Cheese danish is the bakery-case classic — flaky puff pastry cradling a mound of sweetened cream cheese filling, glazed with vanilla icing. This recipe gives you two paths: the fast puff-pastry-shortcut version (30 minutes total) or the from-scratch Danish dough version (2-day laminated dough). Both produce bakery-quality results.
Pairs with our cinnamon rolls, croissants, monkey bread, sticky buns, and morning buns.
Shortcut vs From-Scratch
Puff pastry shortcut (30 min active): Use store-bought all-butter puff pastry (Dufour is best). Excellent results with a fraction of the effort. Recommended for most home bakers.
Real Danish dough (2 days): Enriched laminated dough (similar to croissant dough with added egg and slightly different butter ratio). More work, slightly better texture. See croissants for lamination technique.
Both use the same cheese filling and finishing.
Ingredients (Makes 8 danishes)
Puff Pastry Shortcut Path
- 1 sheet all-butter puff pastry (Dufour recommended, or Pepperidge Farm if unavailable), thawed
Cream Cheese Filling
- 225g cream cheese, softened (8 oz / 1 block)
- 60g granulated sugar (¼ cup + 1 tablespoon)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon flour
- Zest of ½ lemon (optional but recommended)
- Pinch of salt
Egg Wash
- 1 egg + 1 tablespoon water, beaten
Vanilla Glaze
- 150g powdered sugar (1¼ cups)
- 15-30g milk (1-2 tablespoons)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions (Puff Pastry Method)
Step 1: Preheat
Preheat oven to 400F. Line baking sheet with parchment.
Step 2: Make Filling
In stand mixer with paddle attachment, beat cream cheese until smooth (2 minutes). Add sugar, egg yolk, vanilla, flour, lemon zest, and salt. Beat until smooth and light (2 more minutes). Transfer to piping bag or ziplock bag with corner snipped.
Step 3: Prep Puff Pastry
Roll thawed puff pastry into 10×14-inch rectangle on lightly floured surface. Cut into 8 equal squares (about 4×5 inches each).
Step 4: Shape Danishes
There are three classic shapes — choose one:
Envelope shape: Fold each corner of square toward center to create a 4-cornered envelope. Press center to secure.
Round shape: Cut square into circle. Use fork to prick edges. Pile filling in center.
Pinwheel: Cut 4 diagonal slits from corners toward (but not to) center. Fold every-other-corner tip to the center to create pinwheel.
Step 5: Fill
Pipe or spoon 2-3 tablespoons cream cheese filling into center of each shaped pastry. Don’t overfill — filling will spread and puff.
Step 6: Egg Wash
Brush exposed pastry edges (not the filling) with egg wash. Creates deep golden color.
Step 7: Bake
Bake at 400F for 18-22 minutes until deeply golden brown and pastry has puffed dramatically.
Step 8: Cool and Glaze
Cool 10 minutes on baking sheet, then transfer to wire rack. While danishes cool, whisk glaze ingredients until smooth (add milk 1 teaspoon at a time to reach drizzle consistency).
Drizzle glaze over cooled danishes in zigzag pattern.
Variations
Fruit and cheese danish: Add 1 teaspoon fruit preserves (raspberry, apricot, cherry) on top of cream cheese before baking.
Blueberry cheese danish: Add 3-4 fresh blueberries pressed into cream cheese center. Also add ½ teaspoon lemon zest to filling.
Almond cheese danish: Sprinkle sliced almonds on top after glazing. Add ½ teaspoon almond extract to filling.
Cinnamon cream cheese danish: Add 1 teaspoon cinnamon to filling.
Lemon cheese danish: Add 1 tablespoon lemon juice + zest of full lemon to filling.
Apple cheese danish: Top cream cheese with 2-3 thin apple slices before baking. Sprinkle with cinnamon-sugar.
Nutella cheese danish: Swirl 1 teaspoon Nutella into cream cheese before baking.
Savory cheese danish: Skip sweet filling. Use goat cheese + herbs + cracked black pepper instead. Serve as brunch appetizer.
Common Problems and Solutions
Filling Leaked/Ran Out
Overfilled. Use 2-3 tablespoons max per danish. Or filling too warm — chill before piping if watery.
Danish Didn’t Puff
Puff pastry too warm (butter melted before baking) or old. Keep pastry cold until moment of baking. Preheat oven fully.
Bottoms Soggy
Pastry too warm going into oven. Freeze shaped danishes 15 minutes before baking. Bake on preheated baking sheet.
Filling Cracked/Grainy
Overbaked. Reduce baking time by 3-5 minutes. Also, cream cheese should be softened (not cold from fridge).
Glaze Too Thin/Thick
Adjust with milk (thinner) or powdered sugar (thicker). Should be pourable but not runny.
Danish Fell Flat After Baking
Puff pastry pulled out of oven too early. Puff pastry needs full baking time to set structure.
Uneven Rise
Puff pastry too warm during shaping. Chill 15 minutes before baking.
Storage
Room temperature: 2 days in airtight container. Best day-of.
Refrigerator: 5 days in airtight container. Warm 15 seconds in microwave before serving.
Freezer (baked): 2 months. Freeze unglazed danishes. Thaw at room temp, warm in 300F oven 8 minutes, then glaze.
Freezer (unbaked, shaped): 2 months. Freeze after shaping and filling. Bake directly from frozen (add 5-8 minutes to baking time).
Pro Tips
- Use all-butter puff pastry (Dufour) for best flavor and flakiness. Regular Pepperidge Farm works too but less buttery.
- Keep puff pastry COLD until baking. Warm pastry doesn’t puff.
- Don’t overfill — filling spreads and puffs during baking.
- Egg wash only on exposed pastry, not on filling (would burn).
- Bake at 400F HIGH heat for dramatic puffing.
- Cool 10 min before glazing so glaze sets rather than melts into pastry.
- Freeze shaped danishes 15 min before baking for maximum puff.
- Chill filling if it seems watery for cleaner shape.
Frequently Asked Questions
Can I use store-bought puff pastry?
Yes — highly recommended. All-butter puff pastry (Dufour) produces bakery quality. Pepperidge Farm works too. Real Danish dough is a 2-day project — puff pastry is the smart shortcut.
What’s the difference between Danish dough and puff pastry?
Danish dough is enriched (contains egg, milk, sugar) laminated dough — similar to croissant dough. Puff pastry is unenriched laminated dough. Puff pastry is flakier; Danish is slightly softer and more tender.
Can I make the filling ahead?
Yes — up to 3 days refrigerated in airtight container. Bring to room temperature before using.
Why did my danishes leak filling?
Overfilled or filling too warm. Use 2-3 tablespoons max, and chill filling if seems watery.
Can I skip the glaze?
Yes — just dust with powdered sugar. Or brush with warmed apricot jam for glossy fruit-glaze finish.
Can I make mini cheese danishes?
Yes — cut puff pastry into smaller squares (2×2 inches). Fill with 1 teaspoon filling. Bake at 400F for 12-15 minutes.
Can I freeze cheese danishes?
Yes — freeze baked and cooled (unglazed) for 2 months. Or freeze unbaked/shaped and bake from frozen (add 5-8 minutes).
What kind of cream cheese do I use?
Full-fat brick-style Philadelphia (not whipped, not spreadable, not tub). Softened to room temperature for smooth filling.
Can I add fruit to cheese danish?
Yes — see variations. Fresh berries, jam, or thin fruit slices work well.
Why did my cream cheese filling weep?
Too warm or overbaked. Chill filling first. Watch bake time closely.
How do I shape a “cross” or “envelope” danish?
Cut a square. Fold each corner toward the center, pressing to secure. Filling goes in the center depression.
Recipe developed by Marisol Acosta, Lead Recipe Developer at PastryWiz.