This delicious Cheese Danish is made with simple ingredients and is sure to be at the top of your family’s request list for breakfast.
Soft, flakey, and sweet, you haven’t lived until you’ve had a freshly baked Cheese Danish warm out of the oven! Simple puff pastry with a cream cheese filling and just a hint of lemon, this danish puts all coffeehouse pastries to shame.
FLAKEY AND SWEET
Sometimes my family finds it hard to agree on the best desserts, but when it comes to sweets for breakfast, we are hands down a danish family. A light and fluffy Cheese Danish is the perfect classic breakfast pastry, and this recipe makes it so easy to make them fresh right at home.
OTHER RECIPES TO SERVE WITH CHEESE DANISH
- The Best Fruit Salad Recipe – You can create the perfect breakfast bar with fresh fruit and pastries.
- Homemade Vanilla Chai Mix – Save a ton of money by becoming your own barista with this quick and easy chai tea mix.
Puff Pastry: Two sheets of puff pastry will make eight danishes.
Filling: This creamy filling is made with sugar, egg yolk, vanilla extract, lemon zest, and lemon juice.
Wash: Use an egg wash made with egg and water to finish these pastries. You can also sprinkle sugar over the egg wash for added sweetness.
HOW TO MAKE CHEESE DANISH
STEP ONE: Start by preheating the oven to 400 degrees F and lining two baking sheets with parchment paper. Next, in a medium-sized mixing bowl, combine the cream cheese, sugar, egg yolk, vanilla extract, lemon zest, and lemon juice. Use an electric hand mixer to mix the ingredients until they are smooth, and set the bowl aside.
STEP TWO: Place one puff pasty sheet on a clean work surface and use a rolling pin to smooth out any creases. Next, cut the pastry sheet into fourths and place the pieces onto one of the lined baking sheets. Take the corners of each square and fold them into the center.
STEP THREE: Place 1 1/2 tablespoons of cream cheese filling in the center of each pastry square. Repeat cutting, shaping, and filling the other puff pastry sheet until you have eight danishes ready to bake. Make an egg wash by whisking together one egg and a splash of water. Brush the exposed pastry of each danish with the egg wash and sprinkle the remaining two teaspoons of sugar over the pastries.
STEP FOUR: Bake the Cheese Danish for 16-18 minutes or until the puff pastry is golden brown. Place the danishes on a wire rack and allow them to cool for 10 minutes before serving.
TIPS FOR SUCCESS
- The citrusy lemon flavor helps to counteract the richness of the cream cheese, but if you prefer, the lemon zest and lemon juice can be left out.
- The sprinkling of sugar on this Cheese Danish recipe can also be omitted, but I love the sweetness and texture that it adds.
- It is natural for the danishes to deflate while cooling.
HOW LONG DO CHEESE DANISHES LAST
These Cheese Danish are at their best when enjoyed the same day they’re baked. With that being said, they will last in the fridge for up to three days. I usually place them onto a baking sheet and reheat them in the oven at 350 degrees F for 5-10 minutes. You can also freeze leftover danishes in an airtight container for up to 3 months.
HOW TO DRESS UP YOUR CHEESE DANISH
You pretty much can’t go wrong with a flakey, sweet Cheese Danish but sometimes I crave a little more acidity. This recipe is awesome because it’s easy to divide the cream cheese mixture in half and throw some fresh fruit in the mix to create two flavors of danishes in the same batch! You can mix fresh berries directly into the filling or add your favorite jam or preserves to make flavored danishes. You can also just keep it simple and throw some berries on top of the filling just before baking.
OTHER AMAZING BREAKFAST PASTRIES
- Cinnamon Pecan Coffee Cake Loaf
- Oatmeal Sour Cream Coffee Cake
- Lemon Cream Cheese Danish
- Chocolate Almond Danishes
- Granola Breakfast Cookies
- Churro Muffins
- Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium mixing bowl, beat together the cream cheese, ⅓ cup sugar, egg yolk, vanilla, lemon zest, and lemon juice with a hand mixer until smooth. Set aside.
- Place a sheet of puff pastry on a clean work surface. Use a rolling pin to smooth out the pastry so there are no creases. Cut the pastry into quarters and place the dough pieces on one of the prepared baking sheets. Then take the corners or each piece and fold them into the center. Repeat with the remaining pastry.
- Place 1 ½ tablespoons of the cheese filling in the center of each piece of dough.
- Whisk together the egg and water. Brush the exposed pastry with egg wash. Sprinkle the remaining 2 teaspoons of sugar over each pastry.
- Bake for 16-18 minutes until puffed the pastry is golden brown. Remove from the oven and place on a wire rack to cool for 10 minutes. The danishes will deflate while cooling.
- You can taste the lemon in the filling. If you don’t want any lemon flavor, leave out the lemon juice and zest. They will still be delicious. However, lemon juice helps to counteract the richness of the cream cheese and I recommend using it.
- You can skip the added sugar on top but I like that it gives a slight crunch and more sweetness to the pastry itself.