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Chocolate Cream Cheese Danish Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/chocolate-cream-cheese-danish-recipe/