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Chocolate cream cheese danish on a parchment paper.
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5 from 13 votes

Chocolate Cream Cheese Danish

These chocolate cream cheese danishes are made with frozen puff pastry. They are topped with cream cheese filling and chocolate ganache frosting. They are very easy to make!
Prep Time45 minutes
Cook Time18 minutes
Cooling Time2 hours
Total Time3 hours 3 minutes
Servings: 12 danishes
Calories: 226kcal

Ingredients

  • 2 Frozen puff pastry sheets
  • 8 oz Cream cheese room temperature
  • 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

Instructions

  • 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.

Nutrition

Calories: 226kcal | Carbohydrates: 15g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 68mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg