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Mango Cheese Danish
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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.
Prep Time30 mins
Cook Time45 mins
resting and rising time 6 hours6 hrs
Total Time7 hrs 15 mins
Course: Appetizer, Bread, Breakfast, Snack
Cuisine: American
Keyword: Breakfast Bread, Cheese and Fruit Danish, Danish Pastry, filled brioche bread
Servings: 12 pieces
Calories: 253kcal

Equipment

  • stand mixer
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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
  • 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
  • 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

Storing:
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. 

Nutrition

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