Homemade Cheese Danish Delight is a flaky, slightly tangy pastry that feels fancy but comes together quickly with store-bought puff pastry. I love how the warm cream cheese filling contrasts with crisp, golden layers — it’s one of my go-to weekend bakes. If you enjoy fruit-filled pastries, you might also like this cherry cheese danish puff pastry for a fruity twist.
Why Make This Recipe
- It’s fast to assemble using ready-made puff pastry yet tastes like a bakery treat.
- The cream cheese filling gives a pleasant balance of richness and tang, making each bite satisfying.
- Perfect for brunches, holiday mornings, or an impressive homemade gift. I often make a batch for weekend guests because it looks elegant with minimal fuss.
- It pairs well with both sweet and savory dishes; think fruit compotes or a side of gratin like this cheese and herb potato gratin for a hearty brunch spread.
- Leftovers reheat beautifully, so you can make ahead and still serve warm pastries.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes chilling)
- Cook time: 15–18 minutes per tray
- Total time: 50 minutes (including cooling)
- Servings: 8 danishes
- Difficulty: Easy–Medium
- Method: Assemble cream cheese filling, shape on puff pastry squares, brush with egg wash, then bake at 400°F (200°C) until golden.
My Experience Making This Recipe
I tested this recipe several times to get the filling texture right and to prevent leaking edges. I learned that chilling the assembled danishes for 10–15 minutes before baking firms the butter layers and helps them rise evenly. Using full-fat cream cheese produced a silkier filling than lower-fat versions.
How to Make Homemade Cheese Danish Delight
Start with 2 frozen puff pastry sheets (about 8.5 x 11 inches each), thawed in the fridge but still cold. Make the filling with 8 ounces (225 g) cream cheese, 1/4 cup (50 g) granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest (optional); beat until smooth. Cut each sheet into 4 squares, score a smaller square border inside each one, pipe or spoon the filling into the center, brush edges with egg wash (1 egg + 1 tbsp water), and fold corners lightly toward the center if you like a pinwheel look. Chill assembled danishes 10–15 minutes, then bake on parchment at 400°F (200°C) for 15–18 minutes until puffed and golden. For a brunch menu, I sometimes serve these alongside a rich savory like the best homemade baked mac and cheese for big appetites.
Expert Tips for Success
- Keep everything cold: chill your pastry and assembly tray; warm butter in the layers ruins lift.
- Use full-fat cream cheese for a smooth, stable filling that won’t weep.
- Score a border (don’t cut through) to create a raised edge that holds filling; use a sharp paring knife for clean lines.
- Egg wash at the last minute gives glossy color — avoid over-brushing, or it can pool.
- Bake on a preheated heavy baking sheet or a pizza stone for even browning; parchment prevents sticking.
How to Serve Homemade Cheese Danish Delight
- Serve warm with a dusting of powdered sugar and a spoonful of jam or fruit compote.
- Pair with coffee, tea, or sparkling wine for brunch or special occasions, and complement the sweetness with a rich dessert like this decadent homemade chocolate cheesecake if you’re hosting a full dessert course.
- For presentation, arrange on a wooden board and garnish with fresh berries and mint.
- Offer a savory counterpoint — cheeses, cured meats, or roasted vegetables — for a balanced spread.
Storage and Reheating Guide
- Store baked danishes in an airtight container at room temperature for up to 24 hours; for longer, refrigerate up to 3 days.
- To freeze: flash-freeze baked danishes on a tray for 1–2 hours, then transfer to a freezer bag for up to 1 month; thaw overnight in the fridge.
- Reheat from chilled at 325°F (160°C) on a baking sheet for 8–10 minutes to refresh crispness; from frozen, bake 12–15 minutes at the same temperature.
- If you want to make and freeze unbaked danishes, assemble on a parchment-lined tray, freeze until firm, then transfer to a bag; bake from frozen, adding 4–6 minutes to the baking time. For a sweet nibble with coffee, I often plate them with a candied nut or small piece of classic homemade English toffee when serving guests.
Recipe Variations
- Fruit-topped: Spoon 1–2 tablespoons of cherry or apricot jam on top of the filling before baking for a fruity layer.
- Ricotta and honey (lighter): Substitute half the cream cheese with ricotta and sweeten with 2 tablespoons honey.
- Gluten-free: Use a high-quality gluten-free puff pastry (follow manufacturer thawing instructions) and watch baking time closely.
- Dairy-free: Use a thick plant-based cream cheese substitute and a dairy-free puff pastry; note texture will be slightly different and may brown quicker.
Nutritional Highlights
- The filling adds protein from cream cheese, while puff pastry contributes energy from carbs and fats.
- This recipe is relatively high in saturated fat and calories — enjoy in moderation as part of a balanced meal.
- Allergens: contains dairy, gluten, and eggs. Adjust substitutions for gluten-free or dairy-free needs.
- Portion guidance: one danish (about 1/8 of recipe) is a reasonable serving for brunch paired with fruit or protein.
Troubleshooting Common Issues
- Soggy bottom: Bake on a preheated heavy baking sheet or place the tray on the lowest oven rack for better bottom heat.
- Filling leaks or spreads: Don’t overfill; keep a 1/2-inch border and ensure the border is properly scored so the edge puffs up.
- Pastry won’t puff: If the dough was too warm, chill for 10–15 minutes before baking and make sure your oven is fully preheated to 400°F (200°C).
Frequently Asked Questions
Q: Can I assemble danishes ahead of time and bake in the morning?
A: Yes — assemble, cover tightly, and refrigerate for up to 12 hours; bring the tray directly to a fully preheated oven and bake as directed. For longer storage, freeze unbaked as described above.
Q: Can I use a stand mixer vs. hand mixer for the filling?
A: Either works; a stand mixer with the paddle attachment makes quick work and gives a very smooth filling, but a hand mixer will achieve the same result if you scrape the bowl well.
Q: What’s the best way to prevent over-browning?
A: If edges brown too fast, tent loosely with foil halfway through baking. Using an oven thermometer helps — many home ovens run hot, and lowering to 375°F (190°C) for an extra 2–3 minutes can help.
Q: Can I make mini danishes with the same method?
A: Absolutely — cut the pastry into smaller squares, reduce filling to 1–1.5 teaspoons each, and bake 10–12 minutes; watch closely so they don’t overbrown.
Homemade Cheese Danish Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A flaky, slightly tangy pastry with a warm cream cheese filling, perfect for brunch or special occasions.
Ingredients
- 2 frozen puff pastry sheets (about 8.5 x 11 inches each), thawed
- 8 ounces (225 g) cream cheese
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- 1 egg + 1 tablespoon water (for egg wash)
Instructions
- Prepare the filling by beating the cream cheese, sugar, egg yolk, vanilla extract, and lemon zest until smooth.
- Cut each puff pastry sheet into 4 squares and score a smaller square border inside each one.
- Spoon the cream cheese filling into the center of each square.
- Brush the edges with the egg wash and fold the corners toward the center if desired.
- Chill the assembled danishes for 10–15 minutes.
- Preheat the oven to 400°F (200°C) and bake for 15–18 minutes until puffed and golden.
Notes
For a fruity variation, add fruit jam on top of the filling before baking. Store baked danishes in an airtight container for up to 24 hours.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg