Pineapple cream cheese danish

5 servings
15 min
15 min
Very Easy


Number of serving: 5
1 tablespoon yeast

1 teaspoon white sugar

1/4 cup warm water

1/2 cup milk

1 egg (room temperature)

2 cups all purpose flour

1½ tablespoons white sugar

½ teaspoon salt (do not leave out)

½ cup of butter (no substitutions)


3/4 cup fresh pineapple finely chopped (can use canned crushed or tidbits)

8 oz cream cheese

1/3 cup sugar

1 teaspoon vanilla

1/4 cup chopped pecans (optional)

Glaze Topping:

2 cups of confectionary sugar

1 teaspoon vanilla

enough milk to make the right consistancy (maybe 1 or 2  tablespoons or so)


  • Measure 2 cups flour (spoon into cup and level off), 1½ tablespoons of sugar and the salt into a bowl.
  • Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.
  • Warm the milk until the chill is off and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the to the dry ingredients. Stir well until it is all blended together.
  • It will be a very soft dough (not a knead-able dough). Cover with plastic wrap and refrigerate at least 4 hours or overnight .
  • The next day, sprinkle your counter with some flour and turn the dough out onto the counter.
  • Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore.
  • Roll (or pat) the dough out to ½" thick rectangle. The dough will be sticky during this stage, but don't give up, just keep lightly flouring your counter and rolling pin.
  • Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it.
  • Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry) .
  • Place the rolls on a lightly greased baking sheet. Very lightly, spritz the top of the clear wrap with vegetable spray so the plastic doesn't stick to the pastry.
  • Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size .
  • Bake in preheated 400 degree oven for 10 to 15 minutes . Let cool a bit and then enjoy.


Pineapple Cream Cheese Danish, photo 1
Pineapple Cream Cheese Danish, photo 2
Pineapple Cream Cheese Danish, photo 3


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