Flaky Puff Pastry Cream Cheese Danish Delight

A golden, flaky crust. A creamy, sweet center. That first bite of this cream cheese Danish always takes me back to my grandma’s kitchen. This recipe captures that nostalgic flavor in a simple, satisfying way—using store-bought puff pastry to keep things quick and easy. Whether I’m making breakfast for the family or serving up a sweet treat for brunch, this Danish recipe never fails to impress.

Why You’ll Love This Recipe

I love how effortlessly impressive this recipe is. The puff pastry bakes up light and crispy, while the cream cheese filling adds a rich, tangy contrast. It takes less than 30 minutes from start to finish, and it’s perfect for beginners and seasoned bakers alike. I can serve these as a sweet breakfast, a brunch pastry, or even a light dessert. And the variations? Endless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 sheet puff pastry, thawed

• 1 (8-ounce) box cream cheese, softened

• ⅓ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 egg

• 2 tablespoons water

Directions

1. I preheat my oven to 400°F and line a baking sheet with parchment paper.

2. I gently roll out the puff pastry on a lightly floured surface to about 9×10.5 inches, then cut it into 8 equal rectangles and place them on the sheet.

3. In a mixing bowl, I whisk together the cream cheese, powdered sugar, and vanilla until smooth. I scoop it into a zip-top bag, snip off one corner, and pipe a strip onto each pastry rectangle—leaving a border around the edges.

4. I beat the egg and water together to make an egg wash, then brush it onto the exposed edges of the pastry.

5. I bake the danishes for 10–12 minutes until they’re puffed up and golden brown. Letting them cool for a few minutes helps set the filling just right.

Servings and timing

This recipe makes 8 cream cheese danishes.
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Each serving is about 250 kcal.

Variations

• Berry Blast: I like folding in a few fresh raspberries or blueberries into the cream cheese mixture for a pop of fruit.

• Chocolate Swirl: A drizzle of dark chocolate before baking gives a rich twist that kids (and adults) go wild for.

• Savory Surprise: When I want something less sweet, I skip the sugar and vanilla, then stir in chopped herbs and shredded cheddar. Great alongside a soup or salad.

storage/reheating

These danishes are best the day I bake them, but they keep nicely for 2 days in an airtight container in the fridge. I reheat them in the microwave for about 10 seconds or, for a crispier finish, in the toaster oven. If I’m making a batch ahead, I freeze the unbaked danishes and bake them straight from the freezer—just adding 3 more minutes to the baking time.

FAQs

Can I use gluten-free puff pastry?

Yes, I can! I just make sure to use a reliable gluten-free brand and keep an eye on the bake time—it might need a minute or two longer or shorter.

Can I make these danishes ahead of time?

Absolutely. I assemble the danishes and freeze them unbaked. When I’m ready to serve, I pop them straight into the oven from frozen—no thawing needed.

What can I substitute for cream cheese?

I’ve had success using mascarpone or even well-drained ricotta. Both create a slightly different but still delicious texture and flavor.

Can I double the recipe?

Yes, I often do when feeding a crowd. I just use two baking sheets and rotate them halfway through baking to ensure even browning.

Is there a way to make them less sweet?

Definitely. I reduce the powdered sugar to ¼ cup, or swap it out entirely for honey if I’m in the mood for something more subtle.

Conclusion

Every time I make these flaky puff pastry cream cheese danishes, I remember why I fell in love with baking. They’re fast, flexible, and full of flavor. Whether I’m trying a new twist or sticking with the classic, these pastries always bring smiles to the table. Ready to roll out the dough and bake up some joy? I am.