Cherry Cheesecake Danish aka Fat-Pants Swirls
 
 
Author:
Serves: 12
Ingredients
For the pastry:
  • ¼ cup warm water
  • ½ cup milk
  • 1 large egg
  • ¼ cup (50g) sugar
  • 1 teaspoon salt
  • 2½ cups (375g) plain flour
  • 2½ teaspoons active dry yeast
  • 225g (8oz) butter, cold, cut into dice-sized pieces
For the filling:
  • 250g (9oz) cream cheese, at room temp
  • ⅓ cup (70g) caster sugar
  • zest of 1 lemon
  • 1 egg
  • 1 cup morello cherries from a jar, thoroughly drained
For the icing:
  • ½ cup (55g) icing sugar
  • 2-3 tbsp morello cherry juice
Instructions
  1. To make the pastry, place the water, milk and egg into a small jug and whisk together.
  2. Place the sugar, salt, flour and yeast into a large bowl and stir to combine.
  3. Add the butter to the dry ingredients and work into the mixture with your hands, just a little. You just want the butter to get a little squased, and a little incorporated, but it should still be in large chunks.
  4. Add the wet ingredients to the butter-flour mix, and use your hands or a spatula to work the liquid into the mix until there are no dry patches of flour - again, the butter should still be in quite large pieces at this stage. Cover the bowl with plastic, and place in the fridge overnight.
  5. When you want to make the danishes, turn the cold dough out onto a floured surface, and use a large heavy rolling pin roll it out into a 50cm (19in) square. Fold the dough over onto itself in thirds, like a business letter, and then do the same thing again, in the opposite direction, so you're left with a fat, layered square of dough. Now, roll it back out and repeat this process twice more. Wrap the dough in plastic and set aside in a cool place while you make the filling.
  6. To make the filling, beat the cream cheese with the sugar and lemon until smooth, then beat in the egg. Drain the cherries very well.
  7. Roll the dough back out into a large square, about 3 mm (1/8th inch) thick, spread the cream cheese filling evenly over the dough, and scatter with cherries. Roll up firmly, but not too tightly, and then slice into 12 even pieces, 3cm or just over an inch thick.
  8. Place the danishes onto a lined baking tray, cover with plastic, and pre-heat the oven to 180C. Leave the danishes to rise for 30 minutes.
  9. When the danishes are risen, remove the plastic and bake for 15-20 minutes, or until dark golden and cooked through. Leave to cool completely on the tray.
  10. To make the icing, mix the sugar and cherry juice together, and then drizzle haphazardly over the top.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/08/cherry-cheesecake-danish.html