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This easy puff pastry Danish turns simple store-bought dough into fancy-looking treats without much work. The puffy, crisp layers with tangy filling create morning treats that taste like you bought them from an upscale café—but you made them yourself!
I whipped these up for a Christmas morning breakfast and couldn't believe how fancy they looked despite being so easy. Now we make them whenever friends stay over or when we want to turn a regular Sunday into something special.
What You'll Need
- Frozen puff pastry: let it thaw by package directions for the flaky crust
- Cream cheese: make sure it's soft and at room temp so your filling isn't lumpy
- Egg yolk: gives the filling a rich taste and helps it set up while baking
- Powdered sugar: adds just enough sweetness without going overboard
- Fresh lemon juice: gives that tiny bit of zing that makes everything taste better
- Pure vanilla extract: brings warm flavor to both the filling and topping
- Whole egg: mixed with water for brushing to make the edges golden and shiny
- Milk: mixes with sugar for the drizzle topping that looks so pretty
How To Make Them
- Get Your Oven Ready:
- Heat oven to 350°F and put parchment on a baking sheet. This temp lets the pastry puff up nicely while the filling cooks through without burning the edges.
- Whip Up The Filling:
- Mix soft cream cheese with egg yolk, powdered sugar, lemon juice, vanilla, and salt until it's smooth. Don't mix too hard or you'll get air bubbles that'll make your filling rise then fall flat.
- Work With The Dough:
- Roll the thawed pastry into a big 12x12 inch square on a lightly floured counter. Cut it into 9 same-sized squares with a pizza cutter. Even squares cook more evenly and look nicer.
- Shape Your Danish:
- Take each corner of each square and fold it in toward the middle about an inch, then press down gently. This makes that classic Danish shape with a little bowl in the middle for your filling.
- Fill Them Up:
- Drop a spoonful of cream cheese mix right in the middle of each folded square. Using a small ice cream scoop works great to get the same amount in each one.
- Make Them Shiny:
- Mix a whole egg with a bit of water and brush it on all the dough edges. This gives them a pretty golden color and helps keep those folded corners in place.
- Bake Them:
- Put them in for about 16-18 minutes, turning the pan around halfway. They're done when the edges are puffy and golden, and the filling just barely wiggles in the center.
- Add The Drizzle:
- Let them cool all the way down before you put on the sugar glaze. Cooling stops the glaze from just melting away and lets the filling firm up right.
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That bit of fresh lemon juice is my special touch that really works wonders. My grandma always put a little citrus in her cheese pastries, saying it cuts through the richness and wakes up all the flavors. That tiny splash of sour really does turn these from ordinary to amazing.
Prep Them Early
These pastries work great when you need to plan ahead for company. You can get them all ready the night before, cover the tray with plastic, and stick it in the fridge. Next morning, just brush with egg mix and bake. The dough actually gets even flakier after sitting cold overnight.
Keeping Them Fresh
Your Danish will stay good in a sealed container in the fridge for about 4 days. To warm them up, pop in a 300°F oven for 5 minutes until just warm but not hot enough to melt the topping. They freeze really well too—wrap each one in plastic, stick them in a freezer bag, and they'll keep for 3 months.
Mix It Up
The plain cream cheese filling works as a blank canvas for adding your own touch. Try topping with fresh berries, jam dollops, chocolate bits, or a sprinkle of cinnamon before baking. For an almond twist, add a drop of almond extract to the filling and scatter sliced almonds on top before baking. In autumn, mixing in some pumpkin puree and spices makes a seasonal treat everyone goes crazy for.
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Frequently Asked Questions
- → Is store-bought puff pastry okay?
Yep, it’s a great time-saver! Just make sure it’s thawed out properly first.
- → Can I swap cream cheese for something else?
Totally! Mascarpone, ricotta, or a plant-based cream cheese work just as well for texture and taste.
- → How can I keep the pastry crunchy?
Don’t overmoisten the filling and bake until crisp. Let it cool before adding icing to avoid softening the layers.
- → Can I experiment with toppings?
For sure! Add chocolate, nuts, or some fresh fruit before baking to mix things up.
- → What’s the best way to store leftovers?
Pack them up in a sealed container for the fridge (4 days) or freeze them (up to 3 months). Warm them up before digging in again.