A simple and delicious recipe for flaky and delicious Cheese Danish! These are made with my easy (cheater's) homemade puff pastry, though you can substitute store-bought in a pinch.Be sure to check out the how-to VIDEO below the recipe!
Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.
Prepare filling by stirring together cream cheese, sugar, lemon juice, and vanilla extract.
8 oz cream cheese, ½ cup granulated sugar, 1 teaspoon lemon juice, ¾ teaspoons vanilla extract
Divide puff pastry into 2 even parts (If using homemade puff pastry I’ll usually cut this width-wise, if using store-bought dough it will already be divided into two even sheets for you).
1 batch homemade puff pastry
Roll first half of puff pastry into a 12x12” square (about 1/16” thick). Cut into 4 even-sized squares.
Transfer squares onto prepared baking sheet. Dollop about two tablespoons of filling into the center of each square. Fold the corners over the center of the filling, leaving a space about ¼” thick in the center and between corners.
Prepare egg wash by whisking together egg and 2 teaspoons water. Brush generously over the top of the puff pastry dough.
1 large egg, 2 teaspoons water
Transfer cheese danishes to 400F (205C) preheated oven and bake for 17-19 minutes or until light golden brown. Pastries will puff a lot in the oven but will settle as they cool.
Repeat steps with second half of puff pastry dough.
Allow cheese danishes to cool before drizzling with glaze.
Glaze
To prepare glaze, whisk together powdered sugar, milk, and vanilla extract.
1 cup powdered sugar, 3-5 teaspoons milk, ½ teaspoon vanilla extract
Drizzle glaze generously over cooled cheese danishes. Enjoy!
Video
Notes
Substituting store-bought puff pastryYou will need one 1.1lb box of store-bought puff pastry. Thaw according to directions on box. You may still need to use a rolling pin to lightly roll out the dough to be the proper size (12x12"). Follow the directions as written otherwise and note that store-bought pastry does tend to puff more than the homemade, so I'll usually use my hands to gently press the folds of the pastry down after baking. StoringStore in an airtight container in the fridge for up to 2 days.