Easy Breakfast Cheese Danish

This Easy Breakfast Cheese Danish is a flaky, buttery pastry filled with a creamy sweet cheese center and topped with a light glaze. It’s perfect for a quick breakfast treat, weekend brunch, or even a dessert that tastes like it came straight from a bakery—but with half the effort.

Why You’ll Love This Recipe

I love how quickly this cheese Danish comes together using simple ingredients and store-bought puff pastry or crescent roll dough. It’s rich and indulgent with its soft cream cheese filling, but also light and crisp thanks to the golden pastry. Whether I’m serving it warm with coffee or bringing it to a morning get-together, it’s always a hit.

Ingredients

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

• Crescent roll dough or puff pastry

• Cream cheese (softened)

• Granulated sugar

• Vanilla extract

• Lemon juice (optional, for brightness)

• Egg (for egg wash)

• Powdered sugar (for glaze)

• Milk or cream (for glaze)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. I roll out the crescent roll dough or puff pastry and gently press the seams together to form a solid sheet.

3. In a bowl, I mix the cream cheese, sugar, vanilla, and lemon juice until smooth and creamy.

4. I spread the cream cheese filling down the center of the dough, leaving a border on the edges.

5. If using crescent dough, I slice small slits along both sides and crisscross them over the filling to braid the pastry. If using puff pastry, I fold the sides in slightly.

6. I brush the top with beaten egg and bake for 15–20 minutes, or until golden brown and puffed.

7. While it cools slightly, I whisk powdered sugar and milk to make a glaze and drizzle it over the warm Danish before serving.

Servings and timing

This recipe makes about 6–8 servings. It takes 10 minutes to prep and 15–20 minutes to bake, so it’s ready in just 30 minutes.

Variations

Sometimes I add a spoonful of fruit preserves like raspberry or blueberry over the cheese filling before baking. I’ve also used almond extract instead of vanilla for a different flavor twist. For a more indulgent version, I top it with sliced almonds or a cinnamon-sugar sprinkle.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I pop a slice in the oven at 300°F for 5–7 minutes, or microwave it for 10–15 seconds. The pastry stays crispier when reheated in the oven or toaster oven.

FAQs

Can I use puff pastry instead of crescent dough?

Yes, puff pastry gives a more bakery-style texture. I just make sure it’s thawed but still cold when I work with it.

Can I make it ahead of time?

Yes, I prep and assemble it, then refrigerate it (unbaked) overnight. I bake it fresh the next morning.

Do I need to sweeten the cream cheese?

I do—it balances the tanginess and gives that classic Danish flavor.

Can I freeze it?

I freeze the baked Danish (without glaze), then reheat and glaze before serving. It stays delicious and crisp.

Is the glaze necessary?

Not at all, but I think it adds just the right amount of sweetness and finishes the look beautifully.

Conclusion

This Easy Breakfast Cheese Danish is everything I want in a morning pastry—flaky, creamy, and just sweet enough. It’s quick to prepare, totally customizable, and always delivers that fresh-from-the-bakery flavor without the hassle. Whether I’m baking for guests or treating myself, it’s a go-to favorite I keep coming back to.