Cheese Danish with Flaky Golden Layers and Creamy Filling

Buttery, flaky pastry wrapped around a rich, sweet cream cheese filling makes this homemade Cheese Danish an irresistible breakfast treat or dessert. Using puff pastry keeps the recipe simple while delivering bakery-style results.

Ingredients

For the Pastry

• 1 sheet frozen puff pastry, thawed
• 1 large egg
• 1 tbsp water (for egg wash)

For the Cream Cheese Filling

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice
• 1 tsp lemon zest (optional)
• 1 egg yolk

For the Glaze

• ½ cup (60 g) powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, beat together the cream cheese, sugar, vanilla, lemon juice, lemon zest (if using), and egg yolk until smooth and creamy.
3. Unfold the puff pastry and cut it into 6 equal rectangles.
4. Using a knife, lightly score a ½-inch border around each rectangle without cutting all the way through.
5. Prick the center of each rectangle several times with a fork.
6. Spoon about 2 tablespoons of the cream cheese filling into the center of each pastry, keeping it inside the scored border.
7. Whisk the whole egg with the water and brush the pastry edges with the egg wash.
8. Bake for 15–18 minutes, or until the pastry is puffed and deep golden brown.
9. Let the pastries cool for 10 minutes.
10. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled Danish pastries.

Tips

• Keep the puff pastry cold until you’re ready to use it for the flakiest layers.
• Don’t overfill the pastries, or the filling may spill over while baking.
• Add fruit such as raspberry jam, blueberry preserves, or sliced peaches on top of the cream cheese filling before baking for a delicious variation.
• Dust with powdered sugar just before serving for an elegant finish.

Serving Suggestions

• Fresh berries
• Hot coffee or tea
• Fresh fruit salad
• Vanilla latte
• Orange juice

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Reheat: Warm in a 325°F (165°C) oven for 5–7 minutes or in the air fryer at 300°F (150°C) for 2–3 minutes.
• Freezer: Freeze baked pastries for up to 2 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 15 minutes
Bake Time: 15–18 minutes
Total Time: 30–35 minutes
Servings: 6 pastries
Calories: Approximately 340 calories per pastry