Flaky, buttery Cream Cheese Danish are so easy to make at home with the help of frozen puff pastry sheets!

Scale

For the Filling

For the Glaze

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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.

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.