Cheese danish is the perfect breakfast pastry. Buttery, flaky puff pastry. Sweet, tangy cream cheese filling. Vanilla glaze on top. 20 minutes. Better than any bakery. Make two. They disappear fast.
Ingredients
Makes 8 danishes.
- 1 sheet puff pastry (about 8 oz / 225g), thawed
- 1 egg, beaten (for egg wash)
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) sugar
- 1 egg yolk
- 1 tsp vanilla extract
- Zest of ½ lemon (optional)
For the Glaze:
- ½ cup (60g) powdered sugar
- 1-2 tbsp milk
- ¼ tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Roll puff pastry slightly into a 10×12 inch rectangle. Cut into 8 squares (about 5 inches each).
Step 2: Make Filling
- Beat cream cheese, sugar, egg yolk, vanilla, and lemon zest until smooth.
Step 3: Assemble
- Place 1-2 tablespoons of filling in the center of each square. Brush edges with egg wash.
- Fold each corner toward the center, overlapping slightly. Press gently.
- Brush tops with egg wash.
Step 4: Bake
- Bake 12-15 minutes until puffed and golden brown.
Step 5: Glaze & Serve
- Whisk powdered sugar, milk, and vanilla. Drizzle over warm danishes.
- Serve immediately. Or save one for yourself before they vanish.
Summary
Prep Time: 10 min | Bake Time: 15 min | Total: 25 min
Yield: 8 danishes | Difficulty: Easy
Storage Notes
Best fresh. Fridge 2 days (filling needs refrigeration). Reheat in oven or air fryer at 350°F for 5-7 minutes. Never microwave — pastry gets sad. Freeze unbaked danishes for 3 months. Bake from frozen (add 5-7 minutes).
