Chocolate Cream Cheese Danish

Flaky pastry wrapped around a luscious blend of cream cheese and chocolate—this Danish is an elegant yet easy-to-make pastry that feels bakery-worthy, perfect for breakfast, brunch, or a special treat.

Why You’ll Love This Recipe

I love how this recipe combines the richness of cream cheese with indulgent chocolate inside a golden, buttery pastry. It’s elegant in appearance but surprisingly straightforward to prepare. Whether I’m hosting brunch or craving a sweet morning pick-me-up, this Danish never disappoints.

ingredients

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

• 1 sheet puff pastry, thawed (around 8 oz)

• 4 ounces cream cheese, softened

• ¼ cup powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup semisweet chocolate chips or finely chopped chocolate

• 1 egg, beaten (for egg wash)

• Optional topping: powdered sugar dusting or melted chocolate drizzle

directions

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

2. I beat the softened cream cheese, powdered sugar, and vanilla until smooth.

3. I unfold the puff pastry sheet on a lightly floured surface and cut it into 4 equal rectangles.

4. I spread a portion of cream cheese mixture in the center of each rectangle, then sprinkle chocolate chips over the top.

5. I fold the rectangles in half or bring edges up to form a square pouch, pinching seams to seal and leaving a little border.

6. I transfer the filled pastries to the baking sheet, spacing them evenly.

7. I gently brush the tops with beaten egg for a shiny, golden finish.

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

9. I let the Danishes cool slightly, then dust with powdered sugar or drizzle melted chocolate before serving.

Servings and timing

• Servings: makes 4 Danishes (serves 4)

• Prep time: 10 minutes

• Cook time: 15–18 minutes

• Total time: 25–30 minutes

Variations

• I swap semisweet chocolate with Nutella, white chocolate, or dark chocolate chunks.

• To add brightness, I spread a thin layer of raspberry or strawberry jam under the cream cheese.

• For nutty flavor, I sprinkle chopped almonds or hazelnuts on top before baking.

• I stir orange or lemon zest into the cream cheese for citrus notes.

• For extra indulgence, I drizzle caramel sauce on top just before serving.

storage/reheating

I store leftover Danishes in an airtight container at room temperature for up to 1 day. To refresh, I reheat them in a 350 °F oven for 3–5 minutes until warm and crisp. I avoid microwaving, which makes the pastry soggy.

FAQs

Can I use homemade puff pastry?

Yes—I often use homemade pastry for added flakiness. Just roll it to about 1/8‑inch thick and follow the same steps.

Can I freeze before baking?

I’ve frozen assembled Danishes on the tray until firm, then transferred them to a bag. I bake them straight from frozen, adding a few minutes to the bake time until pastry is golden and filling is warm.

What if I don’t have chocolate chips?

Chopped chocolate bar works just as well. I chop it finely so it melts evenly within the cream cheese.

Can I make them smaller or larger?

Absolutely—I sometimes halve the rectangles for mini Danishes or stretch the pastry into one large Danish. Baking time will adjust slightly for size.

Can I prepare the filling ahead of time?

Yes—I make the cream cheese filling up to 2 days in advance and refrigerate. I bring it to room temperature before assembling to make spreading easier.

Conclusion

I find these Chocolate Cream Cheese Danishes both elegant and effortless—perfect for weekend gatherings or as a special solo treat. The combination of tender pastry, creamy filling, and rich chocolate always feels indulgent. I hope they brighten your mornings as much as they do mine!

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