These chocolate cream cheese danishes are made using frozen puff pastry. This recipe is SO easy to make. They have a cream cheese filling that gets baked with the pastry. They are topped with chocolate ganache frosting after they cool. The pastry gives you loads of flaky pastry layers.
I wanted to create a danish that is super easy to make for all of the holiday baking. There weren't many chocolate danishes out there, so these were born.
Since this uses frozen puff pastry, the kids can help make these!
Why You Will Love This
- Easy to make- This recipe couldn't be easier to make. Kids can help!
- Puff pastry- The frozen puff pastry is full of so many layers and tastes buttery.
- Cream cheese filling- Cream cheese goes perfect with a danish!
- Chocolate ganache- This ganache is made and then set for 2 hours to get into a more frosting like texture. Very little effort is required.
- Frozen puff pastry- Get these in your local grocery store in the freezer dessert section.
- Cream cheese- Use full fat cream cheese.
- Egg wash- This gives the pastry a great shine!
- Chocolate chips- Use semi-sweet or dark chocolate chips. Milk chocolate chips will be too sweet.
Step By Step Instructions
Here are the steps to make and bake these chocolate danishes.
STEP 1: Let the puff pastry thaw. Place it on the counter for 30 minutes to thaw.
STEP 2: Make the chocolate ganache. First, pour the hot cream over the chocolate chips. Let it sit and then stir. If any chocolate chunks remain, microwave it for 15 second intervals. Let sit for 2 hours.
STEP 3: Make the cream cheese filling. Next, use a hand mixer to beat the cream cheese on high. Then, add in the sugar and vanilla. It is so easy to make!
STEP 4: Cut out puff pastry rectangles. Press the seams of the pastry down with your fingers. Then, cut into 6 rectangles per sheet. Cut a smaller rectangle grooves down in the pastry, don't cut all the way through.
STEP 5: Add cream cheese filling. Add 1 tablespoon of cream cheese per rectangle. Only fill the inner rectangle leaving the outer seams. Smooth down.
STEP 6: Bake danishes. Bake for 17-20 minutes until golden brown. Bake 1 sheet at a time.
STEP 7: Spread chocolate filling. Spread the chocolate filling over the cream cheese once it is cooled.
Once you bake these danishes, the cream cheese filling will sink as it cools. This is normal.
After the chocolate ganache is made, stir it periodically. This will help make sure no film develops on top, and it also helps you to see how the ganache is doing.
Once the pastry is done cooling completely and after both sheets are baked, the chocolate should be ready. It will be like a chocolate pudding in texture.
It will be thick enough to spread on top of the danishes and spread like I did.
Yes they do! They taste even better because of the chocolate.
No, the danishes taste great without it. However, these are chocolate danishes and they taste amazing with the chocolate.
Yes you can! They taste great the next day too.
Store the chocolate cream cheese danishes at room temperature in an air tight container. Store up to 5 days.
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Chocolate Cream Cheese Danish
- 2 Frozen puff pastry sheets
- 8 oz Cream cheese room temperature
- ⅓ cup White granulated sugar
- 2 teaspoon Pure vanilla extract
- 1 Large egg for egg wash
- 1 teaspoon Water for egg wash
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
- Place frozen puff pastry on the counter for 30 minutes to thaw.2 Frozen puff pastry sheets
- While you wait for the pastry to thaw, make the chocolate ganache. Pour chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until steaming. Pour hot cream over chocolate chips.1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
- Let sit for 1 minute and 30 seconds. Stir gently until smooth. If any chocolate chunks remain, heat in the microwave for 15 second intervals. Stir well in between. Let sit for 2 hours at room temperature until "pudding like" in texture.
- In a small bowl, beat the cream cheese using a hand mixer. Beat on high for 1 minute. Add in sugar and beat again for 1 minute. Mix in vanilla.8 oz Cream cheese, ⅓ cup White granulated sugar, 2 teaspoon Pure vanilla extract
- Place frozen pastry sheets on a lightly floured surface. Use your fingers to push the seams together. Use a sharp knife and cut pastry into thirds. Cut along the seams for 3 long rectangles.
- Cut each rectangle in half to get 6 rectangles. Repeat with the other sheet. Mix the egg and water together. Use a pastry brush and spread the egg wash around the edge of each rectangle.1 Large egg, 1 teaspoon Water
- Preheat oven to 400°F. Line two cookie sheets with parchment paper.
- Place the rectangles on the cookie sheet. 6 per sheet. For each rectangle, use a sharp knife and cut another rectangle shape along each rectangle of pastry leaving a ½ inch edge. Don't cut all the way down. This gives the pastry the ability to rise around the filling.
- Spoon 1 tablespoon of filling on each square. Spread the filling inside each "box".
- Place 1 sheet in the fridge and 1 in the freezer. Let the sheet in the freezer sit for 5 minutes before baking. This gets the butter in the pastry cold again.
- Bake 1 sheet at a time. Bake for 17-20 minutes. Bake until the pastry is golden brown. Let cool completely and then bake the next sheet.
- Spoon chocolate on top of the cream cheese filling once pastry is cool. Make sure some of the cream cheese is showing around the edges of the chocolate.