Soft, flaky pastry with a rich, creamy cheese center.
Indulge in a bakery-style Cream Cheese Danish that's soft, flaky, and filled with a rich, creamy cheese center. This homemade version brings the classic pastry to your kitchen, perfect for breakfast or a sweet afternoon treat.
Why you'll want it now, A bakery-style indulgence that's perfect for breakfast or an afternoon treat.
Why this recipe works
This recipe uses a buttery, laminated dough to create flaky layers, while the cream cheese filling stays rich and smooth due to a touch of vanilla and lemon zest. The chilling and rising times ensure the dough develops its signature texture.
Equipment
Mixing bowls
Rolling pin
Pastry brush
Baking sheet
Parchment paper
Cooling rack
How to make it
In a bowl, combine flour, sugar, and salt. In another bowl, dissolve yeast in warm milk and let sit until frothy, about 5 minutes.
Add eggs to the yeast mixture, then pour into the dry ingredients. Mix until a dough forms.
Turn the dough onto a floured surface and knead until smooth, about 5 minutes. Wrap in plastic wrap and chill for 1 hour.
Roll out the cold butter between two sheets of parchment paper into a 6 x 9 in (15 x 23 cm) rectangle. Chill until firm.
Roll the dough into a 12 x 18 in (30 x 45 cm) rectangle. Place the butter in the center, fold the dough over the butter, and seal edges.
Roll out to a 10 x 20 in (25 x 50 cm) rectangle, fold into thirds, wrap, and chill for 30 minutes. Repeat rolling and folding two more times.
For the filling, beat cream cheese, sugar, vanilla, and lemon zest until smooth.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out dough to 1/4 inch thick. Cut into 12 squares, about 4 x 4 in (10 x 10 cm) each.
Place a tablespoon of filling in the center of each square. Fold corners over the filling, pressing gently to seal.
Brush pastries with egg wash and let rise for 30 minutes until puffy.
Bake for 18-20 minutes until golden. Cool on a rack.
For the glaze, mix powdered sugar, milk, and vanilla. Drizzle over cooled danishes.
Enjoy these homemade Cream Cheese Danishes fresh from your oven, with their irresistible flaky layers and creamy filling.
How you'll know it's ready
The danishes are ready when they're golden brown and puffed, with the filling set and not jiggly.
Convection oven? (and if you don't have one)
This recipe is perfect for standard ovens at the written temperature. If using a convection oven, lower the temperature by 25°F and check a few minutes early.
Frosting, filling & glaze notes
The glaze should be smooth and pourable, falling in a slow ribbon from the spoon.
Troubleshooting
If the dough is too sticky, add a bit more flour during kneading.
Ensure the butter is cold to achieve flaky layers.
If the filling leaks, make sure the edges are sealed tightly.
For uneven rising, ensure even butter distribution in the dough.
Storage
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Make ahead
The dough can be made and chilled up to 24 hours in advance. The baked danishes can be frozen for up to 3 months.
Variations
Add fresh berries to the cream cheese filling for a fruity twist.
Use a chocolate spread instead of cream cheese for a different flavor.
Sprinkle cinnamon sugar on top before baking for extra sweetness.
Frequently asked questions
Can I use pre-made puff pastry?
For the best texture, we recommend making the dough from scratch as per the recipe.
How do I prevent the filling from leaking?
Ensure the edges are well-sealed and the dough is not too warm when shaping.
Can I freeze the dough?
Yes, you can freeze the dough after the first rise. Thaw overnight in the refrigerator before using.
How do I know if my yeast is active?
The yeast should become frothy after sitting in warm milk for 5 minutes. If not, it may be inactive.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
