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Easy Cream Cheese Danish

Easy Cream Cheese Danish

I’m going to be honest. This recipe has been a long time coming. I’ve been wanting to make homemade cream cheese danish for months now. But I keep putting it off. I don’t know why. These were so simple to make! I think I was just nervous that they wouldn’t turn out as good as the ones I buy. But in all seriousness, I’m a pastry fiend. That’s right. A fiend. I would hoard pastries if it wasn’t “socially unacceptable”. I have often said to the hubby that if I had to choose a different profession, I would be a pastry chef. My latest obsession has been with these easy cream cheese danish.

Easy Cream Cheese Danish

Let’s start with a close-up shall we?? Look at that flakey golden crust. Oh my. That beautiful golden cheese! And the cracks in the cheese showing its perfect done-ness! Woah woah woah. Back up. Stop drooling on the keyboard and/or licking the screen (she says to herself). It’s times like these that I wish smell-o-vision was a real thing. I’ll stop being mean and tempting you with pictures. On to the recipe!

4.8 from 11 reviews
Easy Cream Cheese Danish
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: French
Serves: 8
  • 2 sheets puff pastry; thawed but still cool
  • 8 oz cream cheese; at room temperature
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs; divided
  • ¼ cup flour; for rolling
  1. Line a baking sheet with parchment paper. Set aside
  2. In a medium bowl, place room temperature cream cheese and sugar. Using a spatula, cream together the cheese and sugar until smooth. Add vanilla and 2 egg yolks and stir until just combined.
  3. On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10x10-inches. Repeat with second puff pastry sheet.
  4. Cut each puff pastry sheet into 4 equal squares. Spoon a heaping tablespoon of cream cheese filling into the center of each square.
  5. Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1 tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer each pastry to the lined baking sheet.
  6. Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.
  7. Bake for 20 minutes or until golden brown, rotating the pans once halfway through. Enjoy!
To get your puff pastry to the perfect temperature, pull it out of the freezer and put it into the refrigerator the day before you plan to use it.

Easy Cream Cheese Danish

So easy, right!? You just use puff pastry… one of the 7 wonders of the world kitchen. AND one of the beauties of making these fresh at home is getting them warm, right out of the oven! YUM! So good.

Are you a pastry fiend? What is your favorite type of pastry?


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36 thoughts on “Easy Cream Cheese Danish

  1. Wow can I have one for my breakfast today? It would go nicely with my chai. I will have to try this recipe this week. I attempted to make baklava the other day and found I had bought the wrong type of phyllo dough. I bought the sheets and not the dough. So I still have one sheet in my freezer and now I know what I will be doing with it. I will have to live with only making 4 and not the full 8 I suppose. Since I am the only one to eat them, the fewer the better. Right?

  2. I can’t wait to try this … add some crushed pineapple or some raspberry jam…yummy for day after Thanksgiving or Christmas morning?? ….

  3. Pingback: Eggnog Marshmallows I Heart Nap Time | I Heart Nap Time - Easy recipes, DIY crafts, Homemaking

  4. Pingback: Easy Cream Cheese Danish | FOODIEZ-eatzFOODIEZ-eatz

  5. Pingback: Cherry-Cheese Danish | learnbycooking

  6. Great recipe. I highly suggest an icing for these pastries. Use powdered sugar, cream cheese , and almond extract. Will make a huge difference!

  7. My son and I made these for breakfast for my husband on Father’s Day, and they were so delicious! We are all looking forward to having them again. I made a vanilla glaze for them, and they were just perfect. Thank you so much for sharing the recipe! 🙂

  8. Pingback: Cherry-Cheese Danish - Learn by Cooking

    • Since they need to be refrigerated before baking, just make sure they’re covered in the fridge overnight and you should be fine. I think though if you plan to only bake a few the next day, place what you aren’t going to make right away in the freezer. I’m going to make these now!

  9. This looks absolutely delicious!! Did you make the puff pastry yourself or did you buy it from the store? Whichever should be fine, right?

  10. Was this recipe adapted from the Barefoot Contessa because its basically the same recipe you’ve just omitted a couple ingredients (ricotta cheese, lemon zest) that would probably enhance the flavor. The instructions are the same down to the 15 min in the fridge.

  11. Thank You for the wonderful recipe. I love cheese danishes, I was surprised at how simple this recipe is. I have made these Danishes several times now, they are not very good, they are GREAT. I just got through baking two batches of them. I’m taking some to my sisters house today, I know she will love them as much as I do. Thanks for sharing your recipe. This is my first time commenting on a recipe, so for me to comment on this recipe it has to be really good. Thanks again

    • Egg can not be substituted with butter…one is a leveling agent and one is for cream and taste. You can use egg substitute and or no egg at all, just does not taste the exact same as if you did use egg. Try it without egg but for I have and it taste a little bit different but still just as good!

  12. I have made these, but opted for either using lemon extract, limoncello, strawberry or coffee extracts or liqueurs instead of boring vanilla. I also cut puff Pastry smaller to make hor deuoveres size of these. Splendid for any holiday where food is in over abundance & all anyone wants is a minute pop-it-in-your-mouth type dessert. Just be sure to regulate time needed for baking, as they will bake up much more quickly! Happy Holidays!

  13. These are great. I’ve made them a few times and usually top them with a fresh warm berry compote. Today I’m making them a day ahead to bake tomorrow morning so we don’t have to wait so long. I’ve made them and reheated them a day later and they were still very good.

  14. well tolitha, m a professional baker and caterer ,ans,thank god for frozen puff pastry ,,you know what?,, these werewonderful,,thank you for a fast and easy little bundle of joy!!!!!sonni

  15. Made these this morning,very good. When you mention the 2eggs, you wrote (divided)
    Instead of separated, I almost goofed until read the instructions. But my pkg. Of puff pastry came in oNE sheet so I cut it in half then quartered it making 8 pieces and it worked out fine. Also made a quick glaze for them yum!(oh! I also used 1/3 less fat cream cheese, worked just fine)

  16. Just finished making this. One thing I should probably do next time is to add a dish of water to the oven so the cheese is less likely to crack.