Hawaiian Cheesecake Danish

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Intensity Breakdown

• Dough Work (50% intensity) : Rolling, folding, and chilling. Do not rush—cold butter is your friend.

• Filling (20% intensity) : Simple mixing. No baking required before assembly.

• Assembly (20% intensity) : Gentle handling to avoid tearing the delicate dough.

• Baking (10% intensity) : Watch closely at the end—coconut burns quickly.

Skill level recommendation: Great for bakers comfortable with pie dough or croissant-adjacent recipes. First-timers can succeed if they keep everything cold.

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Ingredients

For the Quick Danish Dough

• 2 ¼ cups (280g) all-purpose flour, plus more for dusting

• ¼ cup (50g) granulated sugar

• 1 teaspoon salt

• 2 ¼ teaspoons (1 packet) instant yeast

• ½ cup (120ml) whole milk, warm (110°F/43°C)

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• ½ cup (113g) unsalted butter, very cold, cut into small cubes

For the Cheesecake Filling

• 8 oz (226g) full-fat cream cheese, softened

• ¼ cup (50g) granulated sugar

• 1 large egg yolk

• 1 teaspoon vanilla extract

• 1 tablespoon fresh lime juice (adds a tropical tang)

For the Hawaiian Topping

• ¾ cup (150g) crushed pineapple, well-drained (press with paper towels to remove excess juice)

• ½ cup (40g) sweetened shredded coconut

• ¼ cup (30g) macadamia nuts, roughly chopped

• 2 tablespoons unsalted butter, melted (for brushing)

For the Glaze (Optional but Recommended)

• ½ cup (60g) powdered sugar

• 1 tablespoon pineapple juice (reserved from the crushed pineapple)

• ½ teaspoon vanilla extract

• 1 tablespoon milk (if needed for consistency)

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Step-by-Step Instructions

Step 1: Make the Danish Dough (15 min active + 30 min rest)

1. In a large bowl, whisk together the flour, sugar, salt, and instant yeast.

2. Add warm milk, egg, and vanilla. Mix with a wooden spoon until a shaggy dough forms.

3. Turn dough onto a floured surface. Knead for 2 minutes (it will be sticky). Pat into a rough 8-inch square.

4. Roll the dough into a 12×10-inch rectangle. Dot the cold butter cubes evenly over the bottom two-thirds of the dough.

5. Fold the unbuttered top third down over the middle. Fold the bottom third up (like a business letter). This is your first “letter fold.”

6. Roll the dough again into a 12×10 rectangle. Perform a second letter fold. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

Intensity alert: If butter starts melting, stop and chill for 10 minutes. Cold dough = flaky layers.

Step 2: Make the Cheesecake Filling (5 minutes)

1. In a medium bowl, beat the softened cream cheese and sugar until smooth (no lumps).

2. Mix in the egg yolk, vanilla, and lime juice until just combined. Do not overbeat.

3. Cover and refrigerate until ready to use.

Step 3: Prepare the Topping (5 minutes)

1. Drain the crushed pineapple in a fine-mesh sieve. Press firmly with a spoon, then pat dry with paper towels. Excess moisture will make your danish soggy.

2. In a small bowl, combine the dry pineapple, shredded coconut, and chopped macadamia nuts.

Step 4: Shape the Danishes (15 minutes)

1. Line two baking sheets with parchment paper.

2. Remove chilled dough from fridge. On a lightly floured surface, roll it into a 16×12-inch rectangle (about ⅛-inch thick).

3. Cut into 8 equal rectangles (4 inches x 6 inches each).

4. For each rectangle: spoon 1 heaping tablespoon of cheesecake filling into the center. Top with 1 tablespoon of the pineapple-coconut-nut mixture.

5. Shaping option A (open danish): Fold the four corners toward the center, pressing lightly to seal. Leave the filling exposed.

6. Shaping option B (envelope): Fold the two long sides over the filling, then fold the short ends. Pinch to seal.

7. Place danishes 2 inches apart on the baking sheets. Brush edges lightly with melted butter (not the filling).

8. Cover loosely with plastic wrap and let rise in a warm place for 15 minutes. Meanwhile, preheat oven to 375°F (190°C).

Step 5: Bake (20–22 minutes)

1. Uncover danishes. Bake one sheet at a time on the middle rack.

2. Bake for 20–22 minutes, until edges are deep golden brown and the coconut on top is toasted (watch closely after 18 minutes).

3. Transfer to a wire rack. Cool for 10 minutes before glazing.

Step 6: Glaze (5 minutes)

1. Whisk together powdered sugar, pineapple juice, vanilla, and enough milk to reach a drizzling consistency (thick but pourable).

2. Drizzle over warm danishes using a fork or piping bag.

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Storage & Make-Ahead Tips

• Make ahead: Prepare dough through the second letter fold. Refrigerate up to 24 hours, or freeze for 1 month (thaw overnight in fridge before rolling).

• Store baked danishes: In an airtight container at room temperature for 2 days, or refrigerate for 5 days. Reheat in a 300°F oven for 5 minutes to restore flakiness.

• Freeze unbaked, assembled danishes: Freeze solid on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding 5–8 minutes to the bake time.

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Nutrition Information (Per Danish – 1 of 8)

Calculated using standard ingredients, including glaze.