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Craving a quick, flaky, and indulgent treat? This cream cheese Danish pastry recipe made with store-bought puff pastry is the answer! Featuring golden, beautifully buttery pastry dough with a tangy, smooth cream cheese filling, this danish puff pastry braid is the perfect breakfast, brunch, or dessert option. And best of all, it’s incredibly simple to make – even for novice bakers.

“This is the bomb! Thank you for sharing this recipe that combines cinnamon, nuts, flaky pastry, creamy filling into bliss!”

– Tracey
Close-up photo three cream cheese danishes made from puff pastry with streusel topping and vanilla glaze.

Update: This recipe was originally published in November 2014. I made updates to the article below to include more information about making a cheese danish braids at home.

Hi, friends! Today I’m sharing the most delicious way to start – or end – your day. If you grew up eating those infamous glazed raspberry danish twist pastries straight from the iconic blue and white boxes, well then, you already know you’re in for a real treat.

Homemade danishes may seen intimidating at first glance, but they’re actually super simple for anyone to make. And today, you’ll learn how!

About this cream cheese danish pastry

This recipe for cream cheese danish features decadent, rich cream cheese and silky, fruity jam encased in buttery, flaky, pillowy-soft puff pastry. Braided and generously topped with soft crumbles of sweet pecan streusel and lovingly drizzled with a vanilla-kissed glaze. Honestly, this danish is so addictive I’m fairly certain it should be labeled a controlled substance… but, where would the fun in that be?!

But wait, there’s an added bonus, because this cream cheese danish recipe is incredibly easy to make. There’s no laminating dough; endlessly folding, rolling in butter or chilling of dough. No messing with finicky active yeast – nada! You have absolutely none of the intimidating, time-consuming hard work of making a pastry from scratch, with ALL of the reward.

Literally, the hardest part of this recipe is waiting for the danish to cool down after baking. Seriously – watching as the sticky glaze slowly drips down with crumbly, streusel topped flakey puff pastry and peeking at the beautiful gooey cream cheese filling beneath – I mean, that’s the hard work, friends.

Why you’ll love this recipe!

  • Quick and Easy. This cream cheese Danish pastry is made with store-bought puff pastry, which cuts down on prep time while still delivering delicious homemade flavor. You need just 40 minutes – from start to finish.
  • Flaky and Buttery. Puff pastry Danish is perfectly crispy on the outside, giving way to a soft, fluffy center that’s filled with a creamy, sweet cream cheese and totally customizable fillings, like Nutella, fruit preserves, and apple butter.
  • Indulging and Delicious. With its sweet, tangy cream cheese filling, flaky puff pastry, and buttery layers, each and every bite is a decadent treat that will leave everyone asking for more.
  • Perfect for Any Occasion. Whether it’s a special brunch, a breakfast treat, or a comforting dessert, this cheese Danish with puff pastry is a versatile crowd-pleaser.
  • Impressive Presentation. The braided shape and golden finish make this pastry look like it took hours to make, but it’s surprisingly easy to do!
  • Customizable Filling. You can quickly and easily customize the cream cheese danish filling by adding fresh fruits, fruit jams, chocolate chips, and lemon curd. And you can even customize the glazes (think: lemon glaze) for a drizzle of extra pizzaz.
Overhead photo of raw puff pastry dough wrapped around cream cheese filling and topped with cinnamon streusel.

What is a cheese danish puff pastry

A cheese Danish pastry, also simply referred to as a Danish, is a soft, golden, multilayered, sweetened baker’s confectionery (pastry). Danishes are typically filled with a smooth cream cheese filling; however, they can also incorporate a variety of ingredients, such as cinnamon, jams or preserves, custards, fresh fruit and chocolate.

Danishes can also include various toppings, such as vanilla icing, chocolate glaze, slivered nuts, confectioners’ sugar and/or streusel. Cheese danishes come in numerous shapes, including circles, cylinders, parcels and beautiful braids.

What does a danish braid taste like?

Danish is layered in texture and it tastes like a fluffy croissant stuffed with a luscious, dense custard resembling that of cheesecake. It’s flaky, buttery and pillowy-soft on the outside with a rich and sweet, but cheesy and slightly tangy interior.

Overhead photo of a danish braid made with puff pastry, cream cheese, and jam.

Ingredients for puff pastry danish

A cheese danish consists of two main components – the pastry dough and the filling. This easy version of the traditional danish pairs store-bought puff pastry with a rich cream cheese filling, fruity jam, crumbly streusel topping and sweet glaze.

  • Puff Pastry: Danish dough is typically made from a combination of flour, yeast, milk, eggs and a liberal amount of butter. Instead, this recipe uses one box (2 sheets) of store-bought puff pastry for ease and convenience! Make sure you thaw the puff pastry according to the package instructions.
  • Cream Cheese: 10 ounces of cream cheese provides the base for the danish filling. Make sure you use block cream cheese, which makes the filling luxuriously creamy and dense. Tub or whipped cream cheese will result in a grainy, wet filling.
  • Eggs: One large egg yolk gives the cheese filling an extra smooth texture and rich taste.
  • Sugar: 1/2 Cup of granulated sugar adds the perfect amount of sweetness to the cheese filling.
  • Vanilla: Pure vanilla extract provides a subtle vanilla flavor while enhancing all the other flavors in the cheese filling.
  • Egg Wash: One large egg whisked with 2 teaspoons of cream (or water) creates an egg wash which will ensure the outside of your danish turns a lovely golden brown color.
  • Filling: You can top the cheese filling with any number of fillings – from apple jam or lemon curd to chocolate and fresh fruit! (Scroll down to read about filling options!)
  • Streusel – Optional: A combination of flour, oats, pecans, sugar, cinnamon and cold butter form a buttery, crunchy, slightly nutty streusel topping.
  • Glaze – Optional: A sticky, sweet mixture of confectioners’ sugar, heavy cream, vanilla and a pinch of salt make up a delicious vanilla glaze perfect for drizzling over this puff pastry danish recipe.

Recipe variations and filling ideas

  • Classic Cream Cheese Danish Pastry. Fill your danish with the sweetened cream cheese only and drizzle with icing or dust with powdered sugar for that perfect finish.
  • Apple Cinnamon Cream Cheese Puff Pastry Danish. For a warm, comforting fall flavor, try adding apple preserves and ground cinnamon to your cream cheese filling.
  • Blueberry Lemon Cream Cheese Danish Puff Pastry. For a refreshing and bright flavor combination, use fresh blueberries and lemon zest in your danish filling.
  • Raspberry Cream Cheese Puff Pastry. Add a pop of color and flavor with fresh raspberries or swirl some raspberry jam into the cream cheese filling. 
  • Chocolate Hazelnut Cream Cheese Danish. If you’re a chocolate lover, this one’s for you. Combine creamy Nutella with your cream cheese filling for a rich, chocolatey twist. 
  • Pumpkin Spice Cream Cheese Danish Braid. Celebrate autumn by adding some pumpkin spice and pumpkin butter to the creamy filling.
  • Maple Bacon Cream Cheese Pastry Danish. Looking for something savory? Combine crispy bacon with a touch of maple syrup in your cream cheese filling. Top with slices of candied bacon for a sweet and savory masterpiece.

If cream cheese is on sale at the store, pick up an extra and put it to good use in these recipes: Herb Cream CheeseSpicy Cream Cheese DipFried Pickles and Ranch DipBagel Spread, and Philadelphia Cheese Pasta Sauce.

Overhead photo of cream cheese danish pastry made with store bought puff pastry on a sheet of parchment paper.

How to make puff pastry danish with cream cheese

This homemade danish recipe is so simple to prepare and made with a box of frozen puff pastry along with simple, easy to find ingredients!

  1. Prepare the Cheese Filling: Beat cream cheese and an egg yolk together in a mixing bowl. Add the sugar and vanilla. Beat until creamy. Cover and set aside in the refrigerator.
  2. Prepare the Streusel: In a medium bowl, combine the flour, oats, pecans, both sugars and cinnamon. Mix well. Cut in the butter until the mixture resembles coarse crumbs. Set aside.
  3. Roll out the Puff Pastry: Place the puff pastry on a clean work surface. Roll the puff pastry out to be 9×11-inches.
  4. Preheat oven to 400 degrees F. Whisk together the large egg with the milk to make an egg wash. Set aside.
  5. Cut pastry: Transfer the puff pastry dough to a large baking sheet lined with parchment paper. Cut or shape dough as desired. (See below for shaping danishes.)
  6. Add fillings: Carefully add the cheese filling and top with jam.
  7. Brush with egg wash: Use a pastry brush to gently brush any exposed dough with egg wash.
  8. Bake: Bake the danishes until golden brown in color.
  9. While the danish is baking, prepare the glaze: Whisk together the powdered sugar, cream, vanilla and salt. Set aside.
  10. Cool: Remove the danish from the oven and allow it to cool completely.
  11. Glaze & Serve: Drizzle the glaze all over the cinnamon cheese danish. Serve and enjoy!

Follow these chef expert tips for the best success!

  • Use High-Quality Puff Pastry. Puff pastry is the star of the dish, so opt for a high-quality, all-butter version for the most beautiful golden, flaky texture.
  • Cold Puff Pastry. Puff pastry is best when it’s cold. If it’s too warm, it can become very difficult to work with and won’t puff up properly in the oven. After unrolling, if you find the pastry to be soft or sticky, pop it back in the freezer for about 5 minutes.
  • Use Room Temperature Cream Cheese. Cold cream cheese doesn’t blend well with sugar or other flavoring ingredients and will result in a lumpy filling. For the smoothest, creamiest cream cheese danish filling, use soft cream cheese.
  • Don’t Overfill the Pastry. Leave about a half-inch border around the edges of the pastry to allow for proper folding and a clean seal. Less is more when it comes to the cream cheese filling!
  • Experiment with Flavor Add-ins. While the classic cream cheese filling is delicious on its own, adding a layer of jam, sliced fresh fruit, fruit curd, Nutella, cookie butter, or even citrus zest can elevate the flavor.
  • Brush with Egg Wash for a Golden Finish. An egg wash adds a beautiful, glossy finish to your cheese Danish puff pastry, making it look professional and enticing.
  • Add a Simple Glaze for Extra Sweetness. Combine powdered sugar with a little milk and vanilla to create a simple glaze. Drizzle it over the pastry while it’s still warm for that perfect sweet finish.

Step-by-step photos: making this recipe at home

(Don’t forget to scroll down for the detailed instructions in the complete printable puff pastry danish recipe at the bottom of the page.)

FAQs: frequently asked questions

Can I use store-bought puff pastry for this cheese Danish recipe?

Yes! This recipe actually uses store-bought puff pastry as it’s a great shortcut for making a cheese Danish puff pastry at home. It provides the same flaky, buttery layers without the hassle of making puff pastry from scratch. Just be sure to use high-quality all-butter puff pastry for the best flavor and texture. However, you can absolutely make your own puff pastry if you’d like to take the extra step.

How do I get the cream cheese filling to be smooth and lump-free?

Make sure your cream cheese is at room temperature before mixing. Cold cream cheese is very hard to incorporate smoothly, and you might end up with lumps in the filling. Use a hand mixer or stand mixer to ensure the cream cheese mixture is smooth and creamy before spreading it onto the unrolled puff pastry.

What other fillings can I use in my cheese Danish puff pastry?

Danish pastries are incredibly versatile, and the fillings can range from sweet and fruity to savory and nutty. Below are some of the most popular danish fillings that will keep this puff pastry danish recipe fresh and exciting:

  • Cream Cheese Filling. Creamy and sweet, a simple yet delicious mixture of cream cheese, sugar, and vanilla is the most classic danish filling,
  • Apple Cinnamon Filling. For a cozy, fall-inspired option, cook diced apples, brown sugar, cinnamon, and nutmeg on the stovetop and layer them on top of the cream cheese layer.
  • Lemon Curd Filling. A tangy and sweet filling made from lemon juice, sugar, and eggs offers a zesty contrast to the richness of the cream cheese filling in your danish with puff pastry.
  • Raspberry Jam or Fresh Raspberries. A simple yet vibrant filling made from raspberry jam or fresh raspberries mixed with a bit of sugar lends a tartness that tastes great with cream cheese.
  • Blueberry Filling. Fresh blueberries or blueberry butter offer a fruity kick that complements the buttery layers of puff pastry.
  • Pecan and Caramel Filling. A rich and sweet filling made from salted caramel sauce and toasted pecans. The salty pecans add a bit of crunch, while the caramel lends a rich sweetness.
  • Almond Paste Filling. A mixture of ground almonds, sugar, almond extract, and egg whites forms a smooth, nutty paste that’s rich and flavorful. Use it alone as a filling in your danish pastries or layer it over the cream cheese mixture for extra richness.
  • Coconut Cream Filling. For a tropical twist, make a filling with coconut cream, coconut flakes, and a touch of rum extract.

How can I make my cheese Danish more flavorful?

There are a few ways you can enhance the flavor of your homemade puff pastry danishes.

  • Add a touch of flavorful extract or lemon zest to the cream cheese filling.
  • You can also sprinkle cinnamon, nutmeg, apple pie spice, pumpkin pie spice, cinnamon sugar, and more on top of the cream cheese before folding the puff pastry.
  • Try layering lemon curd, fruit jam, or fresh fruit over the cream cheese before folding the pastry.
  • For a more indulgent twist, drizzle the baked pastry with a simple dessert glaze made from powdered sugar and milk.

How to shape a danish pastry?

Are you feeling fancy? You can easily transform a box of ready-made puff pastry into seven different fun shaped cream cheese cinnamon danishes! Follow the simple instructions below for each danish shape. To make more than one shape, simply divide the filling among the smaller shapes.

  • Braid: Danish braids are so much easier than they look; however, they’re a little bit more detail oriented. (I’ve included in-depth instructions and step-by-step photos below!)
  • Rounds: Use a 4-inch round cookie cutter and cut circles out of puff pastry. Using a sharp knife, score a small circle about 1/2-inch from the edge of the rounds. Use the tines of a fork to prick all over the inside of the smaller circle. Add the filling to the smaller circle of each round. Brush the edges with egg wash and bake for 15-18 minutes.

Unique danish shapes

For the remaining danish shapes, you will need to roll out the pastry dough and cut it into 4-inch squares.

  • Square: Dollop a couple tablespoons of filling into the center of each square. Fold the corners toward the center, over the filling, but don’t allow the corners to actually touch – they should rest with a bit of space between all the edges and corners. brush the pastry with egg wash. Bake 15-18 minutes
  • Edged Square:  Use a sharp knife to score a small square about 1/4-inch border around the edges of the squares. Use the tines of a fork to prick all over the inside of the smaller square. Add the filling to the smaller square. Brush the edges with egg wash and bake for 15-18 minutes.
  • Octagon: Fold the corners of each square over by 1-inch to form an octagon shape. Spoon a bit of the filling into the center of each pastry. Brush all of the exposed edges of the pastry with egg wash. Bake for 16-18 minutes.
  • Cylinder: Brush two corners of each square with egg wash. Gently spoon a generous dollop of filling into the middle of each square. Next, fold the two brushed corners over the filling into the center, overlapping the corners. Pinch together to seal. Brush the top and all exposed edges with egg wash. Bake for 15-18 minutes
  • Parcel: Brush the corners of each square with egg wash. Gently spoon a generous dollop of filling into the middle of each square. Next, fold all four corners up and over the filling, into the center to create a parcel shape. Pinch together. Brush the top with egg wash and bake for 15-18 minutes

How to braid danish dough?

A danish pastry braid is not quite the same thing as a braided bread dough. In fact, it’s much easier to do! Instead of literally braiding dough, a single rectangular slab of pastry dough is cut and folded to resemble a braid.

How to easily braid a danish

  1. Roll-out dough: Roll out the dough into a rectangle.
  2. Slice strips: Use a sharp knife to slice the outer thirds of the dough into 1-inch strips at a diagonal angle.
  3. Remove notches: Use a knife to remove the 2 triangle segments from the top and bottom of the dough.
  4. Add filling: Spread the filling into the middle third of the dough.
  5. Fold top flap: Gently fold the top flap over the filling. Pinch the dough together to seal the top end.
  6. Start braiding: Fold the left strip up and over the filling. Brush the outside of the strip with egg wash.
  7. Repeat: Cross the right strip up and over the left strip. Brush the outside of the strip with egg wash.
  8. Continue to braid: Repeat folding, alternating strips up and over the filling, and brushing the outside of the strip with egg wash before folding over the opposite side. Stop braiding when you have two strips remaining on each side.
  9. Fold bottom flap: Brush the bottom edge of the bottom flap with egg wash. Gently fold the bottom flap over the filling.
  10. Finish braid: Fold the remaining strips over the bottom flap, alternating sides, and brushing the outside with egg wash as your fold. Pinch the end of the dough together to seal the bottom end.
  11. Egg wash: Brush any exposed puff pastry with egg wash.

Step-by-step photos: braiding cheese danish

Can I make cheese pastries ahead of time?

This cheese puff pastry danish recipe is incredibly easy to prepare ahead of time, making it perfect for an easy weekend breakfast or holiday brunch spread!

  • Assemble the danish: Prepare the cream cheese filling and assemble the danishes as directed in the recipe below – stopping before you brush the outside of pastry with egg wash.
  • Wrap: Cover the entire baking sheet with plastic wrap.
  • Store: Transfer the baking sheet to the refrigerator and store for up to one day. (Alternatively, you can prep and freeze pastries! See below.)
  • Bake: When ready to bake, remove the baking sheet from the refrigerator. Prepare the streusel topping. Brush the Danish with egg wash and sprinkle with streusel. Bake according to recipe instructions.

Make ahead and freezing instructions

  • Assemble the danish: Prepare the cream cheese filling and assemble the danishes as directed in the recipe below – stop before you brush the outside of the pastry with egg wash.
  • Wrap: Cover the entire baking sheet with plastic wrap.
  • Flash Freeze: Place the entire baking sheet in the freezer. Flash freeze until danish is completely frozen, at least 3 hours.
  • Store: Remove the danish from the baking sheet. Loosely wrap the pastry in parchment paper. Wrap it again with plastic wrap and store in a freezer-safe resealable bag. Store in freezer for up to 4 weeks.
  • Bake: Preheat oven to 400 degrees Fahrenheit. Place frozen danish(es) on a parchment paper-lined baking sheet. Brush with egg wash and sprinkle with streusel. Bake for 30-35 minutes, or until pastry is golden brown.
Close-up, straight on photo showcasing the creamy filling inside a homemade danish.

Serving cream cheese pastry puff

This puff pastry danish recipe is a brunch and dessert fan favorite, especially around the holidays. Easy to prepare, yet elegant, flakey, butter, and oozing with rich cream cheese, what’s not to love, right? It pairs great with all your favorite sweet or savory breakfast recipes and all sorts of desserts, like this Christmas recipe for white trash. Or they make the perfect sweet ending to your next family dinner. Below are some serving ideas to help inspire:

Common serving suggestions

  • Drizzle with Glaze: After baking, drizzle a simple glaze made from powdered sugar and milk over the top of the cheese Danish with puff pastry for a glossy, sweet finish.
  • Serve for Breakfast or Brunch: A classic way to enjoy this cheese Danish puff pastry is as part of a breakfast or brunch spread. Pair it with a hot cup of coffee, tea, freshly squeezed juice, slow cooker hot chocolate, or hot white chocolate for a delightful start to the day.
  • Perfect with Fresh Fruit: Complement the rich, creamy cream cheese Danish pastry with macerated fresh fruit like berries, sliced apples, or citrus segments. Serve the fruit over whipped yogurt for a delicious pairing.
  • Serve as a Dessert: This cheese Danish pastry can easily double as an elegant dessert for gatherings or family dinners. Pair it with a scoop of vanilla ice cream, a drizzle of chocolate sauce or a dollop of cool whip topping for an indulgent treat that everyone will love.

Unique serving ideas

Close-up photo of two glazed puff pastry danishes with cream cheese filling, streusel topping, and vanilla glaze.

Storing leftovers

Storage instructions

  • Room Temperature: If you have leftovers of this puff pastry danish recipe, store it in an airtight container at room temperature for up to one day. This helps maintain the pastry’s flaky texture.
  • Refrigeration: To extend the shelf life, you can store the cream cheese Danish pastry in an airtight container or wrap it tightly in plastic wrap and store in the fridge for up to 5 days.
  • Reheat individual slices in the microwave for about 10-15 seconds, or in the oven for 5 minutes at 350°F (175°C), to refresh the pastry.

Freezing instructions

  • Freeze Before Baking: If you’d like to make the puff pastry Danish ahead of time, you can assemble it and freeze it unbaked. Simply wrap the entire Danish tightly in plastic wrap and foil, then place it in a freezer-safe bag or container and store for up to 2-3 months.
    • Baking from Frozen: When you’re ready to bake, remove the Danish from the freezer and let it thaw in the fridge for several hours or overnight. Once thawed, brush with egg wash and bake according to the recipe instructions, usually at 375°F (190°C) for 20-25 minutes until golden and flaky.
  • Freeze After Baking: If you have leftover cream cheese Danish puff pastry that’s already baked, you can freeze it. Allow it to cool completely before wrapping the Danish in plastic wrap, followed by aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months.
    • Reheating from Frozen: To reheat, allow the pastry Danish to thaw in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 5-10 minutes or until warmed through, and enjoy the pastry’s flaky texture.
Overhead photo showcasing the cream cheese and jam filling of a puff pastry danish.

Ready to bake your own irresistible cream cheese filled Danish puff pastry? Head to the kitchen and treat yourself to this delicious pastry recipe today. Don’t forget to share your creation on social media and tag me—your friends will be jealous of your baking skills!

Until next time, friends, cheers!

Cheyanne

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More pastry and confection recipes!

Overhead photo of seven cream cheese danish pastries with vanilla glaze on a white serving board.

Cream Cheese Danish Pastry

5 from 4 votes
Total Time: 40 minutes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 servings
Craving a quick, flaky, and indulgent treat? This cream cheese Danish pastry recipe made with store-bought puff pastry is the answer! Featuring golden, beautifully buttery pastry dough with a tangy, smooth cream cheese filling, this copycat Entenmann's danish puff pastry braid is the perfect breakfast, brunch, or dessert option. And best of all, it's incredibly simple to make – even for novice bakers.

Equipment

  • 3 Mixing Bowls – for the cream cheese filling, streusel, and glaze
  • 1 Stand Mixer or Hand Mixer – for the cream cheese filling
  • 1 Rolling Pin – to roll out the puff pastry
  • 1 Large Baking Sheet – for baking cheese danishes

Ingredients 

Puff Pastry Danish

  • 1 Box Puff Pastry – thawed according to package instructions (2 sheets)
  • 1 Large Egg (for the egg wash)
  • 2 tsp Cream, Milk, or Water (for the egg wash)

Cream Cheese Filling

Optional Streusel Topping

  • 2 TBSP EACH: All-Purpose Flour and Rolled Oats
  • 2 TBSP Toasted Pecans – coarsely chopped
  • 2 TBSP EACH: Granulated & Brown Sugar
  • 1 tsp Ground Cinnamon
  • 2 TBSP Unsalted Butter – cold & cubed

Optional Glaze Topping

Instructions

  • Make the Cream Cheese Filling: In the bowl of a stand mixer fitted with the paddle attachment or using a medium bowl and a handheld mixer, beat the cream cheese and egg yolk together on medium speed for 2-3 minutes, or until smooth.
    Then, add the sugar and extract to the bowl. Continue to beat on medium until the cream cheese is super creamy and combined.
    Cover the bowl with plastic wrap and set it aside in the refrigerator.
  • Make the Streusel Topping: In a medium bowl, combine the flour, oats, pecans, both sugars and cinnamon. Use a whisk or fork to stir the ingredients well.
    Then, add the cold, cubed butter to the bowl. Grab a pastry cutter or fork and use it to cut the butter into the flour mixture until it resembles coarse crumbs.
    Cover the streusel and place the topping in the refrigerator until ready to use.
  • Roll out the Puff Pastry: Lightly flour a clean work surface. Then, place the thawed puff pastry onto the floured surface. Use your rolling pin to roll the puff pastry out lengthwise by an extra 2-inches. You want the pastry to be about 9-inches by 11-inches.
    Whisk a large egg with the heavy cream, milk, or water to make an egg wash. Then, set it aside.
  • Cut Pastry: Transfer the rolled-out puff pastry to a large baking sheet lined with parchment paper. Using a sharp paring knife or a pizza cutter, make 1-inch diagonal cuts down both long sides of the pastry, leaving the center third on the pastry uncut.
    Once you've made all the cuts along the side of the pastry, use your knife or pizza cutter to cut a triangle out of the bottom of the left side of dough, removing and discarding the little triangle of dough. Repeat with the bottom right side.
    (Note: See visual below or see detailed photos in the post.)
  • Add Cream Cheese Filling: Carefully spread half of the cheese filling in an even layer, about 2-3 inches wide, down the center of the puff pastry – leave a 1-inch border along the top and bottom of the dough.
    Next, spoon 1/3 cup of the jam on top of the cream cheese filling.
  • Braid the Danish: Fold the top flap of puff pastry up and over the filling, then gently pinch to seal closed. Use a pastry brush to gently brush the top flap with egg wash.
    Now you're going to start folding the strips up and over the filling, alternating between and overlapping the left strip with the right strip. Every time you pull a strip of pastry up and over the other side, gently brush the outside of the strip with egg wash. (Why? This seals the strips together!)
    Before you cross over the last two strips, fold in the bottom flap over the filling and brush with egg wash, then cross the last two strips over top to enclose the Danish. Pinch the ends of the Danish to seal.
  • Brush Danish with Egg Wash: Use a pastry brush to gently brush any bare, exposed edges and sides of the Danish braid with egg wash.
  • Top with Streusel: Generously sprinkle the streusel topping all over the danish. Gently press the streusel into the egg wash.
    (Note: While entirely optional, I recommend refrigerating the prepared cream cheese danish for 30 minutes to 1 hour before baking for the best results.)
  • Preheat oven to 400 degrees F.
  • Bake: Transfer the baking sheet to the oven. Bake, rotating pan halfway through baking, for 20-25 minutes or until the top is golden brown in color.
    (Tip: The pastry will puff up quite a bit during baking, but it will settle down as it cools.)
  • While the Danish is Baking, Prepare the Glaze: In a medium bowl, whisk together the powdered sugar, cream, vanilla and salt. Add more cream, one tablespoon at a time, until desired consistency is achieved.
    (Tip: Don’t add too much cream or the glaze will be drippy and won’t set up properly!)
  • Cool Danish Pastries: Remove the danish from the oven and allow it to cool on the pan for 10 minutes.
    Pick the danish up by lifting the sides of the parchment paper and transfer the danish to a clean work surface or wire rack. Allow the danish to cool completely.
  • Glaze and Serve Cream Cheese Danish Pastry: Once the danish is completely cooled, drizzle it all over with the glaze. Cut the danish into individual pieces. Serve and enjoy!

Notes

  1. To make one danish braid (instead of two): If you want to halve the recipe, simply cut all the ingredient measurements in half. (You can use the slider bar at the top of the recipe card to adjust the servings to 6 – this will halve the measurements for you!)
  2. Tips for success:
    • Don’t overstuff the puff pastry dough!
    • Make sure you leave a boarder at the top and bottom!
    • When alternating strips of puff pastry dough, do NOT pull on them – just gently fold them across the filling.
    • Use the egg wash to prevent the puff pastry from bursting open when baking
  3. Leftovers: Store danish in an airtight container at room temperature for 1 day. To extend shelf life, store in the refrigerator for up to 5 days.
  4. Freezing: Alternatively, you can freeze Danishes for up to 6 weeks. Thaw before serving.
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 407kcal    Carbohydrates: 49g    Protein: 8g    Fat: 22g    Saturated Fat: 7g    Polyunsaturated Fat: 3g    Monounsaturated Fat: 11g    Trans Fat: 0.1g    Cholesterol: 44mg    Sodium: 280mg    Potassium: 125mg    Fiber: 1g    Sugar: 27g    Vitamin A: 189IU    Vitamin C: 0.1mg    Calcium: 101mg    Iron: 1mg

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