If there is a pastry that combines luscious creaminess with rich chocolate in a way that feels both indulgent and comforting, it has to be this Chocolate Cream Cheese Danish Recipe. Every bite offers a delightful mix of flaky puff pastry, tangy-smooth cream cheese filling, and glossy chocolate that just melts in your mouth. Whether you’re making a special breakfast, an impressive brunch treat, or a sweet snack, this recipe beautifully balances flavor and texture, making sure you keep going back for more.
Ingredients You’ll Need
This Chocolate Cream Cheese Danish Recipe calls for surprisingly simple ingredients that work harmoniously together. Each one plays a key role — the puff pastry provides that irresistible flakiness, the cream cheese brings creamy tanginess, and the chocolate adds luxurious depth and sweetness.
- Frozen puff pastry sheets: These create the delicate, buttery layers that puff up to perfection in the oven.
- Cream cheese, room temperature: Softened for a smooth, creamy filling that balances sweetness and tang.
- White granulated sugar: Adds just the right amount of sweetness to the cream cheese mixture.
- Pure vanilla extract: Infuses the filling with warm, inviting flavor.
- Large egg: For the egg wash, giving the pastry a shiny, golden finish.
- Water: Mixed with the egg to make the perfect egg wash consistency.
- Semi-sweet chocolate chips: The key to a silky, indulgent chocolate ganache topping.
- Heavy cream: Heated to melt the chocolate chips into a smooth ganache with a rich texture.
How to Make Chocolate Cream Cheese Danish Recipe
Step 1: Prepare the Puff Pastry
Begin by thawing your frozen puff pastry sheets on the counter for about 30 minutes. This makes them pliable enough to handle without any tears. Once thawed, gently press the seams of each sheet together with your fingers, then cut each sheet into thirds along those seams. Cut those thirds in half to form six rectangles per sheet, giving you a total of 12 rectangles to work with.
Step 2: Make the Chocolate Ganache
While your pastry thaws, make the ganache by placing the chocolate chips in a bowl. Warm the heavy cream over medium-low heat until steaming, then pour it over the chocolate. Let it sit for a minute and a half before stirring gently until smooth. If some chocolate remains unmelted, warm it in short bursts in the microwave, stirring after each. Allow the ganache to rest at room temperature for about two hours until it thickens to a pudding-like texture — this richness is completely worth the wait.
Step 3: Mix the Cream Cheese Filling
In a small bowl, beat the room temperature cream cheese on high with a hand mixer for a minute until fluffy. Add in the sugar and beat for another minute to blend them fully. Finally, stir in the vanilla extract for that fragrant lift that makes the filling irresistible.
Step 4: Prepare the Pastry for Baking
Preheat your oven to 400°F and line two baking sheets with parchment paper. Mix the egg with water to prepare the egg wash. Using a pastry brush, lightly coat the edges of each pastry rectangle. On each rectangle, carefully cut a smaller rectangle inside, leaving about a half-inch border uncut around the edges — this allows the pastry to puff nicely, creating a raised edge to hold the filling.
Step 5: Assemble and Bake
Spoon about one tablespoon of cream cheese filling into the center of each pastry “box,” spreading it so it stays within the inner rectangle. Place one baking sheet in the fridge and the other in the freezer for five minutes to chill the butter in the pastry — this step is key for achieving maximum flakiness. Bake one sheet at a time for 17 to 20 minutes, or until the pastry is golden brown and puffed. Let the pastries cool completely before moving on.
Step 6: Add the Chocolate Topping
Once your pastries are fully cooled, spoon the thickened ganache over the cream cheese filling. Don’t completely cover the cream cheese — allow some of its creamy white edges to peek through, adding a beautiful contrast and hinting at the flavors within.
How to Serve Chocolate Cream Cheese Danish Recipe
Garnishes
To elevate your Chocolate Cream Cheese Danish Recipe, consider a light dusting of powdered sugar or a drizzle of melted white chocolate for added visual appeal and flavor contrast. Fresh berries like raspberries or sliced strawberries also add a bright pop of color and a welcomed tartness that pairs beautifully.
Side Dishes
This Danish pairs exceptionally well with a cup of freshly brewed coffee or a rich hot chocolate. If serving at brunch, add a simple green salad with a citrus vinaigrette or a fruit salad to balance its richness and make the meal feel complete.
Creative Ways to Present
For an impressive dessert platter, arrange the Danish alongside mini fruit tarts and petite macarons. You can also slice the Danish into bite-sized squares and serve alongside a dipping sauce of warmed chocolate ganache or raspberry coulis, transforming it into a festive finger food.
Make Ahead and Storage
Storing Leftovers
Leftover Danish can be stored airtight in the refrigerator for up to three days without losing its texture or flavor. Place them on a plate or airtight container, ideally layered with parchment paper to prevent sticking.
Freezing
If you want to keep your Chocolate Cream Cheese Danish Recipe longer, freeze the baked pastries in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once solid. Frozen Danish last up to one month and can be thawed in the fridge overnight.
Reheating
To revive the flaky texture and warm filling, reheat your Danish in a preheated oven at 350°F for 5 to 7 minutes. Avoid the microwave if possible to prevent sogginess, ensuring every bite tastes just like fresh from the oven.
FAQs
Can I use homemade puff pastry for this recipe?
Absolutely! Homemade puff pastry works wonderfully and gives a lovely, flaky texture, though it requires more time and effort. The frozen variety is a great shortcut that doesn’t sacrifice taste.
What can I substitute for semi-sweet chocolate chips?
You can use bittersweet or milk chocolate chips based on your preference. Dark chocolate gives a richer, less sweet flavor, while milk chocolate makes the Danish sweeter and creamier.
Is it okay to prepare the filling the night before?
Yes, you can make the cream cheese filling ahead and store it in the fridge. Bring it back to room temperature before assembling for easier spreading.
How do I ensure the puff pastry puffs well?
Keeping the butter cold is key. Chilling the puff pastry before baking and placing one sheet in the freezer just before baking helps achieve maximum rise and flakiness.
Can this recipe be doubled easily?
Definitely! The recipe scales well, so just double the ingredients, and work in batches when baking since oven space might be limited.
Final Thoughts
This Chocolate Cream Cheese Danish Recipe is such a joy to make and share. From the sweet, creamy center to the perfectly golden, flaky layers wrapped around it, every element feels thoughtfully balanced and utterly delicious. If you’re looking to delight yourself and others with a homemade pastry, this recipe is a must-try—you’ll find it quickly becomes a household favorite!
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Chocolate Cream Cheese Danish Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 Danish pastries
Description
This decadent Chocolate Cream Cheese Danish recipe combines flaky, buttery puff pastry with a smooth cream cheese filling and a rich chocolate ganache topping. Perfect for breakfast, brunch, or a special dessert, these pastries are easy to prepare with frozen puff pastry sheets and can be baked to golden perfection in under 30 minutes.
Ingredients
Danish Pastry
- 2 Frozen puff pastry sheets
- 1 Large egg
- 1 tsp Water
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
Instructions
- Thaw Pastry: Place the frozen puff pastry sheets on the counter for 30 minutes to thaw properly before working with them.
- Make Chocolate Ganache: Pour the semi-sweet chocolate chips into a bowl. Heat heavy cream in a saucepan over medium-low heat until steaming but not boiling. Pour the hot cream over the chocolate chips and let sit for 1 minute 30 seconds. Stir gently until smooth. If there are any solid chocolate chunks, warm the mixture in 15-second intervals in the microwave, stirring between each until fully melted. Allow ganache to sit at room temperature for 2 hours until it thickens to a pudding-like consistency.
- Prepare Cream Cheese Filling: In a small bowl, beat the cream cheese using a hand mixer on high for 1 minute until smooth. Add sugar and beat for another minute. Mix in vanilla extract until well combined.
- Prepare Puff Pastry: On a lightly floured surface, unfold and gently press the seams of the thawed puff pastry sheets together. Use a sharp knife to cut each sheet into thirds along seams, then cut each third in half to create six rectangles per sheet (12 rectangles total).
- Apply Egg Wash: Whisk together the egg and water to create an egg wash. Using a pastry brush, spread the egg wash around the edges of each pastry rectangle.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F (204°C). Line two cookie sheets with parchment paper.
- Score Pastry for Puffing: Place pastry rectangles on the prepared cookie sheets, six per sheet. Using a sharp knife, score a smaller rectangle inside each pastry piece leaving a ½ inch border, being careful not to cut all the way through. This allows the edges to puff up around the filling.
- Add Filling: Spoon 1 tablespoon of the cream cheese filling into the center of each pastry rectangle and spread within the scored area.
- Chill Before Baking: Place one cookie sheet in the refrigerator and the other in the freezer. Let the sheet in the freezer sit for 5 minutes to make the puff pastry’s butter layer cold again, which helps it puff during baking.
- Bake Pastries: Bake one sheet at a time in the preheated oven for 17 to 20 minutes, or until the pastry is golden brown and puffed. Remove from oven and let cool completely before proceeding to the next batch.
- Top with Chocolate Ganache: Once pastries have cooled, spoon the thickened chocolate ganache on top of the cream cheese filling, leaving some cream cheese visible around the edges for contrast and presentation.
Notes
- Allow cream cheese and heavy cream to come to room temperature for smoother mixing and ganache preparation.
- Do not fully cut through the inner rectangle of the pastry—scoring just the surface is enough to separate the puffed edges.
- If ganache becomes too thick after chilling, gently warm it up to soften before using.
- Store finished pastries in an airtight container in the refrigerator for up to 3 days for best freshness.
- For an added touch, sprinkle powdered sugar over the cooled danish before serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
