Homemade Cream Cheese Danish

Few things fill your kitchen with cozy anticipation like baking a cream cheese danish from scratch. This recipe transforms simple ingredients into flaky pastries layered with rich butter, tangy cream cheese, and a sweet drizzle of glaze. It is perfect for sharing at brunch or to have with coffee on quiet mornings. Making these at home feels like a little bakery magic and the result is always worth every step.

I first tackled this recipe one winter break when I had plenty of time and a hungry family to feed. Now it is my go-to for holidays and chilly weekends and everyone lines up early to snag one fresh from the oven.

Ingredients

• Butter at room temperature: makes pastries tender and helps create flaky layers always start with quality salted butter
• All purpose flour: forms structure in the dough choose a high quality brand for best results
• Instant yeast: provides rise and fluff without long waiting times check for freshness
• Eggs: give the dough richness and also add shine when brushed before baking
• Salt: balances sweetness and strengthens the dough structure
• Almond extract: lends a delicate aromatic note opt for pure almond extract for best flavor
• Granulated sugar: sweetens both dough and filling ensure it is lump free
• Cream cheese: creates a lush and creamy filling always use full fat blocks for best texture
• Prepared fruit filling like blueberry or cherry compote: brings color and bright tart flavor homemade or quality store bought
• Powdered sugar and water: blend for a simple glaze adding just the right finish
• Beaten egg: helps pastries brown and binds sprinkled sugar on top
• Extra sugar: for a subtle crunch on the outside always sprinkle right before baking

Instructions

Prepare the Danish Butter:

Combine room temperature butter and flour in a medium bowl and mix until uniform and smooth. Spread this mixture onto one half of a large square of parchment paper and fold it over. Use a rolling pin to flatten the butter between the parchment until it is an even slab. Chill it on a flat surface in the freezer until very firm. This will help keep the butter solid as you fold it into the dough and ensures flakiness later.

Make the Danish Dough:

Mix flour and yeast together in a bowl. In another large bowl stir together egg salt almond extract and sugar. Pour in very hot water and immediately top with the flour yeast mix. Stir the dough with a sturdy spatula until stretchy and sticky. Allow to rest until it cools down and is not warm to the touch.

Roll Out the Danish Dough:

Dump the dough onto a well floured countertop and gently press it into a rectangle without kneading. Roll into a large rectangle. Place the firmed butter slab on half of the dough. Lightly brush the dough edges with water. Fold the dough over to encase the butter. Turn the dough then roll it out again dusting with flour as needed. Fold the dough in thirds like a brochure.

Laminate the Dough:

Repeat the rolling and folding process three more times making sure the butter remains inside and layers are forming. Each turn builds those signature airy layers. Place dough in a pan lightly covered and let it rise slowly in the fridge overnight.

Prepare the Fillings:

Beat the cream cheese almond extract and sugar in a mixer until perfectly smooth. Refrigerate for tomorrow. If using fruit fillings make them now and chill.

Shape the Pastries:

The next day divide the risen dough in half. Roll each into a 14 inch round on a floured surface. Cut each into 8 triangles. At the base of each triangle place a generous spoonful of cream cheese filling or a mix of cream cheese and fruit. Brush the edges with water. Roll up each triangle starting from the filled end so you get neat croissant shaped pastries. Arrange on parchment lined baking sheets with space between.

Proof and Bake:

Brush the tops with egg then generously sprinkle with sugar. Let pastries rise for about one hour or until noticeably puffy and doubled in size. Bake in a preheated oven at 325 degrees and check at 20 minutes. They should be golden brown and set.

Glaze and Serve:

Just before serving blend powdered sugar and water for a silky glaze. Drizzle over warm danishes and enjoy the shine and sweet touch it brings.

The silkiness of the cream cheese filling is what makes these danishes my personal favorite and I always save extra to sneak onto the side of my plate. My kids still fight over which gets more glaze on top which always makes me smile and reminds me of family brunches growing up.

Storage Tips

Keep baked danishes in an airtight container at room temperature for up to two days. For longer freshness refrigerate them and let them come to room temperature before eating or rewarm in the oven. Wrapped tightly they freeze well for up to two months. Thaw in the fridge overnight then refresh in the oven at a low temperature until softened and fragrant.

Ingredient Substitutions

If you do not have almond extract swap with vanilla or a splash of citrus zest for a new twist. Neufchatel cheese can be used in place of cream cheese but will be a bit lighter in flavor. Choose any fruit filling that you love even a thick jam works if you do not have time for a homemade compote.

Serving Suggestions

Pair your danish pastries with hot coffee or chai for breakfast or serve alongside a fruit salad for a pretty brunch spread. For dessert top with fresh berries or a spoonful of your favorite whipped cream. They are stunning as part of a holiday breakfast table.

Cultural and Historical Context

The Danish pastry known as wienerbrød in Denmark was inspired by Austrian techniques brought to Copenhagen by immigrant bakers in the 1800s. Over generations American bakeries have adapted this treat adding creative cream cheese and fruit fillings. Something I love about making these from scratch is you get a taste of history and tradition in every bite.

Seasonal Adaptations

Use lemon zest and blueberry compote for spring flavors Try tart cherry filling plus a hint of cardamom for winter holidays Choose apricot or peach for late summer fruitiness

Success Stories

Friends who tried this recipe commented on how surprised they were at the flakiness of the dough compared to store bought. One neighbor uses this recipe as her Christmas morning treat and swears the leftovers never last. These danishes always get passed around twice at our family reunions.

Freezer Meal Conversion

To freeze for later follow the steps through shaping and proofing the pastries then place the unbaked danishes on a tray to freeze solid. Store in bags or containers with wax paper between layers. When ready to bake thaw overnight in the fridge then bake as directed.

Homemade cream cheese danishes are a bakery-worthy treat you will want to make again and again. With a little time and good ingredients you can create magic at home.

Common Recipe Questions

→ How do I achieve the flakiest pastry layers?

Keep the butter cold and fold the dough several times to create distinct, light layers. Handle the dough as little as possible to prevent overworking.

→ Can I add fruit fillings to the cream cheese?

Yes! Spoon in a layer of fruit compote or preserves—blueberry and cherry are classic choices—before rolling up the dough.

→ What’s the best way to store leftovers?

Allow to cool completely, then keep in an airtight container at room temperature for up to two days, or freeze unbaked after the final rise.

→ Why is chilling the dough overnight important?

Slow rising in the fridge helps develop flavor and keeps the butter layers intact for a lighter, flakier pastry.

→ How do I know when the danish is fully baked?

Look for a puffed, deep golden exterior and feel for a firm base. The center should not feel wet or overly soft to the touch.