Cheese Danish Delight

I’m eager to share this ultimate Cheese Danish recipe from FriendlyWell—flaky, creamy, and utterly irresistible. With a tender, cheese‑filled center wrapped in buttery puff pastry and finished with a sweet glaze, this pastry has become one of my favorite weekend treats.

Why You’ll Love This Recipe

I adore how this recipe combines simplicity and elegance. I use store‑bought puff pastry to save time, but the homemade‑style results still shine. The cream cheese filling tastes like cheesecake in a bite, and the glaze adds the perfect touch of sweetness. It’s ideal for a special breakfast, brunch, or anytime I’m craving something a bit decadent without spending hours in the kitchen.

Ingredients

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

• 1 sheet frozen puff pastry, thawed

• 8 oz cream cheese, softened

• ½ cup granulated sugar

• 1 tsp lemon juice

• ¾ tsp vanilla extract

• 1 large egg + 2 tsp water (egg wash)

• 1 cup powdered sugar

• 3–5 tsp milk

• ½ tsp vanilla extract (for glaze)

Directions

1. I preheat the oven to 400 °F and line two baking sheets with parchment paper.

2. I stir together softened cream cheese, granulated sugar, lemon juice, and vanilla until smooth and creamy

3. I roll the puff pastry to flatten creases and cut it into 4–8 equal squares (about 4″ each)

4. I whisk the egg and water to make an egg wash, and lightly brush the edges of each pastry square

5. I dollop 1–2 Tbsp of the cheese filling in the center of each square, then fold the corners in toward the center, gently pressing to seal

6. I brush more egg wash on top, then bake for 17–30 minutes—or until golden and puffed

7. Once the pastries cool for a few minutes, I whisk powdered sugar, milk, and vanilla to make a smooth glaze and drizzle it over the warm Danishes

Servings and timing

• Serves: 4–8 (depending on square size)

• Prep time: ~15 minutes

• Cook time: 17–30 minutes

• Total time: 35–45 minutes

Variations

• I sometimes fold the dough into a pinwheel shape instead of a square corner fold—it looks fancy and delicious

• I love adding a spoonful of fruit jam or fresh berries in the center before baking for a fruity twist.

• For an almond‑y flavor, I once added a dash of almond extract to the glaze—it gave it a marzipan‑like aroma

Storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2–3 days. To refresh them, I warm them in a 350 °F oven for 5–10 minutes—it revives the flakiness and brings back that just‑baked aroma.

FAQs

Can I use store‑bought puff pastry?

Yes! I often use thawed sheets for speed, but homemade puff pastry makes them extra flaky. Both ways are delicious

How do I prevent soggy pastry bottoms?

I make sure to bake until the pastries are golden and fully puffed, and I place them on a sturdy parchment‑lined sheet—no soggy mess.

Can I freeze these?

Absolutely! I flash‑freeze baked Danishes, then store them in freezer bags for up to 3 months. I thaw them in the fridge and gently reheat in the oven.

What can I use instead of lemon juice?

If I don’t have fresh lemon, I add a little zest or a splash of orange juice instead—it still brightens the filling nicely.

Do I need to let them cool before glazing?

I wait just a few minutes—warm enough for drizzling, but not so hot that the glaze runs off too much. Letting them rest helps the glaze stick.

Conclusion

This Cheese Danish Delight strikes the perfect balance between simplicity and gourmet flair. I love how few ingredients transform into something that feels special. Whether it’s my Sunday morning treat, a brunch show‑stopper, or a thoughtful gesture for friends, it never disappoints. I can’t wait to hear when you try it—and what fun variations you create!

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