My flaky, buttery Cheese Danish recipe is so easy and delicious!

This is one of my all-time favorite recipes because this breakfast pastry is a total breeze to put together, is ready in under a half hour, and is incredibly budget-friendly. P.S.

I’m going to show you how to make this easy Cheese Danish at home for a third of what you’d pay at the fancy bakery. (Seriously. They sell them for $18 for a half dozen on Gold Belly.)

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Easy Cheese Danish

This is one of those recipes I use all of the time, so I stockpile the ingredients because when it comes to dessert, I stay ready. Once you make it, you will stockpile them too.

TRUST. This easy Cheese Danish is perfect for brunch or a quick after-dinner dessert and will score all of the compliments at the potluck or work party. (Pro Tip: Whip up a quick batch of Cheese Danish when a loved one has a bad day and get ready to collect All. Of.

The. Hugs.)

Notes

• Thaw the puff pastry in the fridge for an hour or two, or it will crack when you try to cut it. Don’t thaw it at room temperature, as the butter will melt into the dough, and you won’t get the flaky finish puff pastry is known for.
• Add a teaspoon of lemon or orange zest to the filling to boost flavor
• Mix a tablespoon of melted butter into the icing to add flavor and an even more velvety finish.

How to Make Cheese Danish Step-by-Step Photos

Line a baking sheet with parchment paper. Place your oven’s rack in the center and preheat it to 400°F.

Mix 8 ounces of cream cheese, 1/3 cup powdered sugar, 1 teaspoon vanilla, 1 egg yolk, and 1 pinch of salt until smooth and light in texture. Unfold 1 sheet of puff pastry, dust off excess flour, and place it on the baking sheet.

Then, cut down the seams of the folds so you have three equal-sized strips. Cut the strips into halves.

Do not pull your knife through the dough, as it will make it lose its shape. Just press down. Use a fork to perforate around the sides of each puff pastry rectangle, leaving a half-inch border.

This prevents the puff pastry from rising in the middle. Add two heaping tablespoons of the cream cheese mixture to each square. Then, spread the mixture evenly, making sure to leave the borders clean.

Beat 1 egg white until frothy. Then, dip a pastry brush (in a pinch, just use your finger) into the beaten egg white and trace lightly along the borders. This will give the puff pastry a glossy finish and golden color.

Bake at 400°F for 10 minutes, then rotate the baking sheet, front to back. Continue to bake for 5 to 10 minutes, or until the borders of the puff pastry have risen and are golden brown.

Next, use a spatula to remove the pastries from the sheet pan and cool on a rack. Then, in a separate bowl, mix 1/2 cup powdered sugar, 1/4 teaspoon vanilla, and 2 tablespoons milk.

Finally, drizzle over cooled Cheese Danish. It’s optional, but I love to drizzle the Cheese Danish with 2 tablespoons of strawberry jam thinned with 1 teaspoon of water.

Now all you have left to do is chow down and collect compliments! You can easily double this recipe to use both sheets of puff pastry that come in the package (especially if you’re serving the Cheese Danish for brunch because they will go fast!). You can also use the second sheet of puff pastry to make our Easy Quiche Lorraine or Spinach Pie!

How To Store Cheese Danish

Cool the Cheese Danish completely and then store in an airtight container with wax or parchment paper between layers and over the top surface.

Store in the fridge for up to seven days or in the freezer for up to two months. Thaw in the fridge before serving or reheat in a 350°F oven, until warm, about 5 minutes.