These cream cheese danish are a mild and flaky pastry crowned with a sweet cream cheese filling and fruit. An smooth yet elegant breakfast choice!


I like a very good cheese danish, it’s actually one in all my weaknesses in terms of breakfast pastries! those cream cheese danishes are short to make and flavor a lot higher than the grocery save range.

I tend to be greater of a savory breakfast person, but the one morning candy i'm able to’t face up to is cream cheese danish. That buttery pastry and cheesecake style filling get me each time! Making cream cheese danish at home is definitely pretty smooth and is an excellent addition to any breakfast or brunch.


  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 2 sheets frozen puff pastry thawed
  • 6 ounces cream cheese softened
  • 1/4 cup coarse sugar
  • 1/2 cup pie filling of choice or diced fresh fruit
  • 1 egg beaten


  1. Preheat the oven to four hundred stages F.
  2. location the puff pastry sheets on a non stick surface inclusive of parchment paper or a baking mat. 
  3. Use a four inch round cookie cutter or consuming glass rim to reduce four circles out of each sheet of pastry. See recipe notes for ideas on what to do with leftover pastry scraps!
  4. using a small knife or a smaller cookie cutter, score a circle approximately half of inch in from the rims of the pastry rounds.
  5. Use a fork to prick throughout inside the smaller circle.
  6. location the cream cheese, sugar and vanilla extract inside the bowl of a mixer. Beat until smooth and creamy.
  7. lightly unfold the cream cheese filling in the smaller circle of each pastry spherical.
  8. Brush the edges of the pastries with crushed egg and sprinkle with coarse sugar.
  9. Bake for 17-20 minutes or till edges are golden brown.
  10. Cool, then spoon 1 tablespoon of pie filling into the middle of each pastry. Serve.

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