Easy Cream Cheese Danish


Recipe Intro From justataste

All you need is a few simple tips to transform store-bought puff pastry into a stunning breakfast, snack or dessert. This quick-fix recipe is topped with a lemony cheesecake filling and your choice of fresh fruit. Opt for strawberries or assorted berries in the spring and summer, then keep the danish on your menu year-round by swapping in sliced apples or figs.

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  • Recipe Card
Prep time 10mins
Cook time 18mins
Serves or Makes: 8

Recipe Card


  • 1 (8 ounce) package cream cheese, at room temperature
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • 2 1/2 tablespoons sugar
  • Flour, for dusting the work surface
  • 1 (17.3 ounce) package frozen puff pastry, thawed
  • 1 cup sliced strawberries
  • 1 large egg
  • Sanding sugar, optional


  • Step 1

    Preheat oven to 400°F and line two baking sheets with parchment paper.

  • Step 2

    Add the cream cheese, lemon juice, lemon zest, vanilla extract and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until it is creamy then transfer it to a sealable plastic bag.

  • Step 3

    Lightly flour your work surface. Roll each sheet of puff pastry into a 10-inch square then cut each square into four smaller squares. Fold the squares in half diagonally then cut a 1-inch border around the triangles (except for the very tip) to form diamonds. Open the pastries, then invert the folds so they’re opposite each another.

  • Step 4

    Space the pastries 2 inches apart on the baking sheets then pipe the cream cheese filling into the center of each pastry. Whisk the egg in a small bowl then brush the egg wash atop the pastries except for the area with the cream cheese. Sprinkle the edges of the pastries with the sanding sugar (optional).

  • Step 5

    Bake the pastries for 15 to 18 minutes until they are golden brown then remove them from the oven then transfer them to a rack to cool.

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