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This puff pastry chocolate cream cheese danish turns ordinary store-bought dough into an eye-catching morning treat that seems like it came straight from a fancy shop. The crispy layers hold a creamy sweet cheese filling, topped with decadent chocolate ganache for a truly special breakfast or snack.
I whipped these up for the first time when I had friends over for breakfast at my place. They couldn't believe I hadn't bought them from a fancy bakery. Now my family asks for them at every get-together.
What You'll Need
- Frozen puff pastry sheets: give you those amazing flaky textures without making dough from the ground up
- Softened cream cheese: must be soft for a lump-free mixture
- Regular white sugar: cuts through the cream cheese tang
- Real vanilla extract: brings rich flavor to your filling
- Egg: helps create that beautiful golden crust
- Semisweet chocolate chips: melt down for a topping that's not too sweet or bitter
- Heavy cream: mixes with chocolate for that smooth, perfect topping
How To Make It
- Get The Dough Ready:
- Let your frozen pastry sit out about 30 minutes until you can unfold it without cracking. The right temperature is key for those perfect puffy layers.
- Start The Chocolate Topping:
- Do this first since it needs cooling time. Put your chocolate chips in a bowl. Warm the cream until it's hot but not bubbling. Pour it over the chocolate, wait a minute, then stir slowly until it's all smooth. Let it sit out for 2 hours to thicken up.
- Whip Up The Filling:
- Use your mixer to beat the soft cream cheese until it's light and fluffy. Mix in sugar until completely combined. Stir in vanilla last. Your filling should be creamy with no lumps.
- Cut Your Pastry:
- On a lightly floured counter, open up your thawed sheets and gently smooth any creases. Cut each sheet into 6 equal pieces along the fold lines. Brush edges with beaten egg for a shiny finish.
- Make The Edges:
- Use a sharp knife to make a shallow cut about half an inch from all edges, not going all the way through. This creates a border that'll puff up around your filling.
- Add Filling And Chill:
- Put the rectangles on baking sheets lined with parchment. Drop a spoonful of cream cheese mix in the middle of each. Put one tray in the fridge and one in the freezer for 5 minutes to get the butter in the dough nice and cold.
- Bake Until Done:
- Cook one tray at a time at 400°F for about 17-20 minutes until they're puffy and golden. Let them cool completely before adding chocolate.
- Top With Chocolate:
- Once pastries are totally cool, spoon your thickened chocolate over the middle of each, letting some cream cheese show around the edges for that classic look.
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The filling really makes this treat special. I found the perfect balance totally by chance when I ran short on sugar one morning. Using less than I planned gave it just enough tanginess to stand up against the sweet chocolate on top.
Keeping And Planning Ahead
These taste best fresh on baking day when they're crispy and flaky. If you have some left over, put them in a sealed container in the fridge for up to 2 days. To bring back some crispness, warm them in a 300°F oven for about 5-7 minutes before eating.
If you want to plan ahead, you can make the chocolate mixture up to 3 days early and keep it in the fridge with a cover. Just let it sit out for 30-60 minutes before using so it gets soft enough to spread.
Mix It Up
What's great about these danishes is how easily you can change them. Try adding a spoonful of jam on the cream cheese before baking. Raspberry or cherry tastes amazing with both the cheese and chocolate parts.
Want some crunch? Scatter some lightly toasted chopped almonds or hazelnuts on the chocolate while it's still soft. The texture difference between crunchy nuts, smooth filling and flaky dough is really something special.
In fall and winter, try mixing a bit of cinnamon or pumpkin spice into your cream cheese. Those warm spices go perfectly with the chocolate topping.
Ways To Serve
These make a showstopping treat for weekend breakfast alongside some fresh fruit and coffee. If you want to fancy them up even more, sprinkle a little powdered sugar on top right before bringing them to the table.
They're also fantastic as an after-dinner sweet, especially when served warm with a scoop of vanilla ice cream or some lightly sweetened whipped cream on the side.
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Frequently Asked Questions
- → How should I store these pastries?
Keep them fresh by storing them in a sealed container in the fridge for up to 3 days. Let them sit at room temp for best flavor, or warm them lightly in the oven.
- → Is it okay to make them ahead?
Sure, bake the pastries in advance and save the ganache for later. This keeps them tasting fresh when you’re ready to serve.
- → How do I get flaky layers?
Chill the dough before baking to keep the butter solid. This step helps create those perfect, crispy flakes as it puffs up in the oven.
- → Can I use dark chocolate instead?
Sure! Swap in dark chocolate if you want a richer ganache that’s a bit less sweet.
- → Is there another cheese I could use?
If you’d rather not use cream cheese, mascarpone or ricotta work too. Just tweak the sugar a little to suit your taste.