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Strawberry Rhubarb Farmer’s Cheese Danish



Danish Dough

Stage 1

8 ounces eggs

3 ounces sugar

¼ ounce salt

½ ounce yeast, active dry

1 cups whole milk

½ tablespoon ground cinnamon

½ tablespoon vanilla extract

8 ounces high-gluten flour

6 ounces cake flour

Stage 2

1 pound Plugra butter, unsalted

1½ ounce high-gluten flour

To Assemble

Strawberry Rhubarb Compote (recipe follows)

Farmers Cheese Filling (recipe follows)

1 egg

Cinnamon sugar for garnish

Sliced almonds for garnish

Strawberry Rhubarb Compote

1 pound strawberries

½ pound rhubarb

3½ cups sugar

1 pack Sur Gel Pectin

Farmers Cheese Filling

1 pound Farmers Cheese (substitute cream cheese if necessary)

4 ounces unsalted butter

8 ounces sugar

1 egg

5 ounces high-gluten flour

1 teaspoon salt

1 teaspoon vanilla extract


Danish Dough

  1. In a stand mixer fitted with the paddle attachment combine all ingredients in stage one.
  2. Mix on low speed until dough forms.
  3. Turn out onto an extra well-floured sheet pan to prevent sticking. Gently press dough from the middle out until it forms an even layer across the bottom of the pan. Sprinkle flour over surface.
  4. Wrap and refrigerate for at least four hours.
  5. Whip butter in stage two ingredients to soften, and reserve.
  6. Remove dough from refrigerator and roll into a rectangle, twice the size of the pan, using a floured wooden rolling pin.
  7. Once dough is quarter-inch thick spread softened butter evenly over dough’s surface.
  8. Working from left to right fold dough a third of the way to the middle and then repeat from right to left.
  9. Rotate dough clockwise a quarter turn, coat with flour, and roll again until dough is twice the size of the pan.
  10. Evenly spread surface with the whipped butter and repeat folding pattern from above.
  11. Repeat lamination process twice more for a total of four folds.
  12. Refrigerate dough for at least four hours to allow the butter to firm up before use.
  13. Preheat oven to 350 degrees.
  14. To assemble, using a well-floured wooden rolling pin roll dough into a rectangle two times as wide as the sheet pan it was stored on and twice as long. Dough should be about ¼-inch thick. Cut dough into five-inch squares.
  15. Place a two-ounce scoop of farmer’s cheese filling into middle of square then place a one-ounce scoop of strawberry rhubarb compote on cheese filling.
  16. Fold danish point-to-point pressing well to seal and then rotate and fold other side point-to-point. You now have a sealed Danish.
  17. Proof until dough rebounds from touch, brush with a layer of egg wash and sprinkle with cinnamon sugar and almonds.
  18. Bake until golden brown, approximately 20 to 25 minutes.
  19. Allow to cool and enjoy.

Strawberry Rhubarb Compote

  1. Wash strawberries and rhubarb.
  2. Chop rhubarb into 1-inch cubes.
  3. Hull and slice strawberries.
  4. In a saucepan combine sugar and rhubarb, and bring to a boil then add pectin and strawberries.
  5. Return to a boil and cook until mixture thickens stirring occasionally with a wooden spoon. A touch of water may be added to keep the jam from sticking.
  6. Taste the jam: caution its very hot, and adjust flavor by adding a touch of lemon juice or a pinch of sugar.
  7. Cover and refrigerate until ready to use.

Chef Note: Sur gel pectin may be replaced with apple pectin, follow package directions.

Farmers Cheese Filling

  1. In stand mixer fitted with paddle attachment beat all ingredients until well combined.
  2. Refrigerate and reserve for later use.
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