Introduction

Chocolate Cream Cheese Danish is a delightful pastry combining flaky puff pastry with a smooth, sweet cream cheese filling and a rich chocolate ganache drizzle. Perfect for breakfast or an indulgent snack, these danishes are easier to make than you might think.

Two golden brown croissants sit on a piece of parchment paper over a dark surface, each filled with a thick layer of white whipped cream and topped with smooth, shiny dark chocolate sauce that drips slightly down the front. The croissants display many flaky layers with a dusting of white powdered sugar on top. Around the croissants are scattered dark chocolate chips, and in the background, a white cup filled with dark chocolate sauce and a spoon can be seen. The scene is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 frozen puff pastry sheets
8 oz cream cheese, room temperature
1/3 cup white granulated sugar
2 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

Step 1: Thaw the puff pastry sheets according to package directions, usually 30-40 minutes at room temperature. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the pastries on a lightly floured surface and roll them out slightly to smooth any creases.
Step 2: In a medium bowl, combine the room temperature cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer or wooden spoon until fully smooth and creamy, ensuring no lumps remain.
Step 3: Cut each puff pastry sheet into 6 equal squares, yielding 12 total pieces. Place a generous tablespoon of the cream cheese mixture in the center of each square. Fold two opposite corners toward the center, overlapping slightly, and press gently to seal.
Step 4: Whisk the egg and water together to make an egg wash. Lightly brush the exposed puff pastry surfaces with the egg wash for a golden, glossy finish.
Step 5: Arrange the Danish on the baking sheet, spacing about 2 inches apart. Bake for 15-18 minutes until puffed and golden brown. The cream cheese filling should be set but still a little soft.
Step 6: While baking, prepare the chocolate ganache. Place chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer—do not boil. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth and glossy.
Step 7: Let the Danish cool for about 10 minutes, then drizzle with the warm chocolate ganache using a spoon or squeeze bottle. Allow the ganache to set slightly before serving.

Tips & Variations

Make sure the cream cheese is fully softened to avoid lumps in the filling.
Try adding fresh berries or a sprinkle of cinnamon to the cream cheese for added flavor.
Use white or dark chocolate chips for a different ganache taste.
For a glossy finish without egg, you can brush the pastry with milk or cream instead.

Storage

Store leftover Danish in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a low oven or toaster oven to restore crispness. Ganache may soften with reheating, so drizzle fresh ganache after warming if desired.

How to Serve

Two golden brown croissants with flaky, layered textures are filled with thick white cream at the bottom layer and topped with rich, glossy dark chocolate dripping down one side. The croissants rest on a piece of light brown parchment paper with several scattered chocolate chips around them. In the background is a white cup filled with melted dark chocolate and a spoon inside it, all placed on a white marbled surface. The croissants have a dusting of powdered sugar on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry?

Yes, homemade puff pastry works wonderfully and adds a personal touch, though store-bought pastry keeps the process quicker and easier.

What if my cream cheese filling is too runny?

Ensure the cream cheese is fully at room temperature but not softened too much. Also, beating just until smooth helps maintain the right consistency. Chilling the filling briefly can firm it up if necessary.