Go Back
Top-down view of cooled cheese danishes on a wire rack over a white marble cooktop. A smooth glaze made from powdered sugar, vanilla extract, and milk is being drizzled over each danish, focusing on the shiny glaze cascading over the golden pastries.

Cheese Danish

A cheese Danish is a delightful pastry with a buttery, flaky crust filled with a creamy, slightly sweet cheese center. Perfect for breakfast or an indulgent snack, its rich flavor and melt-in-your-mouth texture make it utterly irresistible.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine Danish
Servings 6 people
Calories 438 kcal

Equipment

  • Baking sheet
  • Hand Mixer
  • Mixing bowls
  • Wire cooling racks

Ingredients
  

Icing

  • ¼ tsp vanilla extract
  • ½ cup powdered sugar
  • 2 tbsp milk

Cheese Danish

  • 1 tsp vanilla extract
  • 1 egg, yolk and white separated
  • 1 pinch salt
  • 1 sheet puff pastry, thawed
  • ⅓ cup powdered sugar
  • 8 oz cream cheese softened

Instructions
 

  • Preheat your oven to 400°F and position the oven rack in the center.
  • Line a baking sheet with parchment paper for easy cleanup.
  • In a bowl, whisk together cream cheese, powdered sugar, vanilla extract, egg yolk, and a pinch of salt until smooth and fluffy.
    Top-down view of a mixing bowl on a white marble cooktop. Inside the bowl, softened cream cheese, powdered sugar, vanilla extract, egg yolk, and a pinch of salt are being whisked together until smooth and fluffy, showcasing the creamy texture of the filling.
  • Roll out your puff pastry sheet on the baking sheet, brushing off any extra flour.
  • Cut the pastry along the natural folds to make three strips, then slice each strip in half to create six even pieces.
    Top-down view of a thawed puff pastry sheet rolled out on a parchment-lined baking sheet. The pastry is cut into six even rectangles with edges pricked with a fork, highlighting the neatly prepared puff pastry ready for filling.
  • Using a fork, prick the edges of each puff pastry rectangle, leaving about a half-inch border around the sides.
  • Using a fork, prick the edges of each puff pastry rectangle, leaving about a half-inch border around the sides.
  • This step helps prevent the center from puffing up too much.
  • Spoon about two heaping tablespoons of the cream cheese mixture into the center of each pastry square.
  • Spoon about two heaping tablespoons of the cream cheese mixture into the center of each pastry square.
  • Spread it evenly while keeping the edges clear.
    Top-down view of puff pastries on a baking sheet being brushed with frothy egg white along the borders using a pastry brush. The scene captures the light, shiny coating that will create a golden finish when baked.
  • Beat the egg white until frothy, then lightly brush it along the borders of the pastries to ensure a golden, shiny finish when baked.
  • Bake the pastries for 10 minutes, then rotate the baking sheet for even browning.
  • Continue baking for an additional 5-10 minutes, or until the edges are puffed and golden.
    Top-down view of pastries baking in the oven at 400°F. The edges are turning golden and puffing up as they bake for 10 minutes, highlighting the golden, puffed edges of the pastries inside the oven.
  • Remove the pastries from the oven and transfer them to a cooling rack using a spatula.
  • Allow them to cool.
  • While the danishes cool, whisk together powdered sugar, vanilla extract, and milk to create a smooth glaze.
  • Drizzle this over the cooled pastries.
    Top-down view of cooled cheese danishes on a wire rack over a white marble cooktop. A smooth glaze made from powdered sugar, vanilla extract, and milk is being drizzled over each danish, focusing on the shiny glaze cascading over the golden pastries.
  • For an optional fruity twist, you can also drizzle with strawberry jam thinned with a little water.

Notes

  • Ensure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
  • If the glaze is too thick, add a little more milk until you get a drizzling consistency.