Name: Giant Danish
Prep time: 15 min
Cook time: PT-487797H40M
Total time: PT-487797H40M
Cuisine: Danish
Ingredients: 2 1/4 teaspoons active dry yeast; 1/2 cup warm milk (about 110°F or 45°C); 1/4 cup granulated sugar; 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 tablespoon lemon juice (optional, for tang); 1 egg (for egg wash); 1 tablespoon milk; 1 tablespoon coarse sugar (optional, for sprinkling)

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Giant Danish

A Giant Danish is a fun and indulgent twist on the classic Danish pastry. This oversized pastry is perfect for sharing or enjoying as a show-stopping breakfast or dessert. With a golden, flaky exterior and a rich, creamy filling, the Giant Danish is bursting with flavor. Whether filled with sweet cream cheese, fruit, or even chocolate, this large, comforting pastry is sure to be a hit at any gathering or celebration!

Why You’ll Love This Recipe

The Giant Danish is easy to make yet looks so impressive. The layers of buttery, flaky dough contrast perfectly with the sweet, creamy filling. It’s a simple way to bring a little extra flair to your morning or treat yourself to something special for dessert. You can customize the filling to your liking—whether you prefer classic cream cheese, fruit preserves, or a chocolatey twist!

Ingredients

For the Dough:

2 1/4 teaspoons active dry yeast
1/2 cup warm milk (about 110°F or 45°C)
1/4 cup granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract

For the Cream Cheese Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 tablespoon lemon juice (optional, for tang)

For the Topping:

1 egg (for egg wash)
1 tablespoon milk
1 tablespoon coarse sugar (optional, for sprinkling)

Directions

Make the Dough:
- In a small bowl, combine the warm milk, yeast, and sugar. Stir until dissolved and let it sit for 5-10 minutes until foamy.
- In a large bowl, mix the flour and salt. Add the softened butter, egg, and vanilla extract, and then pour in the yeast mixture. Stir until combined and a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth. If it’s too sticky, add a bit more flour.
- Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using) until smooth and well combined. Set aside.
Shape the Giant Danish:
- Once the dough has risen, punch it down and roll it out on a floured surface into a large circle (about 12 inches in diameter).
- Transfer the dough onto a parchment-lined baking sheet.
- Spread the cream cheese filling evenly in the center, leaving about a 2-inch border around the edges.
- Using a sharp knife or pizza cutter, make several cuts around the edges of the dough, about 1-2 inches apart, to form “petals.”
- Fold the edges of the dough over the filling, slightly overlapping each piece to form a ring shape, creating a pinwheel effect.
Egg Wash and Bake:
- In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the dough.
- Sprinkle the top with coarse sugar if desired.
- Preheat the oven to 375°F (190°C) and bake the Danish for 20-25 minutes, or until golden brown and crisp.
Serve:
- Once baked, let the Giant Danish cool for a few minutes before serving. You can drizzle it with a glaze, or enjoy it just as it is!

Servings and Timing

This recipe makes 1 giant Danish, which serves about 6-8 people. Prep time is about 15 minutes, rise time is 1 hour, and bake time is 20-25 minutes, so it’ll take about 1.5 hours total from start to finish.

Giant Danish

Variations

I like to:

Add fruit preserves (like raspberry or apricot) along with the cream cheese filling for extra flavor.
Swap the cream cheese filling with Nutella or chocolate spread for a chocolate-filled Danish.
Top with fresh berries or sliced almonds for added texture and flavor.
Add a drizzle of glaze (a mixture of powdered sugar, milk, and vanilla) over the top for a sweet finish.

Storage/Reheating

The Giant Danish is best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate it for up to 4 days. To reheat, simply pop it in the oven at 350°F (175°C) for about 5-10 minutes to restore its flaky texture.

FAQs

Can I make the dough ahead of time?
Yes, you can make the dough the night before, let it rise, and then refrigerate it overnight. In the morning, let the dough come to room temperature, then proceed with the filling and baking.

Can I freeze this?
Yes, you can freeze the assembled Danish before baking. Simply cover it tightly and freeze. When you’re ready to bake, let it thaw in the fridge overnight and then bake as directed.

Can I use puff pastry instead of homemade dough?
Yes, you can use store-bought puff pastry for a quicker version of this recipe. Just roll it out, add the filling, and proceed with the folding and baking instructions.

Conclusion

Giant Danish is a delicious, impressive pastry that’s perfect for breakfast, brunch, or a special treat. With its golden crust, creamy filling, and beautiful presentation, it’s sure to be a crowd-pleaser. Customize it with your favorite fillings and toppings, and enjoy the perfect balance of flaky, buttery goodness!

Giant Danish

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Author: Sarah
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 1.5 hours
Yield: 1 giant Danish (serves 6-8 people)
Category: Dessert
Method: Bake
Cuisine: Danish
Diet: Vegetarian

Instructions

Make the Dough: In a small bowl, combine the warm milk, yeast, and sugar. Stir until dissolved and let it sit for 5-10 minutes until foamy. In a large bowl, mix the flour and salt. Add the softened butter, egg, and vanilla extract, and then pour in the yeast mixture. Stir until combined and a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. If it’s too sticky, add a bit more flour. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using) until smooth and well combined. Set aside.
Shape the Giant Danish: Once the dough has risen, punch it down and roll it out on a floured surface into a large circle (about 12 inches in diameter). Transfer the dough onto a parchment-lined baking sheet. Spread the cream cheese filling evenly in the center, leaving about a 2-inch border around the edges. Using a sharp knife or pizza cutter, make several cuts around the edges of the dough, about 1-2 inches apart, to form ‘petals.’ Fold the edges of the dough over the filling, slightly overlapping each piece to form a ring shape, creating a pinwheel effect.
Egg Wash and Bake: In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash over the dough. Sprinkle the top with coarse sugar if desired. Preheat the oven to 375°F (190°C) and bake the Danish for 20-25 minutes, or until golden brown and crisp.
Serve: Once baked, let the Giant Danish cool for a few minutes before serving. You can drizzle it with a glaze, or enjoy it just as it is!