An easy, but elegant, brunch idea. Puff Pastry Cream Cheese Danishes are delicate, pretty, and tasty.
These danishes can be made in any flavor you like. I did chocolate chip, raspberry, and blueberry. Use whatever filling sounds good to you!
While these danishes may not be exactly the same as their very labor-intensive traditional counterparts, but they are a pretty good make-at-home substitute when craving an elegant breakfast.
Puff Pastry Danishes
I got together with friends a few a few weeks ago for brunch and we all brought food to share. There is always way more food than we could eat, but everyone loves to bring something.
I made these little Puff Pastry Danishes because I had been wanting to make something with puff pastry. It’s so easy to work with and it’s always fun to see it magically puff up in the oven.
And if you’re wondering, no I don’t make my own puff pastry. The frozen stuff is just too convenient.
It might be a fun skill to master some day in the future, but for now, I’m all about the ready-made pastry option.
Cream Cheese Puff Pastry
Here’s a little step-by-step photo tutorial showing how easy it is to make these Puff Pasty Danishes.
Simply cut the pastry into squares, spread with cream cheese and filling, bake, and drizzle with glaze.
These are best enjoyed the same day they are made, otherwise, they start to get a bit stale, so keep that in mind when making them.
I prep all the filling ingredients before and then just assemble and bake them the day you want them.
Don’t get me wrong, these are still good the next day, they just don’t have the same crispness after the first day.
If you make them, let me know what filling you tried! Chocolate chip was my kids’ favorite because they really do love everything chocolate, but raspberry was my own favorite.
For the blueberry ones, I tried to use some homemade blueberry pie filling, but it was a tad too runny. I recommend sticking with jam or jelly for the filling.
Apricots are awesome in fruit desserts too, so I’m thinking I would like to try an apricot version next.
Puff Pastry Danish Recipe
- Prepare the filling. Beat the cream cheese and sugar in a medium bowl until smooth. Beat in the egg yolk, lemon juice and vanilla until combined. Set aside. You will have a bit of filling left over, you can decide what to do with it or only make 2/3 of a batch if math is your thing.
- Preheat the oven to 400 F. Line 2 baking sheets with parchment paper. Roll each puff pastry sheet into a 12 x 12 inch square. Cut each into 9 pieces. Prick with a fork several times in the center. Beat the egg white and water together and brush onto each puff pastry square.
- Place a scant tablespoon of cream cheese filling onto each square and then a teaspoon of your choice of jam, jelly or chocolate chips.
- Bake at 400 F for 15-18 minutes or until puffy and lightly browned. Cool on wire racks.
- Make the glaze by beating the powdered sugar with enough milk until smooth. Drizzle on cooled Danishes. Best served the same day. Or store tightly covered for up to several days.
Puff Pastry Cream Cheese Danishes
Ingredients
For the filling
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon Vanilla
For the Danishes
- 2 puff pastry sheets slightly thawed
- 1 egg white
- 1 teaspoon water
- Several tablespoons of Jam Jelly or chocolate chips
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Prepare the filling. Beat the cream cheese and sugar in a medium bowl until smooth. Beat in the egg yolk, lemon juice and vanilla until combined. Set aside. You will have a bit of filling left over, you can decide what to do with it or only make 2/3 of a batch if math is your thing.
- Preheat the oven to 400 F. Line 2 baking sheets with parchment paper. Roll each puff pastry sheet into a 12 x 12 inch square. Cut each into 9 pieces. Prick with a fork several times in the center. Beat the egg white and water together and brush onto each puff pastry square.
- Place a scant tablespoon of cream cheese filling onto each square and then a teaspoon of your choice of jam, jelly or chocolate chips.
- Bake at 400 F for 15-18 minutes or until puffy and lightly browned. Cool on wire racks.
- Make the glaze by beating the powdered sugar with enough milk until smooth. Drizzle on cooled Danishes. Best served the same day. Or store tightly covered for up to several days.
Nutrition
{originally published 7/2/18 – recipe notes and photos updated 1/6/21}
Looking for some more other delicious ways to use Puff Pastry?
Try a Lemon Raspberry Tart from Amira’s Pantry or a Buttery Almond Pastry Braid from Willow Bird Baking.
Pumpkin Pie Puff Pastry Turnovers
Sommer says
These are a family favorite in my house! I get requests to make them all the time!
Beth Klosterboer says
Having freshly made cheese danishes sure beats anything you can buy in a store.
Toni says
No one believed I made these myself! They thought I bought them at a bakery.
shelby says
I love anything made with puff pastry, It adds such a buttery deliciousness to anything its made with. These pastries are a hit with me and I love their individual portioned sizes!
Aimee Shugarman says
So easy and so good. LOVE to keep the ingredients on hand to make these on weekends.
Pasaste A says
These are a family favorite in my house! I get requests to make them all the time!
Margaret Harasym says
I docked the middle of each square and each one still puffed up (along with the cream cheese) and the jam all fell off…delicious, but not as pretty.
Shirley says
My jam all fell too… Delicious, but not pretty. What’s the secret for making it pretty?
Jala says
Hiya thanks for the fillings but just so you know. Puff Pastry is the easiest dough to make. All the “keep it coldl scare is nonsense. Mix it, flatten butter, wrap and roll. Cool room. Don’t worry about all the fridge time. Truly easy as white bread.
Bissous
Susie Ducote says
Is there a way to use some type of blueberries or strawberries for these danishes?
Debra Theriot says
I used homemade blueberry and strawberry jam. WOW.
Followed directions and these were delish! I will be making some for 4th of July morning.
Trisha L Monroe says
Hi,
Will it be alright if I use canned pie filling?
Judith Alexander says
I am 67 and I just learned to make puff pastry so you could be right about the timing thing. I just wanted to tell you it’s not very hard but it is time consuming and it will give you muscles in your arms and back. I’m going to give you the link here if I can make it work for a guy who I learn to make it from and he just has the simplest easiest method. I haven’t made these yet but I’m going to get the ingredients today. I do have quite a large piece of puff pastry that I finish making yesterday In the refrigerator so I’ll be making a ground beef and cheese roll tonight with it and also these danishes I think. I do love a good cheese danish so I’ll let you know how they turn out. Thank you for the recipe.
Jean says
These are so “bakery shop” looking, so easy and oh so good! My son said he’d rather have these than kolackys I make and they used to be a favorite in the house. I used apricot, raspberry and cherry cans of Solo filling.
Mary says
I’m so happy to hear that you like them, Jean!
Maddi V says
Truly a wonderful recipe. And very simple too! For a novice like me it was really easy. A quick question though: has anyone figured out what to do with the leftover cream cheese filling, because I’m not quite sure what to do with it?
Mary says
I’m glad you like the danishes, Maddi. I typically use all of the cream cheese filling, but it would be delicious on pancakes or waffles, on muffins, pretty much any way you think it might be tasty!
Joan says
I crumbled up a few Graham crackers, melted butter, pressed into cupcake tin and made mini cheesecakes
Elaine says
These were the absolute best and easiest recipe. Only 2 were left for the next day and I agree they are better on the day made. I used strawberry preserves for the top and tried just to use the fruit and they were terrific without the icing. Thanks for sharing what will become a family favorite!
Mary says
I’m glad you’re enjoying them, Elaine!
Paula says
These were so easy to make and yummy!!!!!!!! I’ll definitely make them again!
Mary says
I’m thrilled that you love them, Paula!
Donna says
These were a huge hit at my daughters holiday gathering…
Laura says
These danishes were very easy to make! I only wished the underside where the filling was had risen a little more, but otherwise they were so good. I used a variety of fillings and we loved the Trader Joe’s Apple Cider Fruit Spread the best.
Mary says
I’m so glad you like them, Laura!
Carmen says
Love these but my cream cheese filling seemed to get crumbly after a day. It did not stay soft and creamy.
Mary says
Did you store them in the fridge? or on the counter, Carmen? I’ve found that warming them briefly will help with that.
Dave says
These were very easy to make and quite tasty! I was thinking 18 might be too many, but my family proved me wrong … gone in 2 days, no worries! LOL I will definately make this recipe many, many more times. Delicious!
Mary says
I’m so glad you enjoyed them!
SAndy says
WTH can’t u see the recipe any more?…… it’s advertisements everywhere 😫
Mary says
Thanks for the heads up, Sandy. We’re actually working on this now. There’s an issue with my ad management company.
coco says
i loved these thanks
Mary says
I’m so glad you like the recipe, Coco!
Kristina says
I had frozen puff pastry that I didn’t know what to do with, and wow did these turn out amazing!!
Mary says
Love when an accidental plan comes together. Thank you for sharing, Kristina.
Dana Freiberger says
My sister-in-law made these for Christmas breakfast in the past. And they were always so delicious and beautiful. I thought I would try my hand at them. She used plum jelly for hers so I am doing half in that flavor and the other in peach.
I used both homemade peach jam and a store bought plum jelly. The peach danishes puffed moderately and were very tasty. The plum jelly just ran everywhere and did not remain in the center of the danish. The puff pastry for that flavor also did not puff at all where the jelly had melted and ran onto the pan. I was very disappointed. So my take away lesson was to use jam that actually has bits of fruit in it. A true jelly does not have enough substance to hold a sticky form in the center. (unless I am doing something wrong).
I will make again as I will need more practice to get these right.
Mary says
You can master them, Dana! I do agree that a thicker fruit-filled jam does work the best.
Heather Fuhrken says
15 minutes was too long for me. They burned. 😞 They were way to make though.
Mary says
You might check your oven temperature, Heather.