Description
Indulge in these easy homemade Cheese Danish pastries! Made with buttery puff pastry, a creamy cheesecake filling, and a sweet glaze, they’re perfect for any occasion.
Ingredients
Scale
For the Pastries:
- 1 (17.3oz or 320g) box puff pastry, thawed
- 1 egg + 2 tsp water (for egg wash)
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1 egg yolk (room temperature)
- 1/4 cup (30g) powdered sugar
- 1 tsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/8 tsp salt
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Step 1: Prepare the Oven and Filling
- Preheat oven to 350°F (180°C). Line a large cookie sheet with parchment paper.
- In a medium bowl, combine cream cheese, egg yolk, powdered sugar, lemon juice, vanilla extract, and salt. Mix until smooth and creamy.
Step 2: Roll Out the Puff Pastry
- Roll out thawed puff pastry into a 12×12 inch square. Cut into 9 (4-inch) squares.
Step 3: Shape the Danishes
- On each square, fold the corners toward the center and press gently to form a diamond shape. Place on the prepared baking sheet.
- Scoop 1 tablespoon of the cream cheese filling into the center of each square.
Step 4: Apply Egg Wash and Bake
- Whisk the egg and water together for the egg wash. Brush the edges of each pastry with the egg wash.
- Bake for 16–18 minutes, rotating the pan halfway through, until the pastries are puffed and golden brown.
Step 5: Cool and Glaze
- Let the pastries cool completely on a wire rack.
- Prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled pastries.
Notes
- Add Toppings: Customize your danishes with chocolate chips, fresh berries, or a dollop of fruit preserves before baking.
- Prevent Sticking: Assemble and fill the pastries directly on the baking sheet.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
