Cream Cheese Pastry Filling

Before you start

A cheese filling for pastries has to survive a hot oven without melting into a puddle. Plain sweetened cream cheese softens and leaks as it heats; this version adds an egg yolk, which sets into a gentle custard as it bakes, and a spoonful of flour, which holds moisture in place. The result stays smooth and creamy inside a danish, kolache, braided loaf or puff pastry pocket.

Use block cream cheese, not the softer spread sold in tubs, which has more water and runs. Let it soften fully before mixing so the filling ends up smooth, and mix just until combined. Beating in a lot of air makes it puff in the oven and then collapse into a crater.

Ingredients

• 225 g (8 oz) full-fat block cream cheese — softened
• 50 g (¼ cup) granulated sugar
• 1 large (about 18 g) egg yolk
• 1 tbsp (8 g) all-purpose flour
• 1 tsp vanilla extract
• ½ tsp finely grated lemon zest
• 1 pinch fine salt

Method

1. Leave the cream cheese out until it is soft enough to press a finger into easily, about 30 minutes. If it is still firm, cut it into cubes to speed things up.
2. Beat the cream cheese, sugar and salt on low speed or with a spatula until completely smooth and no lumps remain, about 1 minute. Scrape the bowl.
3. Add the egg yolk, flour, vanilla and lemon zest and mix on low just until evenly combined and glossy. Avoid high speed, which whips in air.
4. Transfer to a piping bag. Pipe about 25 g (1½ tbsp) into the center of each shaped pastry, leaving a border of dough so the filling has room to spread slightly.
5. Bake as the pastry recipe directs, typically 190 to 200°C (375 to 400°F). The filling is done when it looks set and matte at the edges with a slight wobble in the very center; it firms as it cools.

Tips for success

• Make an indentation in the dough before piping. A well keeps the filling centered and stops it running over the sides during proofing.
• Add a spoonful of jam or lemon curd on top of the cheese before baking for a classic two-filling danish.
• For a tangier filling, swap 50 g of the cream cheese for full-fat ricotta drained in a sieve for 30 minutes.

Substitutions

Egg yolk

Use 2 tsp cornstarch instead of the yolk and flour. The filling sets a little firmer and is less rich, but it is egg-free.

Lemon zest

Use orange zest for a softer citrus note, or ¼ tsp almond extract for a marzipan-like flavor.

Granulated sugar

Powdered sugar dissolves faster and gives an even smoother filling. Use 60 g, since it is less dense.

Variations

Blueberry cheese danish filling

Fold 60 g small fresh or frozen blueberries into the finished filling, or dot them on top after piping.

Chocolate cheese filling

Beat 1 tbsp cocoa powder with the sugar and fold in 40 g mini chocolate chips.

Troubleshooting

Filling ran out during baking

The cream cheese was a tub spread, or too much filling was used. Use block cream cheese, pipe no more than 25 g per pastry and keep a dough border.

Lumpy filling

The cream cheese was too cold. Let it soften fully, or warm it in the microwave for 10 seconds before beating.

Filling puffed then sank into a crater

Too much air was whipped in. Mix on low speed and stop once the ingredients are combined.

Storage

Refrigerate unused filling in a covered container for up to 3 days. Baked pastries with cheese filling should not stay at room temperature for more than 2 hours; refrigerate them and eat within 3 days, warming briefly in a low oven.

Safety notes

Do not taste the raw filling; it contains raw egg yolk and flour. It is safe once baked through and set. Contains milk, egg and wheat.