Flaky, golden, and filled with rich, tangy cream cheese, this Cheese Danish is a bakery-style treat you can make right at home. With minimal effort, it brings maximum satisfaction.
Whether served warm for breakfast or as an elegant dessert, this Cheese Danish pairs buttery puff pastry with a luscious vanilla-scented filling. It’s simple, quick, and irresistibly delicious.
Key Players in This Cheese Danish Delight
- Cream cheese – The creamy heart of the danish, bringing a tangy richness that balances the sweetness perfectly.
- Granulated sugar – Sweetens the filling just enough to make it dessert-worthy without overwhelming.
- Egg yolk – Adds silkiness to the filling and gives it a custard-like texture when baked.
- Lemon juice – Lifts the flavor of the cheese mixture with a subtle brightness.
- Vanilla extract – Infuses warmth and depth into the filling and glaze.
- Puff pastry – The flaky, buttery vessel that wraps around the filling and puffs to golden perfection.
- Powdered sugar – Forms the base of the glaze, adding that sweet final flourish.
- Milk – Loosens the glaze to a perfect drizzle-ready consistency.
From Dough to Danish: A Quick Peek at the Process
Begin by preheating your oven and lining your baking sheets—prep is key for even baking. Blend cream cheese, sugar, yolk, lemon, and vanilla until silky smooth.
Roll out the puff pastry, slice it into squares, and fold the corners inward to create the classic Danish shape. Add a dollop of cream cheese filling to each center, brush with egg white, and bake until golden and puffed.
While they cool slightly, whip up a quick glaze with powdered sugar, milk, and a touch of vanilla. Drizzle over the pastries while still warm for a picture-perfect finish.
Pro Tips & Tasty Variations
For a neater presentation and even portioning, use a small cookie scoop for the filling. Thaw your puff pastry completely before working with it—cold or frozen sheets tend to crack or tear.
Try mixing things up by adding a spoonful of fruit jam like raspberry or apricot in the center of each danish after baking. It adds a burst of fruity sweetness and complements the creamy center beautifully.
For a richer flavor, swap the milk in the glaze for a splash of heavy cream. Or sprinkle sliced almonds on top just after glazing for a bit of crunch and elegance.
Keeping Them Fresh: How to Store Cheese Danishes
Store leftover cheese danishes in an airtight container at room temperature for up to one day, or refrigerate for up to four days to maintain their freshness. To enjoy them warm again, reheat in a 300°F oven for 5–7 minutes until the pastry crisps up.
If freezing, skip the glaze and wrap each cooled danish in plastic wrap and foil. Freeze for up to one month. Thaw overnight in the fridge, then reheat and glaze just before serving for that fresh-baked taste.
Cheese Danish
Ingredients
For the Danish
- 1 egg yolk
- 1 teaspoon vanilla extract
- 6 ounces cream cheese softened (170g)
- 3 tablespoons granulated sugar
- 1 box puff pastry thawed, or 1 batch homemade
- 2 teaspoons lemon juice
- 1 egg white lightly beaten
For the Glaze
- ¼ teaspoon vanilla extract
- 1 cup powdered sugar 120g
- 2 tablespoons milk
Instructions
- Set two oven racks near the center and preheat oven to 375°F. Prepare two baking sheets with parchment paper or silicone mats. In a mixing bowl, blend the softened cream cheese, granulated sugar, egg yolk, lemon juice, and vanilla extract on medium-low speed until uniformly smooth. On a floured surface, roll puff pastry into a 16×8-inch rectangle. Divide lengthwise in half, then slice each half crosswise into four equal squares, yielding eight 4-inch squares. For store-bought sheets, gently roll to smooth creases before cutting. Brush the perimeter of each square with beaten egg white. Fold each corner inward by about an inch, pressing lightly to hold shape. Space the folded pastries 2 inches apart on the baking sheets and brush any exposed dough with egg white. Place approximately 1 tablespoon of filling at the center of each pastry. Bake for 15 minutes, rotate trays, then bake an additional 15 minutes or until puffed and golden brown. Let pastries cool slightly on the sheets.
- While they cool, mix powdered sugar, milk, and vanilla extract in a small bowl until the glaze is smooth. Drizzle over pastries while still warm.
Notes
Thaw puff pastry fully per package directions to prevent cracking.
For convenience, opt for pre-rolled pastry sheets instead of block forms.
Enhance flavor by adding a small dollop of fruit jam after baking, before glazing.
Allow pastries to cool slightly before applying glaze to prevent it from melting away.
