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Easy Cheese Danish

These cream cheese pastries are baked to flaky perfection and made to shine with a simple egg wash gloss. They taste just as decadent as any breakfast sensation you’d find in a bakery or coffee shop.—Carole Sepstead, Grafton, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 2 large egg yolks
  • 1 tablespoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water

Directions

  • Preheat oven to 400°. In a large bowl, beat cream cheese and sugar until fluffy. Add egg yolks, lemon zest, vanilla and salt; beat on low speed until blended.
  • On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Cut each into nine squares. Spoon 2-1/2 teaspoons of cheese mixture into the center of each square.
  • Whisk egg and water; lightly brush over edges. Bring two opposite corners of pastry over filling; pinch to seal. Place on a greased baking sheet; brush with remaining egg mixture. Bake until golden brown, 10-12 minutes.
Nutrition Facts
1 each: 202 calories, 12g fat (5g saturated fat), 48mg cholesterol, 165mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 4g protein.
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