In a mixing bowl, combine the softened cream cheese, sugar, vanilla extract, egg, crushed pineapple, and lime zest. Beat until creamy and well incorporated. Set aside.

Roll Out the Danish Dough:

- Preheat the oven to 375°F (190°C).

- On a floured surface, roll out your chilled dough into a rectangle, about 12x8 inches thick. Fold it into thirds like a letter and roll it out again to about 12x8 inches. Repeat this rolling and folding process once more to create layers.

Shape the Danish:

- Cut the dough into rectangles approximately 4x6 inches. Place them on a parchment-lined baking sheet. Use a sharp knife to cut a border about 1/2 inch from the edge of each piece, being careful not to cut all the way through.

Fill the Danish:

- Spoon a generous amount of the cheesecake filling into the center of each rectangle. Gently fold the edges of the dough over the filling, pinching to seal or leaving an open center for more visual appeal.

Add the Topping:

- In a small bowl, mix the shredded coconut and sugar. Sprinkle the coconut topping over the filled Danish.

Egg Wash:

- Brush the edges of the Danish with the beaten egg for a golden finish.

Bake:

- Bake in the preheated oven for 20-25 minutes, or until golden brown.

Cool and Serve:

- Allow to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature.

Prep Time: 45 mins | Total Time: 1 hr 30 mins | Servings: 8