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This homemade cream cheese Danish recipe transforms frozen puff pastry into bakery-quality pastries with minimal effort. The flaky layers combined with creamy, tangy filling create an impressive breakfast or brunch treat that tastes like it came from a professional bakery.
I first made these Danish pastries for a holiday morning breakfast and was amazed at how simple yet impressive they turned out. Now they've become our go-to treat whenever we have overnight guests or want to make weekend mornings feel special.
Ingredients
- Frozen puff pastry: thawed according to package directions for the perfect flaky base
- Cream cheese: softened to room temperature for a smooth filling texture
- Egg yolk: adds richness and helps set the filling during baking
- Powdered sugar: provides just the right amount of sweetness without being overwhelming
- Fresh lemon juice: brightens the filling with subtle tanginess
- Pure vanilla extract: adds warm aromatic flavor to both filling and glaze
- Whole egg: mixed with water creates the perfect golden shine on pastry edges
- Milk: thins the glaze to your preferred consistency for that bakery-style finish
Step-by-Step Instructions
- Prepare the Oven:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This temperature ensures the pastry rises evenly while allowing the filling to set properly without browning too quickly.
- Mix the Filling:
- Combine softened cream cheese with egg yolk, powdered sugar, lemon juice, vanilla, and salt until completely smooth with no lumps. Take care not to overmix as this can introduce too much air and cause the filling to puff up then collapse during baking.
- Prepare the Pastry:
- Roll thawed puff pastry into a 12x12 inch square on a lightly floured surface. Cut into 9 equal squares using a pizza cutter or sharp knife. The precise cutting ensures even baking and professional-looking results.
- Form the Danish:
- Fold each corner of each pastry square toward the center about one inch and press gently to adhere. This creates the characteristic Danish shape while forming a little nest for the filling to sit in during baking.
- Add the Filling:
- Place a tablespoon of cream cheese filling in the center of each prepared pastry square. Using a small cookie scoop ensures equal portions for consistent baking and professional presentation.
- Apply Egg Wash:
- Brush the exposed pastry edges with egg wash made from a whole egg mixed with water. This creates a golden shine and helps seal the folded corners during baking.
- Bake to Perfection:
- Bake for 16–18 minutes rotating halfway through for even browning. Look for puffed golden edges and a set filling that still has a slight jiggle in the very center.
- Finish with Glaze:
- Allow pastries to cool completely before drizzling with a simple powdered sugar glaze. The cooling period prevents the glaze from melting and gives the filling time to fully set.
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The fresh lemon juice in this recipe is my secret ingredient that makes all the difference. My grandmother always added a touch of citrus to her cheese Danish, saying it balances the richness and makes the flavors shine. That tiny bit of acidity truly transforms these from good to unforgettable.
Make Ahead Magic
These Danish are perfect for preparing in advance when entertaining. You can assemble them the night before, cover with plastic wrap and refrigerate. In the morning simply brush with egg wash and bake. The cold pastry actually benefits from the overnight rest, creating even flakier layers when baked.
Storage Instructions
These cream cheese Danish stay fresh in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 300°F oven for 5 minutes until warmed through but not hot enough to melt the glaze. They also freeze beautifully for up to 3 months when wrapped individually in plastic and stored in a freezer bag.
Flavor Variations
The basic cream cheese filling creates a perfect canvas for customization. Try adding fresh berries, fruit preserves, chocolate chips, or a sprinkle of cinnamon before baking. For an almond version, add a quarter teaspoon of almond extract to the filling and sprinkle with sliced almonds before baking. During fall, pumpkin puree and pumpkin spice make a seasonal variation everyone loves.
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Frequently Asked Questions
- → Can I use store-bought puff pastry for Cheese Danish?
Yes, store-bought puff pastry works perfectly and saves time. Just ensure it is fully thawed before use.
- → What can I use instead of cream cheese?
You can substitute mascarpone, ricotta, or a dairy-free cream cheese for a similar texture and flavor.
- → How do I prevent the pastry from becoming soggy?
Ensure the filling isn’t too wet and the pastry is fully baked for a crisp texture. Cooling before icing also helps maintain its structure.
- → Can I add toppings to the Cheese Danish?
Absolutely! Try topping with chocolate chips, fresh berries, or a sprinkle of nuts before baking for enhanced flavor.
- → How should I store leftover Cheese Danish?
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently before serving.