Cheese Danish Delight Recipe

This Cheese Danish Delight is a buttery, flaky pastry filled with sweet, creamy cheese and topped with a light drizzle of icing. It’s the perfect treat for breakfast, brunch, or an afternoon pick-me-up. I love how elegant it looks with minimal effort—like something straight out of a bakery display.

Why You’ll Love This Recipe

I love how simple and delicious this recipe is. Using store-bought puff pastry makes it super easy, but the results are still rich and impressive. The filling is smooth and slightly tangy from the cream cheese, and the golden layers of pastry make it feel special. Whether I’m serving guests or just treating myself, this danish always brings a smile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets, thawed

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

• Lemon juice

• Egg (for egg wash)

• Powdered sugar (for icing)

• Milk or cream (for icing)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, I mix together softened cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.

3. I roll out the puff pastry slightly and cut it into squares or rectangles, depending on how I want to shape the danishes.

4. I place a spoonful of the cream cheese mixture in the center of each pastry square. Then I fold the corners toward the center or twist the edges depending on the look I want.

5. I brush the pastry with a beaten egg to help it get that beautiful golden color when baked.

6. I bake the danishes for 15–18 minutes or until the pastry is puffed and golden brown.

7. While they cool slightly, I whisk together powdered sugar and a splash of milk to make a simple icing.

8. Once the danishes are warm (not hot), I drizzle the icing over the top and let it set for a few minutes before serving.

Servings and timing

This recipe makes about 8 danishes and takes around 35 minutes from start to finish. It’s ideal for a quick weekend breakfast or a lovely brunch spread.

Variations

Sometimes I add a dollop of fruit preserves—like raspberry, cherry, or apricot—on top of the cream cheese before baking. For a fall twist, I’ve mixed a little cinnamon into the cream cheese or topped them with apple slices. And if I want mini versions, I just cut the pastry into smaller squares and reduce the bake time slightly.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, I pop them in the oven or air fryer at 350°F (175°C) for 5–7 minutes to crisp them up again. Microwaving works too, but I prefer the oven for a flaky texture.

FAQs

Can I make these ahead of time?

Yes, I prepare them the night before and keep them covered in the fridge. I bake them fresh in the morning so they’re warm and flaky.

Can I use homemade pastry?

Absolutely. If I have the time, I sometimes use homemade pastry dough for an extra buttery texture. But store-bought puff pastry is still delicious and convenient.

What kind of cream cheese should I use?

I use full-fat cream cheese for the best flavor and texture. Low-fat versions work, but the filling won’t be as rich.

Do these need to be refrigerated?

If I’m keeping them longer than a day, I store them in the fridge due to the cream cheese filling.

How do I prevent the pastry from getting soggy?

I make sure the filling isn’t too runny and avoid overfilling. Baking until deeply golden helps the bottoms stay crisp.

Conclusion

Cheese Danish Delight is one of those recipes that looks fancy but is incredibly easy to make. The flaky pastry, creamy filling, and sweet icing come together in the most satisfying way. Whether I’m enjoying one with my morning coffee or serving them to friends, this recipe always feels like a little luxury.