Easy Cream Cheese Puff Pastry Danish Recipe

Ever dreamt of recreating those irresistible bakery-style danishes right in your own kitchen? Imagine a golden, flaky puff pastry shell cradling a sweet, tangy cream cheese filling, fresh from your oven. That’s the magic we’re bringing to your home today! Forget expensive coffee shop treats; these cream cheese puff pastry danishes are not just achievable, they're surprisingly simple.
Here’s our promise: with just one sheet of ready-made puff pastry and a single bowl of our luscious cream cheese filling, you’ll whip up impressive danishes that look and taste like they came from a professional patisserie, all in under an hour. This recipe is beginner-friendly, designed to yield 8-10 perfectly crisp, light, and never soggy pastries. We've meticulously tested every step to ensure reliable, bakery-quality results you’ll be proud to share. Get ready to bake your new favorite sweet treat!

Ingredients

• Puff pastry: One 14-ounce (397g) package frozen puff pastry, thawed (preferably all-butter for superior flavor and puff). Look for it in the freezer aisle of US grocery stores, usually near the pie crusts. All-butter brands tend to brown more deeply and puff higher, while standard brands are still excellent.
• Cream cheese filling:
• 8 ounces (226g) full-fat block cream cheese, softened to room temperature
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ½ teaspoon fresh lemon juice (or a pinch of lemon zest)
• Note: Full-fat cream cheese yields the richest, firmest filling. Reduced-fat can be used, but the filling may be softer.
• Egg wash & optional finishing:
• 1 large whole egg, beaten with 1 tablespoon water or milk (for shine)
• 1 tablespoon coarse sugar (for crunch, optional)
• Optional Quick Glaze: ½ cup (60g) powdered sugar, 1-2 tablespoons milk or lemon juice, ¼ teaspoon vanilla extract (whisk until smooth). This is a finishing touch, not part of the core recipe.
• Measurements format: The recipe will list US cups + ounces + grams for key ingredients for reliability.

Directions

1. Thaw and prep the puff pastry Thaw your frozen puff pastry sheet in the refrigerator for 2-3 hours, or at room temperature for about 30-45 minutes. It should be pliable but still cool. Avoid letting it get too warm or sticky, as this can affect its flakiness. Lightly flour your work surface and the top of the pastry. Gently roll the pastry just enough to even out any creases, being careful not to thin it too much or compromise its delicate layers.
2. Mix the cream cheese filling Ensure your block cream cheese is at room temperature for easy blending – do not microwave it to soften. In a medium bowl, beat the softened cream cheese and granulated sugar with an electric mixer until the mixture is perfectly smooth and lump-free. Mix in the egg yolk, vanilla extract, and lemon juice until just combined. The filling should be thick and silky, not runny.
3. Cut, score, and prep the pastry rectangles Unfold the thawed puff pastry sheet and cut it into even rectangles. For standard danishes, aim for 8-10 pieces (e.g., 2.5 x 4 inches). Use a sharp knife or pizza cutter for clean cuts. On each rectangle, use your knife to score a smaller rectangle about ½ inch from the edge, without cutting all the way through the pastry. This inner score line creates a border that will puff up beautifully. Carefully transfer the pastry rectangles to a baking sheet lined with parchment paper.
4. Fill and egg wash Spoon about 1-2 tablespoons of the cream cheese filling into the center of each scored rectangle. Do not overfill! Gently spread the filling into a thick oval shape within the scored border, leaving the ½-inch border clear. In a small bowl, whisk the egg with a splash of water or milk for your egg wash. Carefully brush the exposed puff pastry edges with the egg wash, being extremely careful not to let any drip down the sides of the pastry, as this can prevent the layers from rising properly. If desired, sprinkle the egg-washed edges with coarse sugar.
5. Bake Preheat your oven to 400°F (200°C) with a rack in the middle position. Bake the danishes for 20-25 minutes. Look for visual cues: the pastry should be deep golden brown on the edges, and the cream cheese center should be set (no wet shine), slightly puffed, and just starting to turn golden in spots. It's normal for the center to deflate a bit as it cools.
6. Cool, glaze, and serve Once baked, carefully transfer the danishes from the baking sheet to a wire rack to cool. This prevents steam from making the bottoms soggy. If using the optional glaze, drizzle it over the danishes once they are just warm or completely cooled. These danishes are best served slightly warm or at room temperature.