Description
These Chocolate Cream Cheese Danishes are flaky, buttery puff pastry treats filled with a smooth cream cheese mixture and topped with semi-sweet chocolate chips. Perfect for breakfast, brunch, or a delightful dessert, these danishes combine creamy, sweet filling with the crisp puff pastry exterior for an indulgent yet easy-to-make pastry.
Ingredients
Scale
Puff Pastry
- 17.3 ounces puff pastry (two sheets thawed according to package directions)
Cream Cheese Filling
- 6 ounces cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Egg Wash
- 1 large egg
- 2 tablespoons water
Glaze
- â…“ cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven: Preheat your oven to 400°F (205°C) to prepare for baking the danishes.
- Prepare puff pastry: Unfold both sheets of puff pastry and lay flat on a clean surface. Using a knife, cut along fold marks to create three equal strips per sheet; then cut each strip in half to make a total of 12 rectangles.
- Arrange pastries: Place the 12 pastry rectangles onto an ungreased large cookie sheet, spacing them about 1 inch apart to allow for expansion during baking.
- Score pastry borders: With a paring knife, gently score a border around each rectangle approximately ¾ inch from the edge without cutting all the way through. Then, use a fork to prick holes in the center part of each pastry to prevent puffing in the filling area.
- Make cream cheese filling: In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth and well combined.
- Fill pastries: Spoon equal amounts of the cream cheese mixture into the center of each pastry rectangle. Spread within the scored border area; it can be rustic and uneven.
- Add chocolate chips: Evenly sprinkle semi-sweet chocolate chips over the cream cheese filling on each pastry.
- Prepare egg wash: Beat together the egg and water in a small bowl until fully combined.
- Apply egg wash: Using a pastry brush, lightly coat the outer scored borders of each pastry with the egg wash. Discard any remaining mixture.
- Bake pastries: Place the cookie sheet in the preheated oven and bake for 18 minutes until the danishes are puffed and golden brown.
- Prepare glaze and serve: While pastries bake, whisk together powdered sugar and heavy cream until smooth. Once danishes are cooled slightly, optionally drizzle or brush the glaze over the top for added sweetness and shine.
Notes
- Ensure the cream cheese is fully softened for easy mixing and a smooth filling.
- Scoring the pastry borders is key to letting the edges puff separately from the center filling.
- Use an ungreased baking sheet to get the best puff pastry rise without sticking.
- The glaze is optional but adds a lovely sweet finish and glossy look.
- Store leftover danishes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat gently in a warm oven before serving to refresh the crispness.
