Layers of flaky homemade puff pastry folded around a simple cream cheese filling is a wonderful indulgence for any time of day.
Of all of the things I’ve baked over the years, the most intimidating recipe has been homemade puff pastry. All that rolling and chilling, all those layers, it just seems so daunting. But one day I just got over myself and decided to roll up my sleeves and give it a go. And you know what? It really wasn’t that hard. A little time consuming, yes, but not that difficult.
If you can follow instructions, then you can make homemade puff pastry too. Lucky for you I’ve got a step-by-step photo tutorial over on the Go Bold with Butter website. I’ll walk you through the whole process, and when you take that first bite into flaky buttery bliss, you’ll be so glad you did.
While you can do pretty much anything with puff pastry— tarts, croissants, turnovers, the options are endless!— one of my favorites is simple cream cheese danishes. Just a simple lemon cream cheese filling folded into golden puff pastry and drizzled with a little icing, but it all makes me go a little bit weak in the knees.
Some mornings you need a little extra incentive to get out of bed, you know? These danishes are it.
Cream Cheese Danishes
For the Danish:
- 1 sheet all-butter puff pastry, thawed
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon coarse salt
- Zest of 1 lemon
- 1 large egg + 1 teaspoon water, for egg wash
For the Icing: (optional)
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of stand mixer fitted with paddle attachment or in large bowl with hand-held mixer, beat cream cheese and sugar until smooth and creamy, about 3-4 minutes. Add egg yolks, vanilla, salt and lemon zest and mix until just incorporated.
- On floured surface, roll puff pastry into an approximate 18-inch square. Cut into 9 squares.
- Spoon approximately 2 tablespoons of cream cheese filling into center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing gently to seal. Brush rest of the puff pastry with egg wash.
- Chill assembled danishes 15 minutes, then bake until puffed and golden, about 20-25 minutes. Let cool to room temperature.
- To make icing, whisk together powdered sugar with enough milk to make thick but pourable glaze. Drizzle over cooled danishes. Let sit 15 minutes before serving.
- Danishes are best the day they are made but will keep in an airtight container for up to 3 days.
Have you tried this recipe?
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it easier for me to bring you new and creative content. All opinions are always my own. To see all of the recipes I have created for Go Bold with Butter, click here.