Introduction

This Cream Cheese Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and topped with rich chocolate ganache. It’s a delightful treat perfect for breakfast or dessert that’s surprisingly easy to make at home.

The image shows several square pastries with three layers, placed on crumpled brown paper over a white marbled texture. The bottom layer is golden, flaky puff pastry with visible, airy layers on the sides. On top of the pastry is a creamy, off-white layer that looks smooth and soft, shaping a shallow square well in the center. The top layer inside this well is a glossy dark chocolate filling with swirled texture, covered in small, curled chocolate shavings scattered both on the filling and around the pastries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 frozen puff pastry sheets
8 oz cream cheese (room temperature)
1/3 cup white granulated sugar
2 tsp pure vanilla extract
1 large egg (for egg wash)
1 tsp water (for egg wash)
1 cup semi-sweet chocolate chips
3/4 cup heavy cream

Instructions

Step 1: Place the frozen puff pastry sheets on the counter and let them thaw for about 30 minutes.
Step 2: While the pastry is thawing, make the chocolate ganache. Put the chocolate chips in a bowl. Heat the heavy cream in a saucepan over medium-low heat until it is steaming but not boiling. Pour the hot cream over the chocolate chips.
Step 3: Let the chocolate and cream sit for 1 minute and 30 seconds, then stir gently until smooth. If chunks remain, microwave the mixture in 15-second intervals, stirring in between, until fully melted. Allow the ganache to sit at room temperature for about 2 hours until it thickens to a pudding-like texture.
Step 4: In a small bowl, beat the cream cheese on high for 1 minute using a hand mixer. Add the sugar and continue beating for another minute, then mix in the vanilla extract until combined.
Step 5: Lightly flour your work surface and place the thawed puff pastry sheets on it. Press the seams of the pastry together with your fingers. Using a sharp knife, cut each sheet into thirds along the seams to create three long rectangles per sheet.
Step 6: Cut each long rectangle in half to make six smaller rectangles from each sheet (12 total). Mix the egg and water to make the egg wash and brush it around the edges of each pastry rectangle using a pastry brush.
Step 7: Preheat your oven to 400°F (200°C). Line two cookie sheets with parchment paper.
Step 8: Place six rectangles on each cookie sheet. Use a sharp knife to gently cut a smaller rectangle inside each pastry piece, leaving about a 1/2-inch border. Be careful not to cut all the way through. This allows the edges to puff up around the filling.
Step 9: Spoon about 1 tablespoon of the cream cheese filling onto the center of each pastry square and spread it evenly inside the “box” created by your cuts.
Step 10: Put one cookie sheet in the refrigerator and the other in the freezer. Let the sheet in the freezer chill for 5 minutes to firm up the butter in the pastry again.
Step 11: Bake the chilled sheet on its own for 17 to 20 minutes, or until the pastry is golden brown. Allow them to cool completely before baking the second sheet.
Step 12: Once cooled, spoon a dollop of the thickened chocolate ganache on top of each cream cheese filling, leaving some cream cheese visible around the edges for contrast.

Tips & Variations

For a fruit twist, add a spoonful of your favorite jam or fresh berries on top of the cream cheese before baking.
Make sure the puff pastry is cold before baking to get the best flaky rise.
If you don’t have a pastry brush, use a clean finger or the back of a spoon to spread the egg wash gently.
Use white chocolate chips in the ganache for a sweeter variation.

Storage

Store leftover Danish in an airtight container at room temperature for up to 2 days. For longer storage, keep them covered in the refrigerator for up to 4 days. Reheat gently in a warm oven (about 300°F) for 5-7 minutes to regain flakiness. Avoid microwave reheating to prevent sogginess.

How to Serve

A golden-brown square pastry with a flaky crust forms the base layer, surrounded by slightly puffed edges. Inside, there is a smooth, creamy white layer beneath a thick, glossy dark chocolate spread covering half of the surface. On top of the chocolate, a small pile of dark chocolate curls adds texture and depth. The pastry rests on a sheet of light brown parchment paper placed on a white marbled surface, with a few chocolate curls scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Danish ahead of time?

Yes, you can prepare the assembled Danish and keep them covered in the refrigerator overnight. Bake them fresh the next day for best texture and flavor.

What type of cream cheese should I use?

Use full-fat cream cheese at room temperature for the creamiest texture and best flavor. Low-fat versions may alter the taste and consistency.