This Cream Cheese Danish is sweet, creamy, and flaky. Not only is it easy to make, but this perfect pastry also goes great with your morning coffee or served for dessert.
Table Of Contents
Recipe Details
When I indulge in a relaxing morning coffee, there is nothing I like more than pairing it with a Cream Cheese Danish. This homemade sweet is quick and easy and so much tastier than store-bought. It’s also super versatile, so you can tweak the filling so you never get tired of all its variations. They also store well so you can always have them on hand if guests drop by.
- TASTE: The filling in these danishes is sweet and tangy. It complements the lightly sweetened pastry outside and sugary icing on top perfectly.
- TEXTURE: Flaky puff pastry, smooth cream cheesy center, and thick icing drizzled on top, these danishes are amazing.
- TIME: It will take about 40 minutes to make these treats.
- EASE: Danishes look fancy, but they are easier to make than you think. With minimal ingredients and frozen puff pastry sheets, this recipe is simple.
What You’ll Need
Ingredient Notes
- Puff pastry sheets- This store-bought dough makes this danish recipe easy to make. You can use these sheets or make your own homemade danish dough.
- Cream cheese- This sweet and tangy ingredient is the base for the filling. Use full-fat cream cheese for the richest filling.
- Granulated sugar- This adds extra sweetness to the filling.
- Eggs- The egg yolk adds extra creaminess to the filling. The other egg is used to make an egg wash to give the pastry that beautiful shiny, golden top.
- Vanilla extract- Adds a hint of vanilla to the filling.
- Lemon zest- This gives a hint of tangy citrus flavor that enhances the taste of the cream cheese.
- Powdered sugar- This fine sugar blends smoothly for a thick, sweet icing to drizzle on top.
- Heavy cream- It mixes with the powdered sugar to create the icing base. You can also use whole milk.
Add-ins and Substitutions
- Add fruit to the filling- Try this danish recipe with raspberry jam, strawberry jam, peach preserves, lime zest and juice, or fresh blueberries.
- Make it sweet and savory- Mix crunchy bacon bits and pure maple syrup into the the cream cheese filling for a dynamite combination.
- Add chocolate- Make this a chocolatey treat with chocolate chips, melted chocolate, or Nutella added in.
- Add nuts- Slivers of almonds, chopped pecans, or walnuts can be added to this danish to jazz it up with some nutty crunch.
How to Make Cream Cheese Danish
- Make the cream cheese filling. In a large bowl, combine the softened cream cheese, sugar, egg yolk, vanilla extract, and lemon zest. Blend on high speed with an electric mixer until smooth.
Pro Tip: Make sure that you only use the yellow part of the lemon rind because the white part underneath tastes bitter.
- Roll out puff pastry. On a lightly floured surface, roll out each sheet of thawed puff pastry until it measures 9×11 inches.
- Cut each sheet. Using kitchen shears, cut off the two top corners of each sheet (set aside) and then cut 9-10 slits into each side, stopping about 1/3 of the way in from the edge. Cut off the two remaining flaps at the bottom (set aside).
- Put the filling into the danish. Split the filling between the danishes, placing it in the center.
- Braid the cheese danish. Starting at the top, cross the strips over each other, alternating left and right. When you get to the last two strips, just fold up the bottom flap and cross those last two strips over it. Place the danishes gently on a baking sheet lined with parchment paper.
- Make the egg wash. In a small dish, combine the egg and 1 tsp. of water, mix, and brush over the tops of the danishes with a pastry brush.
- Bake. Place the danishes in the oven and bake at 400 degrees Fahrenheit for 20-25 minutes, until golden brown. Then, remove them from the oven and allow them to cool to room temperature.
- Make the icing. Combine powdered sugar with heavy cream and then drizzle the icing over the cooled danish. Serve these danishes on their own or alongside other delicious desserts, like this Napoleon cake vanilla custard (VIDEO) with Chantilly cream on top.
Recipe Tips
- Thaw the puff pastry fully- Make sure the puff pastry is thoroughly thawed so it is malleable and easily folded. If it’s still a little frozen, it can crack.
- Plan the strips before cutting- Pre-make the indents in the puff pastry so there are enough strips and they are all the same width and even.
- Use kitchen shears for cutting the pastry dough- For strips with smooth edges, use kitchen shears so the lines of the strips are clean and not ragged.
- Don’t skip the egg wash- Brushing the egg wash on the top of the danish before baking helps it get that golden brown color and shiny appearance.
- Don’t waste the cut-off scraps of your puff pastry– Bake them on the same baking sheet as the cheese danishes. When they cool enough, you can spread some Nutella or jam on them. Yum!
FAQs
Yes, it is best to refrigerate your cream cheese danish because it contains dairy products that can spoil if left out. You can probably leave your danishes wrapped at room temperature for a day, but it’s best to refrigerate them for freshness.
You can eat a cheese danish warm, cold, or at room temperature. This sweet treat is delicious at any temperature. If you like it warm, enjoy one right out of the oven or heat it for 20 seconds in the microwave before eating.
Serving Suggestions
This yummy homemade Cream Cheese Danish recipe is the perfect addition to the breakfast or dessert table. Enjoy it alongside muffins, pancakes, eggs, bacon, and more.
- Muffins: Serve them with Blueberry Muffins (VIDEO), Cinnamon Apple Muffins (VIDEO), or Banana Chocolate Chip Muffins.
- Proteins: Pair this sweet creation with some Easy Poached Eggs with Caramelized Onions, Crispy Air Fryer Bacon, Shakshuka, or Savory Crepes with Chicken and Mushroom Filling.
- Pancakes/Waffles: You can offer these Cream Cheese Danishes alongside Buttery Belgian Liege Waffles, Cottage Cheese Pancakes, and Blueberry Breakfast Crepes.
- Other Pastries: Cherry Danish, Peach Galette, Best Homemade Cinnamon Rolls (VIDEO), and Apricot Walnut Rugelach (VIDEO) are all delicious recipes to enjoy with this one.
Make This Recipe in Advance
Make ahead: Take the puff pastry out of the freezer and put it in the fridge ahead of time. You can also prepare the filling beforehand and keep it in the fridge, covered, until you’re ready to assemble and bake your danishes.
Storing: Store these Cream Cheese Danishes in the refrigerator for up to 7 days, either wrapped in plastic wrap or aluminum foil or in an airtight container.
Freeze: Once the danishes have cooled completely, wrap them in foil or plastic wrap and place them in a ziplock freezer bag. They will keep in the freezer for about 2 months.
More Scrumptious Pastries!
Watch how to make this danish pastry here
Full Recipe Instructions
Cream Cheese Danish
This easy Cream Cheese Danish Pastry is so flaky and creamy. You’ll love the sweet tanginess of the filling and the delicious crust drizzled with icing.
Servings: 8
Calories: 463kcal
Instructions
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In a large bowl add 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 large egg yolk, 1/4 tsp of vanilla extract and the zest of 1 lemon. Make sure to only use the yellow part and avoid the white rind since its very bitter.
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Alright now that you have all your filling ingredients in the bowl, beat it on high speed using an electric hand mixer until the filling is smooth and creamy.
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Now set that aside and lightly flour your work surface. Then unfold 1 lb package of thawed puff pastry and begin rolling out each sheet of puff pastry lengthwise about 2 inches. so that they measure (9×11 inches).
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Now cut off the top 2 corners of the puff pastry. And set them aside. Don’t toss them. Bake those along with the danish and eat them with some jam or Nutella.
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Take your kitchen shears and begin making slits into the dough along both sides. You’ll want to make about 9-10 slits per side. See where the puff pastry is was folded into 3rds, make sure not to cut past that line.
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Once you get to the last strip at the bottom you’ll be left with 2 flaps, just cut those off and set them aside to bake with the other corner scraps.
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Now split your cream cheese filling among both danishes, keeping the filling contained in the middle third of the puff pastry.
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Now fold over the top flap and begin crossing over the strips for the braid. So you’ll want to just switch from right to left until you get to the last 2 strips. Fold bottom flap up and cross the last 2 strips over.
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Now you want to gently transfer the danishes over to a baking sheet lined with parchment paper.
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Then make your egg wash by combing 1 egg with 1 tsp of water. Give a good thorough swish then brush it over the danishes using a pastry brush.
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Now place the danishes in the oven and bake them at 400 degrees Fahrenheit for about 20 to 25 minutes or until they’re golden brown. Remove the cheese danishes from the oven and let them cool to room temperature.
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In a small bowl combine 1/2 cup of powdered sugar with 2 tbsp of heavy cream. Once the pastry has cooled to almost room temperature you can begin drizzling the glaze on top.
Notes
Cheese danishes will last in the refrigerator for up to 7 days. If you keep them wrapped and at room temperature, they will only stay fresh for 1-2 days.
Can I freeze it for later?
Yes, you can freeze these danishes. Once they have cooled completely, wrap them in foil or plastic wrap and place them in a ziplock freezer bag. They will keep in the freezer for about 2 months
Nutrition
Calories: 463kcal | Carbohydrates: 40g | Protein: 6g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 233mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 381IU | Calcium: 33mg | Iron: 2mg