Chocolate Cream Cheese Danish Recipe

There is nothing quite like indulging in a Chocolate Cream Cheese Danish when you want a perfect balance of flaky, buttery pastry combined with creamy, tangy filling and rich, velvety chocolate. This delightful treat brings together the crispness of puff pastry with a luscious cream cheese mixture and a dreamy chocolate ganache topping. Whether for breakfast, brunch, or an anytime snack, the Chocolate Cream Cheese Danish is a sure way to impress yourself and anyone lucky enough to share it with you.

Ingredients You’ll Need

These ingredients are wonderfully simple yet essential, each bringing something unique to the table: the puff pastry creates the flaky base, cream cheese adds creamy tang, sugar and vanilla provide sweetness and aroma, and the chocolate ganache ties it all together with pure decadence.

• Frozen puff pastry sheets: Convenient and flaky, these sheets form the perfect golden crust.
• Cream cheese, room temperature: Soft and smooth for mixing, giving the filling a rich, tangy texture.
• White granulated sugar: Sweetens the cream cheese just enough without overpowering.
• Pure vanilla extract: Adds warm, inviting floral notes to the filling.
• Large egg: Used in the egg wash to give the pastry edges a beautiful golden shine.
• Water: Mixed with the egg to create the perfect consistency for brushing.
• Semi-sweet chocolate chips: Melts beautifully into a rich ganache for topping.
• Heavy cream: Heated and combined with chocolate chips to create a smooth, luscious ganache.

How to Make Chocolate Cream Cheese Danish

Step 1: Thaw and Prepare

Start by laying your frozen puff pastry sheets out on the counter for about 30 minutes. This thawing step is crucial because it makes the dough pliable and easier to work with, while still keeping enough chill to puff perfectly in the oven. While you wait, get ahead with making the luscious chocolate ganache that will crown these pastries.

Step 2: Make the Chocolate Ganache

Pour your semi-sweet chocolate chips into a bowl. Warm the heavy cream gently on the stove until it’s steaming but not boiling. Immediately pour the hot cream over the chocolate chips, letting it sit untouched for a minute and a half to melt. Stir gently until glossy and smooth. If clumps remain, use short microwave bursts to soften and stir them out. Then leave the ganache to rest at room temperature for about two hours until it thickens to a pudding-like texture, perfect for spreading.

Step 3: Prepare the Cream Cheese Filling

Beat the cream cheese on high speed for one minute until silky and light. Add in the sugar and beat again to blend sweetness evenly. Finally, mix in pure vanilla extract, creating a fragrant and velvety filling that complements the chocolate and pastry beautifully.

Step 4: Shape the Pastry

On a lightly floured surface, unfold the thawed puff pastry sheets and gently press the seams together. Cut each sheet into three long rectangles along the seams, then cut those rectangles in half to make six smaller rectangles per sheet. Brush the edges of each rectangle with a simple egg wash made by mixing a large egg with a teaspoon of water—this ensures a golden, glossy crust.

Step 5: Prepare for Baking

Preheat your oven to 400°F (204°C) and line two baking sheets with parchment paper. On each pastry rectangle, score another smaller rectangle inside leaving a half-inch border; don’t cut all the way through. This technique lets the outer edges puff up during baking, creating a cozy little boat for the filling.

Step 6: Fill and Chill

Spoon about one tablespoon of the cream cheese filling into each pastry rectangle, spreading it neatly within the scored “box.” Place one baking sheet in the fridge and the other in the freezer for about five minutes. Chilling the pastry again tightens the butter layers and ensures a perfect puff during baking.

Step 7: Bake to Perfection

Bake the sheet that was chilled in the freezer first for 17 to 20 minutes or until the pastries turn a gorgeous golden brown. Let them cool completely before moving on to the next sheet, which you will bake similarly. This step-by-step baking guarantees that every piece is ideally warm and crisp.

Step 8: Add the Ganache Topping

Once the Danish pastries have cooled, spoon the thickened chocolate ganache over the cream cheese filling. Be sure to leave some of the cream cheese filling visible around the edges—this contrast is part of what makes the Chocolate Cream Cheese Danish so visually delightful and delicious.

How to Serve Chocolate Cream Cheese Danish

Garnishes

A simple dusting of powdered sugar or a sprinkle of finely chopped nuts like toasted almonds or pistachios can add a lovely crunch and an extra layer of flavor to your Chocolate Cream Cheese Danish. Fresh berries make a bright, colorful contrast and add a fresh, fruity note that livens the dessert further.

Side Dishes

This Danish pairs beautifully with a cup of freshly brewed coffee or a rich hot chocolate, making your breakfast or afternoon snack feel extra cozy. For a brunch spread, serve alongside fresh fruit salads or a light green salad with a citrus vinaigrette to balance the richness.

Creative Ways to Present

Arrange the Danish slices on a stunning serving platter with a drizzle of extra ganache over the plate for a professional touch. You can also serve mini versions in muffin tins for individual pastries, perfect for parties or elegant tea times. Wrapping them in parchment paper tied with twine makes a charming edible gift, too!

Make Ahead and Storage

Storing Leftovers

Wrap leftover Chocolate Cream Cheese Danish tightly in plastic wrap or store in an airtight container to keep the pastry crisp and filling creamy. Refrigeration is best if you plan to eat the leftovers within two to three days.

Freezing

You can freeze baked Danish pastries by wrapping each piece individually in plastic wrap and then placing them in a freezer-safe bag. Freeze for up to one month. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture.

Reheating

To bring back the flaky texture and warm the filling, reheat your Danish in a 350°F (175°C) oven for about 10 minutes. Avoid microwaving as it can make the pastry soggy and the filling grainy. A quick warm bake keeps everything just right for enjoying.

FAQs

Can I use homemade puff pastry instead of frozen?

Absolutely! Homemade puff pastry will give a great result if you have the time and skill. It tends to be even flakier and fresher, but frozen pastry is a fantastic shortcut without sacrificing much in flavor or texture.

Is there an alternative to cream cheese for the filling?

You might try mascarpone or ricotta cheese for a different but still creamy and delicious filling. Keep in mind that cream cheese offers the perfect tang that balances the sweetness and richness, so substitutions will alter the flavor slightly.

Can I make the ganache topping in advance?

Yes! The chocolate ganache can be made several hours or even a day before assembling. Just keep it covered at room temperature so it thickens to the right spreadable consistency, perfect for topping your Danish.

What if I don’t have semi-sweet chocolate chips?

You can use any good-quality chocolate—dark, milk, or even white chocolate chips—to make the ganache. Adjust sugar in the filling if your chocolate is sweeter or more bitter to keep the flavor balanced.

Is this recipe suitable for beginners?

Definitely! The Chocolate Cream Cheese Danish uses mostly ready-to-go ingredients and straightforward steps, making it friendly for bakers of all levels eager to try something impressive but manageable.

Final Thoughts

Seriously, once you try this Chocolate Cream Cheese Danish, it’s going to become one of those favorite feel-good recipes you reach for whenever you want to treat yourself or others. With its irresistible combo of flaky pastry, creamy tang from the filling, and decadent chocolate on top, it’s pure joy wrapped in every bite. Give it a go and watch as it quickly becomes a beloved classic in your kitchen!

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