This Easy Cheese Danish Recipe features cream cheese and fruit-filled pastries you can enjoy for brunch, the holidays, or a quick breakfast. Easy to make with simple ingredients!Jump to Recipe
Fruit and cream cheese puff pastry danish
If you’re looking for a bakery-worthy, yet simple recipe to bring to Sunday brunch, it has to be this Easy Cheese Danish Recipe. The pastries are so easy to make and use the simplest of ingredients! Just one bite of the decadent cream cheese and fruit filling and your guests will be clamoring for more.
This recipe is particularly easy thanks to the puff pastry. It cuts the prep time in half because you don’t have to fuss over homemade dough! It’s flexible, too. I filled the fruit danishes with a decadent cheesecake-like filling and apricots but you can use any fresh summer berry or stone fruit you love instead.
These easy danish pastries are a must-have for quick weekday breakfasts, Sunday brunch, or holiday celebrations. Pair them with Ham and Cheese Crepes and Strawberry Cream Cheese French Toast, and you’ll have a desirable spread no one can resist.
- Puff pastry – Because easy danish recipes are always made with puff pastry! It’s a simple and time-saving solution that’s just as delicious as homemade dough.
- Eggs – Eggs whisked into the cream cheese layer help it taste extra rich. They’re also brushed over the pastry to help it turn golden brown and flaky.
- Cream cheese – The sweet, creamy center of the danishes is made from cream cheese, sugar, vanilla, and eggs.
- Fruit – I made these danishes with apricots and cherries but any type of fruit will work. Fresh berries or stone fruit are terrific choices for summer.
- Jam – Jam is brushed over the fruit, so try to match the flavor with the fruit you used.
How to make this easy cheese danish recipe
Using puff pastry to make homemade danishes simplifies the process so all you have to do is fill them with cream cheese and fruit, then bake! Here’s how it’s done:
- Make the cream cheese filling: Beat the cream cheese, egg yolk, sugar, and vanilla together in a bowl.
- Prepare the egg wash: Whisk a cracked egg and a splash of water together in a separate bowl.
- Cut the puff pastry: Cut each sheet of puff pastry into 12 equal rectangles. Prick the sheet all over with a fork to help the dough stay crisp and light in the oven.
- Assemble the cheese danish pastries: Spread the cream cheese filling in the middle of each rectangle of pastry. Place slices of fruit on top, then brush with jam over the fruit. Brush the edges with the egg wash.
- Bake, then enjoy: Bake the danish pastries until the edges are golden brown and flaky. Serve warm and enjoy!
Tips and variations
- Keep the puff pastry cold – Once the frozen pastry has thawed, keep it in the fridge until all of the danish layers are ready and it’s time to assemble the pastries.
- Working with puff pastry – If any unused pastry is sitting on the kitchen counter, cover it with a damp kitchen towel. You don’t want it to dry out or crack!
- Change the fruit – Instead of apricots, fill each cheese danish with cherries, strawberries, blueberries, blackberries, or peaches.
- Lighten up the filling – Substitute the cream cheese filling for this lighter yogurt custard.
- Add glaze at the end – In addition to the jam glaze, you can decorate the baked and cooled danishes with a drizzle of sweet lemon glaze.
Frequently asked questions
Storebought frozen puff pastry is sold in sheets and blocks. Both work well but sheets will be more consistent in shape (and don’t need to be rolled out with a rolling pin).
Puff pastry and danish pastry are very similar, as they’re both laminated doughs used for sweet pastries. Danish pastry, however, is much sweeter, fattier, and made with yeast. Because of this, it’s the heavier, richer choice whereas puff pastry is light and airy.
Glaze the danishes with the warm jam before they head into the oven.
You can bake the danishes 1 or 2 days ahead of serving. If you’d like to serve them warm, just pop them in a 325ºF oven for 5 or 10 minutes.
Yes, both frozen and jarred fruit can be used to fill the danishes.
Store: Once the pastries are assembled and baked, store them in an airtight container at room temperature for 1 or 2 days or in the fridge for 3 to 4 days.
Freeze: I don’t recommend freezing baked danishes.
Looking for more decadent, fruit-filled pastries?
- Apple Fritters with Vanilla Lemon Glaze
- Strawberry Rhubarb Fruit Galette
- Cherry, Almond, and Cardamom Galette
- Blood Orange Panna Cotta
- Strawberry Apricot Rhubarb Cobbler
If you try this Easy Cheese Danish Recipe let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Cheese Danish Recipe
- 12 apricots sliced or quartered or sub with strawberries, raspberries, blueberries, or cherries
- 4 tablespoons apricot jam or your favorite jam for glazing fruit
- Preheat the oven to 400℉.
- Start by preparing your fruit first. If using apricots, half them and remove pits, and slice them into slices. If using strawberries, cherries or peaches, hull/pit, then slice – leave blueberries and raspberries whole.
- Make the cream cheese filling. Using a fork, in a bowl mix the room temperature cream cheese, egg yolk, sugar and vanilla until combined.
- In a small bowl, whisk together an egg and a splash of water for the egg wash.
- Unwrap the dough, 1 sheet at a time. Cut into 12 equal rectangles. Using a fork, prick the dough all over, leaving out 1/2-inch edge.
- Transfer the cutouts to a parchment lined baking sheet.
- Spread the cream cheese filling all over each puff pastry rectangle, leaving out the edges.
- Place slices of apricots or other berries on top of each pastry. Brush with jam all over the fruit. Brush the edges of the pastries with beaten egg.
- Place in the preheated oven on the middle rack. Bake for 15-20 minutes (cooking time will depend on your oven), or until the edges are golden brown and flaky.
- Serve warm or at room temperature.