Mango Cheese Danish Pastry gives a tropical vibe to a classic favorite pastry, Cheese Danish. In this recipe, sweet brioche bread is layered with sweetened cream cheese and fresh mango puree, then twisted together to form layers of bread, cheese, and mango—delicious warmed-up for breakfast or afternoon snack with coffee or tea.
If you love breakfast pastries, my Chocolate Babka and Pumpkin Spice Babka are perfect for a fall or Christmas Brunch.
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SIS Tip: Simple is Smart:
A Simple way to add twisted layers to a loaf of bread or a pastry.
- Roll the bread out,
- Spead with the Filling,
- Roll up into a log.
- Cut the log in half lengthwise.
- Twist the two cut halves to form a new twisted log.
- Bake the twisted log in a loaf pan or lay it flat on parchment-covered baking sheet.
Make the Dough
What do I Need to Make This Mango Cheese Danish Pastry Dough?
YEAST – SAF Gold and Patience: You need patience because the dough requires several long rest periods and a long rise period. It takes longer to rise fully when the dough has sugar, butter, and eggs. The Gold yeast is formulated specifically for this type of dough. You can use the red, but it may require longer resting and rise periods.
Butter, Sugar, Eggs, and Milk. These are the soul of the dough and give it that rich pastry taste that we love.
Flour and Water: Bread flour gives a little more structure to this rich sweet dough, helping it rise and stay soft and airy.
How To Make The Mango Cheese Danish Dough:
Add the salt and yeast to the flour. Then add everything else into the bowl of a Stand Mixer. Add the flour mixture on top and mix. Once the mixture is mixed together, turn the mixer to medium, and with the dough hook attachment, mix for 10 minutes until you have a soft, smooth dough. The dough shouldn’t be sticky. Cover the dough and let it rest for 30 minutes. Then refrigerate for several hours or overnight.
Make the Mango Filling:
Peel, dice, and puree two mangoes for the mango puree. You will need 3/4 of a cup of puree. Add the Instant Clear Jel to the sugar. Then add the sugar mixture to the Fresh Mango Puree. Stir to combine.
Make the Cream Cheese Layer:
Combine the softened cream cheese, sugar, and egg yolk. Add the lemon zest and beat with a hand mixer until smooth.
Make the Mango Cheese Danish:
Roll out the dough into a rectangle about 10 X 12 inches. Spread the cream cheese filling on the dough and then the mango puree. Roll the dough up like a cinnamon roll into a cylinder or cigar shape.
Cut the cylinder down the middle with a sharp knife by pressing the blade down to the cutting board.
Separate the two halves and lay one half on top of the other half. Cut sides up. Twist the two halves into a simple braid. Tuck in the ends and place on a parchment-lined baking sheet.
Cover, and let rise for two hours. During the last 30 minutes of rising, preheat the oven. Bake for 55 minutes or until the temperature in the center of the loaf is 190 – 195 degrees F on an instant-read thermometer. Loosely tent with foil if the top is over-browning.
Store the Mango Cheese Danish at room temperature for 1-2 days or in the refrigerator for up to a week.
Freeze the unglazed Mango Cheese Danish in an airtight container for up to 2 months. Glaze the danish after you defrost it overnight in the refrigerator.
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Equipment
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- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
Pastry Dough
- 3 tbsp. butter
- ¼ cup whole milk
- ¼ cup water
- ¼ cup granulated sugar
- 1 large egg
- 2¼ cups bread flour
- 2 tsp SAF Gold Yeast
- 1 tsp salt
Mango Filling
- ¾ cup Pureed Mango's
- ¼ cup granulated sugar
- 3 Tbsp. Instant Clear Jel
Cream Cheese Layer
- 4 oz cream cheese softened
- ¼ cup powdered sugar
- 1 large egg yolk save the white for an egg wash
- zest from 1/2 lemon
Glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- ⅛ tsp salt
- 1-2 tbsp. heavy cream
- To see the ingredient amounts in metric units, click the blue "METRIC:" button between the ingredients and the instructions for this recipe.
Instructions
Make the Pastry Dough
- Mix the yeast, salt, and flour together.
- Put all of the rest of the pastry ingredients into the stand mixer bowl.
- Add the flour on top and mix for 2 minutes on low.
- Scrape the sides of the bowl and mix on medium for 10 minutes.
- Cover the dough and let it rest for 30 minutes.
- Then refrigerate the dough for 2-3 hours or as long as overnight.
Make the Mango Filling
- Add the Instant Clear Jel to the sugar and combine.
- Add the clear jel/sugar mixture to the Mango Puree. This thickens the puree to a jelly consistency.
Make the Cream Cheese Layer
- Combine the softened cream cheese, sugar, and egg yolk.
- Add the lemon zest and beat with a hand mixer until smooth.
Roll out the Dough and Assemble the Danish
- Roll out the chilled dough on a lightly floured surface until it is about 10 X 12 inches.
- Spread the dough with the cream cheese filling.
- Spread the Mango Puree filling on top of the cream cheese.
- Roll up like it is a cinnamon roll (shape of a cigar or cylinder).
- Cut the cylinder in half, lengthwise pressing all the way to the table with a sharp blade.
- Separate the two halves and place one half over the center of the other half. Cut side up. The two halves form an X.
- Twist the strands to form a simple braid. (see the video)
- Tuck in the ends and place the braid on a parchment-lined baking sheet
- Cover with a piece of plastic wrap that was lightly sprayed with non-stick spray. Let the twist rise for two hours. During the last 30 minutes of rising preheat the oven to 350 degrees F. 170 degrees C.
- Bake for 25 - 35 minutes. Check the internal temperature at 25 minutes with an instant-read thermometer continue baking until the internal temperature reaches 190-degrees F.
- Remove from the oven to a cooling rack. Let the Danish twist cool before glazing.
Glaze
- Mix all of the glaze ingredients and glaze the Danish once it is completely cooled.
Storing
- Storing:The Danish Twist can be stored in an airtight container at room temperature for 1-2 days or in the fridge for 4-5 days. Freeze unglazed twist in an airtight container for 1-2 months. Defrost overnight, glaze, and serve.
Video
Notes
Nutrition
