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Puff Pastry Danishes

Use your favorite fruit preserves paired with a tangy cream cheese filling and flaky pastry to make these easy and delicious puff pastry danishes!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 7 mins
Servings: 12 danishes
Course: Breakfast , Brunch

Ingredients

  • 8 ounces cream cheese room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 sheets puff pastry thawed according to package directions
  • ⅓ cup Bonne Maman fruit preserves any flavor
For the egg wash
  • 1 large egg
  • 1 tablespoon water
For the glaze
  • ⅔ cup powdered sugar
  • 1 tablespoon milk
  • ¼ teaspoon pure vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Line (2) baking sheets with parchment paper. Set aside.
  2. In a medium bowl with an electric hand mixer, beat cream cheese, granulated sugar and 1 teaspoon vanilla extract until smooth. Set aside.
  3. Work with one sheet of the thawed puff pastry at a time, keeping the rest in the refrigerator until you’re ready to work with it to keep it cold.
  4. Unfold one pastry sheet onto a lightly floured work surface. Cut into 3 pieces along the fold marks. Next cut the pastry sheet horizontally across the middle of the sheet to create 6 even rectangles.
  5. Place the rectangles onto the prepared baking sheet. Use a paring knife to lightly score a ½-inch border around each puff pastry rectangle. This will allow the edges to rise around the filling; just be sure not to cut all the way through the pastry.
  6. Add a slightly heaping tablespoon of the cream cheese mixture to the center of each pastry and spread it evenly within the borders you created. Next, add a teaspoon of jam to the center of each pastry, but do not spread the jam out.
  7. Whisk together the egg and water until thoroughly combined. Use a pastry brush to apply the egg wash to the border of each pastry.
  8. Bake in preheated oven for 16-18 minutes, or until puffed and golden brown. The centers will deflate a bit while cooling.
  9. Repeat the process with the remaining pastry and filling ingredients.
  10. Allow pastries to cool completely.
  11. In a medium bowl, whisk together the powdered sugar, milk and vanilla to create a glaze. You want the glaze to be able to drizzle off of a spoon, but you do not want it to be watery. At this point, if the glaze is too thick to drizzle, gradually add more milk ½ teaspoon at a time until you reach the desired consistency. Drizzle glaze over cooled pastries. The glaze will harden upon cooling.

Notes

  • If your puff pastry has a lot of flour, I recommend using a pastry brush to brush some of it off. This will help make it easier to spread the cream cheese mixture on top.
  • Feel free to halve this recipe if you only want to make 6 danishes at a time.
  • Store leftovers in an airtight container at room temperature for up to 2 days. Warm them in a toaster oven to bring back some crispness to the pastry.