Chocolate Cream Cheese Danish Recipe
If you’re the sort of person who can’t resist the siren call of a bakery window, then the Chocolate Cream Cheese Danish is about to become your new at-home obsession. With flaky puff pastry, a tangy cream cheese layer, and a glossy chocolate ganache draped on top, every bite is a little celebration on your taste buds. This homemade version captures that perfect balance of crispy, creamy, and chocolatey in the comfort of your own kitchen — and trust me, it’s a recipe you’ll find yourself craving often.
Ingredients You’ll Need
One of the best things about a Chocolate Cream Cheese Danish is how simple, yet essential, each ingredient is to the final result. Every component pulls its weight, delivering an irresistible taste, gorgeous texture, or beautiful finish that will have everyone reaching for seconds.
- Frozen puff pastry sheets: Flaky, buttery layers that create that classic, melt-in-your-mouth Danish texture in half the time.
- Cream cheese (room temperature): The tangy, smooth base that adds richness and wonderfully creamy contrast to the chocolate.
- White granulated sugar: Sweetens the cream cheese filling without overpowering, so the tang and chocolate both shine.
- Pure vanilla extract: Rounds out the cream cheese mixture with warmth and depth — don’t skip it!
- Large egg (for egg wash): Gives your pastry that beautiful golden finish when it bakes up in the oven.
- Water (for egg wash): Thins the egg for easy brushing and an even sheen.
- Semi-sweet chocolate chips: They’re the star of the ganache, bringing a deep, chocolatey flavor that’s just sweet enough.
- Heavy cream: Makes the chocolate glossy and smooth, giving your topping that luscious, bakery-style finish.
How to Make Chocolate Cream Cheese Danish
Step 1: Thaw the Puff Pastry
Start by carefully placing your frozen puff pastry sheets out on the counter for about 30 minutes. You want them just thawed enough so they’re pliable but not too soft — this is what helps create all those gorgeous layers later on.
Step 2: Prepare the Chocolate Ganache
While the pastry is thawing, make that magical chocolate ganache. Pour the chocolate chips into a heatproof bowl. Warm the heavy cream gently in a saucepan over medium-low heat until it’s steaming, then pour it over the chocolate chips. Let everything sit for 90 seconds (trust the process!) before stirring gently until it’s silky and smooth. If stubborn lumps remain, zap it in the microwave for 15 second bursts, stirring after each one. Leave the ganache at room temperature for a couple of hours until it thickens to a pudding-like texture.
Step 3: Whip Up the Cream Cheese Filling
Place the softened cream cheese in a mixing bowl and beat it for a minute to get things airy. Add in the sugar and beat for another minute until light and fluffy, then stir in the vanilla extract. This combination is your velvety, sweet-tangy filling that pairs beautifully with the chocolate.
Step 4: Shape the Pastry
On a lightly floured surface, unfold your pastry sheets. Use your fingers to gently push together any seams. With a sharp knife, cut each sheet into thirds along its seams so you have three long rectangles; then slice each rectangle in half to make six rectangles per sheet. You’ll have 12 perfect bases ready for filling!
Step 5: Apply the Egg Wash
Whisk the egg with the water until well combined. Using a pastry brush, paint the mixture around the edges of every rectangle — this is the secret behind those stunning, glossy borders that scream “professional bakery.”
Step 6: Score and Fill
Preheat your oven to 400°F and line two cookie sheets with parchment. Place six rectangles on each sheet. For each piece, take your knife and lightly score a smaller rectangle inside each, leaving a half-inch border but not cutting all the way through; this encourages the dough to puff up tall around the delicious filling. Spoon about a tablespoon of the cream cheese filling into the middle, spreading it within the outlined ‘box.’
Step 7: Chill and Bake
To ensure maximum flake, pop one tray in the freezer for five minutes and leave the other in the fridge. Once chilled, bake one sheet at a time for 17 to 20 minutes, or until the pastries are gloriously golden and crisp. Once the first batch has cooled, bake the second.
Step 8: Drizzle with Ganache
After cooling, spoon a generous dollop of your chocolate ganache over the cream cheese filling of each Danish. Leave a gleaming border of cream cheese peeking around the edges for that mouthwatering, show-stopping look.
How to Serve Chocolate Cream Cheese Danish
Garnishes
For an extra flourish, dust your Chocolate Cream Cheese Danish with powdered sugar or finish with a few chocolate shavings. A handful of fresh berries or a sprinkle of chopped nuts also adds a beautiful pop of freshness and texture.
Side Dishes
Serve alongside a piping hot espresso or a creamy latte for a classic coffeehouse vibe, or add a fruit salad with citrus and berries to cut the richness. If you’re serving these for brunch, scrambled eggs or yogurt parfaits are the perfect savory-balancing act for the danish’s sweet notes.
Creative Ways to Present
Stack the danishes on a tiered platter for a showstopping brunch centerpiece, or wrap each one in parchment and twine for a bakery-worthy treat. For a dessert party, cut them into smaller squares and arrange on a tray with extra ganache for dipping. The possibilities are as wide as your imagination!
Make Ahead and Storage
Storing Leftovers
Leftover Chocolate Cream Cheese Danish can be stored in an airtight container in the refrigerator for up to 4 days. Make sure they’re completely cool before storing to keep that pastry crisp — a quick reheat will revive the flakiness!
Freezing
For longer storage, let the danishes cool completely and then freeze them in a single layer on a baking sheet until solid. Transfer to a freezer bag or container for up to 2 months. For best results, freeze without the chocolate topping and add it after reheating.
Reheating
To bring your danish back to life, place it in a preheated 350°F oven for 7-8 minutes (from thawed) or about 12 minutes if frozen. This will help restore the flakiness and melt the filling just enough, making each bite taste freshly baked.
FAQs
Can I make the Chocolate Cream Cheese Danish dough from scratch instead of using puff pastry?
Absolutely! If you’re up for making classic Danish dough, go for it. Puff pastry is the quick and easy route, but a homemade yeasted dough will give you a chewier, buttery texture that’s truly special.
What’s the best way to get the pastry to rise evenly?
Chilling your shaped Danish before baking is key. Freezing one sheet for a few minutes helps the butter in the pastry firm up, so you get that signature puff and golden flake every time.
Can I use different chocolate for the ganache?
Yes, feel free to swap in milk chocolate for a sweeter bite or use dark chocolate chips if you love extra cocoa richness. Just stick to chips or finely chopped bars for best melting results.
Is it possible to prepare these ahead of time for a brunch or party?
Definitely. Assemble the pastries (without baking) the night before, cover, and refrigerate. Bake off in the morning and add the chocolate after they cool for a fresh-from-the-oven treat at your gathering.
Can I make mini Chocolate Cream Cheese Danish for parties?
Yes! Simply cut your pastry into smaller pieces and use less filling. Bake them for a few minutes less and you’ll have adorable, poppable treats for any celebration.
Final Thoughts
If you’ve ever dreamed of pulling fresh, gorgeous pastries from your oven, the Chocolate Cream Cheese Danish is your ticket to bakery glory at home. Try it just once and you’ll see how easy and impressive it is — you might never need to wait in line at a café again!
Print
Chocolate Cream Cheese Danish Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 pastries 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Chocolate Cream Cheese Danish. A luxurious pastry treat that combines flaky puff pastry, creamy chocolate ganache, and sweetened cream cheese for a truly irresistible dessert.
Ingredients
Puff Pastry:
- 2 Frozen puff pastry sheets
Chocolate Ganache:
- 1 cup Semi-sweet chocolate chips
- 3/4 cup Heavy cream
Cream Cheese Filling:
- 8 oz Cream cheese, room temperature
- 1/3 cup White granulated sugar
- 2 tsp Pure vanilla extract
Additional:
- 1 Large egg, for egg wash
- 1 tsp Water, for egg wash
Instructions
- Thaw Puff Pastry: Place frozen puff pastry on the counter for 30 minutes to thaw.
- Prepare Chocolate Ganache: Pour chocolate chips in a bowl. Heat heavy cream in a saucepan until steaming. Pour over chocolate chips, let sit, then stir until smooth.
- Make Cream Cheese Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Prepare Pastry: Roll out pastry sheets, cut into rectangles, and brush with egg wash.
- Assemble Danish: Cut rectangles, fill with cream cheese mixture, and bake until golden brown.
- Finish: Spoon chocolate ganache over the cream cheese filling once pastries are cooled.
Notes
- Ensure the pastry is well chilled before baking for flakier results.
- You can customize with nuts or fruit in the filling for variety.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Chocolate Cream Cheese Danish, Pastry Recipe, Dessert, Chocolate Ganache, Cream Cheese Filling
