This post may contain affiliate links. Please read our disclosure policy.
Elegant and easy to make, Puff Pastry Danishes are flaky, crispy-edged breakfast pastries that you can customize for everyone at your table. This easy danish recipe comes together almost too quickly to be believed.
Puff Pastry Danish
These danishes may not be exactly the same as their very labor-intensive traditional counterparts, but they are a delightful, super-fast substitute.
While you most certainly can use homemade pastry in this recipe, I generally use frozen puff pastry. The frozen stuff is just too convenient!
To make these even more quickly, I prep all the filling ingredients the night before and then just assemble and bake them in the morning.
Danish with Puff Pastry
To make these breakfast beauties, you’ll need the following ingredients:
- Cream cheese
- Sugar
- Egg
- Lemon juice
- Vanilla extract
- Puff pastry
- Water
- Jam, jelly, and/or chocolate chips
- Powdered sugar
- Milk
You may be tempted to try using pie filling instead of jam or jelly, but I don’t recommend it. I found it to be a little too watery for these danishes.
These are best enjoyed the same day they are made. Don’t get me wrong, these are still good 24 hours later, they just don’t have the same crispness after the first day.
Puff Pastry Danish Recipe
Preheat the oven to 400ºF. To prepare the filling, use a hand mixer or sturdy spoon to beat the cream cheese and sugar in a medium bowl until smooth. Beat in the egg yolk, lemon juice, and vanilla until well combined. Set this aside.
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 three or four times in the center, leaving an untouched border around the outside edge. Beat the egg white and water together and brush onto each puff pastry square.
Dollop a scant tablespoon of cream cheese filling into the center of each square and then top with a teaspoon of your choice of jam, jelly, or chocolate chips.
Bake for 15-18 minutes or until puffy and light golden brown. Use a spatula to transfer them to cool on wire racks.
Whisk together the powdered sugar with 1 tablespoon of milk to start. If it is too thick, you can whisk in additional milk 1 teaspoon at a time until it reaches your desired consistency. Drizzle over the top of the danishes.
While these are best served the same day, you can store leftovers tightly covered in the refrigerator for up to 3 days.
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 I loved the raspberry ones.
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
- 1/2 cup jam jelly or chocolate chips
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
Instructions
- Preheat the oven to 400º F.
- With a hand mixer or sturdy spoon, beat the cream cheese and sugar in a medium bowl until smooth. Beat in the egg yolk, lemon juice and vanilla until well combined. Set aside.
- 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 3 to 4 times in the center, leaving an untouched border around the outside edge. Beat the egg white and water together and brush onto each puff pastry square.
- Dollop a scant tablespoon of cream cheese filling into the center of each square and then top with a teaspoon of your choice of jam, jelly, or chocolate chips.
- Bake for 15-18 minutes or until puffy and lightly golden brown. Use a spatula to transfer them to cool on wire racks.
- Whisk together the powdered sugar with 1 tablespoon of milk to start. If it is too thick, you can whisk in additional milk 1 teaspoon at a time until it reaches your desired consistency. Drizzle over the top of the danishes.
- While these are best served the same day, you can store leftovers tightly covered in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 7/2/18 – recipe notes and photos updated 3/27/25}
Looking for some more ways to use puff pastry? Try Caramel Apple Puff Pastries or Pumpkin Pie Puff Pastry Turnovers!
I used some strawberry freezer jam I had on hand. So delicous And looked so professional! Still very good the next day!!
I’m glad the danishes turned out so well, Debbie! Happy holidays, and happy cooking.
I’ve made these before,Yum, and found that putting them in the airfryer the next day crisped them up nicely and warmed the filling.
I’m glad they were a hit, Marilyn! Thanks for the airfryer tip too.
I am making these for Easter brunch tomorrow. Can they be prepped the night before and baked the next morning?
I haven’t tried that, Steph. I’m guessing it will work, but I honestly don’t know for certain.
These were amazing! I used store bought buttery puff pastry sheets and homemade cranberry jam. I also experimented with Nutella. So delicious and the house smelled like a bakery 🙂 Will definitely make again. As for the cream cheese filling, I only used 3/4 of a block and I had none left over 😉
Thank you for sharing, Anne.
Can these be made with cherry or blueberry pie filling?
They sure could, Laurie.
15 minutes was too long for me. They burned. ? They were way to make though.
You might check your oven temperature, Heather.
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.
You can master them, Dana! I do agree that a thicker fruit-filled jam does work the best.
I had frozen puff pastry that I didn’t know what to do with, and wow did these turn out amazing!!
Love when an accidental plan comes together. Thank you for sharing, Kristina.
i loved these thanks
I’m so glad you like the recipe, Coco!
WTH can’t u see the recipe any more?…… it’s advertisements everywhere ?
Thanks for the heads up, Sandy. We’re actually working on this now. There’s an issue with my ad management company.