Essential Equipment:

• Two large baking sheets lined with parchment paper: Parchment paper is crucial here to prevent sticking and ensure easy cleanup. Having two sheets allows you to bake more danishes at once or avoid overcrowding, which can lead to uneven baking.
• Pastry brush: Essential for applying the egg wash evenly, giving your danishes that beautiful golden sheen.
• Pizza cutter or sharp knife: For precise, clean cuts of the puff pastry, ensuring uniform strips for shaping.
• Rolling pin: To gently roll out the puff pastry to the desired thickness and dimensions.
• Hand Mixer: A hand mixer makes quick work of beating the cream cheese and powdered sugar into a smooth, lump-free filling.
• Tablespoon: For accurately measuring and dispensing the cream cheese filling into each pastry “nest.”

Key Ingredients for Cheese Danish:

• Puff Pastry: You’ll need a one-pound box of frozen puff pastry, which typically contains two sheets. Remember to thaw it completely according to package instructions before use. Properly thawed puff pastry is pliable and easy to work with, preventing cracks and tearing.
• Cream Cheese Filling: This simple yet decadent filling is made from softened cream cheese, sifted powdered sugar, and one egg yolk. For an extra layer of sweetness and aroma, add 1/2 teaspoon of vanilla extract. Using powdered sugar instead of granulated sugar is key here; powdered sugar blends seamlessly into the cream cheese, ensuring a smooth, silky texture without any gritty aftertaste, especially if your cane sugar is coarse.
• Eggs: This recipe cleverly utilizes two eggs. One egg yolk is used for the rich cheese filling, while the reserved egg white is combined with another whole egg and water to create the perfect egg wash. This approach minimizes waste and maximizes flavor and appearance.
• Powdered Sugar Glaze: The final flourish! This easy homemade glaze, made from powdered sugar and water, is essential for a truly sweet and visually appealing cream cheese danish pastry. For a bright, refreshing twist, consider substituting some of the water with lemon juice and adding a bit of lemon zest. Drizzle the glaze generously over the danishes after they’ve baked and slightly cooled.

Note: For an added layer of texture and sweetness, consider sprinkling turbinado sugar or coarse organic cane sugar over the puff pastry after applying the egg wash, particularly around the edges. This creates a delightful crunchy topping that beautifully complements the flaky pastry and creamy filling.

Pro Chef Tip

Storing Your Delicious Cheese Danishes:

Due to the presence of cream cheese, this **cream cheese danish recipe** must be refrigerated once it has cooled completely to room temperature. Dairy products provide an ideal environment for bacterial growth, so it’s crucial not to leave them at room temperature for extended periods—ideally, no more than two hours. Proper storage ensures freshness and prevents spoilage. For best results, place them in an airtight container to maintain their delicious flavor and texture. Source: Allrecipes.com.

How to Make Easy Cheese Danish (Step-by-Step Tutorial):

1. Prepare Oven and Baking Sheets: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper. This non-stick surface will prevent your danishes from sticking and ensure even baking. Set them aside while you prepare the pastry.
2. Roll and Cut Puff Pastry: Carefully unroll your thawed puff pastry sheets. Using a rolling pin, gently roll each sheet into a rectangle approximately 10 inches by 15 inches. Next, with a pizza cutter or a very sharp knife, cut each large sheet into 15 equal one-inch wide strips. Precision here ensures uniform danishes.

3. Form the First Spiral: Take one strip of dough. Hold down one end firmly with one hand. With your other hand, gently swirl and twist the strip to form a spiral. This action creates the initial foundation of your danish.

4. Create the Round Danish Shape: Once you have a spiral, wrap it around itself clockwise to form a neat, round shape, much like a snail shell. Then, take a second strip of dough and attach it seamlessly to the end of your first spiral. Continue wrapping this second strip around the existing circle, extending the pastry. Gently pinch down the seam end of the dough to secure and seal the swirl, ensuring it holds its shape during baking. This process creates a sturdy “nest” for the filling.

5. Arrange on Baking Sheet: Carefully place each formed pastry swirl onto one of your parchment-lined baking sheets, leaving a couple of inches between each for expansion during baking.

6. Create Indents for Filling: Using your fingertips or the back of a spoon, gently flatten the center of each pastry swirl. This creates a clear indentation or “nest” that will perfectly hold your creamy cheese filling, preventing it from overflowing during baking. Set the prepared pastries aside.

Preparing the Cream Cheese Filling for Danish:

1. Mix the Cream Cheese Filling: In a small mixing bowl, beat the softened cream cheese with a hand mixer until it is completely smooth and free of lumps. Then, gradually add the sifted powdered sugar and the egg yolk (remembering to reserve the egg white for the egg wash). Continue to beat the mixture until it is wonderfully smooth, silky, and well combined. If using, mix in your vanilla extract at this stage for added sweetness and aroma.

2. Prepare the Egg Wash: In a separate small bowl, combine the reserved egg white, one whole egg, and a small amount of water. Whisk these ingredients together thoroughly until well blended. This egg wash will give your danishes a beautiful golden-brown color and a lovely sheen.

3. Brush and Fill: Using your pastry brush, lightly brush the outer edges of each puff pastry “nest” with the prepared egg wash. This helps with browning and creates a crisp crust. Then, carefully spoon about one tablespoon of the creamy cheese filling into the center of each indented pastry. If you’re making fruit danishes, this is when you’d add your cherry pie filling or other fruit-based options. (I tried some with cherry pie filling, and they were delicious too!)

Note: To ensure your cheese filling remains beautifully white and silky on top, fill the **cheese Danishes** with only about 1 tablespoon of filling initially. You can also lightly cover the filling portion with a small piece of foil during baking to prevent excessive browning. Once baked and while still hot, carefully trim off any overly browned surfaces (if necessary) and top with any remaining cream cheese filling. This technique ensures those picture-perfect, un-browned cheese tops, as cream cheese tends to brown easily in the oven.

4. Bake the Danishes: Carefully transfer your baking sheets to the preheated oven. Bake for approximately 30-45 minutes, or until the puff pastry is puffed, golden brown, and wonderfully flaky. Keep an eye on them towards the end of the baking time, as oven temperatures can vary.

5. Prepare the Glaze: While the danishes are baking or cooling slightly, prepare your powdered sugar glaze. In a small bowl, combine the powdered sugar and water. Whisk vigorously until the mixture is completely smooth and has a pourable consistency. If it’s too thick, add water a teaspoon at a time; if too thin, add a bit more powdered sugar.

6. Glaze and Serve: Once the danishes are baked and have cooled slightly (they can still be warm), generously drizzle the prepared glaze over the top of each one. Allow the glaze to set for a few minutes before serving. Enjoy these warm, flaky, and creamy homemade cheese danishes!