Get the Recipe:
Cheese Danish
Cheese danishes pair a rich, creamy filling with a flaky, buttery crust. This version starts with store-bought puff pastry so it's super easy!
Ingredients
For the pastries:
- 8 ounces (226 g) cream cheese, softened
- 1/3 cup (67 g) granulated sugar
- 1 large egg, separated
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 17.3-ounce (490 g) package puff pastry sheets
For the glaze:
- 3/4 cup (83 g) confectioners’ sugar
- 1-2 tablespoons (15-30 ml) milk or heavy cream
- 1/4 teaspoon vanilla bean paste or vanilla extract
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Instructions
To make the pastries:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone liners.
- Using an electric mixer on medium speed, beat the cream cheese, sugar, egg yolk, lemon juice, and vanilla until smooth.
- Roll one sheet of puff pastry into an approximately 10-inch (25.5cm) square. Cut into 9 squares.
- Transfer the squares to the prepared pan. Use a fork to dock the pastry, leaving a 1 & 1/2 inch (3.8cm) border. You don't need to poke holes all the way through; just lightly poke with a fork.
- Brush each pastry with the egg white.
- Top each square with about a tablespoon of cream cheese mixture. (A #50 scoop works very well.) Place it just in the center; it will spread as it bakes.
- Bake for 12 to 16 minutes, or until the pastries are lightly browned.
- Place the pans on wire racks to cool. Serve warm or at room temperature.
To make the glaze:
- Stir together the confectioners’ sugar, 1 tablespoon milk/cream, and vanilla. Add more milk or cream, a small amount at a time until the glaze is thick but pourable.
- Drizzle the glaze over the pastries before serving.
Notes
- These danishes are best enjoyed freshly baked but can be stored in an airtight container in the refrigerator for a couple of days.
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