Chocolate Cream Cheese Danish Recipe

Introduction

Chocolate Cream Cheese Danish offers a perfect blend of flaky puff pastry, creamy sweetened cheese, and rich chocolate ganache. This delightful pastry is ideal for breakfast, brunch, or an indulgent snack 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: Meanwhile, prepare the chocolate ganache. Place chocolate chips in a bowl. Heat the 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 30 seconds, then stir gently 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 becomes pudding-like.
4. Step 4: In a small bowl, beat the cream cheese with a hand mixer on high for 1 minute. Add sugar and beat again for 1 minute. Stir in vanilla extract until well combined.
5. Step 5: On a lightly floured surface, place the thawed puff pastry sheets. Push the seams together with your fingers. Using a sharp knife, cut each sheet into thirds along the seams to form three long rectangles.
6. Step 6: Cut each rectangle in half to make six rectangles per sheet. Repeat with the second sheet. Mix the egg and water to create an egg wash, then brush it around the edges of each rectangle.
7. Step 7: Preheat the oven to 400°F (200°C) and line two cookie sheets with parchment paper.
8. Step 8: Arrange the rectangles on the cookie sheets, six per sheet. On each rectangle, cut a smaller rectangle inside leaving a 1/2 inch border, being careful not to cut all the way through. This will allow the edges to rise around the filling during baking.
9. Step 9: Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry “box” and spread evenly inside the border.
10. Step 10: Place one cookie sheet in the fridge and the other in the freezer. Let the one in the freezer chill for 5 minutes to keep the butter in the pastry cold.
11. Step 11: Bake the chilled sheet for 17-20 minutes until the pastry is golden brown. Allow to cool completely before baking the second sheet.
12. Step 12: Once the pastries are cool, spoon the prepared chocolate ganache over each cream cheese filling, leaving some cream cheese visible around the edges for contrast.

Tips & Variations

• Use room temperature cream cheese for a smoother filling that mixes easily.
• For extra flavor, add a teaspoon of orange zest to the cream cheese mixture.
• Substitute semi-sweet chocolate chips with dark or milk chocolate depending on your preference.
• Ensure pastry edges are well sealed with egg wash to prevent leakage during baking.

Storage

Store any leftover Danish in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 300°F) for 5-7 minutes to revive crispness. Ganache-topped pastries are best enjoyed fresh but can be refrigerated as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ganache the day before?

Yes, you can prepare the chocolate ganache a day in advance. Store it covered at room temperature and stir gently before using.

What if I don’t have puff pastry sheets?

Puff pastry sheets are crucial for the characteristic flaky texture. If unavailable, you could try using croissant dough, but the texture will be slightly different.

Chocolate Cream Cheese Danish Recipe

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★★★★★

4.9 from 64 reviews

Indulge in flaky, buttery puff pastry filled with a creamy sweetened cream cheese mixture and topped with rich chocolate ganache. This Chocolate Cream Cheese Danish recipe combines the luxurious textures of puff pastry with a smooth, velvety filling and luscious chocolate topping, perfect for breakfast, brunch, or a special dessert treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 Danishes 1x
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 Puff Pastry: Place the frozen puff pastry sheets on the counter and allow them to thaw for 30 minutes until pliable but still cool.
2. Prepare Chocolate Ganache: Pour 1 cup of semi-sweet chocolate chips into a bowl. Heat 3/4 cup of heavy cream in a saucepan over medium-low heat until steaming but not boiling. Pour the hot cream over the chocolate chips and let it sit for 1 minute 30 seconds.
3. Mix Ganache: Stir the chocolate and cream gently until smooth. If lumps remain, microwave in 15-second intervals, stirring well between each, until the mixture is fully smooth. Allow to rest at room temperature for about 2 hours until it thickens to a pudding-like texture.
4. Make Cream Cheese Filling: In a small bowl, beat the 8 oz room temperature cream cheese on high speed with a hand mixer for 1 minute. Add 1/3 cup white sugar and beat for another minute. Mix in 2 teaspoons pure vanilla extract until combined.
5. Prepare Pastry: On a lightly floured surface, place thawed puff pastry sheets. Press the seams together with your fingers. Using a sharp knife, cut each sheet into thirds lengthwise, then cut each rectangle in half crosswise, yielding 6 rectangles per sheet and 12 total.
6. Apply Egg Wash: Mix 1 large egg with 1 teaspoon water. Using a pastry brush, lightly brush the edges of each pastry rectangle with the egg wash to help seals and promote browning.
7. Preheat Oven and Line Sheets: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
8. Cut Inner Rectangle: Place rectangles on the prepared baking sheets (6 per sheet). Carefully cut a rectangle inside each pastry piece about 1/2 inch from the edge, not cutting all the way through to allow the edges to puff up around the filling.
9. Fill Pastries: Spoon about 1 tablespoon of the cream cheese filling onto the center of each pastry, spreading the filling inside the uncut inner rectangle to form a ‘box’ of filling.
10. Chill Pastries: Place one baking sheet in the refrigerator and the other in the freezer. Let the sheet in the freezer chill for 5 minutes to keep the butter cold and promote puffing during baking.
11. Bake: Bake one sheet at a time in the preheated oven for 17-20 minutes, or until the pastry is puffed and golden brown. Remove from oven and let cool completely before proceeding with the next sheet.
12. Finish with Chocolate Ganache: Once the pastries are cooled, use a spoon to dollop the chocolate ganache over the cream cheese filling, leaving some cream cheese visible around the edges to highlight the layers.

Notes

• Make sure cream cheese is at room temperature for easy beating and smooth filling.
• Do not overheat the cream when making ganache to prevent burning or seizing.
• Keep the butter layers cold in the pastry by chilling before baking to achieve maximum puff.
• The ganache thickens perfectly after resting for 2 hours; patience ensures a luscious topping.
• Use a sharp knife for clean cuts without tearing the puff pastry.

Keywords: Chocolate Danish, Cream Cheese Danish, Puff Pastry Dessert, Chocolate Ganache, Breakfast Pastry