Cream Cheese Danish Pastry

Ingredients

• 1 box (2 sheets), thawed according to package instructionspuff pastry
• 1 largeegg
• 2 tsp (10 ml)cream, milk or water
• 283 g (10 oz), softened to room temperaturecream cheese
• 100 g (½ cup)granulated sugar
• 1 largeegg yolk
• 1½ tsp (7.5 ml)pure vanilla extract
• 160 ml (⅔ cup), dividedfruit jam, preserves, curd or filling of choice
• 2 tbsp (about 16 g)plain flour
• 2 tbsp (about 10 g)rolled oats
• 2 tbsp (about 15 g), toasted and coarsely choppedpecans
• 2 tbsp each (about 25 g total)granulated sugar and brown sugar
• 1 tsp (about 2.5 g)ground cinnamon
• 2 tbsp (28 g), cold and cubedunsalted butter
• 120 g (1 cup)icing sugar
• 60 ml (4 tbsp), or more as neededdouble cream
• ½ tsp (2.5 ml)pure vanilla extract
• 1 pinchkosher salt

Instructions

1. 1

   Make the filling

   With a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and egg yolk on medium speed for 2–3 minutes, until smooth. Add the ½ cup sugar and 1½ tsp vanilla, then beat until creamy and combined. Cover and refrigerate.

2. 2

   Prepare the streusel

   Stir the flour, oats, pecans, both sugars and cinnamon together in a medium bowl. Cut in the cold cubed butter with a pastry cutter or fork until the mixture forms coarse crumbs. Cover and refrigerate until needed.

3. 3

   Roll the pastry

   Lightly flour a clean work surface and place the thawed pastry on it. Roll each sheet lengthwise by an extra 2 inches, aiming for a sheet about 9 by 11 inches. Whisk the egg with the 2 tsp cream, milk or water to make an egg wash, then set it aside.

4. 4

   Cut the strips

   Move the rolled pastry to a large baking sheet lined with parchment. Using a sharp paring knife or pizza cutter, make diagonal cuts 1 inch apart down both long sides, leaving the centre third uncut. At the bottom, cut away and discard a small triangle from each side of the dough.

5. 5

   Add the filling

   Spread half of the cream cheese filling down the centre of the pastry in a strip about 2–3 inches wide, leaving a 1-inch border at the top and bottom. Spoon ⅓ cup of the jam over the filling.

6. 6

   Braid the pastry

   Fold the top flap over the filling and pinch it to seal; brush it with egg wash. Fold the side strips over the filling in turn, alternating sides and overlapping them, brushing each strip with egg wash as you go. Before crossing the final two strips, fold the bottom flap over the filling and brush it with egg wash. Cross the last strips over the top and pinch the ends to seal.

7. 7

   Brush with egg

   Brush any exposed edges and sides of the braid with egg wash.

8. 8

   Add the streusel

   Sprinkle the streusel generously over the braid and press it gently into the egg wash. For the best results, refrigerate the prepared Danish for 30 minutes to 1 hour before baking; this is optional.

9. 9

   Preheat the oven

   Heat the oven to 200°C (400°F).

10. 10

    Bake the Danish

    Bake on the baking sheet, rotating it halfway through, for 20–25 minutes, until the top is golden. The pastry will puff during baking and settle as it cools.

11. 11

    Mix the glaze

    While the Danish bakes, whisk the icing sugar, double cream, ½ tsp vanilla and salt together in a medium bowl. Add more cream a tablespoon at a time until the glaze reaches the consistency you want; avoid adding so much that it becomes too runny to set.

12. 12

    Cool completely

    Take the Danish out of the oven and leave it on the baking sheet for 10 minutes. Lift it by the parchment sides onto a clean work surface or wire rack, then let it cool completely.

13. 13

    Glaze and serve

    Drizzle the glaze over the completely cooled Danish, cut it into individual pieces and serve.

What is a cream cheese Danish?

A Danish pastry is a flaky, layered pastry associated with Denmark, though this cream cheese-and-fruit-filled style is popular in American bakeries. This version uses shop-bought puff pastry to make a braided, shareable pastry without making dough from scratch.

The cream cheese filling brings a smooth, tangy contrast to the buttery layers, while jam adds fruit sweetness. Pecan streusel gives the top a crisp, spiced finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 8g protein, 49g carbs, 22g fat.

The pastry and sugars provide most of the carbohydrates, while puff pastry, butter, cream cheese and cream contribute much of the fat. Cream cheese, egg and pecans add protein. Pair a slice with fresh fruit or yoghurt for a more balanced plate.

Ready-made pastry and filling

Puff pastry: Thaw it according to the packet instructions before rolling so it is flexible enough to shape without tearing. Keep the pastry cool while you prepare the filling and streusel.

Cream cheese: Let it soften to room temperature so it beats smoothly with the egg yolk. Chilling the finished filling helps keep it manageable when spreading.

Jam: The recipe gives a choice of jam, preserves, curd or another filling. Use a flavour that complements the cream cheese, and keep the layer centred so it stays within the braid.

Shape an even braid

Centre strip: Leave the middle third of the pastry uncut and spread the filling in a narrow band down it. The top and bottom borders give you flaps to close the ends.

Side strips: Cut the strips at a consistent 1-inch spacing, then fold them across the filling in alternating order. Brush each strip with egg wash to help it adhere to the pastry beneath.

Keep the streusel crumbly

Cold butter: Work the cubes into the flour, oats, pecans, sugars and cinnamon until you have coarse crumbs. Stop before the butter disappears completely; distinct crumbs make a textured topping.

Chill: Refrigerating the streusel keeps the butter firm until it goes onto the pastry. Press it lightly into the egg wash so it stays on the braid.

Look for a golden finish

Colour: Bake at 200°C for 20–25 minutes, rotating the tray halfway through. The top should be golden before you take the pastry out.

Cooling: Expect the puffed pastry to settle as it cools. Let it cool completely before adding glaze, so the glaze can sit on top rather than melting away.

Plan the timing

The listed baking time is 20–25 minutes, with a further 10 minutes on the tray and additional time to cool completely before glazing. Allow another 30 minutes to 1 hour if you choose the optional chill before baking.

For easier assembly, make the filling and streusel first, then roll and shape the pastry. The glaze can be mixed while the braid is in the oven.

Serve and store

Serve the sliced Danish with coffee, tea or fresh fruit for breakfast or brunch, or offer it as a sweet finish to a meal. Its rich filling and crisp topping also work well as a centrepiece for sharing.

Store leftover pieces in an airtight container in the refrigerator. Bring them to room temperature or warm them briefly in the oven before serving.

Recipe notes & tips

• Thaw the pastry fully enough to unfold without cracking, but keep it cool for easier handling.
• Chill the filling and streusel while you roll and shape the pastry.
• Use parchment so the braid is easier to move after baking.
• Brush the strips with egg wash as you fold them to help them stick together.
• Check the braid at 20 minutes and continue baking until golden, up to 25 minutes.
• Wait until the pastry is completely cool before glazing for a neater finish.

Variations

• Change the fruit: Use a different jam, preserves or curd in place of the chosen filling.
• Skip the pecans: Leave them out of the streusel for a nut-free topping.
• Try another nut: Replace the pecans with an equal amount of another chopped toasted nut.
• Vary the spice: Adjust the cinnamon to suit the flavour of your jam.
• Make a plain glaze: Leave the vanilla out of the icing sugar and cream mixture for a simpler finish.

Common mistakes to avoid

• Warm pastry: It can become difficult to handle; chill it briefly if it softens while shaping.
• Overfilled centre: Too much filling can escape through the braid; keep it in a narrow band down the middle.
• Unsealed strips: The braid may open as it bakes; brush the strips with egg wash and pinch the ends closed.
• Soft streusel: Warm butter makes the crumbs less distinct; keep the topping chilled until needed.
• Glazing too soon: Hot pastry can melt the glaze; wait until the braid has cooled completely.
• Too much cream in the glaze: It may run off instead of setting; add the cream gradually, a tablespoon at a time.

How to store

Keep leftover Danish in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or warm briefly in the oven; the pastry is best soon after baking.

Frequently asked questions