Pin it
Make the perfect breakfast pastry at home with this cheese danish recipe. The buttery puff pastry wrapped around sweet cream cheese filling tastes just like a bakery treat. It takes less than 30 minutes to make, and fills your kitchen with the most wonderful smell. Perfect for breakfast or just a sweet treat any time of day.
Why Make This Cheese Danish
This cheese danish is so easy to make. You don't need to be good at baking - anyone can do it. The ingredients are cheap and easy to find at any store. You can make it for breakfast, take it to parties, or just enjoy it as a treat. Your kitchen will smell amazing while it bakes. Try it once, and you'll want to make it again and again.
What You Need
- Cream Cheese: Makes the filling rich and creamy. Let it soften first. You can use mascarpone instead.
- Powdered Sugar: Makes the filling and frosting sweet. Regular sugar works too if you blend it fine.
- Vanilla: Adds flavor to both filling and frosting. Use any kind you have.
- Salt: Just a tiny bit makes everything taste better.
- Puff Pastry: Get it from the frozen section. Let it thaw before using.
- Egg: Makes the filling rich and gives the top a nice shine.
- More Powdered Sugar: For the sweet drizzle on top.
- More Vanilla: For the drizzle.
- Milk: Makes the drizzle smooth. Any type works fine.
How to Make It
- Heat the Oven:
- Turn it to 400°F. Put the rack in the middle.
- Get the Pan Ready:
- Put paper on your baking sheet so nothing sticks.
- Mix the Filling:
- Stir cream cheese, sugar, vanilla, egg yolk, and salt until smooth.
- Cut the Pastry:
- Cut it into six pieces.
- Make Holes:
- Poke the middle with a fork, leaving the edges alone.
- Add Filling:
- Put two big spoons of cheese mix on each piece.
- Brush the Edges:
- Beat the egg white and brush it on the edges.
- Bake:
- Cook for 10 minutes, turn the pan, cook 5-10 more until golden.
- Cool Down:
- Let them cool before adding the drizzle.
- Make Drizzle:
- Mix sugar, vanilla, and milk. Pour over the top.
Pin it
What Makes It Special
This cheese danish combines flaky pastry with sweet, creamy filling. It comes from Denmark but now people love it everywhere. It's perfect for breakfast or dessert, and always makes people smile.
Basic Ingredients You Need
You need frozen puff pastry from the store and soft cream cheese. Mix in some sugar and vanilla for the filling. One egg helps make it look pretty, and milk makes the sweet drizzle on top. That's all you need to make something that tastes like it's from a fancy bakery.
Making It Flaky
Let the pastry get soft in your fridge for an hour. Don't rush or it might break. Add some lemon zest to make it taste even better. These small tricks make your danish turn out great every time.
Pin it
Making It Look Pretty
Wait until your danish is cool before adding the drizzle. Use a fork instead of a spoon to make nice lines. Put a little melted butter in the drizzle to make it taste even better.
Keeping It Fresh
Put leftover danish in a container with paper between each piece. They stay good in the fridge for a week, or freeze them for two months. Warm them up in the oven when you want to eat them - they'll taste fresh-baked again.
Frequently Asked Questions
- No pastry sheets at home?
Get phyllo from the store - it's thinner but works fine. Or try croissant dough from the can, just roll it flat first. Some folks even use regular bread dough, but it won't be as flaky.
- Want to save some for tomorrow?
Keep them in a box on your counter for 2 days, or in your fridge longer. If they get soft, warm them up in the oven for 5 minutes. Don't put them in plastic wrap - they'll get soggy.
- Like fruit?
Put some on top before baking or add jam after. Fresh berries work great, so do sliced peaches or apples. Just pat the fruit dry first so it doesn't make the pastry wet.
- Can't have milk products?
Buy the non-dairy cheese and pastry from the store. Most stores keep them near the regular stuff. The pastry needs to say "dairy-free" since some have butter. You can use almond milk for the drizzle too.
- Sugar drizzle too thick?
Put in more milk until it runs right. Start with tiny drops - you can always add more. If it gets too thin, just add more sugar. Warm milk works better than cold.
- Pastry not rising well?
Make sure it's not too cold or too warm before baking. Let it sit on your counter for 10 minutes if it's from the fridge. Your oven should be hot before the danish goes in.
- Cheese filling runny?
Let your cream cheese warm up first, but not too much. Mix it well. If it's still runny, pop it in the fridge for 10 minutes before using.
- Bottom not crispy?
Use a dark metal pan - glass pans don't work as well. Put the pan on the bottom rack of your oven. You can also brush the bottom with egg wash.