Description
This delightful Cheese Danish recipe features a creamy cream cheese filling encased in flaky, golden puff pastry. Easy to prepare with simple ingredients like cream cheese, sugar, and vanilla, this classic Austrian breakfast pastry offers a perfect balance of sweet and tangy flavors. Topped with a smooth vanilla glaze, it’s an indulgent yet quick treat ideal for mornings or dessert.
Ingredients
For the Danish
- 6 ounces cream cheese, softened (170g)
- 3 tablespoons granulated sugar
- 1 egg yolk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 batch puff pastry or 1 box, thawed
- 1 egg white, lightly beaten
For the Glaze
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Position two oven racks toward the center of your oven and preheat it to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to ensure the pastries don’t stick during baking.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese, granulated sugar, egg yolk, lemon juice, and vanilla extract on medium-low speed until the mixture is smooth and well combined, ensuring a creamy texture for the filling.
- Prepare the puff pastry: On a lightly floured surface, roll out homemade puff pastry into a 16×8-inch rectangle. Cut lengthwise in half, then crosswise into quarters to create eight 4-inch squares. If using store-bought puff pastry, lightly roll each sheet to flatten creases and cut into eight 4-inch squares. Brush the edges of each square lightly with beaten egg white.
- Assemble the Danish pastries: Fold each corner approximately 1 inch toward the center of the square and gently press to adhere the edges. Place the assembled pastries about 2 inches apart on the prepared baking sheets. Brush any exposed pastry surfaces with the egg white for a glossy finish.
- Add the filling: Spoon about 1 tablespoon of the cream cheese filling into the center of each pastry square, making sure not to overfill to keep the shape intact during baking.
- Bake the pastries: Place the baking sheets in the oven and bake for 15 minutes. After 15 minutes, rotate the pans to ensure even baking and continue baking for an additional 15 minutes or until the puff pastry is golden brown and puffed up.
- Cool the Danish: Remove the pastries from the oven and let them cool on the baking sheets while you prepare the glaze.
- Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Glaze and serve: Drizzle the glaze over the warm pastries. Serve immediately or allow the glaze to set for a few minutes before enjoying.
Notes
- You can use store-bought puff pastry for convenience, but homemade puff pastry will yield flakier results.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Brushing the pastry with egg white before baking gives a beautiful glossy finish.
- Let the Danish cool slightly before glazing to prevent the glaze from melting too much.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
