Classic Pastry Fillings: Cream Cheese, Streusel, and Bear Claw

If you’ve got a mixer, you’ve got the ability to make your own decadent pastry fillings. Culinary instructor Colette Christian shares step-by-step instructions on how to make three of the most popular Danish fillings: cream cheese, streusel, and almond bear claw.

First, Colette uses a creaming method to mix up a delicious cream cheese filling that is the perfect complement to many styles of baked goods. She shares tips on how to eliminate chunks for a smooth and creamy filling. Next, she uses a pulsing technique with a stand mixer to create a sweet and crumbly streusel topping. This streusel adds just the right texture to the tops of muffins, coffee cakes, and pies. It is so easy, you can even make this recipe by hand without a mixer.

And lastly, Colette shares her recipe for almond bear claw filling, which has an almond paste base mixed with graham cracker crumbs, creating a unique flavor combination. Along the way, Colette shares tips for labeling and storing these fillings either in the refrigerator or freezer. She also gives recommended timeframes for using up any leftovers. Once you mastered making these fillings, you can get creative in the kitchen with your own danishes.