Chocolate Cream Cheese Danish

Chocolate cream cheese danish is an easy bakery-style treat that you can make at home with frozen puff pastry. A crisp golden shell, smooth cream cheese filling, and glossy chocolate ganache come together in every bite. This is one of those recipes that looks impressive, tastes rich, and still comes together without any fancy skills.

I first made these danishes on a weekend whim and now my neighbor always asks for them when I bring out my baking tray. They really bring a smile to everyone’s face.

Ingredients

• Frozen puff pastry sheets: give a flaky crisp base try to pick sheets made with real butter for the best flavor
• Cream cheese: brings the classic tang and creamy texture make sure you use full fat cream cheese at room temperature
• White granulated sugar: sweetens the filling just enough
• Pure vanilla extract: layers in aromatic warmth avoid imitation vanilla for best results
• Large egg and a touch of water: make the egg wash which gives pastry a shiny golden glaze
• Semi sweet chocolate chips: become the glossy ganache pick good quality chips for richer taste
• Heavy cream: melts the chocolate smoothly and gives a pudding like finish to the ganache

Step-by-Step Instructions

Puff Pastry Prep:

Let your frozen puff pastry sit on the counter for 30 minutes so it softens but stays cool. If it gets too warm it will not puff as well

Make the Chocolate Ganache:

Pour your chocolate chips into a heat proof bowl. Warm the heavy cream in a saucepan over medium low heat until you see steam. Pour the hot cream over the chocolate chips. Let everything sit undisturbed for a minute and a half. Gently stir until melted and smooth. If some chocolate stays lumpy microwave briefly and stir. Let the ganache stand for two hours at room temperature. The texture should turn thick and spoonable like pudding

Prepare Cream Cheese Filling:

With a hand mixer beat the cream cheese on high for one minute. Add the sugar and beat again for a minute until smooth. Mix in vanilla until fully combined

Shape and Egg Wash the Pastry:

Lightly flour your work surface. Lay out the pastry sheets and gently press any seams together with your fingers. Cut each pastry sheet into three strips along the seams and then slice each strip in half to get twelve rectangles. Whisk together the egg and water in a small bowl. Brush a thin coat around the edges of each rectangle

Prebake Setup:

Lay the rectangles on lined baking sheets six per tray. Using a sharp knife score a rectangle inside each piece about half an inch from the edge not cutting all the way through. This helps the pastry puff around the filling

Fill and Chill:

Spoon about one tablespoon of cream cheese mixture inside each scored box and spread evenly. Chill one tray in the fridge and one in the freezer. The freezer tray should sit for five minutes before baking so the butter in the pastry is cold again

Bake:

Bake each sheet one at a time at four hundred degrees Fahrenheit for seventeen to twenty minutes until pastries are golden brown. Let cool completely on a rack before assembling the next round

Top with Ganache:

Once the danishes are cool gently spoon glossy ganache over the cream cheese layer letting some cream cheese peek out at the edges

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The chocolate ganache is my personal favorite part. It is so simple yet makes the danishes taste like something from an upscale bakery. My kids like to spoon the ganache themselves and it always turns into laughter in the kitchen.

Storage Tips

Store leftover danishes in an airtight container in the fridge for up to three days. The pastry will stay crisper if you assemble with ganache just before serving. If you need to refresh the texture pop them in the oven at three hundred degrees for about five minutes.

Ingredient Substitutions

Try mascarpone in place of cream cheese if you want a milder taste. If you like a stronger chocolate flavor use bittersweet or dark chocolate chips for the ganache. For the pastry you can use any frozen all butter puff pastry.

Serving Suggestions

Pile them on a big platter with fresh berries at brunch. For dessert drizzle with a little caramel sauce or sprinkle with chopped toasted nuts. They are also fun to serve with mugs of coffee or hot cocoa.

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Cultural Context

Danish pastries originated with Viennese bakers in Denmark and became world famous for their laminated dough and creamy fillings. This American version is a shortcut using puff pastry but keeps all those beloved layers.

Recipe FAQs

→ Can I use homemade puff pastry instead of frozen?

Yes, homemade puff pastry can be used, but ensure it is well-chilled before assembling for the flakiest texture.

→ What type of chocolate works best for the ganache?

Semi-sweet chocolate chips yield a balanced, rich flavor. Dark or milk chocolate can also be substituted based on taste.

→ How do I know when the pastry is fully baked?

The pastry should be golden brown all over with a crisp texture. Underbaked pastry may appear pale and doughy.

→ Can I make these pastries ahead of time?

Yes, you can bake the pastries in advance. Store them unglazed, then add the chocolate ganache just before serving for best freshness.

→ How should leftovers be stored?

Keep leftover pastries in an airtight container in the refrigerator for up to three days. Reheat briefly before serving, if desired.