Cheese Danish

The recipe states "Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes". I did this, but this being the first time I've made puff pastry I left it out since it didn't specify to refrigerate. After baking and cutting into one, I realized it was under-baked because it needs to stay cold up until it goes into the oven (according to some forums) Is this correct?

Flavor was great, just disappointed with the dough.

Made this recipe according to the directions and found it to be much too sticky for a pastry dough. Had to add another cup of flour (as well as 1/4 cup more milk and 2 tbsp more sugar) to make this dough more manageable for rolling out for a pastry.

This is literally the best thing I've ever made. Followed the recipe pretty much to a T, and it is amazing.
Couple things:
I felt like there wasn't enough sugar going in the cheese filling, so I added a bit extra, but this almost made it too sweet.
The shape of pastries feels a little strange, like the filling is balanced precariously on top, but it pretty much worked out as the pastry rose around the filling. Just make sure it rises long enough and the center is adequately compacted.

Please explain your disappointment. Others cannot benefit if we don't know why the recipe didn't work for you. Thanks.

Careful! The filling only uses 1/4 cup sugar, not the full amount. The rest is for the glaze. I know the recipe steps explain, but I have twice made the same mistake and mixed the full amount of sugar with the cream. Yes, I know I should have read carefully and should have learned from my mistake — but the ingredient list would be better written with the filling amounts and the glaze amounts separated.

The cooking time is too long. Perfect at 10 minutes. The most delicious Danish I have ever had. Pastry is beyond belief. My husband is swooning.

This dough was very well-behaved, and the results were excellent. Not as crisp the next day, but you could still smell the butter. I used a prune filling, because that's where my nostalgia compass points. I had the same experience as another poster, that 10 minutes at 425 was enough. Maybe the temp should be turned down upon first placing in oven instead of after 10 minutes?
Bakeries have almost disappeared into myth, so this might be the only way to have a real Danish.

Sorry if I missed this in the comments, but can I get some clarity about the timing for the proof? "Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees." This implies that we let the pastries sit out at room temperature and then straight into the oven, no further refrigeration? My pastries came out fairly well, but they could have risen more/been more flaky.

Followed directions for Danish dough & Danish pastry exactly (made a braid with all of the dough) and have to say "it was incredible", the BEST Danish pastry I've ever had the pleasure of eating. Entire braid was consumed in one day! Thanks you Ms, Seneviratne.

The butterie [rowie] was introduced to the North East of Scotland when in the 18th century a fishing boat from The Broch (Fraserburgh) got lost and landed in Dieppe, France. The fishing crew took back with them from France a half dozen delicious croissants. They are much quicker to make than croissants.

This is not puff pastry. You let it sit out so the yeast can work and let it rise(like a loaf of bread). But don't let it get warm enough to melt the butter or else it will run out when you bake it. laminated dough breaks down as follows -puff pastry no egg, no yeast. -croissant yeast, no egg. dough used for pain au chocolate -danish yeast, egg and sugar. always sweet

Ok the recipe for the Danish dough is not a hot link inside the Times Cooking app, but is when viewed in a browser.

The corners will pop up while pastries are resting so you just need to press them back down. I baked them 6 minutes at 375 but they came out a bit too dark, so I would turn the heat down to 375 after 8 minutes and then check them after 4 more minutes. We added preserves on top before baking but they melted too much, so I would just add them after the first 8 minutes. Overall delicious and flaky!

Fantastic, I made them with two kinds of filling: raspberry and apple pie-type fillings which worked well and didn't run off. The only two things: the pastries started to unravel a bit as they puffed up so I had to press the corners back down before they went to the oven. Perhaps the filling should go on after the rising? Second, the oven was a bit too hot, I baked the second batch at 400 and 350 and that stopped them from browning too much. Still, excellent!

Just wanted to add that I recently baked a batch of this dough that I had frozen for a couple of months and they came out great. I froze them before the final proof. I wasn't as patient as I should have been with letting them un-thaw and the final proof (I used a low oven to help them along which melted some of the butter in the dough) so I imagine if you plan ahead better than I did, they would be pretty close to perfect.