Chocolate Cream Cheese Danish Recipe

Introduction

Chocolate Cream Cheese Danish combines flaky puff pastry with a smooth, sweet cream cheese filling and rich chocolate ganache. This indulgent pastry is perfect for brunch, dessert, or a special treat any time of day.

Ingredients

• 2 frozen puff pastry sheets
• 8 oz cream cheese (room temperature)
• 1/3 cup white granulated sugar
• 2 tsp pure vanilla extract
• 1 large egg (for egg wash)
• 1 tsp water (for egg wash)
• 1 cup semi-sweet chocolate chips
• 3/4 cup heavy cream

Instructions

1. Step 1: Thaw the frozen puff pastry sheets by placing them on the counter for 30 minutes until pliable.
2. Step 2: Make the chocolate ganache by placing chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat until steaming, then pour it over the chocolate chips.
3. Step 3: Let the mixture sit for 1 minute and 30 seconds. Stir gently until smooth. If chunks remain, microwave in 15-second intervals, stirring between each until fully melted. Set ganache aside at room temperature for 2 hours until it reaches a pudding-like texture.
4. Step 4: Beat the cream cheese in a small bowl with a hand mixer on high for 1 minute. Add sugar and beat for another minute. Mix in vanilla extract until smooth.
5. Step 5: On a lightly floured surface, press seams of each thawed pastry sheet to seal. Cut each sheet into thirds along the seams, then cut each third in half to yield 6 rectangles per sheet.
6. Step 6: Mix the egg and water to make an egg wash. Use a pastry brush to spread the egg wash around the edges of each pastry rectangle.
7. Step 7: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
8. Step 8: Place rectangles on the prepared sheets, 6 per sheet. Using a sharp knife, carefully cut a smaller rectangle inside each pastry piece, leaving a 1/2 inch border without cutting through. This allows the edges to rise around the filling.
9. Step 9: Spoon about 1 tablespoon of the cream cheese filling inside each cut “box,” spreading it evenly.
10. Step 10: Chill one baking sheet in the fridge and place the other in the freezer for 5 minutes to keep the pastry cold.
11. Step 11: Bake one sheet at a time for 17-20 minutes until golden brown. Let cool completely before baking the second sheet.
12. Step 12: Once cool, spoon the chocolate ganache on top of the cream cheese filling, leaving some cream cheese visible around the edges.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the cream cheese mixture.
• Use bittersweet chocolate for a less sweet ganache if preferred.
• Chilling the pastry before baking helps achieve a flakier, puffier texture.
• Swap puff pastry with phyllo sheets for a lighter, crispier texture, but handle carefully to avoid tearing.

Storage

Store leftover Danish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (about 300°F) for 5-7 minutes to restore crispiness. Ganache topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the danishes ahead of time?

Yes, you can assemble the danishes and keep them chilled for up to a day before baking. Just be sure to keep the pastry cold to help it puff nicely.

What can I use instead of cream cheese?

For a dairy-free option, try a vegan cream cheese or a smooth ricotta cheese, though flavor and texture will vary slightly.

Chocolate Cream Cheese Danish Recipe

Print Recipe

★★★★★

4.7 from 65 reviews

This decadent Chocolate Cream Cheese Danish recipe features flaky puff pastry filled with a smooth, sweetened cream cheese mixture and topped with rich chocolate ganache. Perfect for breakfast, brunch, or a special dessert, these danishes are homemade with thawed puff pastry sheets, a luscious cream cheese filling, and a silky chocolate topping that sets to a pudding-like texture.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 danishes 1x
• Category: Pastry, Breakfast, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Puff Pastry

• 2 Frozen puff pastry sheets

Cream Cheese Filling

• 8 oz Cream cheese, room temperature
• 1/3 cup White granulated sugar
• 2 tsp Pure vanilla extract

Chocolate Ganache

• 1 cup Semi-sweet chocolate chips
• 3/4 cup Heavy cream

Egg Wash

• 1 Large egg
• 1 tsp Water

Instructions

1. Thaw: Place the frozen puff pastry sheets on the counter and allow them to thaw for about 30 minutes until pliable.
2. Make Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium-low heat until it begins to steam but does not boil. Pour the hot cream over the chocolate chips.
3. Mix Ganache: Let the chocolate and cream sit for 1 minute and 30 seconds to soften. Gently stir until smooth. If chunks remain, microwave in 15-second intervals, stirring well between each until fully melted. Let the ganache sit at room temperature for 2 hours until it thickens to a pudding-like texture.
4. Prepare Cream Cheese Filling: In a small bowl, beat the cream cheese using a hand mixer on high speed for 1 minute. Add the granulated sugar and beat again for another minute. Mix in the vanilla extract until smooth.
5. Prep Puff Pastry: Lightly flour your work surface and place the thawed puff pastry sheets down. Press the seams together using your fingers. With a sharp knife, cut each sheet into thirds along the seams to form three long rectangles. Then cut each rectangle in half to yield six smaller rectangles per sheet.
6. Apply Egg Wash: Whisk together the egg and water. Using a pastry brush, apply the egg wash around the edges of each pastry rectangle to help seal and brown during baking.
7. Preheat Oven and Prepare Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper.
8. Score Pastry Edges: Arrange six rectangles per sheet on the parchment-lined baking sheets. Use a sharp knife to lightly score another rectangle inside each rectangle, leaving a 1/2 inch border around the edges without cutting all the way through. This helps the edges puff up around the filling.
9. Fill Pastry: Spoon about 1 tablespoon of the cream cheese filling into the center of each rectangle and gently spread it inside the scored borders.
10. Chill Pastry: Place one baking sheet in the fridge and the other in the freezer for about 5 minutes. The chilling in the freezer helps keep the butter in the pastry cold, leading to better puffing when baked.
11. Bake: Bake one sheet at a time for 17-20 minutes, or until the pastry is puffed and golden brown. Let the first batch cool completely on a wire rack before baking the second sheet.
12. Finish with Chocolate: Once cooled, spoon dollops of the thickened chocolate ganache on top of each cream cheese-filled pastry, leaving some cream cheese edges visible for a beautiful contrast.

Notes

• Ensure puff pastry is properly thawed but still cold to make handling easier and baking more consistent.
• Use room temperature cream cheese for smooth, lump-free filling.
• If the ganache is too thick after chilling, gently warm it to soften slightly before spooning onto the danishes.
• Chilling the pastry sheets before baking helps achieve a flakier, better rise.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently before serving.

Keywords: chocolate cream cheese danish, puff pastry dessert, cream cheese filling, chocolate ganache, homemade danish, breakfast pastry