This cheese Danish is made from store-bought puff pastry and a filling of cream cheese, sugar, egg, vanilla, and lemon zest. It’s easy and perfect for Hanukkah and Christmas and Easter and weekends and, okay, any time.
We tend to think of cheese danish as what we experienced as children. In other words, mass-produced, shrink-wrapped pastries that weren’t startlingly spectacular but were edible. And that’s a shame. Because this magnificently rich, shatteringly crisp, sigh-inducingly lovely, made-from-scratch cheese Danish will turn your childhood pastry trauma upside down. It’s pretty unforgettable. In the best possible way. And it’s far easier than you’d expect by looking at the photo. As one person who made this recipe exclaimed, “If I had known how easy this would end up being, I’d have been making Danish forever ago.” We wish everyone had known that years ago. Originally published December 5, 2015.–Renee Schettler Rossi
Which Packaged Puff Pastry Is The Best?
We’ve got no shame about the fact that this easy cheese Danish recipe relies on frozen puff pastry sheets as opposed to homemade. Where our snobbishness and, perhaps a touch of disdain tends to come in regarding different brands of frozen puff pasty. The most common and affordable brand is Pepperidge Farm, and this recipe was actually designed with the specific dimensions of that brand in mind. Opt for this, and you’ll end up with a perfectly fine cheese Danish. But if, like us, you want puff pastry made with real butter and just a handful of real ingredients that you can pronounce, and if you want no preservatives or anything artificial, and if you want knee-wobblingly buttery pastry that puffs into über flaky and shatteringly crisp layers, then you want the slightly pricier Dufour brand. Whatever you create with it will be ridiculously magnificent. If you swap a 1-pound package of Dufour for the package size called for in the recipe that follows, note that the Dufour dimensions are slightly different than that of Pepperidge Farm. As such, you’ll need to scale the recipe back a little by trimming a couple inches from one side of the square dough to obtain a rectangle. And you probably won’t need quite all the cream cheese filling, which means you can plop a dollop of cream cheese filling smack in the center of those puff pastry trimmings, bring the opposite corners together above the filling, and bake. Sorta as a teaser for that lovely full-size Danish that you don’t want to cut into become company arrives but you desperately want to sample. Because it would be seriously unholy to waste any of this loveliness.
- Quick Glance
- 30 M
- 1 H
- Serves 10 to 12
- 1 sheet frozen puff pastry* (the instructions below are for Pepperidge Farm puff pastry; if using Dufour, see the Which Packaged Puff Pastry Is The Best? note above)
- Flour, for the baking sheet
- 12 ounces (1 1/2 cups) cream cheese, left at room temperature for at least 30 minutes
- 1 large egg, separated
- 1/4 cup granulated sugar, plus 2 teaspoons for sprinkling
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest (preferably organic)
- Dash salt
- 1. Thaw the package of frozen puff pastry at room temperature for 45 minutes.
- 2. Place the cream cheese, egg yolk, 1/4 cup sugar, vanilla, lemon zest, and salt in a medium bowl and beat together with an electric mixer until smooth. Cover and place in the fridge until the dough is ready.
- 3. Preheat the oven to 400°F (200°C). Tear off a piece of parchment paper the size of a jelly roll pan or a 12-by-16-inch (30-by-40-centimeter) baking sheet. Lightly sprinkle the parchment paper with flour.
- 4. Unroll the puff pastry on the parchment paper and, using a rolling pin, roll it out until it measures about 12 by 15 inches (32 by 38 centimeters). After every few rolls, carefully lift up the puff pastry and sprinkle a little more flour underneath it.
- 5. Rotate the pastry on the parchment paper so it’s vertical when you look at it. (In other words, so one of the short sides is facing you.) Use the back of a knife to lightly score the dough into 3 long, vertical columns, being careful not to cut all the way through the dough.
- 6. Remove the cream cheese filling from the fridge and spread it in the center column, leaving a 1-inch (2 1/2-centimeter) plain puff pastry border on the top and bottom edges of the column. Fold down the top edge of the puff pastry 1/2 inch (2 centimeters) over the filling to seal it. Take your knife and, leaving the side columns attached to the center column, cut horizontal slits in the 2 side columns, starting about 3/4 inch (2 centimeters) before the cream cheese filling begins and slicing all the way to the edge of the pastry, making 1-inch-wide (2 1/2-centimeter) strips. [Editor’s Note: This will make a heck of a lot more sense when you have the ingredients in front of you. Trust us.]
- 7. Now, starting at the top, take the top strip on the right side and pull it over the cream cheese filling at a downward angle and press it into the cream cheese. Take the top strip from the left side and cross it over the top strip from the right side and press to seal. Repeat on the right side and keep alternating until you get to the bottom. When you get to the bottom 2 strips, cross them over each other but this time go up the pastry. Fold the bottom pastry up 1/2 inch (2 centimeters) over the filling to seal it.
- 8. Beat the reserved egg white and lightly brush it on the pastry. Sprinkle with the remaining 2 teaspoons sugar. Slide the parchment paper and the cheese Danish onto a baking sheet. Bake for 30 to 35 minutes, or until golden. Serve warm. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat to serve.