The Comfort of Chocolate Cream Cheese Danish Recipe
Nothing quite beats the simple joy of biting into a freshly baked Danish—with its golden, flaky layers and soft, velvety cream cheese filling. I love how the sweet richness of cream cheese balances the slightly crisp, buttery puff pastry. When you add a luscious drizzle of silky chocolate ganache, it becomes a weekend treat that feels both cozy and indulgent.
If you’re like me, mornings spent in the kitchen crafting this Chocolate Cream Cheese Danish Recipe turn into those calm, happy moments you carry with you all day. You’ll notice how the aroma of vanilla and melting chocolate fills your home, inviting you to pause and savor something truly special.
This recipe has become my go-to for guests or a delightful solo breakfast. It’s approachable, yet that combination of textures and flavors makes it feel effortlessly elevated.
What Makes It Irresistible
- Layered flavor: Comforting, rich, and beautifully balanced.
- Easy method: Steps designed for any skill level.
- Adaptable: Works with pantry swaps and seasonal twists.
- Prep-friendly: Can be made ahead without losing quality.
Ingredient Guide
- Frozen puff pastry sheets: The buttery, flaky canvas—no rolling required. Look for all-butter pastry for extra flavor.
- Cream cheese (room temperature): Brings that smooth, tangy creaminess. Softening it first helps create a flawless filling.
- White granulated sugar: Just enough sweetness to balance the tang of cream cheese without overpowering.
- Pure vanilla extract: Deepens flavor with aromatic warmth—don’t skip it.
- Large egg & water (for egg wash): Gives the pastry that shiny, golden finish and helps seal the corners.
- Semi-sweet chocolate chips: Melts into a luscious ganache, adding a bittersweet contrast.
- Heavy cream: The base for your ganache’s silky texture; full-fat cream makes all the difference.
Prep Before You Begin
Starting with proper prep helps this Chocolate Cream Cheese Danish Recipe come together without stress. I always have my cream cheese on the counter ahead of time to soften—it whips smoothly and blends evenly. Puff pastry should stay cold until you’re ready to cut, to maintain the delicate layers that puff beautifully when baked. Preheat the oven fully at 400°F (200°C), and prepare your baking pan with parchment and a light grease—this prevents sticking and helps clean-up.
Tools & Setup
Here’s what you’ll want on hand so your Chocolate Cream Cheese Danish Recipe comes together smoothly—plus optional extras that make the process even easier.
How to Make Chocolate Cream Cheese Danish Recipe
- Preheat the oven to 400°F (200°C). Line an 8×8 or 9×9 inch baking pan with parchment paper and lightly grease it. This setup ensures your danishes don’t stick and bake evenly.
- Mix the cream cheese filling: In a medium bowl, combine the room-temperature cream cheese, granulated sugar, and pure vanilla extract. Beat the mixture until it’s smooth and velvety—no lumps here! I find a hand mixer speeds this up beautifully.
- Cut the puff pastry: Thaw puff pastry just until manageable but still cold, then cut each sheet into 6 even squares. Keeping the pastry cold helps maintain its layers, which puff up gorgeously in the oven.
- Assemble the Danish: Spoon a generous tablespoon of the cream cheese mixture onto the center of each square. Then fold two opposite corners of the puff pastry in towards the center, overlapping slightly. Gently press the folds to seal, creating that signature Danish shape. You’ll notice the pastry is easy to shape but holds well.
- Apply the egg wash: Whisk together the large egg and water until smooth. Brush this mixture evenly over the exposed puff pastry. This step is key to getting that shiny, golden crust we all love.
Expert Tips to Nail It
For best results, keep your puff pastry well chilled until just before assembling. This keeps the layers distinct and ensures maximum rise. When sealing the corners after folding, don’t press too hard—you want them just secure enough so filling doesn’t leak but the pastry can lift and puff freely. Also, an even egg wash coating gives you that irresistible shine—too little and the crust looks dull; too much can lead to spots where the pastry sogs.
- Bake the danish: Place your assembled pastries in the prepared pan and bake for 15-18 minutes. Watch for a deep golden brown color and lovely puffing. The smell alone lets you know you’re on the right track—warm vanilla and butter notes fill the kitchen.
- Prepare the chocolate ganache: While the danish cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—tiny bubbles around the edges, not a full boil. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit a minute, then stir gently until glossy and smooth. This rich ganache is what takes the dish from delightful to decadent.
- Drizzle and serve: After the danish cool for about 10 minutes, drizzle the chocolate ganache over each pastry. The ganache sets slightly but stays soft and luscious when it meets the warm danish. Serve right away and enjoy the perfect blend of flaky, creamy, and chocolatey.
Creative Variations for Chocolate Cream Cheese Danish Recipe
- Swap chocolate: Try white chocolate for a sweeter twist or dark chocolate for a more intense flavor.
- Add fruit: Fresh raspberries or thin apple slices tucked under the cream cheese make fantastic seasonal additions.
- Nutty crunch: Sprinkle chopped toasted almonds or pecans before baking for an added texture delight.
- Cinnamon sugar: Dust the pastry edges lightly with cinnamon sugar before egg wash for a warm spice touch.
- Orange zest: Grate a little fresh orange zest into the cream cheese mixture for a vibrant citrus lift.
- Mini danishes: Cut the puff pastry into smaller squares for bite-sized treats—perfect for brunch buffets or kids.
Storage, Freezing & Reheating
- Store leftovers loosely covered at room temperature for up to 1 day to keep the pastry crisp.
- For longer storage, refrigerate in an airtight container up to 3 days. Warm briefly in the oven to regain crispiness.
- Freeze assembled, unbaked danishes on a tray until firm, then transfer to freezer bags. Bake from frozen, adding 5 extra minutes to baking time.
- Reheat baked danishes in a 350°F (175°C) oven for 5-7 minutes to refresh flakiness and soften cream cheese.
Chocolate Cream Cheese Danish Recipe FAQs
- Can I use homemade puff pastry? Absolutely! Homemade adds a special touch, but store-bought puff pastry keeps this recipe quick and accessible.
- What if my cream cheese is lumpy? Make sure it’s fully softened at room temperature and beat it well. Using a hand mixer helps get a perfectly smooth filling.
- Why is my pastry not puffing? Puff pastry needs to stay cold before baking. If it warms too much, the layers merge and won’t rise well.
- Can I prepare these ahead of time? Yes! You can assemble and refrigerate the danishes overnight, then bake fresh in the morning for best results.
- How thick should I make the cream cheese layer? About a heaping tablespoon per square gives a creamy center without weighing down the pastry.
Chocolate Cream Cheese Danish Recipe
Delight in these decadent Chocolate Cream Cheese Danish pastries made with flaky puff pastry, creamy sweetened cream cheese filling, and a luscious homemade chocolate ganache drizzle. Perfectly golden and puffed, these treats combine rich flavors and textures for a satisfying dessert or breakfast pastry.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 35-40 minutes
- Yield: 12 Danish pastries
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Puff Pastry
- 2 frozen puff pastry sheets
Cream Cheese Filling
- 8 oz cream cheese, room temperature
- 1/3 cup white granulated sugar
- 2 tsp pure vanilla extract
Egg Wash
- 1 large egg
- 1 tsp water
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line an 8×8 or 9×9 inch pan with parchment paper and lightly grease it to prevent sticking.
- Mix the Cream Cheese Filling: In a medium mixing bowl, combine the room temperature cream cheese, granulated sugar, and vanilla extract. Beat together until the mixture is smooth, creamy, and well incorporated.
- Assemble the Danish: Cut each puff pastry sheet into 6 equal squares, yielding 12 squares total. Place a generous tablespoon of the cream cheese filling in the center of each square. Fold two opposite corners of each square inward toward the center to slightly overlap and seal gently by pressing down.
- Apply the Egg Wash: In a small bowl, whisk together the egg and water until combined. Using a pastry brush, lightly brush the egg wash over the exposed surfaces of the folded puff pastry to ensure a glossy, golden finish.
- Bake: Arrange the Danish on the prepared pan and bake in the preheated oven for 15 to 18 minutes, or until the pastries puff up and become golden brown and crisp.
- Prepare the Chocolate Ganache: While the Danish bake, heat the heavy cream in a saucepan over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy.
- Drizzle with Ganache: Allow the Danish to cool on the pan for about 10 minutes, then drizzle the warm chocolate ganache over the top before serving for an indulgent finish.
Notes
- Ensure the cream cheese is at room temperature for easy mixing and a smooth filling.
- Do not overfill the pastry squares to prevent leaking during baking.
- Use parchment paper to prevent sticking and for easy cleanup.
- Ganache can be made ahead and gently reheated if needed.
- Serve slightly warm for the best texture and flavor experience.
