Easy Puff Pastry Cream Cheese Danish

8 servings
35 min


A Puff Pastry Cheese Danish is a timeless breakfast pastry that is perfect at any time of the year or day. It’s great right out of the oven or at room temp!

Classic Cheese Danish on a piece of parchment paper





Expert Tips, Ingredient List and Suggestions for Recipe Success


Cream cheese – you can use fat-free if you prefer.


Puff pastry dough – any brand you prefer.


What type of cheese is in a Danish?

Typically, cream cheese is the type of cheese in a Danish.


Are Danishes actually Danish?

A Danish pastry translated in Danish means “Viennese bread”. However, Danishes aren’t actually a true Danish pastry.


How long do these last?

Store uneaten pastries in the fridge for 3 days or freeze in an airtight container for up to 1 month.


How Do I Thaw These?

To thaw, simply remove from the freezer the night before or let rest on the counter for about an hour.


What is the difference between a Danish and pastry?

Danishes are made with yeast and pastries are made with puff pastry.


Step by Step Directions

You will find a complete list of the ingredients as well as the directions in the printable recipe card below.


Step 1: Preheat the oven and line a cookie sheet with a silicone mat, parchment paper, or spray with non-stick cooking spray.


Step 2: Prepare the puff pastry.

Step 3: Mix the filling together.

Step 4: Spoon the filling into the center of each pastry square.


Step 5: Brush with egg wash.


Step 6: Bake and serve.

Classic Danish topped with blueberries
5 Cheese Danish on a white plate


Easy Puff Pastry Cream Cheese Danish
Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients
Dough
  • 1 package of refrigerated puff pastry dough
Filling
  • 8 oz of cream cheese
  • 1 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar
  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon fresh lemon juice
Instructions

Heat the oven to 400 degrees and line a baking sheet with parchment paper.
Roll out the puff pastry and cut into 8 even pieces. *Use a sharp knife or cookie cutter to cut almost all the way through the pastry dough. You want to make sure there is still enough room all the way around the filling for the sides of the pastry to rise. By cutting a bit of the dough beforehand you help this process along AND help keep most if not all of the filling right in the middle vs running off the sides. I used an Easter egg shaped cookie cutter for these. *I have made these with both slightly spacing the pastries out a bit and with just leaving them touching and it does not make a difference in how this exact dough used preforms or on their final size.
You can mix the filling by hand or with a stand mixer. I like to use the paddle attachment with the spatula edge,
Cream everything together and then evenly divide and spoon it into the centers of each pastry.
Brush with the egg or apricot wash.
Bake for 22 to 25 minutes. The pastries are done when they are golden brown and the filling has puffed up just as nicely as the pastry.
Allow the pastries to cool on the tray for a few minutes before transferring to a cooling rack or plate.
You can enjoy these right out of the oven and or you can let them chill in the fridge, I personally like them room temperature.
Tips
  • Optional:
  • Light egg wash OR What I did here was water down a little bit of apricot jam and brush that on. This has become one of my new favorite tricks that adds a tiny hint of sweetness without too much sugar or heaviness.
Rhonda | Momskoop
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