Delicious Chocolate Cream Cheese Danish (Print version)

Flaky puff pastry danishes filled with sweet cream cheese and finished with a rich chocolate ganache drizzle.

# Ingredients:

For the pastry

01 - 1 package (17.3 oz / 490 g) frozen puff pastry sheets, thawed but still cold

02 - 1 large egg

03 - 1 tablespoon water

04 - 1 tablespoon all-purpose flour, for dusting if needed

For the cream cheese filling

05 - 8 oz (225 g) full-fat cream cheese, softened

06 - 1/3 cup (65 g) granulated sugar

07 - 1 large egg yolk

08 - 1 teaspoon vanilla extract

09 - 1/8 teaspoon fine salt

For the chocolate ganache

10 - 3/4 cup (130 g) semi-sweet chocolate chips or chopped chocolate

11 - 1/3 cup (80 ml) heavy cream

12 - 1 teaspoon powdered sugar, optional for dusting

# Instructions:

01 - Thaw the puff pastry according to the package directions until it unfolds without cracking but still feels cool and firm.

02 - Beat the cream cheese, sugar, egg yolk, vanilla, and salt until smooth and creamy. Scrape the bowl well so the filling is even.

03 - Preheat the oven to 400°F (200°C). Line two baking sheets with parchment. Cut the pastry sheets into 12 rectangles, score a 1/2-inch border inside each one, and prick the centers with a fork.

04 - Spoon about 1 tablespoon of cream cheese filling into the center of each pastry and spread it inside the scored border. Chill the trays for 10 minutes.

05 - Whisk the egg with water and brush only the pastry borders. Bake for 16-18 minutes, rotating once, until the edges are puffed and deeply golden.

06 - Warm the heavy cream until steaming. Pour it over the chocolate and let it stand for 1 minute, then stir until smooth and glossy.

07 - Let the danishes cool for at least 15 minutes. Spoon ganache over the cream cheese centers and dust lightly with powdered sugar if desired.

# Good to know:

01 - Keep puff pastry cold for the tallest, flakiest edges.

02 - Best served the day they are baked.

03 - Refrigerate leftovers because the filling contains cream cheese.

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