Quick & Easy Homemade Cream Cheese Puff Pastry Danishes
This recipe uses store-bought puff pastry to create warm, flaky danishes with a sweet and tangy cream cheese filling. It's a simple, quick way to enjoy bakery-style pastries at home.
Equipment
- Oven Preheat to 400°F (200°C)
- Baking Sheet
- Parchment paper To line baking sheet
- Medium bowl For cream cheese filling
- Whisk or spatula To mix filling
- sharp knife or pizza cutter To cut puff pastry
- Spoon To portion filling
- Small bowl For egg wash
- Whisk For egg wash
- Pastry brush Implied for egg wash
- Wire rack For cooling
- Toaster oven or conventional oven For reheating
- Airtight container For storage
Ingredients
Ingredients
- 1 sheet puff pastry thawed according to package directions, keep cold
- 4 oz room temperature cream cheese softened
- 2 tablespoons sugar granulated
- 1 egg for egg wash
- 0.5 tablespoon lemon juice
- 0.5 teaspoon vanilla extract
- 1 tablespoon water for egg wash
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine your softened cream cheese, sugar, lemon juice, and vanilla extract. Use a whisk or a spatula to mix it together until it's super smooth and creamy.
- Unfold your thawed puff pastry sheet onto your prepared baking sheet or a lightly floured surface. Cut the sheet into 4 equal squares (or 6 smaller rectangles if your pastry is rectangular).
- Spoon about a generous tablespoon of the cream cheese filling into the center of each square.
- Shape the danishes by taking each corner of the square and gently pulling it towards the center, pressing them together lightly to seal. (Alternatively, do a simple fold-over into a triangle or rectangle).
- Crack the egg into a small bowl. Add a tablespoon of water and whisk it up for the egg wash.
- Brush the tops and exposed pastry edges of each danish with the egg wash.
- Bake for 12-15 minutes, or until the danishes are puffed up, golden brown, and the filling looks set.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Tips for Success:
- Keep Pastry Cold: Puff pastry works best when it's cold but pliable.
- Room Temp Cream Cheese is a Must: Seriously, don't skip this step! Cold cream cheese will give you a lumpy filling.
- Don't Overfill: As mentioned, too much filling will escape during baking. A generous tablespoon is plenty per danish.
- Seal Corners Well: Make sure those corners are pressed together firmly enough that they don't pop open while baking.
- Prep Ahead: You can make the cream cheese filling a day in advance and keep it covered in the fridge. You can also cut the pastry and assemble the danishes, place them on the baking sheet, cover them loosely, and chill for a couple of hours before baking. For longer storage, you can freeze the unbaked, assembled danishes on the baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Storage:
- These danishes are best enjoyed warm and fresh.
- Store leftovers in an airtight container at room temperature for a day.
- For longer storage, or if they contain fresh fruit, store them in the refrigerator for up to 3-4 days.
- Reheat gently in a toaster oven or a conventional oven at a low temperature (around 300°F or 150°C) until warmed through and the pastry crisps up again. A microwave will warm them but can make the pastry a bit soft.
- Keep Pastry Cold: Puff pastry works best when it's cold but pliable.
- Room Temp Cream Cheese is a Must: Seriously, don't skip this step! Cold cream cheese will give you a lumpy filling.
- Don't Overfill: As mentioned, too much filling will escape during baking. A generous tablespoon is plenty per danish.
- Seal Corners Well: Make sure those corners are pressed together firmly enough that they don't pop open while baking.
- Prep Ahead: You can make the cream cheese filling a day in advance and keep it covered in the fridge. You can also cut the pastry and assemble the danishes, place them on the baking sheet, cover them loosely, and chill for a couple of hours before baking. For longer storage, you can freeze the unbaked, assembled danishes on the baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time. Storage:
- These danishes are best enjoyed warm and fresh.
- Store leftovers in an airtight container at room temperature for a day.
- For longer storage, or if they contain fresh fruit, store them in the refrigerator for up to 3-4 days.
- Reheat gently in a toaster oven or a conventional oven at a low temperature (around 300°F or 150°C) until warmed through and the pastry crisps up again. A microwave will warm them but can make the pastry a bit soft.