Chocolate Cream Cheese Danish
This delightful pastry combines flaky puff pastry with a luscious cream cheese filling and rich chocolate ganache, perfect for breakfast or brunch.
Ingredients
For the Pastry
- 1 package 17.3 oz / 490 g frozen puff pastry sheets Thawed according to package directions
For the Filling
- 8 oz cream cheese, softened Use full-fat cream cheese for better texture
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract For aromatic warmth
- 1/8 teaspoon fine salt
For the Ganache
- 3/4 cup semi-sweet chocolate chips or chopped chocolate
- 1/3 cup heavy cream To pour over chocolate
For Finishing
- powdered sugar For dusting before serving
Instructions
Preparation
- Thaw the puff pastry according to package directions until it unfolds easily.
- In a mixing bowl, beat together the cream cheese, sugar, egg yolk, vanilla extract, and salt until smooth.
- Preheat the oven to 400°F (200°C) and line baking sheets with parchment paper.
- Roll out the pastry sheets and cut into 12 rectangles. Score a 1/2-inch border inside each rectangle and prick centers with a fork.
- Spoon about 1 tablespoon of cream cheese filling into the center of each pastry and spread within the border.
- Chill pastries in the refrigerator for 10 minutes.
Baking
- Whisk the egg with water to create an egg wash and brush it on the pastry borders.
- Bake for 16-18 minutes until edges are puffed and golden.
Finishing Touches
- While baking, warm the heavy cream in a saucepan and pour over chocolate. Stir until smooth.
- Allow danishes to cool for 15 minutes, then spoon chocolate ganache over the filling and dust with powdered sugar if desired.
Notes
Ensure cream cheese is at room temperature for easy mixing. Keep puff pastry cold until ready to bake to maintain its flakiness. Consider adding lemon juice for a tangy flavor, or sprinkle nuts or sea salt on top for added texture.