If you love Entenmann's danish braid, you're going to want to indulge in this flaky, buttery Homemade Cream Cheese Danish recipe! Featuring store-bought puff pastry with your choice of filling options, like chocolate, nutella, fresh fruit, and lemon curd, this danish pastry is secretly easy to make, yet so delicious everyone will think they came from a bakery!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
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.
Preheat oven to 400 degrees F.
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 Fillings: 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 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.
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: 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: Once the danish is completely cooled, drizzle it all over with the glaze. Cut the danish into individual pieces. Serve and enjoy!
Notes
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!)
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
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.
Freezing: Alternatively, you can freeze Danishes for up to 6 weeks. Thaw before serving.
Nutritional information is an approximation based upon 12 servings. Exact information will depend upon the brands of ingredients and precise measurements used.