Saffron Infused Cheesecake Danish With Caramel Mango Glaze

Prepare to be captivated by our Saffron Infused Cheesecake Danish with Caramel Mango Glaze – a truly exquisite pastry that marries the delicate floral notes of saffron with the creamy richness of cheesecake, all enveloped in a flaky, buttery Danish dough. Topped with a luscious caramel mango glaze and toasted coconut, this dessert is a feast for the senses and a guaranteed showstopper. This recipe is perfect for special occasions or simply when you crave a little bit of luxury. We’ve ensured this recipe uses halal-certified cream cheese to cater to a wider audience. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients for Saffron Cheesecake Danish

• 250g (2 cups) All-Purpose Flour: The foundation of our Danish dough, providing structure and a tender crumb. We recommend using unbleached all-purpose flour for the best results.
• 30g (2 Tbsp) Granulated Sugar (for dough): Adds a touch of sweetness to the dough and helps with browning.
• 5g (1 tsp) Instant Dry Yeast: The leavening agent that gives our Danish its signature airy texture. Instant yeast doesn’t require proofing, making it convenient to use.
• 3g (½ tsp) Salt: Enhances the flavors of the dough and controls the yeast activity.
• 115g (½ cup) Cold Unsalted Butter, Diced: Crucial for creating flaky layers in the Danish pastry. Ensure the butter is very cold – even freezing it for 10-15 minutes before using is beneficial.
• 120ml (½ cup) Warm Milk (Whole or Plant-Based): Activates the yeast and brings the dough together. If using plant-based milk, opt for unsweetened soy or oat milk for a neutral flavor.
• 200g (7 oz) Halal-Certified Cream Cheese, Softened: The star of our cheesecake filling, providing a creamy, tangy base. Make sure it’s fully softened to avoid lumps.
• 50g (¼ cup) Plain Greek Yogurt: Adds moisture and a subtle tang to the filling, complementing the cream cheese beautifully. Full-fat Greek yogurt will yield the richest texture.
• 30g (2 Tbsp) Granulated Sugar (for filling): Sweetens the cream cheese filling, balancing the tanginess.
• 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile of the filling with its warm, aromatic notes.
• 1½g (½ tsp) Saffron Threads, Steeped in 1 Tbsp Warm Milk: The heart of our unique flavor! Saffron imparts a beautiful color and a delicate, floral aroma. Steeping the threads in warm milk helps release their flavor and color.
• 150g (1 cup) Mango Purée (Fresh or Frozen, Thawed): Forms the base of our vibrant glaze, offering a tropical sweetness. If using frozen mango, ensure it’s fully thawed and drained.
• 50g (¼ cup) Coconut Sugar: Adds a caramel-like sweetness to the glaze with a lower glycemic index than refined sugar.
• 15g (1 Tbsp) Unsalted Butter (for glaze): Contributes to the glaze’s richness and glossy texture.
• Pinch of Salt: Balances the sweetness of the glaze and enhances the mango flavor.
• 5ml (1 tsp) Lemon Juice: Brightens the glaze and adds a touch of acidity.
• 20g (2 Tbsp) Toasted Coconut Flakes: Provides a delightful textural contrast and a subtle coconut flavor.
• Powdered Sugar (optional): For a delicate dusting and added sweetness.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best results, here are a few substitutions you can make:

• All-Purpose Flour: You can substitute with bread flour for a chewier texture, but it may require slightly more liquid.
• Halal-Certified Cream Cheese: Regular cream cheese can be used if halal certification isn’t a requirement.
• Greek Yogurt: Sour cream can be used as a substitute for Greek yogurt, but it will result in a slightly richer filling.
• Coconut Sugar: Brown sugar or granulated sugar can be used in the glaze, but the flavor profile will be slightly different.
• Mango Purée: Peach or apricot purée can be used as alternatives, but the flavor will change accordingly.

Baking the Saffron Danish: A Step-by-Step Guide

1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the diced cold butter and, using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for creating flaky layers in your Danish. The butter should remain cold throughout this process.
2. Activate the Dough: Gradually add the warm milk, stirring until the dough just comes together. Turn the dough out onto a lightly floured surface and knead briefly – just until it forms a smooth ball. Avoid over-kneading, as this can result in a tough Danish.
3. First Rise (Refrigeration): Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
4. Crafting the Saffron Cream Cheese Filling: While the dough chills, prepare the filling. In a separate bowl, beat the softened cream cheese, Greek yogurt, sugar, vanilla extract, and the saffron-infused milk until the mixture is incredibly smooth and fully combined. The saffron needs time to bloom in the warm milk, releasing its color and flavor.
5. Rolling and Shaping: On a lightly floured surface, roll the chilled dough into a rectangle approximately 3mm (⅛ inch) thick. Use a sharp knife or pizza cutter to cut the dough into eight equal squares.
6. Assembling the Danishes: Place each square onto a parchment-lined baking sheet. Spoon a generous amount of the saffron cream cheese filling into the center of each square. Fold the four corners of each square towards the center, pinching the edges firmly to seal. This creates the classic Danish shape.
7. Second Rise (Proofing): Brush the tops of the assembled Danishes lightly with melted butter. Cover them loosely with plastic wrap or a clean kitchen towel and let them rise at room temperature for about 20 minutes. This allows the Danishes to puff up slightly during baking.
8. Baking to Golden Perfection: Preheat your oven to 190°C (375°F). Bake the Danishes for 15-18 minutes, or until the pastry is golden brown and the filling is set. Keep a close eye on them during the last few minutes of baking to prevent burning.
9. Creating the Caramel Mango Glaze: While the Danishes are baking, prepare the glaze. In a saucepan, combine the mango purée, coconut sugar, butter, and a pinch of salt. Simmer over medium heat, stirring constantly, until the mixture thickens and becomes glossy – about 5-7 minutes. Stir in the lemon juice and remove from heat.
10. Glazing and Finishing: Once the Danishes are baked, let them cool on the baking sheet for about 5 minutes. Drizzle each Danish generously with the warm caramel mango glaze, allowing it to pool slightly around the edges. Sprinkle with toasted coconut flakes.

The Science Behind Saffron’s Magic

Saffron, the world’s most expensive spice, isn’t just about luxury; it’s about flavor and color complexity. The active compounds, picrocrocin and safranal, contribute to saffron’s unique taste and aroma. In this recipe, steeping the saffron threads in warm milk allows these compounds to fully dissolve, infusing the cream cheese filling with a subtle, floral sweetness and a beautiful golden hue. The warmth helps release the flavor, ensuring it’s evenly distributed throughout the filling.

Mango and Coconut: A Tropical Harmony

The pairing of mango and coconut is a classic for a reason. Mango’s bright, tangy sweetness complements the creamy richness of the coconut sugar and the subtle floral notes of saffron. Coconut sugar adds a depth of caramel-like flavor to the glaze, enhancing the overall tropical profile. This combination creates a glaze that isn’t overly sweet, but perfectly balanced and refreshing.

Tips for a Flaky Danish Pastry

Achieving a truly flaky Danish pastry relies on a few key techniques. First, keep all your ingredients – especially the butter – as cold as possible. Cold butter creates steam pockets as it melts during baking, resulting in those desirable flaky layers. Second, avoid overworking the dough. Over-kneading develops too much gluten, leading to a tough pastry. Finally, chilling the dough allows the gluten to relax, preventing shrinkage during baking.

Storing and Reheating Your Saffron Danishes

These Saffron Infused Cheesecake Danishes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, gently warm in a preheated oven at 175°C (350°F) for 5-10 minutes, or until warmed through. Be careful not to overheat, as this can dry out the pastry.

Frequently Asked Questions

Can I use frozen mango?

Yes, you can! Just make sure to thaw it completely and drain off any excess liquid before using it in the glaze.

Can I make the dough ahead of time?

Absolutely. You can make the dough up to 2 days in advance and store it in the refrigerator, tightly wrapped in plastic wrap.

What if I don’t have coconut sugar?

You can substitute brown sugar or granulated sugar, but the coconut sugar adds a unique caramel flavor that complements the mango beautifully.

These Saffron Infused Cheesecake Danishes with Caramel Mango Glaze are a delightful treat that’s sure to impress. The combination of flavors and textures is simply irresistible! Don’t forget to save this recipe to Pinterest for later inspiration!

Saffron Infused Cheesecake Danish With Caramel Mango Glaze

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• Author: Liana Brooks
• Total Time: 48 minutes
• Yield: 8 1x
• Diet: General

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Description

Indulge in a luxurious Saffron Infused Cheesecake Danish featuring a flaky Danish dough, creamy saffron-infused cheesecake filling, and a luscious caramel mango glaze. This recipe uses halal-certified cream cheese for wider appeal.

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Ingredients

Scale 1x2x3x

• 250g (2 cups) All-Purpose Flour: Provides structure for the dough.
• 30g (2 Tbsp) Granulated Sugar (for dough): Adds sweetness and aids browning.
• 5g (1 tsp) Instant Dry Yeast: Leavens the dough for an airy texture.
• 3g (½ tsp) Salt: Enhances flavors and controls yeast.
• 115g (½ cup) Cold Unsalted Butter, Diced: Creates flaky layers; keep very cold.
• 120ml (½ cup) Warm Milk: Activates yeast and brings dough together.
• 200g (7 oz) Halal-Certified Cream Cheese, Softened: Forms the creamy cheesecake filling.
• 50g (¼ cup) Plain Greek Yogurt: Adds moisture and tang to the filling.
• 30g (2 Tbsp) Granulated Sugar (for filling): Sweetens the cream cheese filling.
• 5ml (1 tsp) Alcohol-Free Vanilla Extract: Enhances the filling’s flavor.
• 1.5g (½ tsp) Saffron Threads, Steeped in 1 Tbsp Warm Milk: Imparts unique flavor and color.
• 150g (1 cup) Mango Purée: Base for the vibrant glaze.
• 50g (¼ cup) Coconut Sugar: Adds caramel sweetness to the glaze.
• 15g (1 Tbsp) Unsalted Butter (for glaze): Contributes to glaze richness.
• Pinch of Salt: Balances glaze sweetness.
• 5ml (1 tsp) Lemon Juice: Brightens the glaze.
• 20g (2 Tbsp) Toasted Coconut Flakes: Adds textural contrast and flavor.
• Powdered Sugar (optional): For dusting.

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Instructions

1. Prepare Dough: Combine flour, sugar, yeast, and salt. Cut in cold butter until crumbly.
2. Activate Dough: Add warm milk, knead briefly until a smooth ball forms.
3. First Rise: Chill dough for at least 30 minutes.
4. Make Filling: Beat cream cheese, yogurt, sugar, vanilla, and saffron milk until smooth.
5. Roll & Shape: Roll dough into a rectangle, cut into squares, and fill each.
6. Assemble Danishes: Fold corners to center, pinching to seal.
7. Second Rise: Brush with butter and let rise for 20 minutes.
8. Bake: Bake at 190°C (375°F) for 15-18 minutes, until golden brown.
9. Make Glaze: Simmer mango purée, coconut sugar, butter, and salt until thickened.
10. Glaze & Finish: Drizzle with glaze and sprinkle with coconut flakes.

Notes

For the flakiest pastry, ensure butter remains cold throughout the dough preparation. Chilling the dough is crucial for preventing shrinkage during baking.

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: International

Nutrition

• Serving Size: 1
• Calories: 450 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 80 mg

Keywords: cheesecake, danish, saffron, mango, glaze, pastry, dessert, halal, baking, tropical