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+ servings

Easy Cream Cheese Danish

Whip up a fast and fresh breakfast favorite with this recipe for Easy Cream Cheese Danish topped with fresh fruit. 
4.67 from 3 votes
Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Servings 8 servings

Ingredients  

  • 1 (8-oz.) package cream cheese, at room temp
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 2 teaspoons vanilla extract
  • 2 1/2 Tablespoons sugar
  • All-purpose flour, for dusting work surface
  • 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  • 1 cup sliced strawberries or other fruit
  • 1 large egg
  • Sanding sugar (optional)

Instructions 

  • Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpat baking mats.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, lemon juice, lemon zest, vanilla extract and sugar. Beat until creamy and well combined. Transfer the mixture to a sealable plastic bag or piping bag (optional).
  • Lightly flour your work surface then unfold each sheet of puff pastry and roll it into a 10-inch square. Cut each square into four smaller squares. To make diamond shapes, fold the squares in half diagonally to make triangles then cut a 1-inch border around the triangles except for the very tip. Open the pastries then invert the folds of dough so they’re opposite of one another. (See photos above.)
  • Arrange the pastries on the lined baking sheets, spacing them 2 inches apart. Pipe a portion of the cream cheese filling into the center of each pastry. Top the cream cheese with the sliced strawberries.
  • In a small bowl, whisk the egg. Using a brush, generously brush the pastries all over with the egg wash, omitting the area with the cream cheese. Sprinkle the edges of the pastries with the sanding sugar (optional). 
  • Bake the pastries for 15 to 18 minutes or until golden brown and puffed. Remove them from the oven then transfer them to a rack to cool before serving. 
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