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Cream Cheese Danish

A delightful treat featuring rich cream cheese filling and flaky pastry, perfect for any occasion, with options including crescent rolls, puff pastry, or homemade yeast dough.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Breakfast, Brunch, Dessert
Cuisine: American, Baked Goods
Calories: 280
Ingredients Method Notes

Ingredients
  

Crescent Roll Danish
  • 1 package crescent roll dough
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 1 tbsp lemon juice
  • 1 tbsp all-purpose flour
  • 1 large egg white for brushing
Puff Pastry Danish
  • 1 sheet puff pastry, thawed but cold
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest or juice
  • 1 large egg white for brushing
  • to taste Jam or fresh berries for topping
Yeast Dough Danish (From Scratch)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water (110°F)
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice or zest
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Method
 

Crescent Roll Danish
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent dough and press seams together to form a rectangle.
  3. Cut 1-inch strips on both long sides, leaving the center for the filling.
  4. Mix cream cheese, granulated sugar, vanilla, lemon juice, egg yolk, and flour until smooth.
  5. Spread the filling in the center, fold the strips over to form a braid, and brush with egg white.
  6. Bake for 18–20 minutes until golden and puffed. Cool, then glaze or dust with powdered sugar.
Puff Pastry Danish
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the thawed pastry into 8 squares and lightly score a border around each.
  3. Poke the centers with a fork to create spaces for filling.
  4. Place the cream cheese filling in the center of each square, brushing the edges with egg white.
  5. Bake for 20–22 minutes until golden. Cool slightly, then top with jam or berries and drizzle with glaze.
Yeast Dough Danish (From Scratch)
  1. Dissolve the yeast in warm water and let sit until foamy.
  2. In a saucepan, warm sour cream, butter, and sugar until combined.
  3. Mix in the egg, vanilla, and yeast mixture. Add flour and salt to form a soft dough.
  4. Knead for 5 minutes, then cover and chill for 2 hours.
  5. Roll out into a rectangle, fill with the cream cheese mixture, cut strips, and braid.
  6. Proof for 20 minutes, brush with egg wash, and bake for 25 minutes at 350°F (175°C) until golden.

Notes

Serve warm with a dusting of powdered sugar or a drizzle of glaze. Best enjoyed with coffee or tea for breakfast or brunch. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for later enjoyment.