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Chocolate Cream Cheese Danish Recipe

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★★★★★

4.7 from 92 reviews

Delight in the rich and flaky Chocolate Cream Cheese Danish, featuring buttery puff pastry filled with a smooth, sweetened cream cheese mixture and topped with a luscious chocolate ganache. Perfect for breakfast, brunch, or an indulgent snack, this recipe blends creamy, fruity, and chocolate flavors seamlessly with a golden, puffed crust.

Ingredients

Scale

Pastry and Filling

  • 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)

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • 3/4 cup Heavy cream

Instructions

  1. Prepare the Pastry Foundation: Begin by thawing your frozen puff pastry sheets according to package directions, usually about 30-40 minutes at room temperature. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Once thawed, unfold the pastry sheets on a lightly floured surface and roll them out slightly to smooth any creases.
  2. Create the Cream Cheese Filling: In a medium mixing bowl, combine the room temperature cream cheese, granulated sugar, and vanilla extract. Use an electric mixer or wooden spoon to beat the mixture until it is completely smooth and creamy, ensuring no lumps remain. The cream cheese must be at room temperature for the best consistency.
  3. Assemble the Danish: Cut each puff pastry sheet into 6 equal squares for a total of 12 pieces. Place a generous tablespoon of the cream cheese mixture in the center of each square. Fold two opposite corners of each square towards the center, overlapping them slightly over the filling to create the classic Danish shape. Press gently to seal, but don’t worry if they don’t stay perfectly closed as they will hold shape during baking.
  4. Apply the Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Using a pastry brush, lightly brush the exposed pastry surfaces with the egg wash to ensure a beautiful, golden-brown, glossy finish.
  5. Bake to Perfection: Arrange the assembled Danish on the prepared baking sheet with about 2 inches spacing between each. Bake for 15-18 minutes until the pastry is golden brown and puffed up. The cream cheese filling should be set but slightly soft.
  6. Prepare the Chocolate Ganache: While the Danish are baking, place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, avoiding boiling. Pour the hot cream over the chocolate chips and let sit for 2 minutes, then whisk until smooth and glossy.
  7. Final Assembly: After the Danish cool for about 10 minutes, drizzle the warm chocolate ganache over each pastry using a spoon or squeeze bottle. The slight cooling ensures the ganache sets properly without melting off.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • Do not overheat the cream when making ganache; it should only simmer lightly to prevent burning the chocolate.
  • Allow the Danish to cool slightly before adding ganache so it adheres well.
  • Use parchment paper to prevent sticking and make cleanup easier.
  • For added flavor, you can sprinkle chopped nuts over the ganache before it sets.

Keywords: Chocolate Cream Cheese Danish, Puff Pastry Dessert, Cream Cheese Pastry, Chocolate Ganache, Danish Pastry Recipe, Easy Breakfast Pastry

Find it online: https://chefmilacook.com/chocolate-cream-cheese-danish-recipe/