Mango Cheese Danish Pastry
Mango Cheese Danish Pastry is a tropical twist on an all-time favorite pastry. Sweet soft dough layered with cream cheese and Mango Spread.
Servings: 12 pieces
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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.
- 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
- 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
- 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.
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 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.
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.
The Mango 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 in an airtight container for 1-2 months. Defrost overnight, glaze, and serve.
Serving: 1slice | Calories: 253kcal | Carbohydrates: 41g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 282mg | Potassium: 81mg | Fiber: 1g | Sugar: 24g | Vitamin A: 461IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 0.4mg