Cheese Danish
User Reviews
5
Cheese Danish
Description
The Cheese Danish starts with a cream cheese filling mixed with sugar, egg yolk, lemon juice, and vanilla extract, creating a smooth and tangy base. This filling is placed in the center of square-shaped puff pastry pieces, which have their corners folded inward before baking, allowing the edges to become flaky and golden while holding the filling securely. After an even bake at 375°F, a glaze of powdered sugar, milk, and vanilla is drizzled atop, adding sweetness and a glossy finish.
This pastry works well for breakfast or a light dessert, offering a balance between the flaky texture of the crust and the creamy, sweet filling. The lemon juice in the filling lends a slight brightness that cuts through the richness, making it a pleasing combination.
To maintain the pastry's integrity, ensure puff pastry is properly thawed before rolling or cutting. Use a cookie scoop or similar tool to portion the filling evenly, and allow the Danish to cool slightly before glazing to prevent the icing from melting away.
Ingredients
For the Danish
- 6 ounces cream cheese softened (170g)
- 3 tablespoons granulated sugar
- 1 egg yolk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 batch puff pastry or 1 box, thawed
- 1 egg lightly beaten, white
For the Glaze:
- 1 cup powdered sugar (120g)
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
For the Danish:
- Position two oven racks towards the center of the oven. Preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, beat the cream cheese, granulated sugar, egg yolk, lemon juice, and vanilla on medium-low speed until well combined.
- On a lightly floured surface, roll the homemade puff pastry into a 16x8-inch rectangle, cut in half lengthwise, and then into quarters crosswise, creating 8 (4-inch) squares. (If using store-bought puff pastry, lightly roll each sheet to flatten the creases and cut to make 8 (4-inch) squares.) Brush the edges of the squares lightly with the beaten egg white. Fold each corner in about 1 inch towards the center and gently press to adhere. Place 2 inches apart on the baking sheets. Brush any exposed pastry with egg white.
- Scoop about 1 tablespoon of the cream cheese filling into the center of each pastry.
- Bake for 15 minutes. Rotate pans and continue baking for another 15 minutes or until the pastry is golden brown and puffed. Let cool on the baking sheet while making the glaze.
For the Glaze:
- While the pastries cool, whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Drizzle over the warm pastries before serving.
Notes
- Thaw puff pastry fully according to package instructions to avoid cracking or tearing when rolling.
- Use a cookie scoop to portion out the cream cheese filling evenly across pastries.
- For added flavor, spoon your choice of fruit jam in the center before glazing.
- Let the Danish cool briefly until warm but not hot before applying glaze to prevent it from sliding off.
- Puff pastry sold in sheets can save time compared to block form, which needs rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 48mg | 16% |
| Sodium | 78mg | 3% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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