Description
These Easy Puff Pastry Cream Cheese Danishes are a delicious and simple treat, combining flaky puff pastry with a creamy, sweet cheese filling. Made with just 6 ingredients, they’re perfect for breakfast, brunch, or a quick dessert. Ready in under 40 minutes, these pastries are sure to impress with their buttery, golden texture!
Ingredients
1 sheet puff pastry (defrosted)
4 oz cream cheese (room temperature, block-style)
2 tbsp sugar
1 egg (separated; yolk for filling, white for wash)
½ tbsp lemon juice
½ tsp vanilla extract
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Puff Pastry: Unroll the defrosted puff pastry sheet onto a lightly floured surface or a prepared baking sheet.
Make the Cream Cheese Filling: In a stand mixer or with a hand mixer, cream together the room temperature cream cheese and sugar on medium-high speed for about 5 minutes until smooth and fluffy. Scrape down the sides as needed.
Add Flavor to the Filling: Add the egg yolk, lemon juice, and vanilla extract to the cream cheese mixture. Mix until just combined, about 2 more minutes.
Cut the Puff Pastry: Cut the puff pastry sheet into 12 equal rectangles using a sharp knife or pizza cutter.
Prepare the Baking Sheet: Place the pastry rectangles on a baking sheet lined with a silicone baking mat or parchment paper.
Score the Pastry: Lightly score a smaller rectangle inside each pastry rectangle, leaving about a ½-inch border. Be sure not to cut all the way through the pastry.
Add the Filling: Spoon the cream cheese mixture into the inner scored rectangles, being careful not to overfill.
Crimp the Edges: Use a fork to gently indent (crimp) the outer edges of the pastry, stopping at the scored line.
Brush with Egg Wash: In a small bowl, whisk the reserved egg white and lightly brush it over the outer edges of the pastry.
Bake: Bake for 15-18 minutes, or until the pastries are puffed up, golden brown, and the filling is set. Keep an eye on them in the last few minutes.
Cool: Let the Danishes cool completely on the baking sheet before serving so the filling can set properly.
Notes
“Ensure the cream cheese is at room temperature for a smooth filling.”
“Proper defrosting of puff pastry is key; it should be cold but pliable.”
“When scoring the inner rectangle, only score the top layer of pastry and do not cut all the way through.”
“Avoid overfilling the pastry rectangles to prevent leaks.”
Variations: Add a dollop of jam or fresh berries on top of the filling before baking. You can swap vanilla for almond extract (start with ¼ tsp), or add ½ tsp lemon zest or a pinch of nutmeg or cardamom to the filling. Drizzle with a simple glaze made from powdered sugar and milk/lemon juice once cooled.
“Store cooled Danishes in an airtight container at room temperature for 1-2 days, or in the refrigerator for 4-5 days. Reheat in a toaster oven or conventional oven at low temperature (around 300°F) to re-crisp. Avoid microwaving.”
“Baked and cooled Danishes can be frozen for 1-2 months; thaw in the fridge and reheat.”
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
