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Close‑up of a golden, flaky cheese Danish on a wooden board, showing its layers of puff pastry filled with creamy cheese.

Cheese Danishe

Flaky puff‑pastry cheese danishe with a tangy, lightly sweet cream‑cheese filling (secret splash of sour cream) and a simple vanilla glaze. Zero fuss, bakery flavor.
5 from 1 vote
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Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Danish‑inspired
Keyword: Best cheese Danish recipe, Cheese Danish cookies, Cheese danish near me, Cheese Danish recipe, Cheese Danish with pie crust, Cherry cheese Danish, Easy cheese Danish recipe, Traditional cheese Danish recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Rest/Chill Time: 15 minutes
Total Time: 55 minutes
Servings: 12 danishes
Calories: 320kcal
Cost: $8

Equipment

  • 2 Baking sheets (Line with parchment or silicone mats)
  • 1 Rolling Pin (For lightly smoothing pastry)
  • 1 Sharp knife or pizza cutter (To cut pastry squares)
  • 1 Pastry brush (Egg wash)
  • 2 Mixing bowls (medium & large) (Filling + egg wash)
  • 1 Hand mixer or whisk (To beat filling smooth)
  • 1 Cooling rack (Keeps bottoms crisp)
  • 1 Measuring cups & spoons (Accuracy matters)

Ingredients

Pastry

  • 2 sheets Puff pastry - Thawed but still cold
  • 1 tablespoon Butter - Melted optional for extra sheen
  • 1 large Egg - Beaten with 1 teaspoon water for egg wash

Filling

  • 8 oz Cream cheese - Very soft
  • ⅓ cup Granulated sugar - Adjust to taste
  • 1 large Egg yolk - Binds and enriches
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Lemon juice - Fresh for best flavor
  • ⅛ teaspoon Salt - Pinch balances sweetness
  • 1 tablespoon Sour cream - Secret tang optional but recommended

Glaze / Top

  • ¾ cup Powdered sugar - Sifted
  • 1–2 tablespoon Milk - To desired drizzling consistency
  • ½ teaspoon Vanilla extract - Or swap almond extract

Instructions

  • Beat cream cheese, then add sugar, yolk, vanilla, lemon smoothly
    Overhead view of a bowl of cream cheese surrounded by butter sticks, granulated sugar, powdered sugar, vanilla beans, lemon zest, and a small dish of salt on a marble surface.
  • Thaw, unfold, flour surface, lightly roll to even thickness
    Close‑up of a clear glass mixing bowl on the wooden countertop, containing smooth, creamy cheese filling being folded with a metal fork by one hand, with scattered flour and a rolling pin hinting at ongoing preparation.
  • Cut even squares, spoon filling, fold corners without overfilling
    Overhead shot of the same surface with a larger sheet of puff pastry being precisely cut into four equal squares by a hand wielding a knife, while small bowls of ingredients and a rolling pin rest blurred in the background.
  • Bake until puffed and golden, then cool briefly on rack
    Top‑down view of a floured wooden countertop showing a square of puff pastry being brushed with glossy egg wash by a red silicone pastry brush, with a neat dollop of ivory cheese filling in the center and a hand holding a small glass bowl of beaten egg at the edge of frame.
  • Whisk glaze, drizzle on warm pastries, store airtight properly
    Close‑up of a golden, flaky cheese Danish on a wooden board, showing its layers of puff pastry filled with creamy cheese.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 85g | Calories: 320kcal (16%) | Carbohydrates: 33g (11%) | Protein: 5g (10%) | Fat: 20g (31%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 75mg (25%) | Sodium: 260mg (11%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 14g (16%) | Vitamin A: 450IU (9%) | Vitamin C: 2mg (2%) | Calcium: 55mg (6%) | Iron: 1.2mg (7%)
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