Description
This homemade Cheese Danish recipe features buttery, flaky puff pastry filled with a creamy, tangy cream cheese mixture, baked to golden perfection and finished with a sweet vanilla glaze. Perfect for breakfast or brunch, these elegant pastries are surprisingly simple to make from scratch or with store-bought puff pastry.
Ingredients
Puff Pastry
- 1 batch homemade puff pastry (see note for store-bought alternative)
Cheese Filling
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 3/4 teaspoon vanilla extract
Egg Wash
- 1 large egg
- 2 teaspoons water
Glaze
- 1 cup powdered sugar
- 3-5 teaspoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Filling: In a mixing bowl, stir together softened cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy, creating the delicious cheese filling.
- Divide Puff Pastry: Cut the puff pastry into two equal parts. If using homemade dough, cut width-wise; store-bought dough often comes pre-divided into two sheets.
- Roll and Cut Pastry: Roll the first half of the puff pastry into a 12x12 inch square about 1/16 inch thick. Cut the pastry into four equal squares for individual danishes.
- Assemble Danishes: Place each square on the prepared baking sheet. Spoon approximately two tablespoons of the cream cheese filling into the center of each square. Fold the corners of the pastry over the filling, leaving a small gap of about 1/4 inch in the center and between the corners to allow puffing.
- Apply Egg Wash: Whisk together the egg and 2 teaspoons of water to create an egg wash. Brush this generously over the top of each pastry square for a shiny, golden finish.
- Bake: Bake the assembled danishes in the preheated oven for 17 to 19 minutes, or until they puff up and turn a light golden brown. Be aware they will be very puffed when hot but will settle upon cooling.
- Repeat: Repeat the rolling, filling, and baking process with the second half of the puff pastry dough.
- Cool: Allow the baked cheese danishes to cool completely on a wire rack before glazing, which keeps the glaze from melting and running off.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, milk (starting with 3 teaspoons and adding up to 5 as needed), and vanilla extract until smooth and pourable.
- Glaze Danishes: Drizzle the vanilla glaze generously over the cooled cheese danishes for a sweet finishing touch.
- Serve and Enjoy: Serve these elegant treats fresh, ideally the same day, to enjoy their flaky texture and creamy filling at their best.
Notes
- You can use store-bought puff pastry instead of homemade to save time—just make sure it's thawed before rolling and cutting.
- Be careful not to overfill pastries to prevent leaking during baking.
- Adjust milk quantity in the glaze to achieve desired consistency—thicker glaze for drizzling, thinner for pouring.
- Cheese danishes are best eaten fresh but can be stored in an airtight container for up to 2 days.
- For a citrus twist, try adding a bit of orange zest to the cream cheese filling.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: European
