Who doesn’t love a warm, flaky, buttery Cheese Danish? The good news is that you don’t need to visit a bakery to enjoy one. With the help of frozen puff pastry sheets and a few simple ingredients, you can whip up these delightful treats right in your own kitchen.
Whether you’re planning a weekend brunch or just craving a sweet snack, this recipe is sure to impress.
Why You’ll Love This Recipe
- Simple Ingredients: Most of the ingredients are pantry staples or easy-to-find items.
- Quick Prep Time: With just 20 minutes of prep and 18 minutes of baking, you’ll have fresh Danish pastries in under 40 minutes.
- Customizable: Add your favorite toppings like chocolate chips or fresh berries for a personal touch.
- Freezer-Friendly: Make a batch and freeze extras for later—perfect for busy mornings!
Let’s dive into the recipe!
Equipment You’ll Need
Before you start, gather the following tools to make the process smooth and easy:
- Baking sheet
- Rolling pin
- Pizza cutter or sharp knife
- Small cookie scoop (1 tablespoon size)
- Pastry brush
Ingredients
For the Pastries:
- 1 box (17.3 oz or 320 g) of frozen puff pastry, thawed
- 1 egg + 2 teaspoons water (for egg wash)
For the Cream Cheese Filling:
- 8 ounces (225 grams) cream cheese, softened
- 1 egg yolk (at room temperature)
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (180°C), or 160°C for a fan oven. Line a large baking sheet with parchment paper to prevent sticking.
Step 2: Prepare the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese, egg yolk, powdered sugar, lemon juice, vanilla extract, and salt. Mix well using a whisk or rubber spatula until smooth and creamy. Set aside.
Step 3: Roll Out the Puff Pastry
Lightly flour your work surface and roll out the thawed puff pastry into a 12×12-inch square using a rolling pin. This ensures an even thickness. If your puff pastry starts at a slightly different size, simply roll it out until smooth and evenly sized.
Step 4: Cut and Shape the Pastry
Using a pizza cutter or sharp knife, divide the dough into 9 equal squares (approximately 4×4 inches each). For each square, fold all four corners inward by about 1 inch toward the center. Press gently to secure the folds.
Step 5: Add the Filling
Using a small cookie scoop (or a tablespoon), place about 1 tablespoon of the cream cheese filling in the center of each folded puff pastry square.
Step 6: Brush with Egg Wash
In a small bowl, whisk together one egg with two teaspoons of water to create an egg wash. Using a pastry brush, lightly coat the edges of each pastry around the filling. This will give the Danish a beautiful golden-brown finish when baked.
Step 7: Bake to Perfection
Place the prepared pastries on your lined baking sheet. Bake in the preheated oven for 16–18 minutes. Rotate the pan halfway through baking to ensure even cooking. The pastries are done when they’re golden and puffed up. Remove from the oven and let them cool completely before adding the glaze.
Step 8: Make the Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add the milk slowly to avoid making the glaze too thin. Drizzle the glaze over each cooled pastry for that final touch of sweetness.
Tips for Success
- Form Pastries on the Baking Sheet: To avoid moving delicate pastries and risking them tipping over or wrinkling, assemble them directly on your baking sheet.
- Customize Your Toppings: Add chocolate chips, fresh berries, or even nuts on top of the cream cheese filling before baking for extra flavor.
- Storage: Store leftover Danish pastries in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months; just thaw and reheat in the oven when ready to enjoy.
Nutrition Information (Per Serving)
- Calories: 117 kcal
- Carbohydrates: 5 g
- Protein: 2 g
- Fat: 10 g (5 g saturated fat)
- Cholesterol: 65 mg
- Sodium: 120 mg
- Sugar: 4 g
Final Thoughts
There’s nothing quite like biting into a homemade Cheese Danish with its buttery layers and creamy filling. This recipe is not only easy but also versatile—you can experiment with fillings and toppings to make it your own. Plus, since it’s freezer-friendly, you can always have these pastries on hand for unexpected guests or whenever you’re craving something sweet.
So what are you waiting for? Grab your ingredients and start baking! Your homemade bakery-style Cheese Danish is just under 40 minutes away.
Happy baking! 🥐
Print
How to Make Flaky, Buttery Cheese Danish at Home
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 9 danish 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Flaky, buttery Cream Cheese Danish are so easy to make at home with the help of frozen puff pastry sheets!
Ingredients
- 1 (17.3 oz OR 320 g) box puff pastry, thawed
- 1 egg + 2 teaspoons of water (for egg wash)
For the Filling
- 8 ounces (225 grams) cream cheese, softened
- 1 egg yolk, at room temperature
- ¼ cup (30 grams) powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
Preheat the oven to 350°F/180°C (160°C fan oven) and line a large cookie sheet with parchment paper.
To make the cheesecake filling, combine the cream cheese, egg yolk, powdered sugar, lemon juice, vanilla, and salt in a bowl. Use a whisk or rubber spatula to mix until smooth.
Roll out the puff pastry into a 12×12-inch square using a rolling pin.
Cut the dough into 9 equal 4-inch squares using a pizza cutter or knife. Fold each corner about 1 inch toward the center and press gently to adhere.
Scoop 1 tablespoon of the cream cheese filling into the center of each square using a small cookie scoop.
Make the egg wash by whisking the egg and water in a small bowl. Brush the sides of each pastry with the egg wash using a pastry brush.
Bake for 16–18 minutes, rotating the pan halfway through, until golden brown.
Allow to cool completely before glazing.
For the glaze, mix the powdered sugar with milk and vanilla until smooth. Add milk slowly to avoid thinning. Drizzle over the cooled pastries.
Notes
It’s best to form and fill the danish directly on the baking sheet to prevent damage during transfer.
Depending on your brand of puff pastry, the starting sheet size may vary. Lightly roll it to smooth out lines and cut into even squares.
Add extras like chocolate chips or fresh berries before baking.
To Store: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 pastry
- Calories: 117 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 5 g
- Fiber: 0.002 g
- Protein: 2 g
- Cholesterol: 65 mg
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