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4.9 from 48 votes

Cheese Danish

This cheese Danish is made from store-bought puff pastry and a filling of cream cheese, sugar, egg, vanilla, and lemon zest. It's easy and perfect for Hanukkah and Christmas and Easter and weekends and, okay, any time.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 10 to 12 servings
Calories: 295 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 10 ounces (1 1/4 cups) full-fat cream cheese room temperature
  • 1 large egg separated
  • 1/4 cup granulated sugar plus more for sprinkling
  • 2 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup your favorite fruit jam
  • 1 heet frozen puff pastry fully thawed (instructions below are for Pepperidge Farm puff pastry; if using Dufour, see the FAQs above)
  • flour for dusting

Instructions

    Cup of Yum
  1. Crank the oven to 400°F (200°C).
  2. Plop the cream cheese, egg yolk, sugar, vanilla, and salt in a medium bowl and beat with a handheld mixer until smooth. Set aside.
  3. Lightly sprinkle a nonstick baking mat or a piece of parchment with flour.
  4. Unfold the puff pastry on the parchment paper, and with a rolling pin, roll it out to a 12-by-15-inch (32-by-38-centimeter) rectangle. Check frequently so it doesn't stick.
  5. Make sure the 12-inch side of the pastry is nearest you. Lightly press a ruler into the dough, making three 4-inch-wide vertical columns, being careful not to press completely through the dough.
  6. Spread the cream cheese filling on the center column, leaving a 1-inch (2 1/2-centimeter) border on the top and bottom edges of the column.
  7. Spoon a column of jam down the middle of the filling.
  8. Fold the top edge of the pastry down to cover 1/2 inch (2 centimeters) of the filling. 
  9. Cut 3/4-inch horizontal slits (or fringe, if you will) down the left and right columns.
  10. Now, it's just a matter of simply plaiting. Fold the top right strip diagonally across the filling. Do the same with the top left strip, overlapping the right strip.
  11. Repeat this right-left, right-left folding down the Danish until the last two strips.
  12. Fold the bottom lip of the pastry up 1/2 inch (2 centimeters) over the filling to seal it, then cross the last 2 strips over each other upward.
  13. Beat the reserved egg white and lightly brush it on the pastry.
  14. Sprinkle lightly with sugar. Slide cheese Danish and baking mat onto a baking sheet.
  15. Bake until golden brown, 30 to 35 minutes. Transfer the sheet to a rack to cool. Serve warm.

Notes

  • Storage--Leftover cheese Danish can be stored, wrapped in foil, in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat in a 350°F oven until heated through.
  • Extra filling--If you've got extra filling, use it to fill turnovers or hand pies.
  • Puff pastry brands--The above recipe was designed with the Pepperidge Farm brand in mind. If you use a different brand of pastry, note the weight and dimensions. You may need to trim it slightly to work with the recipe.

Nutrition Information

Serving 1serving Calories 295kcal (15%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 8g (40%) Monounsaturated Fat 8g Trans Fat 0.002g Cholesterol 47mg (16%) Sodium 219mg (9%) Fiber 0.5g (2%) Sugar 12g (24%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 295

% Daily Value*

Serving 1serving
Calories 295kcal 15%
Carbohydrates 26g 9%
Protein 4g 8%
Fat 20g 31%
Saturated Fat 8g 40%
Monounsaturated Fat 8g 40%
Trans Fat 0.002g 0%
Cholesterol 47mg 16%
Sodium 219mg 9%
Fiber 0.5g 2%
Sugar 12g 24%

* Percent Daily Values are based on a 2,000 calorie diet.