This Homemade Cream Chesse Danishes are part of a feature on homemade puff pastry here at Go Bold With Butter. As always, homemade just tastes better, but you are welcome to use any store-bought all-butter puff pastry if you are running short on time.

These cream cheese danishes are easy to assemble and so satisfying. The layers of flaky buttery puff pastry topped with lemon-scented cream cheese filling and a simple icing make for an impressive and indulgent snack or treat.

Homemade Cream Cheese Danishes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 8-10 danishes


    For the Danish:
  • 1 sheet all-butter puff pastry, thawed
  • 8 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coarse salt
  • Zest of 1 lemon
  • 1 large egg + 1 teaspoon water, for egg wash
  • For the Icing: (optional)
  • 1 cup powdered sugar, sifted
  • 2-3 tablespoons milk


  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of stand mixer fitted with paddle attachment or in large bowl with hand-held mixer, beat cream cheese and sugar until smooth and creamy, about 3-4 minutes. Add egg yolks, vanilla, salt and lemon zest and mix until just incorporated.
  3. On floured surface, roll puff pastry into an approximate 18-inch square. Cut into 9 squares.
  4. Spoon approximately 2 tablespoons of cream cheese filling into center of each square. Brush two opposing corners with egg wash, then fold over the filling in the center, pressing gently to seal. Brush rest of the puff pastry with egg wash.
  5. Chill assembled danishes 15 minutes, then bake until puffed and golden, about 20-25 minutes. Let cool to room temperature.
  6. To make icing, whisk together powdered sugar with enough milk to make thick but pourable glaze. Drizzle over cooled danishes. Let sit 15 minutes before serving.
  7. Danishes are best the day they are made but will keep in an airtight container for up to 3 days.


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7 thoughts on “Homemade Cream Cheese Danishes

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  1. Shelby Dougherty said:

    I love your recipes!

    • realbutter said:

      Thanks, Shelby! We’re so glad you enjoy cooking and baking with REAL Butter.

  2. Shelby Dougherty said:

    Great recipe!

  3. Bill Martin said:

    exactly as I’ve been making them for years.. Sometimes I add a small dab of blueberry preserves on top of each cream cheese corner when cooled and then run the glaze over the danish and blueberry… always a hit either way!

  4. Sylvia Gorton said:

    So easy, so good, I used sugar substitute, it still was wonderful.

  5. Madalyn said:

    I have to first thank you for posting this recipe.

    I have made various cheese danish recipes and by far, this ratio of ingredients is the best I have tried.

    I made some lemon curd cream cheese version of this again this morning, and a friend asked if I would make some mini fruit sampling for her bridal shower.

    I just want to add for those who want to skip the step of putting this in the fridge to set up first, please don’t. You get far better results all around when you do.

    Aside from adding the lemon curd (or other fruit spread flavors) and omitting the icing and just went with a light dusting of powdered sugar (with the fruit and cheese filling, there is plenty of sweetness to go around, the powdered sugar only makes them look pretty to me lol), I didn’t change a thing.

    This is now my immediate go to cheese danish recipe.

    Thank you!