Cream Cheese Danish

Craving a bakery-style treat that’s buttery, flaky, and filled with creamy goodness? This cream cheese Danish recipe is your ticket to homemade pastry heaven! Perfect for breakfast, brunch, or a sweet snack, these golden pastries are surprisingly easy to make and endlessly customizable.

With a rich cream cheese filling and a crisp, puff pastry crust, they’re sure to steal the show. Let’s bake some magic!

Recipe Overview

Save

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 8 Danishes

Ingredients List

• 1 sheet puff pastry (thawed, store-bought): Provides a flaky, buttery base that saves time without sacrificing quality.
• 8 oz cream cheese (room temperature): Creates a smooth, tangy filling; room temperature ensures easy mixing.
• 1/4 cup granulated sugar: Adds sweetness to balance the cream cheese’s tang.
• 1 large egg yolk (room temperature): Binds the filling for a creamy, rich texture.
• 1 tsp vanilla extract: Enhances the filling with warm, aromatic notes.
• 1 tsp lemon zest: Brightens the filling with a fresh, citrusy pop.
• 1 tbsp all-purpose flour: Thickens the filling slightly for perfect consistency.
• 1 egg (for egg wash): Gives the pastry a glossy, golden finish.
• 1 tbsp water (for egg wash): Thins the egg for an even wash.
• 1/2 cup powdered sugar: Forms the base of a sweet, drizzly icing.
• 1-2 tbsp milk: Thins the icing for a smooth, pourable texture.
• Optional: 1/4 cup fruit preserves (e.g., raspberry or blueberry): Adds a fruity swirl for extra flavor and visual appeal.

Note: Room-temperature cream cheese and egg yolk blend smoothly for a lump-free filling. High-quality puff pastry ensures maximum flakiness.

Step-by-Step Instructions

Save

1. Preheat and Prep: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw puff pastry according to package instructions (about 30 minutes at room temperature). Tip: Keep pastry cold but pliable to prevent tearing.
2. Make the Filling: In a medium bowl, beat cream cheese, granulated sugar, egg yolk, vanilla extract, lemon zest, and flour with a hand mixer until smooth and creamy, about 2 minutes. Tip: Ensure cream cheese is soft to avoid lumps in the filling.
3. Cut the Pastry: Unfold puff pastry on a lightly floured surface. Roll gently to smooth creases, then cut into 8 equal squares (about 4×4 inches each). Tip: Use a sharp knife or pizza cutter for clean edges.
4. Shape the Danishes: Place squares on the baking sheet. Spoon 1-2 tbsp of filling into the center of each square. If using preserves, add a small dollop on top. Fold corners toward the center, pressing gently to seal, or shape as desired (e.g., pinwheels). Tip: Don’t overfill to prevent leakage during baking.
5. Apply Egg Wash: Whisk egg with 1 tbsp water. Brush lightly over pastry edges for a golden shine. Tip: Avoid getting egg wash on the filling to keep it creamy.
6. Bake: Bake for 18-20 minutes until puffed and golden brown. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Tip: Rotate the tray halfway through for even browning.
7. Make the Icing: Whisk powdered sugar with 1-2 tbsp milk until smooth. Drizzle over cooled Danishes. Tip: Adjust milk for desired icing thickness—thicker for piping, thinner for drizzling.

Tips for Success

• Keep Pastry Cold: Work quickly with puff pastry to maintain its flaky layers; refrigerate if it softens too much.
• Don’t Overfill: Too much filling can leak out, so stick to 1-2 tbsp per Danish.
• Test for Doneness: Look for a deep golden color and puffed layers to ensure the pastry is fully baked.
• Customize Flavors: Add fruit preserves, chocolate chips, or almond extract to the filling for variety.
• Smooth Icing: Sift powdered sugar before mixing to avoid lumps in the glaze.

Serving Suggestions

Save

Storage Tips

• Room Temperature: Store Danishes in an airtight container at room temperature for up to 1 day to maintain flakiness.
• Refrigeration: Keep in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 5 minutes to crisp up.
• Freezing: Freeze baked, unglazed Danishes in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and glaze before serving. Tip: Freeze unshaped pastry squares with filling for quick assembly later.

FAQs

Can I use homemade puff pastry?
Yes, but store-bought saves time and yields consistent results. Homemade pastry requires extra chilling time.

Can I make these ahead?
Assemble Danishes, refrigerate unbaked for up to 24 hours, then bake fresh. Glaze after cooling.

What if I don’t have lemon zest?
Substitute with orange zest or skip it; vanilla extract alone still gives a lovely flavor.

Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides a richer, creamier texture for the best results.

How do I prevent soggy pastry?
Bake on parchment paper and avoid overfilling. Ensure the oven is fully preheated for crisp layers.

Conclusion

These cream cheese Danishes are a delightful blend of flaky, buttery pastry and creamy, tangy filling that’s sure to brighten any morning or gathering. Whip up a batch, savor the compliments, and share your pastry masterpieces with us in the comments or on social media. Happy baking!