Mushroom and Prosciutto Cheese Danishes
Prep time
Cook time
Total time
These pinwheel danishes are light, crispy and made of layer after layer of dough and butter. They're filled with a gruyere sauce and topped with mushrooms and prosciutto for a savory breakfast treat.
Serves: 12 danishes
For the danish pastry:
  • 1 teaspoon active dry yeast
  • ½ cup plus 2 tablespoons whole milk
  • 1 large egg, at room temperature
  • ¼ cup sugar
  • 1 teaspoon salt
  • ½ stick (4 tablespoons) unsalted butter, at room temperature
  • 2 ¾ cups all-purpose flour
  • 2 sticks unsalted butter, chilled
  • 1 tablespoon butter, melted and cooled, for brushing pastry
For the filling:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 oz mushrooms (cremini or white)
  • 1 slice prosciutto
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup whole milk
  • ½ teaspoon dijon mustard
  • ¾ cup shredded gruyere cheese
  1. Place the yeast and milk in the bowl of a stand mixer. Let stand for a few minutes. Sprinkle the sugar and salt over it, then add the egg and room-temperature butter. Using the dough hook, mix on low speed for a minute or two until combined. You may still see small pieces of butter in the mixture; this is fine.
  2. Turn off the mixer and add the flour, then mix on low for about a minute, until the dough is smooth but still sticky.
  3. Turn the dough out onto a floured surface and roll it into a 12” by 6” rectangle. Lift up the dough to get sharp corners. I used a ruler to check the size. Wrap the dough in plastic and chill for fifteen minutes.
  4. While the dough is chilling, clean the bowl of the stand mixer. Add the two sticks of chilled butter and, with the paddle attachment, mix on medium speed for two minutes, until the butter is softened but still cool.
  5. Place the dough back on the counter. I left the plastic underneath it; you could also place it on the counter as long as it is floured. Smear the butter as evenly as you can over the dough, leaving a ½ inch border. I used a spatula and then my fingers to smooth it out. Fold the dough into thirds, like a letter. Gently roll over the dough a few times, keeping the rectangular shape. Wrap it in plastic and chill for an hour.
  6. On a lightly floured surface, dust the dough with flour and roll it into a 16” by 6” rectangle, about ½ inch thick. Fold the left half of the dough to the center and fold the right half to the center, leaving a ½ inch gap in the center. Gently roll over the dough to widen the rectangle slightly. Fold the left half over to meet the edge of the right to form a 12” by 4” rectangle, just under ¾ inch thick. Roll to widen slightly, then wrap in plastic and chill for another hour.
  7. On a lightly floured surface, roll to a 24 x 8 inch rectangle and repeat the folds once more. Allow to rest for 5-10 minutes, then roll the dough to widen the rectangle slightly. Wrap in plastic and chill for 3 hours or overnight.
  8. Two hours before you’re ready to bake, take the dough out of the refrigerator and place on a floured surface. Roll out to a 16 x 18-inch rectangle, about a ¼ inch thick, flouring the surface of the dough as necessary to avoid the rolling pin sticking and lifting the dough and adding flour underneath to avoid sticking there. Trim the edges to form a 13 x 15 inch rectangle. Again, pick up the dough to see if any spots are sticking, and add flour underneath as necessary. Cut into twelve equal rectangles, each 3 ¾ x 4 ⅓ inches.
  9. To create pinwheel shapes, use a sharp knife or pizza cutter to make diagonal cuts from each corner toward the center of the rectangle, making sure not to cut the rectangle in half. You’ll end up with four triangle shapes cut into the rectangle. Brush the dough with melted and cooled butter. Take the right-most corner of each triangle and fold it into the center of the rectangle, creating a pinwheel shape. Repeat with remaining rectangles, then brush with melted butter again.
  10. Spoon a heaping tablespoon of the cheese sauce into the center of each pinwheel, followed by a spoonful of the mushroom and pancetta mixture. Allow danishes to rise until puffy and are spongy to the touch, about 2 hours.
  11. Preheat the oven to 400°F. Bake the danishes for 20-25 minutes, until nicely browned. Toward the end of the baking time, watch the danishes closely to make sure they don’t burn.
To make the filling:
  1. Add the butter and olive oil to a pan over medium-high heat. Once the butter is melted and hot, add the mushrooms and pancetta. Cook until the mushrooms have released their liquid and the liquid is mostly evaporated, 5 to 8 minutes.
  2. In a small saucepan, heat the olive oil over medium-high heat. Add the flour and whisk together for 1 to 2 minutes, until bubbling and golden brown. Slowly pour in the milk, continuing to whisk. Heat until the mixture is bubbling, and then cook, whisking occasionally, until the sauce has thickened, about five minutes. Turn off the heat and add the mustard and gruyere cheese, stirring to combine. The sauce should be very thick.
  3. Allow both the sauce and the mushroom-pancetta mixture to cool before placing on the danishes.
Danish pastry dough recipe from Nancy Silverton's Pastries from the La Brea Bakery
Recipe by Today We Bake at