These cream cheese danishes are light, flaky pastries filled with sweet cream cheese and topped with fruit—a simple, elegant breakfast or brunch treat.
I’m more of a savory breakfast person, but a cream cheese danish is one sweet I can’t resist. The buttery pastry and cheesecake-like filling are irresistible. Making them at home is quick and easy and yields a result far better than most store-bought options.
These danishes are ideal for a weekend breakfast, a holiday morning, or a casual brunch. Keep frozen puff pastry on hand and you can make them whenever the craving hits.
How to make cream cheese danish
The easiest trick is to start with frozen puff pastry. Thawed sheets mimic traditional danish dough closely and save a lot of time without sacrificing texture.
Roll the thawed puff pastry out on parchment or a baking mat and cut 4-inch rounds using a cookie cutter or the rim of a glass. Use a smaller cutter or a knife to score a second circle about 1/2 inch from the edge to create a raised border for each danish. Prick the interior with a fork so the center doesn’t puff up too much when baked.
The filling is a simple sweetened cream cheese mixture. Spread it into the centers of the rounds, brush the edges with egg wash for a golden shine, and sprinkle coarse sugar on the borders for extra crunch and sweetness.
Bake until the edges are golden and flaky, then cool slightly before adding fruit or pie filling. I like to spoon a tablespoon of cherry or blueberry pie filling in the center, but apple, strawberry, or fresh berries work wonderfully too.
These look like they came from a bakery and taste even better. They’re easily customizable—swap fillings, use fresh fruit, or top with a light glaze if you like.
I often make them for holidays—Christmas morning or Easter brunch are perfect occasions. A box of puff pastry in the freezer means you’re always ready to bake a bakery-quality pastry at home.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 6 ounces cream cheese, softened
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1/4 cup coarse sugar
- 1/2 cup pie filling of choice or diced fresh fruit
Instructions
- Preheat the oven to 400°F (200°C).
- Place thawed puff pastry sheets on parchment or a baking mat.
- Cut four 4-inch rounds from each sheet using a cookie cutter or glass rim.
- Score a circle about 1/2 inch from the edge of each round to form the border. Prick the inside of the smaller circle with a fork.
- Beat the cream cheese, sugar, and vanilla together until smooth and creamy.
- Spread the cream cheese filling inside the smaller circles on each pastry round.
- Brush the edges with beaten egg and sprinkle with coarse sugar.
- Bake for 17–20 minutes, until the edges are golden brown and the pastry is flaky.
- Let cool slightly, then spoon about 1 tablespoon of pie filling or add fresh fruit to the center of each danish. Serve warm or at room temperature.
Notes
- Don’t discard the pastry scraps: brush them with melted butter, sprinkle with seasonings and grated cheese, twist into breadsticks, and bake at 400°F for 8–10 minutes until golden.
- This recipe is adapted from a classic fruit-and-cream-cheese breakfast pastry concept.
Nutrition (per serving, approximate)
Calories: 336 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 14 g | Saturated Fat: 10 g | Cholesterol: 43 mg | Sodium: 228 mg | Sugar: 9 g
These homemade cream cheese danishes are easy to make, customizable, and impressive to serve. They’re a great way to elevate a simple breakfast or treat guests at a brunch.
