These buttery, flaky cheese danishes have golden puff pastry wrapped around sweet cream cheese filling, finished with a simple vanilla glaze. I still remember the first time I tried a cheese danish recipe at a little bakery downtown, how the pastry shattered when I bit into it, and how the tangy filling made me close my eyes for just a second. Now I make them at home, and they're easier than you'd think.
If you're looking for more cozy breakfast ideas, you might love my Easy Homemade Dutch Baby Recipe or The Best Cornbread Recipe to round out your morning spread.
Why You will Love This Cheese Danish Recipe !
This cream Cheese Danish Recipe delivers bakery-style results without any complicated techniques. The puff pastry does most of the work for you, creating those gorgeous flaky layers that shatter when you bite through them. The filling comes together in minutes, just cream cheese, sugar, and a hint of lemon juice and vanilla.
You can use store-bought puff pastry to save time, or make your own if you're feeling ambitious. Either way, these danishes bake up golden and beautiful, with that perfect balance of buttery pastry and sweet, tangy filling. They're great for weekend breakfast, brunch gatherings, or when you want something special that looks impressive but doesn't require professional pastry skills.
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Cheese Danish Recipe Ingredients
Here's everything you need to make these flaky Cheese Danish Recipe.
See Recipe Card Below This Post For Ingredient Quantities
For the Puff Pastry (Homemade)
- Homemade puff pastry: Creates those beautiful buttery layers. You can also use store-bought puff pastry to save time.
the Filling
- cream cheese, softened: Creates the rich, tangy filling that makes these danishes so irresistible. Room temperature cream cheese blends smoothly without lumps.
- granulated sugar: Sweetens the filling and balances the tang from the cream cheese.
- lemon juice: Adds a subtle brightness that keeps the filling from tasting too heavy.
- vanilla extract: Brings warmth and depth to the cream cheese mixture.
For the Egg Wash
- egg: Helps create that beautiful golden-brown finish on the pastry.
- water: Thins the egg wash so it brushes on smoothly.
the Glaze
- vanilla extract: Adds flavor to the glaze and ties everything together.
- powdered sugar: Forms the base of the sweet glaze that drizzles over the cooled danishes.
- milk: Thins the glaze to the right consistency. Start with 3 teaspoons and add more if needed.
HOW TO MAKE Cheese Danish Recipe
These steps will guide you through making perfect cheese danish pastries from start to finish.
- Preheat the oven: Set your oven to 400°F (205°C) and line two baking sheets with parchment paper while it heats up.
- Prepare the filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, lemon juice, and vanilla extract. Stir with a spoon or spatula until the mixture is completely smooth and creamy, with no lumps remaining.
- Divide the puff pastry: Cut your puff pastry into two even portions. If you're working with homemade dough, cut it width-wise down the middle. Store-bought puff pastry usually comes in two sheets already.
- Roll the pastry: Take the first half of the puff pastry and roll it out on a lightly floured surface into a 12x12-inch square, about 1/16 inch thick. Use a knife or pizza cutter to cut it into 4 even squares.
- Assemble the danishes: Place the puff pastry squares on your prepared baking sheet, spacing them a few inches apart. Spoon about two tablespoons of the cream cheese filling into the center of each square. Fold each corner toward the center over the filling, but leave a small gap of about ¼ inch between the corners so the filling peeks through.
- Make the egg wash: Crack the egg into a small bowl and add 2 teaspoons of water. Whisk together with a fork until well combined. Use a pastry brush to brush this mixture generously over the exposed pastry on each danish.
- Bake: Slide the baking sheet into your preheated oven and bake for 17 to 19 minutes, until the pastries turn light golden brown and have puffed up beautifully. They'll rise quite a bit during baking and settle down slightly as they cool.
- Repeat with second batch: Roll out the second half of your puff pastry dough and repeat the same process to make 4 more danishes.
- Prepare the glaze: While the danishes cool, whisk together the powdered sugar, milk (starting with 3 teaspoons), and vanilla extract in a small bowl until smooth. Add more milk, a teaspoon at a time, if you want a thinner glaze.
- Cool and glaze: Let the danishes cool for at least 10 minutes on the baking sheet. Once they're just barely warm or at room temperature, drizzle the glaze over the top using a spoon or a piping bag. Serve right away or within a few hours for the best texture.
Simple Substitutions
Puff pastry: Store-bought puff pastry works perfectly if you don't want to make it from scratch. Just thaw it according to package directions. You can also try this cheese danish recipe without puff pastry by using crescent roll dough, though the texture will be softer and less flaky.
Cream cheese: Full-fat cream cheese gives the best flavor and texture, but you can use Neufchâtel (⅓ less fat cream cheese) if you prefer.
Lemon juice: Fresh lemon juice is ideal, but bottled will work in a pinch. You can also leave it out if you don't have any.
Milk in glaze: Any milk works, including almond milk or oat milk. You can also use heavy cream for a richer glaze, or even a little water if that's all you have.
Equipment FOR Cheese Danish Recipe
- Rolling pin: Essential if you're working with homemade puff pastry to roll it into an even square.
- Mixing bowls: One for the filling, one for the egg wash, one for the glaze.
- Whisk: Helps blend the filling smoothly and makes the glaze lump-free.
- Baking sheets: You'll need two sheets since this recipe makes 8 danishes.
- Parchment paper: Keeps the danishes from sticking and makes cleanup easier.
- Pastry brush: For brushing the egg wash evenly over the pastry.
How to Store Cheese Danishes
These glazed cheese danishes taste best the day they're made, when the pastry is at its crispiest and the filling is fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. The pastry will soften a bit, but they'll still taste delicious.
For longer storage, keep them in the refrigerator for up to 3 days. Let them come to room temperature before eating, or warm them in a 300°F oven for 5 to 7 minutes to crisp up the pastry again.
You can freeze unbaked assembled danishes on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. The glaze should be added after baking, not before freezing.
Serving Suggestions
These breakfast pastries are wonderful on their own, but here are a few ways to make them even more special:
With fresh fruit: Serve alongside a bowl of fresh berries or sliced peaches. The fruit's natural tartness balances the sweetness of the glaze.
Coffee or tea: These danishes pair beautifully with a hot cup of coffee or black tea. The buttery pastry and sweet filling match perfectly with a slightly bitter drink.
Brunch spread: Add them to a brunch table with my Delicious Avocado Egg Salad Recipe and some fresh orange juice for a complete morning meal.
Ice cream dessert: Warm a danish slightly and serve it with a scoop of vanilla ice cream for an unexpected dessert that feels fancy but comes together in minutes.
Expert Tips
Keep everything cold: Puff pastry works best when it stays cold. If the dough starts getting too soft while you're working with it, pop it back in the fridge for 10 minutes.
Don't overfill: Two tablespoons of filling per danish is just right. Too much filling will leak out during baking and make a mess.
Leave a gap: When folding the corners, resist the urge to seal them completely. That little gap in the center lets steam escape and keeps the filling visible, which looks prettier.
Watch the oven: Every oven runs a little differently. Start checking your danishes around the 15-minute mark. They're done when the edges are golden and the centers look just set.
Cool before glazing: If you add the glaze while the danishes are still hot, it'll melt right off and soak into the pastry instead of sitting on top in a pretty drizzle.
FAQ
Not if you're eating them within a day. The cream cheese filling is stable at room temperature for 24 hours when baked into the pastry. After that, or if your kitchen is very warm, refrigerate them to keep the filling fresh.
Danish cheese typically refers to cheeses from Denmark, but in the context of pastries, the "danish" refers to the style of laminated pastry, not a specific cheese. These danishes use regular cream cheese, which is tangy, rich, and holds up well during baking.
Not at all, especially if you use store-bought puff pastry. The filling takes just minutes to mix, and the assembly is simple. Even beginners can make beautiful danishes with a little patience. This is one of those recipes that looks harder than it actually is.
It depends on your kitchen temperature. If your house is cool (below 70°F) and the danish was left out for less than 12 hours, it's generally fine. But if it's been sitting in a warm kitchen for a full night, the cream cheese filling could start to go bad. When in doubt, refrigerate it and reheat before eating.
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Cheese Danish Recipe
Ingredients
Method
- Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper. Set aside.
- Mix the cream cheese, sugar, lemon juice, and vanilla extract until smooth.
- Cut the puff pastry into two even parts (if using homemade, divide width-wise; if using store-bought, it’s already divided into sheets).
- Roll the first half of the puff pastry into a 12x12” square, about 1/16” thick. Cut into 6 even-sized squares.
- Place the squares onto the prepared baking sheet and spoon about 2 tablespoons of filling into the center of each square. Fold the corners towards the center, leaving a small gap in the middle.
- Whisk together the egg and water for the egg wash, then brush over the tops of the puff pastry squares.
- Transfer the danishes to the preheated oven and bake for 17-19 minutes or until golden and puffed.
- Repeat the process with the second half of the puff pastry dough.
- Allow the cheese danishes to cool completely before adding glaze.
- To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze generously over the cooled danishes. Enjoy!
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