I have to admit, there’s something about a cheese Danish that feels like a little luxury. Warm, flaky layers wrapped around a creamy, slightly sweet cheese filling—it’s pure heaven with a cup of coffee in the morning. I can vividly remember the first time I made these. It was a Sunday morning, and we were craving something a little more special than our usual eggs and toast. I didn’t want to spend hours in the kitchen, though (who does that early, right?), and these cheese Danishes came together like a dream. A little bit of prep, a little bit of waiting while they bake, and voilà—homemade Danishes that taste just like they came from a bakery.
The secret? Puff pastry. Store-bought, buttery, and flaky puff pastry. It’s one of those things I always try to have in my freezer because it transforms any recipe into something impressive. And, trust me, the hardest part about this recipe is waiting for those Danishes to cool down just enough to take that first bite.
What You’ll Need
For the filling, you want a mix of tangy, creamy, and sweet. It’s so simple—just a few ingredients—but oh-so-good.
Ingredients
- 1 sheet of puff pastry (thawed, if frozen)
- 4 oz cream cheese, softened to room temperature (half a standard block)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (freshly squeezed adds the best zing)
- 1/2 teaspoon vanilla extract
- 1 egg yolk, for that rich, velvety texture
- 1 egg, beaten with a teaspoon of water (this is your egg wash for a glossy finish)
- Powdered sugar, for dusting (optional, but who doesn’t love a little snow-like sprinkle?)
How to Make Breakfast Cheese Danishes
- Prep Your Puff Pastry
If you haven’t already, let your puff pastry thaw until it’s just pliable but still cold. This usually takes about 30-40 minutes at room temperature. Trust me, trying to unfold frozen puff pastry can be…frustrating, to say the least. Once thawed, lay it out on a lightly floured surface and gently roll it out into a rectangle, just to smooth the edges. - Mix Up That Creamy Filling
In a medium bowl, mix together the cream cheese, sugar, lemon juice, vanilla extract, and egg yolk. It helps if your cream cheese is nice and soft—it’ll make blending so much easier. I use a fork or a hand mixer for this, whipping until it’s smooth and fluffy. You’ll end up with a filling that’s tangy and sweet but not overly so—perfect for balancing out the buttery pastry. - Shape and Fill the Danishes
Cut your puff pastry into squares, roughly 4×4 inches. This size is perfect for those individual, just-the-right-amount bites. Once cut, you can fold each corner into the center, pressing down slightly to form a pinwheel shape, or you can fold the edges over a bit to make a little border—either way works beautifully. Spoon about a tablespoon of filling right in the center of each square. Don’t be afraid to be a little generous; the filling puffs up just slightly when baked, and the more, the merrier, I say. - Brush and Bake
Preheat your oven to 400°F (200°C). Before popping those beauties in the oven, give them a quick brush with the egg wash (remember the egg you beat with a bit of water?). This step gives the pastry that irresistible golden shine. Place the Danishes on a baking sheet lined with parchment paper (makes for easy cleanup) and bake for about 15-20 minutes, or until the pastry is puffed and a deep golden brown. You’ll know they’re done when your kitchen smells like a bakery and you can see those lovely flaky layers. - Cool (Just a Little!) and Serve
Once out of the oven, let the Danishes cool on the pan for a few minutes—just until they’re safe to handle without burning your fingers. Dust with a bit of powdered sugar if you’re feeling fancy, and enjoy warm.
Tips and Variations
- Switch up the fillings! This cream cheese base is so versatile. You can add a dollop of jam (strawberry, apricot, or raspberry are my favorites) on top of the cheese before baking for a fruit-filled twist.
- Make it lemony! If you’re a lemon lover, add a bit more lemon zest to the cream cheese filling, or even mix a quick lemon glaze (powdered sugar + lemon juice) to drizzle over the cooled Danishes.
- Add some crunch. A sprinkle of slivered almonds on top before baking adds a lovely crunch and pairs so well with the cheese filling.
Make Ahead
One of the best things about these Danishes is how well they keep! You can prep them the night before and store them in the fridge, unbaked, covered loosely with plastic wrap. Just pop them in the oven the next morning, and you’ve got fresh Danishes ready to go. They also reheat beautifully in a toaster oven if you have leftovers (but let’s be honest, that’s rare).
There you have it—a simple, delicious breakfast treat that’s guaranteed to impress. And if you’re like us, you might find yourself making these not just for breakfast, but for brunches, afternoon coffee breaks, and even dessert. Enjoy every flaky, creamy bite!
