Cream Cheese Danish

5 from 1 vote

This Cream Cheese Danish is flaky on the outside and creamy on the inside. Glaze is generously drizzled on top for a luscious treat.

Prep Time30

Cook Time15

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: Cream Cheese Danish

Servings:

Calories: 363kcal

Get Recipe Ingredients

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, beat together the cream cheese, granulated sugar, vanilla extract, egg yolk and salt until combined and light in color.
In a small bowl, whip the egg white until it’s frothy with a fork.
Roll the puff pastry out on a flat surface and cut the puff pastry evenly into 8 rectangles.
Place the puff pastry rectangles on the prepared baking sheet.
Use a fork to poke holes down the center of each rectangle making sure to leave an approximate ½ inch border around the edges of the puff pastry.
Fill a piping bag or ziplock bag with the cream cheese mixture and cut the tip off.
Pipe the cream cheese mixture onto each rectangle on top of the holes created with the forks.
Use a pastry brush to brush the frothy egg white onto the outside edges of each rectangle.
Bake for 12-15 (rotating the baking sheet halfway through the cooking time) minutes until the pastries are golden brown and the edges start to puff up slightly.
Let the pastries cool on a wire rack.
Whisk together the glaze ingredients. Drizzle on top of the cooled cream cheese danishes and then they are ready to serve and enjoy!

I recommend thawing the puff pastry out in the refrigerator instead of at room temperature to prevent it from cracking when preparing and baking.

Make sure it’s completely thawed before making these danishes.

Refrigerate the leftovers for up to 5 days.