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This chocolate cream cheese danish recipe transforms simple store-bought puff pastry into an impressive breakfast treat that looks straight from a bakery. The flaky pastry cradles a sweet cream cheese filling, all crowned with rich chocolate ganache for an indulgent morning or afternoon delight.
I first made these danishes when hosting a brunch at my new apartment. Everyone thought I had purchased them from a bakery until I revealed they were homemade. Now they're requested at every family gathering.
Ingredients
- Frozen puff pastry sheets: create those beautiful flaky layers without the work of making pastry from scratch
- Room temperature cream cheese: ensures a smooth filling without lumps
- White granulated sugar: balances the tanginess of the cream cheese
- Pure vanilla extract: adds warmth and depth to the filling
- Egg: for achieving that golden brown shine on the pastry edges
- Semisweet chocolate chips: create the perfect ganache topping with the right balance of sweetness
- Heavy cream: for creating silky smooth ganache with the perfect consistency
Step-by-Step Instructions
- Thaw the Pastry:
- Allow frozen puff pastry to sit at room temperature for 30 minutes until pliable but still cool. Working with properly thawed pastry ensures it will rise properly and create those beautiful layers.
- Prepare the Ganache:
- Begin this early as it needs time to set. Place chocolate chips in a heat-resistant bowl. Heat heavy cream until steaming but not boiling. Pour over chocolate and let sit briefly before stirring gently until smooth. Allow to thicken at room temperature for 2 hours until it reaches a spreadable consistency.
- Make the Cream Cheese Filling:
- Beat room temperature cream cheese until fluffy using an electric mixer. Add sugar and continue beating until well incorporated. Finish with vanilla extract. The filling should be smooth and easily spreadable.
- Prepare the Pastry:
- On a lightly floured surface, unfold thawed pastry sheets and gently press seams together. Cut each sheet into 6 equal rectangles according to the natural fold lines. Brush egg wash around the borders to create a golden finish.
- Create the Pastry Frame:
- With a sharp knife, score an inner rectangle about half an inch from the edge without cutting all the way through. This creates a frame that will rise around the filling while baking.
- Fill and Chill:
- Place rectangles on parchment-lined baking sheets. Add a tablespoon of cream cheese filling to each center. Refrigerate one sheet and freeze the other for 5 minutes before baking to ensure the butter in the pastry is properly chilled.
- Bake to Golden Perfection:
- Bake one sheet at a time at 400°F for 17-20 minutes until the pastry is puffed and golden brown. Allow to cool completely before adding the chocolate topping.
- Finish with Chocolate:
- Once pastries are completely cool, spoon the thickened chocolate ganache over the cream cheese center, leaving some cream cheese visible around the edges for that classic danish look.
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The cream cheese filling is truly the heart of this recipe. I discovered its perfect balance by accident when I ran out of sugar one morning and used less than my original recipe called for. The slight tanginess that remained created a wonderful contrast to the sweet chocolate topping.
Storage and Make-Ahead Tips
These danishes are best enjoyed fresh on the day they're made, when the pastry is at its most crisp and flaky. However, if you need to store leftovers, place them in an airtight container and refrigerate for up to 2 days. Warm slightly in a 300°F oven for 5-7 minutes to refresh the pastry before serving.
For make-ahead convenience, you can prepare the ganache up to 3 days in advance and store it covered in the refrigerator. Bring it back to spreadable consistency by letting it sit at room temperature for 30-60 minutes before using.
Easy Variations
The beauty of this danish recipe lies in its versatility. You can easily customize the fillings to create different flavor profiles. Try adding a tablespoon of fruit preserves on top of the cream cheese layer before baking. Raspberry or cherry works particularly well with both the cream cheese and chocolate elements.
For a nutty variation, sprinkle some finely chopped toasted almonds or hazelnuts on top of the chocolate ganache while it's still soft. The added crunch creates a delightful textural contrast to the creamy filling and flaky pastry.
During fall and winter months, consider adding a quarter teaspoon of cinnamon or pumpkin pie spice to the cream cheese filling for a seasonal twist that pairs beautifully with the chocolate topping.
Serving Suggestions
These danishes make an impressive centerpiece for a weekend brunch alongside fresh fruit and hot coffee. For an extra special touch, dust them lightly with powdered sugar just before serving.
They also work beautifully as a dessert when served slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side.
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Frequently Asked Questions
- → How do I store chocolate cream cheese danishes?
Store the danishes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or warm gently in the oven.
- → Can I make these pastries ahead of time?
Yes, you can make and bake the pastries ahead of time. Store the plain baked pastries and add the chocolate ganache before serving for the freshest taste.
- → How do I prevent the puff pastry from becoming soggy?
Make sure to chill the pastries in the refrigerator just before baking. This step helps keep the butter in the dough solid, resulting in flaky, crisp layers.
- → Can I substitute dark chocolate for semi-sweet chocolate?
Yes, you can use dark chocolate instead of semi-sweet chocolate. This will result in a less sweet but richer ganache.
- → What can I use instead of cream cheese for the filling?
If you prefer, you can use mascarpone or ricotta cheese as an alternative to cream cheese. Adjust the sugar to taste.