Last updated: October 18, 2026
This cream cheese danish pairs crisp, buttery puff pastry with a silky vanilla cream cheese filling and a quick sweet glaze. The recipe card below has every ingredient and step, and the walkthrough that follows covers the details that keep the layers tall and the filling in place.
How to Make Cream Cheese Danish With Puff Pastry
You make a cream cheese danish by cutting thawed puff pastry into squares, scoring a border, spooning in a sweetened cream cheese filling, brushing the edges with egg wash, and baking at 400°F for 16 to 20 minutes. The recipe makes 8 danishes from two sheets of store-bought pastry, so there is no dough to laminate and no overnight chilling.
Plan on about 20 minutes of prep, 20 minutes of baking, and 10 minutes of cooling before the glaze goes on, which adds up to roughly 50 minutes. That total does not count thaw time, which is about 40 minutes on the counter.
A cream cheese danish like this one is a smart weekend brunch project because the hands-on work is short. It also works well for a crowd, since every pastry is assembled the exact same way.
Gather Your Cream Cheese Danish Ingredients
The pastry comes from one 17.3 ounce package of frozen puff pastry, which holds two sheets, such as Pepperidge Farm Puff Pastry Sheets. Any brand works, though all butter versions taste a little richer.
The filling takes 8 ounces of full-fat block cream cheese, 1/3 cup of granulated sugar, 1 egg yolk, 1 teaspoon of vanilla extract, 1 teaspoon of lemon juice, and a pinch of fine salt. The egg wash is 1 large egg beaten with 1 tablespoon of water.
The glaze is 1 cup of powdered sugar, 1 to 2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. You will also want a little flour for dusting the counter.
Thaw and Cut the Puff Pastry
Thaw the pastry sheets for about 40 minutes at room temperature, until the folds are pliable but the dough still feels cool. Meanwhile, preheat the oven to 400°F with racks in the upper and lower middle positions, and line two large sheet pans with parchment paper.
Unfold each sheet on a lightly floured counter and cut it into four equal squares with a sharp knife. Press straight down instead of dragging the blade, because dragging seals the cut edges and keeps the layers from rising evenly.
Make the Cream Cheese Filling
Let the cream cheese soften on the counter for about 30 minutes, then beat it with the sugar until smooth, about 1 minute. Add the egg yolk, vanilla, lemon juice, and salt, and mix just until combined.
The finished filling should look thick and glossy, with no lumps. Overbeating adds air that can make the filling puff up in the oven and then sink, so stop as soon as everything is blended.
Fill, Score, and Brush the Danishes
Set four squares on each pan, then use the tip of a knife to score a border about 1/2 inch from the edge of each square. Cut only partway through the pastry, and prick the center a few times with a fork so the middle stays lower than the border as it bakes.
Spoon about 2 tablespoons of filling into the center of each square and spread it gently to the scored line. Brush only the border with egg wash, and keep it off the cut sides, since egg wash that pools at the edges glues the layers together.
Bake Until Deep Golden
Bake at 400°F for 16 to 20 minutes, until the borders are puffed and deep golden brown and the filling looks set at the edges. Swap the pans between racks and rotate them after 10 minutes so both batches color evenly.
Let the danishes cool on the pans for 10 minutes. They will deflate slightly in the center as they cool, which is exactly what you want.
Glaze the Cream Cheese Danishes
Whisk the powdered sugar, 1 tablespoon of milk, and the vanilla in a small bowl until thick but pourable. Add the second tablespoon of milk only if the glaze is too stiff to drizzle.
Drizzle the glaze over the warm danishes with a spoon or a fork. Waiting for the 10 minute cooling time matters, because glaze poured on hot pastry melts and slides right off.
Tips for the Flakiest Cream Cheese Danish
The flakiest cream cheese danish comes from cold pastry, a hot oven, and a filling that is not too wet. Each of those three things is easy to control once you know what to watch for.
Keep the Pastry Cold
Puff pastry rises because the butter between the layers melts and releases steam in a hot oven. If the dough warms up and the butter softens before baking, the layers fuse and the danish bakes up dense.
If the squares feel soft or sticky after you fill them, slide the pans into the refrigerator for 10 minutes before baking. That short rest firms up the butter again.
Use Block Cream Cheese
Block cream cheese such as Philadelphia holds its shape when baked. Whipped cream cheese and tub spreads contain more water and air, so the filling spreads past the border and leaks onto the pan.
Full-fat cream cheese also tastes better here. Reduced-fat versions bake up a little watery and never get the same creamy richness.
Do Not Overfill
Two tablespoons is the right amount for a square this size. More filling pushes against the scored border, which keeps the edges from rising and sends the extra over the side.
If you have a little filling left over, spread it on toast or fold it into oatmeal the next morning. It keeps in the refrigerator for 2 days.
Cream Cheese Danish Variations and Substitutions
You can change the flavor of a cream cheese danish without changing the method. The base recipe is neutral enough to take fruit, citrus, or spice, and the quantities below are optional extras that the recipe card leaves out.
Add Fruit or Jam
A teaspoon of raspberry or apricot jam spooned on top of the filling adds a bright, tart center. Fresh blueberries pressed lightly into the filling also work, though they release juice, so use only a few per danish.
Add Citrus or Spice
Stir 1/2 teaspoon of lemon or orange zest into the filling for a fresher flavor. A pinch of cinnamon or cardamom in the filling gives it a warmer, more traditional bakery taste.
Swap the Pastry
Refrigerated crescent roll dough works as a shortcut, but the result is softer and less flaky than puff pastry. Follow the baking time on the crescent roll package instead of the time in this recipe, since the dough is thinner.
Storing, Freezing, and Reheating Cream Cheese Danish
Store cooled cream cheese danishes in an airtight container in the refrigerator for up to 3 days. The USDA advises refrigerating perishable foods within 2 hours, and a cream cheese filling counts, so do not leave them out all day on a brunch table.
For longer storage, freeze the baked, unglazed danishes in a single layer until firm, then wrap them well and keep them for up to 2 months. Reheat at 350°F for about 5 to 8 minutes from the refrigerator or 10 to 12 minutes from the freezer, then add the glaze.
You can also make the filling up to 2 days ahead and keep it covered in the refrigerator. Let it sit out for a few minutes to loosen before spooning it onto the pastry.
Serving Ideas
A cream cheese danish pairs well with hot coffee, a latte, or a pot of black tea. For brunch, set the danishes on a board with fresh strawberries, grapes, and a bowl of Greek yogurt.
They also make a nice treat for holiday mornings, baby showers, and bridal brunches. The glaze can wait until the last minute so the pastry stays crisp.
The History Behind the Cream Cheese Danish
Danish pastry is called wienerbrød in Denmark, which means Vienna bread, and the name points to Austrian bakers who worked in Danish bakeries in the 1850s. They brought a laminated, butter-layered dough that Danish bakers adapted and made their own.
American bakeries later popularized the cheese danish, filling the pastry with a sweetened soft cheese mixture. This home version keeps that bakery spirit but swaps the long laminating process for puff pastry, so you get the same crisp layers with a fraction of the work.
Use the recipe card below to make your own cream cheese danish at home.
Easy Cream Cheese Danish
Crisp, buttery puff pastry squares filled with a silky vanilla cream cheese filling and finished with a sweet glaze. Ready in about 50 minutes, not counting thaw time.
Ingredients
- 1 package (17.3 ounces) frozen puff pastry sheets (2 sheets), thawed
- Flour, for dusting the counter
- 8 ounces full-fat block cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 pinch fine salt
- 1 large egg
- 1 tablespoon water
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Thaw the puff pastry sheets for about 40 minutes at room temperature until pliable but still cool. Preheat the oven to 400°F with racks in the upper and lower middle positions, and line two large sheet pans with parchment paper.
- Beat the softened cream cheese and granulated sugar until smooth, about 1 minute. Add the egg yolk, 1 teaspoon vanilla, lemon juice, and salt, and mix just until combined.
- Unfold each pastry sheet on a lightly floured counter and cut it into 4 equal squares, pressing straight down with a sharp knife. Place 4 squares on each prepared pan.
- Score a border about 1/2 inch from the edge of each square, cutting only partway through, and prick the center a few times with a fork.
- Spoon about 2 tablespoons of filling into the center of each square and spread it to the scored line.
- Beat the egg with the water and brush the egg wash on the borders only, keeping it off the cut sides.
- Bake at 400°F for 16 to 20 minutes, swapping and rotating the pans after 10 minutes, until the borders are puffed and deep golden brown.
- Cool the danishes on the pans for 10 minutes.
- Whisk the powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla until thick but pourable, adding the second tablespoon of milk only if needed. Drizzle over the warm danishes and serve.
Notes
Store cooled danishes in an airtight container in the refrigerator for up to 3 days, and refrigerate within 2 hours of baking. Freeze baked, unglazed danishes for up to 2 months, then reheat at 350°F for about 5 to 8 minutes from the refrigerator or 10 to 12 minutes from the freezer and glaze. The filling can be made up to 2 days ahead and kept covered in the refrigerator. Use block cream cheese, not whipped or tub style. A teaspoon of jam per danish is an optional extra that is not included in the ingredients above.
Nutrition Information:
Yield:
8Serving Size:
1 danishAmount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 13gSodium: 400mgCarbohydrates: 50gFiber: 1gSugar: 25gProtein: 8g
Cream Cheese Danish FAQs
Can you use crescent roll dough instead of puff pastry?
Yes, crescent roll dough works as a shortcut for a cream cheese danish. The pastry will be softer and less flaky, and you should follow the baking time on the package.
Why is my cream cheese danish filling leaking?
Leaking usually means too much filling, a filling that was overbeaten, or pastry that warmed up before baking. Stick to 2 tablespoons per square, spread it only to the scored line, and chill the filled pastries for 10 minutes if they feel soft.
How long does cream cheese danish last?
Cream cheese danishes keep for up to 3 days in an airtight container in the refrigerator. Refrigerate them within 2 hours of baking, in line with USDA guidance for perishable foods.
Can you make cream cheese danish ahead of time?
You can make the filling up to 2 days ahead and keep it in the refrigerator. You can also freeze baked, unglazed danishes for up to 2 months and reheat them at 350°F before glazing.
Can you use whipped or low-fat cream cheese?
Full-fat block cream cheese gives the best results. Whipped and low-fat versions hold more water, so the filling turns loose and spreads past the border.
Why This Cream Cheese Danish Recipe Works
Cold puff pastry meets a 400°F oven, and the butter between the layers turns to steam and lifts the dough into tall, flaky layers. Scoring the border and pricking the center tells the pastry where to rise and where to stay low, so the filling sits in a neat well instead of sliding off.
The cream cheese filling includes an egg yolk, which sets the filling as it bakes so it stays creamy and sliceable instead of runny. A teaspoon of lemon juice and a pinch of salt balance the sugar, so the filling tastes tangy and rich rather than flat.
Brushing egg wash only on the border gives the edges a deep golden color without weighing down the layers. Glazing after the 10 minute cooling time keeps the icing thick and glossy instead of melting away.
Make This Cream Cheese Danish Today
This cream cheese danish proves that bakery-style pastry does not need hours of folding and chilling. With two sheets of puff pastry, a simple filling, and about 50 minutes, you can have a tray of golden danishes ready for brunch.
Thaw your pastry, pick up a block of cream cheese, and give this recipe a try this weekend. Then come back and let us know which variation became your favorite.
