Cheese Danish Recipe

Ingredients

  • 1 box (17.3 oz or 320g) puff pastry, thawed
  • 1 egg mixed with 2 teaspoons water for egg wash
  • For the Filling
  • 8 ounces (225 grams) cream cheese, softened
  • 1 egg yolk, room temperature
  • ¼ cup (30 grams) powdered sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • For the Glaze
  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Instructions

  • Preheat the oven to 350°F (180°C, 160°C fan) and line a large baking sheet with parchment paper.
  • For the cheesecake filling, mix cream cheese, egg yolk, powdered sugar, lemon juice, vanilla, and salt in a bowl using a whisk or rubber spatula.
  • Roll out the puff pastry into a 12×12-inch square using a rolling pin.
  • Cut the dough into nine 4-inch squares using a pizza cutter or knife. Fold each corner of the squares about 1 inch toward the center, pressing gently to seal.
  • Place a tablespoon of the cream cheese filling in the center of each puff pastry square using a small cookie scoop.
  • Prepare the egg wash by whisking together the egg and water in a small bowl. Brush the edges of each pastry surrounding the filling.
  • Bake for 16-18 minutes, rotating the baking sheet halfway through. Allow the pastries to cool completely on a wire rack.
  • For the glaze, gradually mix powdered sugar, milk, and vanilla extract in a bowl to avoid a runny consistency. Drizzle the glaze over each cooled pastry.
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