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This chocolate cream cheese danish recipe transforms store-bought puff pastry into an elegant, bakery-worthy treat with minimal effort. The combination of flaky pastry, creamy cheese filling, and rich chocolate ganache creates the perfect balance of textures and flavors that will impress family and friends alike.
I first made these danishes for a holiday brunch and they disappeared within minutes. Now they're my secret weapon whenever I need an impressive dessert but don't have hours to spend in the kitchen.
Ingredients
- Frozen puff pastry sheets: provide the flaky base without any of the work of making pastry from scratch
- Room temperature cream cheese: ensures a smooth filling without lumps
- White granulated sugar: adds just enough sweetness to balance the tangy cream cheese
- Pure vanilla extract: enhances the flavor of both the filling and chocolate
- Egg wash: creates that beautiful golden brown shine on the pastry
- Semi sweet chocolate chips: melt perfectly for the ganache topping
- Heavy cream: gives the ganache its silky smooth texture and richness
Step-by-Step Instructions
- Thaw the Pastry:
- Allow frozen puff pastry sheets to thaw at room temperature for exactly 30 minutes. You want them pliable enough to work with but still cool to maintain the layers.
- Prepare the Ganache:
- Pour chocolate chips into a heat safe bowl. Heat heavy cream until steaming but not boiling. Pour over chocolate and let sit undisturbed for 90 seconds before stirring gently to combine. The residual heat melts the chocolate while preserving its smooth texture.
- Make the Cream Cheese Filling:
- Beat room temperature cream cheese until fluffy using a hand mixer. Add sugar and continue beating until completely incorporated and silky smooth. Mix in vanilla extract just until combined for a classic cheesecake flavor.
- Shape the Pastry:
- Place thawed pastry on a lightly floured surface. Press any seams together with fingertips. Cut along the natural seam lines to create thirds then halve each section for 6 rectangles per sheet. Brush egg wash mixture around all edges to create a seal.
- Create the "Walls":
- Score each rectangle creating an inner border about half inch from the edge. Avoid cutting all the way through the pastry. This technique creates a frame that rises around the filling while baking.
- Add Filling and Chill:
- Spoon cream cheese filling into the center of each pastry. Spread evenly within the scored border. Chill filled pastries in refrigerator and freezer to re firm the butter in the pastry which is essential for maximum flakiness.
- Bake to Perfection:
- Bake one tray at a time in a preheated 400°F oven for 17 to 20 minutes until deeply golden brown. The high heat creates steam that separates the pastry layers for that signature puff.
- Top with Chocolate:
- Once pastries are completely cooled spoon the thickened ganache over the cream cheese filling leaving a border of white visible around the edges for visual appeal.
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These danishes remind me of Sunday mornings with my grandmother who loved to bake with chocolate. The moment the rich aroma of chocolate ganache hits the air I'm transported back to her kitchen watching her create magic from simple ingredients.
Storage Instructions
These danishes can be stored in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly but still taste delicious. For best results reheat individual pastries in a 300°F oven for 5 minutes to restore some crispness. Avoid microwaving as this makes the pastry soggy and causes the chocolate to melt too much.
Easy Substitutions
The beauty of this recipe is its versatility. Try strawberry jam or lemon curd instead of chocolate ganache for a fruity twist. Replace semi sweet chips with white chocolate for a cookies and cream variation. For a fall inspired treat add a sprinkle of cinnamon to the cream cheese mixture and top with apple pie filling instead of chocolate.
Serving Suggestions
Serve these danishes slightly warm or at room temperature with fresh berries on the side for a beautiful contrast. A dusting of powdered sugar adds an elegant touch for special occasions. For an extra decadent dessert drizzle with additional warm ganache just before serving and add a scoop of vanilla ice cream.
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The History Behind Danishes
Despite their name "Danish" pastries actually originated in Austria before being popularized by Danish bakers in the 1850s. Traditional danishes called "wienerbrød" meaning "Vienna bread" in Denmark are typically made with a laminated dough similar to puff pastry but with additional yeast. Our simplified version maintains the spirit of this beloved pastry while making it accessible for home bakers with limited time.
Frequently Asked Questions
- → Can I use homemade pastry instead of frozen puff pastry?
Yes, you can use homemade puff pastry, but it will require additional preparation and time. Frozen puff pastry is convenient and works perfectly for this dessert.
- → How should I store these pastries?
Store the pastries in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or reheat them slightly in the oven.
- → Can I make the cream cheese filling in advance?
Yes, you can prepare the cream cheese filling up to 1 day in advance. Keep it covered in the refrigerator and stir it before using.
- → What type of chocolate works best for the ganache?
Semi-sweet chocolate chips are recommended, but you can also use dark chocolate for a richer flavor or milk chocolate for a sweeter taste.
- → Why do I need to chill the pastry before baking?
Chilling the pastry ensures the butter inside the puff pastry stays cold, which creates the flaky texture during baking. Skipping this step may result in a less desirable texture.
- → Can I freeze the finished pastries?
Freezing is not recommended as the cream cheese and ganache might not retain their texture when thawed. It's best to enjoy the pastries fresh.