Indulgent Breakfast Cheese Danish

This hearty breakfast cheese Danish has been my comfort breakfast for years, perfect for slow weekend mornings when I want something special without the trip to a bakery. The combination of flaky pastry and creamy cheese filling creates a luxurious treat that's surprisingly simple to make at home.

I first made these Danish pastries during a holiday morning when my family was visiting. The entire house filled with the aroma of buttery pastry, and now it has become our tradition whenever we have something to celebrate together.

• Crescent roll dough or puff pastry: Provides the flaky layers without the work of traditional Danish dough. Look for all butter varieties for the best flavor
• 8 oz cream cheese softened: The star ingredient creating that signature tangy filling. Use full fat for the creamiest results
• 1/2 cup granulated sugar: Balances the tanginess of cream cheese without overwhelming sweetness
• 1 tsp vanilla extract: Adds warmth and depth to the filling. Pure extract gives the best flavor
• 1 egg yolk: Creates richness and helps set the filling properly
• Powdered sugar: Optional for making a simple glaze
• Fruit preserves: Optional for adding fruity sweetness and color

How To Make Breakfast Cheese Danish

Prepare the dough:

Preheat your oven to 350°F and lightly grease your baking sheet. Roll out your chilled dough evenly across the pan, being careful not to stretch it too thin. If using crescent roll dough, press the perforations together firmly to create one solid sheet.

Mix the cream cheese filling:

In a medium bowl, combine softened cream cheese with sugar, vanilla extract, and egg yolk. Beat until completely smooth with no lumps remaining. This usually takes about 3 minutes with an electric mixer. The filling should be thick but spreadable with a silky texture.

Assemble the Danish:

Spread the cream cheese mixture evenly over the dough, leaving about half an inch border around the edges. If adding fruit preserves, drop spoonfuls over the cream cheese and gently swirl them together using a butter knife. For a traditional Danish, fold the edges over slightly to create a border.

Bake to golden perfection:

Brush the exposed dough with egg wash for a shiny golden finish. Bake for 35 to 40 minutes, rotating the pan halfway through to ensure even browning. The Danish is done when the edges are deep golden and the filling is set but still slightly jiggly in the center.

Add the finishing touches:

Let cool for at least 15 minutes before drizzling with a simple glaze made from powdered sugar, vanilla, and milk. The glaze will set as it cools, creating that classic bakery finish.

Pin it

My favorite part about this recipe is how the edges of the dough puff up and turn golden brown while baking. My grandmother taught me that the key to a perfect Danish is not rushing the process. She would always say that patience makes pastry taste better, and after years of making this recipe, I completely agree.

Storage and Reheating

These Danish pastries stay fresh in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. The texture is best when they're fresh, but refrigerated Danish can be revived by warming them.

To reheat, place them in a 300°F oven for about 10 minutes until warm throughout. Avoid using the microwave if possible as it can make the pastry soggy. If you're in a hurry, 15-second intervals in the microwave will work, but the texture won't be quite as flaky.

For make-ahead convenience, you can freeze fully baked and cooled Danish for up to 3 months. Wrap individual portions in plastic wrap, then place in a freezer bag. Thaw overnight in the refrigerator before reheating.

Pin it

Delicious Variations

The classic cheese Danish is just the beginning. Try adding raspberry preserves swirled into the cream cheese for a fruity twist. For fall flavors, mix in some apple butter and a sprinkle of cinnamon. Chocolate lovers can add mini chocolate chips to the filling before baking.

For a savory breakfast option, reduce the sugar and add herbs, crumbled bacon, and a sprinkle of chives. This versatile recipe can be adapted to whatever ingredients you have on hand or whatever flavors you're craving.

My family loves the blueberry version most. The way the berries burst during baking and create purple streaks through the cream cheese is not only beautiful but adds a wonderful tartness that cuts through the richness.

Serving Suggestions

Serve your breakfast cheese Danish with fresh berries on the side to add brightness and balance the richness. A dollop of whipped cream turns this into a special occasion breakfast. For everyday mornings, pair with a hot cup of coffee or tea for the perfect contrast to the sweet pastry.

This pastry also makes a lovely addition to a brunch buffet alongside savory options like eggs and bacon. Cut into smaller squares for easier serving when entertaining a crowd. The Danish can be served warm or at room temperature, making it perfect for holiday morning gatherings when timing can be tricky.

Frequently Asked Questions

→ What type of dough works best for a cheese Danish?

Puff pastry offers a flaky texture similar to bakery danishes, while crescent roll dough is quicker and easier for home use.

→ How do I prevent a soggy filling?

Pre-bake the bottom layer for 5 minutes before adding the cheese mixture, and thicken fruit preserves with cornstarch to reduce excess moisture.

→ Can I make a healthier version?

Substitute cream cheese with Greek yogurt, use honey or maple syrup instead of sugar, and opt for whole wheat dough for added fiber.

→ What variations can I try?

Try fruit-filled versions with raspberry, blueberry, or strawberry preserves, or savory options like spinach and feta or ham and cheddar.

→ How should I store a cheese Danish?

Store it in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.