Easy Cheese Danish

Cheese Danish is buttery, flaky puff pastry wraps around a sweet cream cheese filling and is finished with a simple vanilla glaze, making it far easier to make than it looks. Perfect for lazy weekends or brunch with guests, this recipe brings classic bakery magic right into your kitchen.

Love More Puff Pastry Recipes? Try My Strawberry Cream Cheese Danish or this Puff Pastry Chocolate Croissants next.

Why You’ll Love This Recipe

• Tastes like a fancy bakery treat – but you’ll make it in your own kitchen for a fraction of the cost
• Uses simple ingredients – cream cheese, puff pastry, and pantry staples you probably already have
• Ready in under 30 minutes – perfect for weekend mornings when you want something special without spending hours
• Impressive yet approachable – they look like you spent all morning baking, but they’re actually incredibly easy
• Nostalgic comfort – that first bite will transport you back to special breakfast memories

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Ingredients You’ll Need

For the Pastry:

• 2 sheets puff pastry (homemade or store-bought – I won’t tell if you use the freezer section!)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened (leave it out for about 30 minutes so it’s nice and spreadable)
• ½ cup granulated sugar
• 1 teaspoon lemon juice (fresh is best, but bottled works too)
• ¾ teaspoon vanilla extract

For the Egg Wash:

• 1 large egg
• 2 teaspoons water

For the Glaze:

• 1 cup powdered sugar
• 3–5 teaspoons milk (start with 3 and add more for your desired consistency)
• ½ teaspoon vanilla extract

Why These Ingredients Work

The magic of a cheese danish starts with that buttery puff pastry. Whether you make it from scratch or grab it from the freezer aisle, puff pastry gives you those gorgeous flaky layers that shatter when you bite into them.

The cream cheese filling is where comfort lives. Softened cream cheese blends beautifully with just enough sugar to make it sweet without being cloying. That little bit of lemon juice brightens everything up and cuts through the richness, while vanilla adds warmth and depth.

The egg wash is your secret weapon for achieving that beautiful golden-brown color that makes these look professionally baked.

And finally, the simple powdered sugar glaze adds a touch of sweetness and makes them look absolutely irresistible, just like the ones you’d find in a bakery display case.

Essential Tools and Equipment

• Rolling pin (or a wine bottle in a pinch!)
• Parchment paper or silicone baking mat
• Large baking sheet
• Mixing bowl (medium-sized works great)
• Whisk or electric mixer
• Pastry brush (for the egg wash)
• Sharp knife or pizza cutter
• Small bowl (for mixing the glaze)

Step-by-Step Instructions

Step 1: Prepare the Cream Cheese Filling

In a medium bowl, mix together the softened cream cheese, granulated sugar, lemon juice, and vanilla extract until completely smooth and creamy.

You can use a hand mixer or just a good old-fashioned wooden spoon and some elbow grease. Set it aside while you work on the pastry.

Step 2: Roll and Cut the Puff Pastry

Lightly flour your work surface and roll out one sheet of puff pastry into an even square, about 10 inches on each side.

Use a sharp knife or pizza cutter to divide it into 4 equal squares. Repeat this process with the second sheet of puff pastry.

You’ll end up with 8 perfect pastry squares – one for each danish.

Step 3: Arrange on Baking Sheet

Place all 8 pastry squares on a parchment-lined baking sheet, leaving a little space between each one so they have room to puff up beautifully.

If your pastry is getting too soft and sticky at this point, pop the whole baking sheet in the fridge for 10 minutes to firm it back up.

Step 4: Add the Filling

Spoon about 2 tablespoons of your cream cheese filling right into the center of each pastry square.

Don’t be tempted to overfill – trust me on this! Too much filling and it’ll bubble over the sides while baking.

Just a nice dollop in the middle is perfect.

Step 5: Fold the Corners

Here’s where they start to look like real danishes! Take each corner of the pastry square and fold it slightly toward the center, pressing gently.

You’re not sealing them completely – you want to leave that creamy filling peeking out in the middle.

It’s like giving each danish a little pastry hug.

Step 6: Apply the Egg Wash

In a small bowl, whisk together the egg and water until well combined.

Using a pastry brush, gently brush this egg wash over all the exposed pastry edges. This is what gives them that gorgeous golden-brown bakery finish.

Don’t brush the filling itself, just the pastry.

Step 7: Bake to Golden Perfection

Pop your baking sheet into a preheated 400°F (205°C) oven and bake for 17–19 minutes.

You’re looking for them to be puffed up, golden brown, and absolutely gorgeous. Your kitchen is going to smell incredible right about now.

Remove from the oven and let them cool on the baking sheet for about 10 minutes.

Step 8: Drizzle with Glaze

While your danishes cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Start with 3 teaspoons of milk and add more if you want a thinner glaze.

Once the danishes have cooled just enough that they won’t melt the glaze, drizzle it generously over each one.

You Must Know

The most important thing to remember when working with puff pastry is temperature. If your pastry gets too warm while you’re working with it, it becomes sticky and loses its ability to create those beautiful flaky layers.

Don’t hesitate to pop it back in the fridge for 10 minutes if it starts getting soft.

Also, make absolutely sure your cream cheese is fully softened before you start mixing the filling. Cold cream cheese will leave you with lumps, and nobody wants that. Just leave it on the counter for 30 minutes before you begin, and you’ll be golden.

Pro Tips & Cooking Hacks

• Keep it cold: Work quickly with puff pastry and keep it chilled. If your kitchen is warm, work in batches and keep the pastry you’re not using in the fridge.
• Don’t skip the egg wash: It’s tempting to skip this step, but the egg wash is what gives you that beautiful bakery-style golden color and shine.
• Make the filling ahead: You can mix up the cream cheese filling the night before and keep it covered in the fridge. Just let it sit at room temperature for 10 minutes before using so it’s easier to spoon.
• Even squares matter: Try to cut your pastry squares as evenly as possible so they bake at the same rate and look uniform.
• Cool before glazing: If you glaze them while they’re too hot, the glaze will just melt and disappear. A little patience here makes all the difference.
• Fresh is best: These are absolutely divine when they’re fresh and still slightly warm. The pastry loses some of its crispness over time, so enjoy them the day you make them if possible.

Flavor Variations & Suggestions

While the classic cream cheese filling is absolutely perfect on its own, there are so many fun ways to switch things up.

Try adding a spoonful of your favorite jam or fruit preserves on top of the cream cheese before folding – raspberry, apricot, and blueberry all work beautifully.

For a citrus twist, increase the lemon juice to a tablespoon and add a teaspoon of lemon zest to the filling for a bright, tangy flavor.

If you’re a chocolate lover, press a few chocolate chips into the cream cheese filling before baking. You can also sprinkle a little cinnamon sugar over the pastry before adding the egg wash for a warm, spiced variation.

For an almond version, add a quarter teaspoon of almond extract to both the filling and the glaze, and sprinkle sliced almonds on top before baking.

The possibilities are endless, and each variation feels like discovering a whole new treat!

Make-Ahead Options

These cheese danishes are best enjoyed fresh from the oven, but you can definitely do some prep work ahead of time to make your morning easier.

The cream cheese filling can be made up to 2 days in advance and stored covered in the refrigerator.

You can also assemble the danishes completely, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate them overnight. In the morning, just let them sit at room temperature while the oven preheats, brush with egg wash, and bake as directed.

If you want to freeze them, assemble the danishes but don’t apply the egg wash. Freeze them on the baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to a month.

When you’re ready to bake, there’s no need to thaw – just brush with egg wash and add 3-5 minutes to the baking time. Wait to make the glaze until right before serving so it’s fresh and perfectly drippy.

What to Serve With Cheese Danish

These gorgeous pastries are wonderful on their own, but they really shine as part of a beautiful breakfast or brunch spread.

Serve them alongside fresh berries – strawberries, blueberries, and raspberries add a lovely pop of color and freshness that balances the richness of the pastry. A fruit salad with a little honey-lime dressing is another beautiful option.

For drinks, they’re perfect with a strong cup of coffee, a cappuccino, or a creamy latte.

If you’re doing a full brunch, consider adding some scrambled eggs with chives, crispy bacon, and a simple green salad. The contrast between savory and sweet is absolutely delicious.

For a special occasion brunch, add a pitcher of mimosas or fresh-squeezed orange juice. And if you’re serving these for dessert, a scoop of vanilla ice cream alongside a warm danish is pure heaven.

Allergy Information

These cheese danishes contain several common allergens that you should be aware of. They include dairy (cream cheese, butter in the puff pastry, and milk in the glaze), eggs (in the egg wash), and wheat/gluten (in the puff pastry).

For those with dairy sensitivities, you can substitute the cream cheese with a dairy-free cream cheese alternative – several brands make excellent versions that work beautifully in this recipe. Use plant-based milk in the glaze as well.

For the egg wash, you can brush the pastries with a little plant-based milk instead, though they won’t get quite as golden.

For gluten-free needs, look for gluten-free puff pastry in specialty stores or online, though the texture will be slightly different from traditional puff pastry.

Always check the ingredients on your store-bought puff pastry, as some brands may contain additional allergens or be made in facilities that process nuts.

Storage & Reheating

Store any leftover cheese danishes in an airtight container in the refrigerator for up to 2 days. I’ll be honest – they’re never quite as crispy and flaky as when they’re fresh, but they’re still delicious!

To reheat, place them on a baking sheet in a 350°F oven for about 5-7 minutes until warmed through. This helps restore some of that flaky texture.

You can also reheat individual danishes in the microwave for 15-20 seconds, though the pastry will be softer this way. If you’re reheating danishes that haven’t been glazed yet, wait until after warming them to add the glaze.

The danishes can also be frozen for up to a month. Freeze them unglazed in a single layer on a baking sheet, then transfer to a freezer-safe container.

Reheat from frozen in a 350°F oven for 12-15 minutes, cool slightly, then add fresh glaze.

Questions I Get Asked A Lot

Can I use phyllo dough instead of puff pastry?

While phyllo dough will give you a flaky result, it won’t be quite the same as traditional cheese danishes. Puff pastry has more butter and creates those thick, satisfying layers we love.

If you do want to try phyllo, you’ll need to layer several sheets with melted butter between them, and the texture will be crisper and more delicate rather than that buttery, tender puff pastry experience.

My puff pastry isn’t puffing – what went wrong?

This usually happens when the pastry gets too warm before baking or the oven isn’t hot enough. Make sure your oven is fully preheated to 400°F, and keep your pastry cold until it goes in the oven.

Also, if you press or seal the edges too much, you can prevent the layers from separating properly. Handle gently and let the heat do the work!

Can I make these with a different type of cheese?

Absolutely! While cream cheese is traditional and gives you that classic tangy-sweet flavor, you can experiment with mascarpone for a richer, less tangy filling, or even ricotta mixed with a little cream cheese.

Some bakers love adding a tablespoon of sour cream to the cream cheese filling for extra tanginess.

Just make sure whatever cheese you use has a similar texture that will hold up during baking.

The filling leaked out during baking – how do I prevent this?

Don’t overfill! Two tablespoons might not seem like much, but puff pastry expands a lot in the oven, and too much filling will overflow.

Also, make sure you’re folding the corners in enough to create a little border that holds the filling.

If your pastry got very warm before baking, it can also spread more and let filling escape. Keep everything nice and cold!

💬 Tried this recipe? I’d love to hear how your cheese danishes turned out! Leave a comment and rating below