5.0 from 3 votes
Cream Cheese Danish
Indulge in the buttery goodness of homemade Cream Cheese Danishes. These flaky pastries are filled with a rich cream cheese filling and topped with a sweet glaze. They're perfect for a breakfast or a snack.
Prep Time
15 mins
Servings: 8 danishes
Calories: 474 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Cheese Danish Ingredients:
- 1 pound puff pastry 2 sheets, thawed
Cream Cheese Mixture
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 egg yolk room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon lemon juice
Egg Wash Ingredients:
- 1 egg
- 1 Tablespoon water
Ingredients for Lemon Glaze:
- ½ cup powdered sugar
- 1 Tablespoon fresh lemon juice
Instructions
- Remove puff pastry sheets from the freezer and packaging. Place on the counter to thaw for 40 minutes.
- Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat the oven to 400 degrees Fahrenheit.
- Once the cream cheese and egg are at room temperature, make the cream cheese mixture. In a medium sized bowl beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth.
- Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place the 4 squares on each prepared baking sheet.
- Whisk the egg wash together in small bowl. Brush egg wash onto the border of each puff pastry square. Fold in the corners of each of the squares so they look like an octagon. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash.
- Bake for 13-15 minutes in preheated oven at 400 degrees Fahrenheit or until golden brown.
- While Danishes are baking in a small bowl combine the ingredients for lemon glaze. Whisk until smooth.
- Remove the pastries from the cookie sheets and place onto wire racks. Let cool for at least 10 minutes, drizzle with lemon glaze and serve. The centers will deflate slightly as they cool. Serve warm or at room temperature.
Cup of Yum
Notes
- For best results, store your leftover cream cheese danish in the fridge for best results. Technically, they don't have to be refrigerated but I find that leftovers last long in the fridge.
- FRIDGE: Refrigerate these pastries in an airtight container or zip top plastic bag for 2-3 days.
- FREEZER: Flash freeze your cream cheese danishes on lined baking sheet. Then transfer to a freezer bag or airtight container and freeze for up to 3 months.
Nutrition Information
Serving
1danish
Calories
474kcal
(24%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Cholesterol
53mg
(18%)
Sodium
232mg
(10%)
Potassium
78mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
414IU
(8%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8danishes
Amount Per Serving
Calories 474
% Daily Value*
| Serving | 1danish | |
| Calories | 474kcal | 24% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 53mg | 18% |
| Sodium | 232mg | 10% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.