Learn how to make Chocolate Cream Cheese Danish pastries that will transform your breakfast or brunch into a gourmet experience. These flaky puff pastry treats feature a rich cream cheese filling and luscious chocolate ganache topping.
Why You’ll Love This Recipe
These danishes offer restaurant-quality flavor with home kitchen simplicity. The combination of buttery puff pastry, sweetened cream cheese, velvety chocolate creates perfect texture harmony. They’re surprisingly straightforward to make, work well for special occasions or weekend treats.
Key Ingredients & Their Roles
Frozen puff pastry provides the light, flaky base without tedious dough preparation. Cream cheese delivers tangy richness that balances the sweetness. White granulated sugar sweetens the filling while helping create structure. Pure vanilla extract adds aromatic depth. Semi-sweet chocolate chips offer balanced chocolate flavor without overwhelming sweetness. Heavy cream transforms chocolate into smooth ganache.
Essential Equipment
You’ll need basic baking tools: rolling pin, baking sheets, parchment paper, mixing bowls, hand mixer, sauce pan, whisk, sharp knife, pastry brush, measuring tools. Having everything ready streamlines the process.
Preparation Timeline
Active preparation takes about 45 minutes. Thawing pastry requires 30 minutes. Ganache needs 2 hours to thicken at room temperature. Baking requires 17-20 minutes per batch. Total time from start to finished pastries is approximately 2 hours 15 minutes including cooling.
Step-by-Step Instructions
1. Prepare Components
Thaw puff pastry sheets according to package directions (about 30 minutes). Prepare chocolate ganache first since it needs time to thicken. Heat cream until steaming, pour over chocolate chips, let sit, then stir until smooth. Allow to cool at room temperature until pudding-like.
2. Make Filling
Beat room temperature cream cheese until smooth. Add sugar and beat until fully incorporated. Mix in vanilla extract. The filling should be creamy but not runny.
3. Assemble Pastries
Gently press pastry sheet seams together. Cut into rectangles, then score borders leaving 1/2-inch edges. Transfer to parchment-lined baking sheets. Brush edges with egg wash (egg mixed with water). Spoon filling into centers.
4. Bake & Finish
Chill assembled pastries 15 minutes before baking. Bake at 400°F for 17-20 minutes until golden brown. Cool completely. Spoon thickened chocolate ganache over cream cheese filling once pastries are cool.
Expert Tips For Success
Keep pastry cold for maximum flakiness – work quickly and chill between steps. Don’t overfill pastries to prevent leaking. Let ganache cool properly before topping. These pastries taste best fresh but store well in airtight container up to 3 days.
Serving Suggestions
Serve slightly warm or at room temperature. Pair with fresh berries, coffee for balanced enjoyment. Dust with powdered sugar for extra presentation appeal. These make impressive additions to brunch buffets or dessert platters.
The Recipe
PrintChocolate Cream Cheese Danish
Flaky puff pastry with sweet cream cheese filling and rich chocolate ganache topping
- Prep Time: 45 min
- Cook Time: 20 min
- Total Time: 3 hr 15 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
2 frozen puff pastry sheets
8 oz cream cheese (room temperature)
1/3 cup white granulated sugar
1 tsp pure vanilla extract
1 large egg (for egg wash)
1 tsp water (for egg wash)
1 cup semi-sweet chocolate chips
3/4 cup heavy cream
Instructions
- Place frozen puff pastry on counter for 30 minutes to thaw.
- Make chocolate ganache: pour chocolate chips in bowl. Heat cream in saucepan over medium-low heat until steaming. Pour hot cream over chocolate chips.
- Let sit 1 minute 30 seconds. Stir gently until smooth. If chocolate chunks remain, heat in microwave for 15-second intervals.
- Let ganache sit 2 hours at room temperature until pudding-like in texture.
- Beat cream cheese with hand mixer on high 1 minute. Add sugar and beat 1 minute. Mix in vanilla.
- Place thawed pastry sheets on lightly floured surface. Press seams together. Cut pastry into thirds along seams for 3 long rectangles.
- Cut each rectangle in half for 6 rectangles. Repeat with other sheet.
- Mix egg and water. Brush egg wash around edge of each rectangle.
- Preheat oven to 400°F. Line cookie sheets with parchment paper.
- Place rectangles on cookie sheets, 6 per sheet.
- Cut another rectangle shape along each rectangle leaving 1/2-inch edge. Don’t cut all the way through.
- Spoon 1 tbsp filling into each center. Spread filling inside scored box.
- Place 1 sheet in freezer for 15 minutes before baking.
- Bake 1 sheet at a time for 17-20 minutes until golden brown. Cool completely before baking next sheet.
- Spoon chocolate ganache over cream cheese filling once pastry is cool.
Notes
- Keep pastry cold for flaky results – work quickly and chill when needed
- Don’t overfill pastries to prevent leaking during baking
- Ganache needs proper cooling time to thicken before topping
- Best served day of baking but stores well in airtight container up to 3 days
Nutrition
- Calories: 226 kcal
- Sugar: 12 g
- Sodium: 68 mg
- Fat: 18 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
