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From the flaky puff pastry to the sweet, creamy center and that bright lemon glaze, this Cheese Danish is a show-stopper! And because it starts with store-bought puff pastry, the prep stays minimal while the results stay consistently impressive.
Love sweet treats at brunch? Don't miss my recipes for Sour Cream Coffee Cake and Overnight Cinnamon Rolls.
Kristen's Keys for The Ultimate Cheese Danish
Just a few tips to start will help ensure the flakiest danish with the creamiest filling.
- Use room-temp, full-fat cream cheese. This ensures the a lump-free rich and creamy filling.
- Defrost frozen puff pastry before assembling. If using frozen rather than refrigerated puff pastry, be sure to thaw in the refrigerator overnight prior to making this cheese danish.
- The colder the better! After assembling the cheese danish, pop it into fridge for a few minutes or cover and refrigerate overnight prior to baking. This keeps those layers flaky and tender when baked.
- Glaze after the danish has fully cooled. If not cooled, the warm pastry will melt the glaze, making the danish a bit soggy.
5-Star Reader Review
This was so good and looked so perfect. I used cream cheese filling together with some heated strawberry preserves. Next time I think I will make this with some fresh pitted cherries I have in the freezer. Thanks for such an easy, beautiful recipe. It really was good! -Pam
How to Make a Cheese Danish with Puff Pastry
Let's walk through just how easy it is to make this Cheese Danish.
Step One: Prepare the Cream Cheese Filling
Use a handheld mixer to beat the cream cheese, powdered sugar, egg yolk, vanilla, and lemon zest together until smooth and creamy.
Step Two: Fill and Braid Pastry
This is the step that intimidates most people. But I promise it is easier to do than you may think and it doesn't have to be perfect to be tasty. The key here is to cover enough of the cream cheese mixture to keep the filling inside the pastry.
- Dollop the cream cheese filling down the center of the pastry, being sure to leave a 2-inch border on either side of the filling. If you are adding any toppings to your danish, add them to the top of the cream cheese mixture at this time.
- Cut ½-inch thick strips at a diagonal on each side of the dough.
- Fold the strips over the center of the filling, alternating sides. It should resemble a braided pattern, but really doesn't need to be perfect.
👉🏻Tool Tip: I find a pizza wheel to be the easiest way to cut clean lines in cold puff pastry.
Step Three: Chill
Pop the assembled danish into the fridge (right on the baking sheet is fine) while the oven preheats. That will ensure the fat in the puff pastry is cold which keeps the dough light and flaky (much like biscuits or pie crust).
Step Four: Brush with Egg Wash
To help the pastry become a rich golden color, whisk together 1 egg with a bit of water and use that mixture to brush evenly over the exposed pastry.
Step Five: Bake
Bake until golden brown and the puff pastry is deep golden in color and flaky.
Step Six: Glaze
After baking the pastry, prepare the glaze while the danish is cooling, then drizzle over the pastry for an irresistible sweet finish kissed with lemon.
- Whisk powdered sugar with lemon juice until smooth. You are looking for a thin consistency that falls off a fork or whisk in a slow ribbon.
- Drizzle the glaze evenly over cooled danish.
- Let sit for a few minutes to give the glaze time to harden then slice and enjoy.
Flavor Variations
You can add flavor and variety to this Cheese Danish by topping the cream cheese mixture with one of the following additions.
- Chocolate Chip Danish: Sprinkle ¼-½ cup of chocolate chips or chocolate chunks on top of the cream cheese mixture before baking. The chocolate will melt slightly into the cream cheese mixture as the Danish bakes.
- Blueberry Danish: Top the cream cheese mixture with ½ cup fresh blueberries, blueberry jam, or blueberry pie filling before baking.
- Raspberry Danish: Use ½ cup of raspberry preserves or jam on top of the cream cheese mixture before baking. I do not recommend fresh raspberries for this recipe.
- Strawberry Danish: Use ½ cup of strawberry jam on top of the cream cheese mixture before baking. I do not recommend fresh strawberries for this recipe.
- Cherry Danish: Use ⅓ cup cherry pie filling on top of the cream cheese mixture before baking.
- Omit the Lemon. If you don't care for the flavor of lemon, omit the zest from the filling and prepare the glaze with milk rather than lemon juice.
Prep-Ahead and Storage Tips
- Prep-Ahead Instructions: Assemble up to brushing with an egg wash and freeze the unbaked danish on a tray until solid. Wrap well and freeze up to 3 months. When ready to enjoy, place frozen pastry on a parchment-lined sheet, brush with egg wash, and bake 25-30 minutes at 400°F until golden.
- Storage: While this Cheese Danish is best served the same day it is baked, leftovers can be stored in the refrigerator in an airtight container for up to 4 days. Warm gently in the microwave before serving.
More Delicious Brunch Recipes
Whether served as part of a holiday brunch or as an easy weekend treat, no one can resist this buttery, flaky, sweet, creamy, Cream Cheese Danish. Complete your brunch menu with one or a few of the items below.
Easy Cheese Danish
Video
Ingredients
- 1 (13-17 ounce package) puff pastry, thawed if frozen
- 8 ounces cream cheese, softened
- 1 large egg, for filling
- ½ teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- ¼ cup powdered sugar, sifted
- 1 large egg yolk, for egg wash
- 1 tablespoon water
Lemon Glaze
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice, + more if needed
Instructions
- In a large mixing bowl, mix 8 ounces cream cheese, 1 large egg, ½ teaspoon vanilla extract, 1 teaspoon fresh lemon juice, ½ teaspoon lemon zest, and ¼ cup powdered sugar with a handheld mixer on medium speed until the mixture is smooth and creamy.
- Unroll the puff pastry and place it onto a baking sheet lined with parchment paper. Lightly roll out the puff pastry just to remove lines from the packaging. Spread cream cheese filling down the center of the puff pastry, in about a 2 to 3-inch wide section. If you are adding any toppings to the cheese danish, add to the top of the cream cheese mixture at this time.
- Cut ½-inch diagonal strips up each side of the dough and then fold those pieces over the filling, alternating sides to resemble a braided pattern. Tuck any excess dough under the ends to seal the danish. Pop the baking tray into the fridge to let the danish chill while the oven preheats.
- Preheat oven to 400℉ (200℃).
- Once the oven is preheated, mix together 1 large egg yolk with 1 tablespoon water. Remove the pastry from the refrigerator and brush the exposed puff pastry with the egg wash.
- Bake for 22-25 minutes or until golden brown. Remove from the oven and cool for at least 10 minutes before glazing.
- For the glaze, whisk 1 cup powdered sugar with 2 tablespoons fresh lemon juice until smooth. You want the mixture to drizzle slowly off a fork. Add 1 tablespoon more powdered sugar at a time to thicken or ½ teaspoon more lemon juice to thin.
- Drizzle the lemon glaze over the cooled Cheese Danish. Let the glaze harden for 5-10 minutes and then slice and serve.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was published in 2019 but was updated in 2025.
Can I use crescent dough sheets instead of puff pastry sheets?
Hi Sandy! In theory, yes, but I have not tried it myself. I would suggest lowering the oven temperature to 350 degrees and baking a bit longer. The crescent rolls would brown too quickly at 400 degrees.
I am making it tonight. I am very impressed with the cheese filling it comes out great not loose like previous ones I have tried. The flavor is great. I’m using puff pastry sheets.
Enjoy, Edna! Love hearing the filling is up to your expectations.
Hi
Just a question. I watched the video instructions and it shows the whole egg to be used in the filling and the yolk for the egg wash. Which ones correct, the video or the written one?
Thanks
I'm excited to make it 😀
Oh my goodness, thank you for catching that! I recently added ingredients to the steps to help make it easier to follow but accidently flip flopped the egg and egg yolk! Use a whole egg in the filling and egg yolk for the egg wash.