Masters of kitchen
Cheese Danishes are one of those irresistible pastries that feel like a little luxury—flaky, buttery layers wrapped around a rich, creamy center. While many associate them with American bakeries or coffee shop displays, these pastries have deep European roots.
The origins of the Danish pastry trace back to Vienna, Austria. In fact, in Denmark, they’re called “wienerbrød,” meaning “Viennese bread.” The layered dough was brought to Denmark in the 19th century by Austrian bakers. Over time, the Danes added their own flair, introducing sweet fillings and perfected folding techniques—eventually creating the version we know and love today.
What makes a Cheese Danish truly unique is its rich cream cheese filling. Unlike other fruit-filled or nut-based pastries, this one is smooth, slightly tangy, and sweet. Combine that with the delicate crunch of puff pastry, and you’ve got a melt-in-your-mouth bite.
They’re perfect for breakfast, brunch, or even dessert, especially when served slightly warm. Pair one with a cup of coffee, and you’ve got a cozy little moment of bliss.
Fun fact: In Denmark, Danishes come in dozens of forms, and a Cheese Danish is just one variety in a long list of “wienerbrød” options. Lucky us for getting to try this classic version!
What Is a Cheese Danish?
A Cheese Danish is a sweet pastry made from laminated dough (usually puff pastry or yeasted dough) filled with a rich, creamy cheese mixture. The filling typically includes cream cheese, sugar, and vanilla, creating a slightly tangy-sweet contrast to the flaky exterior.
Many variations exist—some topped with fruit jams like strawberry or blueberry, while others are finished with a drizzle of powdered sugar glaze. Some bakers get creative with swirls, braids, or folded shapes that hold in the filling.
So how does a Cheese Danish differ from a croissant or turnover? Croissants are buttery and plain or chocolate-filled, while turnovers are usually fully enclosed with fruit fillings. A Cheese Danish, in contrast, has an open-faced structure, showcasing that creamy center.
Whether homemade or from your favorite bakery, a Cheese Danish is a delightful blend of textures and flavors—flaky, creamy, and satisfyingly sweet.
Ingredients You’ll Need for Classic Cheese Danishes
Making a classic Cheese Danish at home doesn’t require complicated ingredients, but quality matters. Here’s what you’ll need:
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Puff pastry sheets – Store-bought is a great shortcut, but homemade adds a gourmet touch. Look for all-butter puff pastry for best flavor.
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Cream cheese – Go for full-fat, block-style cream cheese. Avoid whipped or low-fat versions—they can make the filling runny or too soft.
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Granulated sugar – For sweetness and a bit of texture in the filling.
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Vanilla extract – Adds warmth and depth to the cream cheese mixture.
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Egg – For the egg wash to give your danish a glossy, golden finish.
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Optional add-ins:
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Lemon zest – For brightness
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Fruit preserves – Like raspberry, apricot, or cherry
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Powdered sugar glaze – For that bakery-style finish
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Pro Tip: When using puff pastry, keep it chilled until you’re ready to shape. Warm dough = sticky mess. Cold dough = clean cuts and puffy layers.
The magic of a Cheese Danish lies in the balance—rich but not heavy, sweet but not cloying—and using fresh, high-quality ingredients is the first step to getting it right.
Step-by-Step: How to Make Cheese Danishes
Let’s break it down into a beginner-friendly method using store-bought puff pastry. This shortcut makes it easy to enjoy homemade Cheese Danishes without the need for laminating dough from scratch.
Step 1: Thaw the puff pastry
Let your puff pastry thaw in the fridge overnight or at room temperature for about 30–40 minutes. You want it soft enough to unfold but still cool to the touch.
Step 2: Make the filling
In a bowl, mix:
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8 oz full-fat cream cheese (softened)
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¼ cup granulated sugar
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1 tsp vanilla extract
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Optional: zest of ½ a lemon
Beat until smooth and creamy. Chill the filling briefly if it’s too runny.
Step 3: Shape the dough
Unfold one puff pastry sheet and cut it into 4 or 6 equal squares or rectangles. You can get creative here:
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Pinwheel style – Make diagonal cuts and fold alternating corners in.
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Center fold – Score a border and press the middle down to hold the filling.
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Braid style – Perfect for large Danishes; slice strips and criss-cross over the filling.
Step 4: Add the filling
Spoon 1–2 tablespoons of cream cheese mixture into the center of each pastry. Don’t overfill—you want clean edges for puffing.
Step 5: Egg wash and bake
Brush the edges with beaten egg for shine. Bake in a preheated 375°F (190°C) oven for 18–22 minutes, or until golden brown and puffed.
Step 6: Optional glaze
Once cooled, mix ½ cup powdered sugar with 1–2 tsp milk or lemon juice. Drizzle over each Danish for that classic finish.
Baking Tip: Always bake Cheese Danishes on parchment paper to avoid sticking and help with easy cleanup.
Pro Tip: Chill shaped Danishes for 10–15 minutes before baking. This helps prevent spreading and gives you flakier layers.
Common Mistakes to Avoid
Even simple pastries can go sideways if you’re not careful. Here are the most common Cheese Danish mistakes—and how to avoid them:
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Overfilling – It’s tempting, but too much cream cheese = messy leaks. Stick to 1–2 tablespoons per pastry.
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Underbaking – If your Danishes are pale or soggy underneath, they need more oven time. Look for golden, puffed layers.
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Using low-fat or whipped cream cheese – These have too much water and can cause runny fillings or poor texture.
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Skipping the chill – Shaping warm puff pastry leads to flat, greasy pastries. Always work cold and chill before baking.
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No egg wash – Skipping this step won’t affect taste but will leave your pastries looking dull.
Getting these details right is what transforms a basic Cheese Danish into a bakery-quality bite at home.
Flavor Variations to Try
One of the joys of making Cheese Danishes at home is how adaptable they are. You can keep them classic or get creative depending on your mood or occasion. Here are some delicious twists to try:
Fruit-Topped Cheese Danishes
Layer a spoonful of strawberry, blueberry, or cherry jam over the cream cheese filling before baking. The fruit adds vibrant color and a sweet-tart contrast. Want to get fancy? Use a pastry bag to swirl jam into the cheese.
Lemon Zest or Almond Filling
Add lemon zest to your cream cheese for a fresh, citrusy twist. Or mix in a bit of almond extract for a deeper, nutty flavor. You can also top with slivered almonds before baking for crunch.
Savory Option
Yes, savory Danishes are a thing! Mix your cream cheese with chives, garlic, or fresh herbs. Serve warm as an elegant appetizer or brunch side.
Mini Danishes
Cut puff pastry into smaller squares and use less filling—perfect for brunch platters, tea parties, or kids’ lunchboxes.
Braided Cheese Danish
For a showstopper, use an entire sheet of puff pastry, spread filling down the center, and braid the sides over it. It’s ideal for holidays or brunch buffets.
How to Store and Reheat Cheese Danishes
To keep your Cheese Danishes tasting bakery-fresh, follow these simple storage and reheating tips:
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Room temperature: If you plan to eat them within a few hours, leave them loosely covered on the counter (max 1 day).
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Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. The cream cheese filling needs to stay chilled.
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Freezer:
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Before baking: Assemble, freeze flat on a tray, then transfer to a freezer bag.
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After baking: Let cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months.
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Reheat: For best texture, warm Danishes in a 350°F (175°C) oven or toaster oven for 5–8 minutes. Avoid the microwave—it makes the pastry soggy and chewy instead of crisp and flaky.
Can You Make Cheese Danishes Ahead of Time?
Absolutely! Cheese Danishes are a great make-ahead option—perfect for holidays, brunches, or busy mornings.
Option 1: Make-Ahead Dough
You can prepare and chill the cream cheese filling a day ahead, and keep puff pastry in the fridge or freezer until ready to use.
Option 2: Pre-Assembled Danishes
Shape and fill your Danishes the night before. Store them on a baking tray, loosely covered in plastic wrap, in the refrigerator overnight. The next morning, all you have to do is bake!
Freezer Method
Alternatively, freeze unbaked Danishes on a tray, then transfer to a bag. Bake from frozen (add 2–3 minutes to bake time), or thaw overnight before baking.
Best tip: Bake them fresh in the morning for that warm, bakery-style aroma—they’re always best just out of the oven.
FAQs About Cheese Danishes
Do Cheese Danishes need to be refrigerated?
Yes. Since they contain cream cheese, Danishes should be stored in the fridge after sitting out for a few hours. If left at room temperature too long, the dairy can spoil.
Can I use crescent roll dough instead of puff pastry?
Absolutely! Crescent dough creates a softer, more bready texture and is great for beginner bakers. It’s especially useful if you want something quick and kid-friendly.
Why did my Cheese Danish turn out soggy?
Sogginess is usually caused by one of two things: underbaking or too much moisture in the filling. Try:
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Baking a few minutes longer until deep golden brown
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Using full-fat cream cheese
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Avoiding runny fruit toppings unless pre-thickened
Are Cheese Danishes sweet or savory?
They’re traditionally sweet, thanks to the sugar and vanilla in the filling. But with a few tweaks (herbs, garlic, or savory spreads), you can absolutely make a savory version.
Can I make Cheese Danishes without eggs?
Yes! The egg is mainly used for the golden egg wash, so you can substitute with:
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Milk or cream (brush lightly for a soft golden finish)
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Plant-based milk for a vegan option
Skipping the egg wash won’t affect flavor but may change the look slightly.
Cheese Danishes Recipe
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- Hand mixer or whisk
- Pastry Brush
- Knife or pizza cutter
- Spoon or small scoop
Ingredients
- 1 sheet puff pastry thawed
- 8 oz cream cheese full-fat, block-style
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg for egg wash
Optional:
- Zest of ½ lemon
- ¼ cup fruit preserves e.g. cherry, strawberry, or apricot
- ½ cup powdered sugar + 1–2 tsp milk for glaze
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare puff pastry: Cut thawed sheet into 4–8 squares. Keep cold until ready to use.
- Make the filling: Beat cream cheese, sugar, vanilla (and lemon zest if using) until smooth.
Shape the danishes:
- For classic square style: Lightly score a border around each square and press the center down.
- For braid style: Spread filling down center and criss-cross side strips.
- Fill: Spoon 1–2 tbsp of cream cheese mixture into center of each pastry. Add jam if desired.
- Brush edges with egg wash for golden color.
- Chill pastries for 10 minutes (optional but recommended).
- Bake for 18–22 minutes or until puffed and golden brown.
- Cool slightly, then drizzle with optional glaze. Serve warm or room temp.
Notes
- Don’t overfill or the cream cheese will spill over during baking.
- For a savory version, omit sugar and vanilla; add chopped chives or garlic.
- Can be frozen before or after baking. Bake from frozen, adding 2–3 minutes to cook time.
- Store leftovers in an airtight container in the fridge up to 4 days. Reheat in oven for best texture.
- Want smaller portions? Try mini Danishes by cutting pastry into 12 squares.
