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Dairy
Medium
1 Hour, 30 Minutes
Diets 
This heavenly Danish, made with a soft, buttery pastry, is a welcome addition to any cake platter. Needless to say, it tastes much better than the bakery’s! Be forewarned — it’s addictive!
Yields 26 large or 35 medium
2 and 1/2 teaspoons Gefen Dry Yeast
1/4 cup warm water
1 cup warm milk
1 teaspoon freshly squeezed lemon juice or Gefen Lemon Juice
3/4 cup butter, at room temperature, divided
1/3 cup sugar
2 eggs
1 scant teaspoon salt
1/4 teaspoon vanilla extract
5 cups flour, divided (I used Shibolim White Spelt)
2 teaspoons dough enhancer (optional, but recommended)
cinnamon, for sprinkling
sugar, for sprinkling
egg, for glazing
1 8-ounce (225 gram) container 3% or 5% quark cheese
2 tablespoons sugar
2 teaspoons Gefen Vanilla Sugar
1 20-ounce (570-gram) can Gefen Cherry Pie Filling
Dissolve yeast in warm water in the bowl of a mixer. Let sit for five minutes.
Meanwhile, add the lemon juice to the warm milk. Add it to the yeast mixture, along with 1/4 cup butter, sugar, eggs, salt, vanilla, two cups flour, and dough enhancer, if using. Beat until smooth.
Stir in the remaining flour to form a soft dough. (Depending on the weather, you might need more or less flour.) Continue kneading for six to eight minutes, or until dough is smooth and elastic. Leave it in the mixing bowl (no need to dirty another one!), cover, and let rise for about one hour.
Punch down the dough. On a lightly floured surface, roll the dough into a very large rectangle. Dot half the surface with 1/4 cup butter, cut into small pieces; fold dough in half lengthwise. (Every time you dot the dough with butter, smooth it out very gently with a knife in that spot.)
Dot with more pieces of butter and fold lengthwise into thirds. Dot with remaining butter and fold widthwise into thirds. You should have a high, thick piece of layered dough. Roll dough into a large rectangle (if you’d like smaller pastries, cut the dough in half before rolling).
Sprinkle lightly with cinnamon and sugar. Roll it up, jelly roll style, until you have a long log. Slice into buns and place on a Gefen Parchment Paper-lined baking sheet. Cover and let rise for 40 minutes, or until doubled.
Halfway through, preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Mix cheese and sugars in a bowl.
Beat egg for glazing and brush tops of buns. Make an indentation in the center of each, using two fingers. Top with a spoonful of cheese filling and a generous dollop of cherry pie filling. Bake for 18 minutes, or until golden brown. These Danish freeze well.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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