Introduction

This Chocolate Cream Cheese Danish is a delightful treat that blends flaky pastry with a rich, creamy filling and a luscious chocolate ganache. Perfect for breakfast, brunch, or an indulgent snack, these Danish pastries are surprisingly easy to make at home.

Two golden-brown croissants lie on a piece of brown parchment paper on a white marbled surface, each cut in half and filled with a thick layer of soft white cream and topped with glossy dark chocolate sauce dripping slightly over the edges. The croissants show many thin, crispy layers with a light dusting of powdered sugar on top. Scattered chocolate chips are visible around the croissants, and in the blurred background, a white cup filled with rich chocolate sauce holds a spoon. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Thaw the frozen puff pastry sheets according to package directions, usually 30-40 minutes at room temperature. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Unfold the pastry on a floured surface and roll it slightly to smooth creases.
Step 2: In a medium bowl, beat the room temperature cream cheese, sugar, and vanilla extract until smooth and creamy with no lumps using an electric mixer or wooden spoon.
Step 3: Cut each puff pastry sheet into 6 equal squares (12 pieces total). Place about a tablespoon of the cream cheese mixture in the center of each square.
Step 4: Fold two opposite corners of each square toward the center, overlapping slightly over the filling. Press gently to seal; the shape will hold during baking.
Step 5: Whisk together the egg and water to make an egg wash. Lightly brush the exposed pastry surfaces with this wash to achieve a golden-brown, glossy finish.
Step 6: Arrange the Danish on the baking sheet with about 2 inches between each piece. Bake for 15-18 minutes until golden and puffed, with set but slightly soft filling.
Step 7: While baking, make the chocolate ganache by placing chocolate chips in a heat-proof bowl. Heat the heavy cream in a saucepan until just simmering (do not boil), then pour it over the chocolate. Let sit 2 minutes, then whisk until smooth and glossy.
Step 8: Allow the baked Danish to cool for 10 minutes, then drizzle the warm ganache over each pastry using a spoon or squeeze bottle.

Tips & Variations

Make sure the cream cheese is completely at room temperature to avoid lumps in the filling.
For a nutty twist, sprinkle chopped toasted almonds or walnuts over the ganache before it sets.
If you prefer a fruit flavor, add a spoonful of raspberry or apricot jam under the cream cheese before folding.

Storage

Store leftover Danish in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the pastry soggy. Ganache may be added fresh after reheating.

How to Serve

Two golden brown croissants with many flaky layers sit on crumpled brown parchment paper on a dark surface. Each croissant is filled with a thick white cream at the center, topped with a rich, glossy dark chocolate sauce that is dripping slightly down the sides. Around the pastries are scattered small dark chocolate chips. In the background, there is a white cup filled with more dark chocolate sauce and a spoon resting inside it, all set against a soft, blurred white marbled texture. The croissants have a light dusting of powdered sugar on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry instead of frozen?

Yes, homemade puff pastry works wonderfully and can add extra flakiness. Just be sure it’s fully thawed or chilled before assembling the Danish.

How do I prevent the cream cheese filling from leaking out during baking?

Folding the opposite corners gently but firmly over the filling helps contain it. Ensure the cream cheese filling is not overfilled, and avoid pressing the filling to the edges.