Cream Cheese Danish with Puff Pastry
Cream Cheese Danish with Puff Pastry
Okay, real talk: is there anything better than a warm, flaky pastry with your morning coffee? I used to think you had to either A) wake up early and go to a bakery or B) become a full-on pastry chef to make one at home. Spoiler alert! For these Cream Cheese Danish Braids — you don’t.
Let me introduce you to the easiest, most delicious shortcut: puff pastry. Yep, that magical stuff in your freezer aisle.
Why You’ll Love This Cream Cheese Danish
This Danish is buttery, flaky, creamy, and just sweet enough. Plus, they take maybe 10 minutes to throw together and bake in about 20-25 minutes. Cream Cheese Danishes are perfect for lazy weekends, brunch with friends, or just when you want a little something sweet with your coffee.
Fun Flavor Variations to this Cream Cheese Danish
- Berry Cheesecake Danish: Include strawberry or blueberry jam with the crema cheese filling and finish with fresh berries.
- Lemon Cream Cheese: Add lemon zest + a touch of lemon juice to the filling for a zingy twist.
- Nutella Dream: Swirl in a little Nutella to the cream cheese filling before baking.
- Savory Brunch Danish: Use a savory cream cheese mix (add herbs, garlic, or chives) and add cooked bacon or tomatoes (this one is definitely up next on my recipe list!)
Recipe Note:
This recipe will make TWO Cream Cheese Danishes. I recommend adding strawberry jam into your second one for variety (or try one of the varieties listed above!). OR – you can freeze the uncooked Danish and save it for later!
To freeze the uncooked Danish: Follow the instructions all the way until you braid the dough across the top of the Danish. Do NOT add the egg wash. Flash freeze your Danish on a cookie sheet lined with parchment paper until it is completely frozen.
Then, remove the Danish from the freezer, wrap it in foil or plastic wrap tightly, place in a freezer bag, and freeze up to 6 months. When ready to bake, set the Danish out to thaw. Once thawed, add the egg wash and bake @ 400 degrees for 20-25 minutes.
Storing Your Leftover Cream Cheese Danish Braid:
This Cream Cheese Danish Bread is best enjoyed fresh. However, you can save any leftovers in an air-tight container in the refrigerator for 2-3 days.
Ingredients
- 2 Puff Pastry Sheets (one box typically includes 2 sheets of puff pastry)
- (1) 8 ounce block of cream cheese
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 egg, divided between the yolk and the white. You will use the yolk in the cream cheese filling, and use the egg white for the egg wash before baking.
For the glaze:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tablespoons milk
Directions
- About an hour before you want to enjoy your Danish, set your puff pastry out on the counter to thaw. Remember – this recipe makes TWO Danish braids. Read the recipe notes above on ideas to make variations of this braid if you would prefer two different flavors, or freeze the second one to save later.
- Preheat oven to 400 degrees.
- In a medium sized mixing bowl, combine the cream cheese, powdered sugar, egg yolk, and vanilla extract until light and creamy. Save your egg white! We’ll use this for the egg wash.
- Line two baking sheets with parchment paper. Place one puff pastry on each cookie sheet and unfold. Gently roll each puff pastry with a rolling pin. You do not want to thin it out too much, but make sure to roll over the seams and smooth them out.
- Divide the cream cheese filling in two. Spread half of the mixture down the middle of each puff pastry.
- Using a pizza cutter, slice the edges of the puff pastry in one inch strips. Carefully slice from the edge of each sheet until you get to the cream cheese filling. You do not want to cut any of the dough directly under the filling.
- Braid the edges of the puff pastry dough over the cream cheese filling.
- In a small bowl, add the egg white you set aside with 2-3 teaspoons of water. Whisk until light and fluffy. Brush the egg wash over the pastry.
- Bake your Cream Cheese Danish Braid for 20-25 minutes at 400 degrees on a center rack in your oven. Puff pastry should be light golden brown when you pull it from the oven.
- Allow Danish to cool for at least 15 minutes, or up to 2 hours depending on preference and when you plan to enjoy it!
- While your Danish is cooling, mix the powdered sugar, vanilla extract, and milk in a small bowl to make the powdered sugar glaze. Drizzle glaze over Danish. Slice and enjoy!
If you enjoyed this recipe, please let me know in the comments! Also don’t forget to check out my other puff pastry recipes. I especially recommend my Almond Danishes and my Cinnamon Apple Danishes!
Cream Cheese Danish Braid – Easy! Made with Puff Pastry
Course: Dessert, Breakfast, BrunchDifficulty: Easy8
servings13
minutes23
minutesIngredients
2 Puff Pastry Sheets (one box typically includes 2 sheets of puff pastry)
(1) 8 ounce block of cream cheese
1/3 cup powdered sugar
1 tsp vanilla extract
1 egg, divided between the yolk and the white. You will use the yolk in the cream cheese filling, and use the egg white for the egg wash before baking.
For the glaze:
1 cup powdered sugar
1 tsp vanilla extract
1-2 tablespoons milk
Directions
- About an hour before you want to enjoy your Danish, set your puff pastry out on the counter to thaw.
- Preheat oven to 400 degrees.
- In a medium sized mixing bowl, combine the cream cheese, powdered sugar, egg yolk, and vanilla extract until light and creamy. Save your egg white! We’ll use this for the egg wash.
- Line two baking sheets with parchment paper. Place one puff pastry on each cookie sheet and unfold. Gently roll each puff pastry with a rolling pin. You do not want to thin it out too much, but make sure to roll over the seams and smooth them out.
- Divide the cream cheese filling in two. Spread half of the mixture down the middle of each puff pastry.
- Using a pizza cutter, slice the edges of the puff pastry in one inch strips. Carefully slice from the edge of each sheet until you get to the cream cheese filling. You do not want to cut any of the dough directly under the filling.
- Braid the edges of the puff pastry dough over the cream cheese filling.
- In a small bowl, add the egg white you set aside with 2-3 teaspoons of water. Whisk until light and fluffy. Brush the egg wash over the pastry.
- Bake your Cream Cheese Danish Braid for 20-25 minutes at 400 degrees on a center rack in your oven. Puff pastry should be light golden brown when you pull it from the oven.
- Allow Danish to cool for at least 15 minutes, or up to 2 hours.
- While your Danish is cooling, mix the powdered sugar, vanilla extract, and milk in a small bowl to make the powdered sugar glaze. Drizzle glaze over Danish. Slice and enjoy!
