Best 8 Individual Cream Cheese Danish Recipes

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Individual cream cheese danish is a delectable pastry that combines a flaky crust with a rich and creamy filling. Whether you're a seasoned baker or just starting out, creating these delightful treats at home is a rewarding and enjoyable experience. In this article, we will guide you through the steps of making individual cream cheese danish, providing you with tips and techniques to achieve a perfect balance of flavors and textures. Get ready to embark on a culinary journey as we explore the art of crafting this classic pastry.

Here are our top 8 tried and tested recipes!

EASY CREAM CHEESE DANISH



Easy Cream Cheese Danish image

This recipe makes the best cream cheese Danish I have ever tasted. It is very simple to make.

Provided by Natalie

Categories     Bread     Yeast Bread Recipes

Time 40m

Yield 10

Number Of Ingredients 9

2 (10 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, diced
¾ cup white sugar
1 ½ teaspoons lemon juice
1 teaspoon vanilla extract
2 teaspoons sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
  • In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
  • Bake in preheated oven for 20 to 30 minutes.
  • In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 50.9 g, Cholesterol 52.9 mg, Fat 29 g, Protein 7.5 g, SaturatedFat 13.7 g, Sodium 582.1 mg, Sugar 31.5 g

CREAM CHEESE DANISH



Cream Cheese Danish image

I've been a lover of the cream cheese Danish as long as I can remember.

Categories     breakfast

Time 33m

Yield 8 servings

Number Of Ingredients 10

1 package (17 1/3 Oz. Size) Puff Pastry Sheets
8 oz. weight Cream Cheese
1/4 c. Sugar
1 Egg Yolk
1 tsp. Lemon Juice
1/2 tsp. Vanilla Extract
1/4 tsp. Almond Extract
1 whole Egg
1 tbsp. Water
1 pinch Fine Sea Salt

Steps:

  • Remove puff pastry sheets from the freezer and packaging. Place on counter to thaw for 40 minutes. Meanwhile, let cream cheese and eggs come to room temperature. Line two cookie sheets with parchment. Set oven rack to the middle and upper third of the oven. Preheat oven to 400ºF. In the last 5 minutes of the pastry thawing time, make the cream cheese mixture. Beat the cream cheese, sugar, egg yolk, lemon juice, and extracts on medium-low speed until combined. Scrape bottom and sides of the bowl. Increase speed to medium-high and beat until completely smooth. Roll the puff pastry sheets lightly to smooth the fold lines. Use a pizza or pastry cutter to cut into four squares. Place 4 squares on each baking sheet. Whisk the egg, water, and salt together. Brush egg wash onto the border of each square. Fold in the corners of the squares. Dollop 2 tablespoons of the cream cheese mixture in the middle of each pastry. Brush any exposed pastry dough with the egg wash. Bake for 18 minutes, rotating the sheets at around 10 minutes. Remove from cookie sheets onto wire racks Let cool at least 10 minutes before serving. The centers will deflate slightly as they cool. Serve warm or at room temperature.

INDIVIDUAL CREAM CHEESE DANISH



Individual Cream Cheese Danish image

Small danishes that make a great addition to a brunch buffet. You can also make fruit and cream cheese danishes by adding a spoonful of your favorite pie filling prior to baking. There are never any leftovers when I make these.

Provided by Ms B.

Categories     Breads

Time 40m

Yield 40 serving(s)

Number Of Ingredients 9

2 (10 ounce) cans crescent roll dough
1 (8 ounce) package cream cheese, diced
1/2 cup white sugar
1 teaspoon lemon juice
3/4 teaspoon vanilla extract
1 teaspoon sour cream
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
  • Place slices of dough on cookie sheet and make slight indention in the middle.
  • In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
  • Add a tablespoon of filling to each roll.
  • Bake in preheated oven for 15 to 20 minutes.
  • In a small bowl, stir together confectioners' sugar, milk and butter.
  • After Danish has cooled, drizzle with icing.

EASY CHEESE DANISH



Easy Cheese Danish image

Provided by Trisha Yearwood

Time 35m

Yield 8 danish

Number Of Ingredients 6

1 large egg plus 1 yolk
8 ounces cream cheese, softened
3 tablespoons sugar, plus more for dusting
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
One 17.3-ounce box frozen puff pastry sheets, thawed

Steps:

  • Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
  • Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
  • Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
  • Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
  • Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

EASY CREAM CHEESE DANISH



Easy Cream Cheese Danish image

This quick and easy cream cheese danish starts with store-bought crescent roll dough, and can be made, start to finish in under 30 minutes.

Provided by CakesCottage

Categories     Dessert

Time 30m

Yield 8

Number Of Ingredients 11

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
2 Tbsp granulated sugar, divided
1 tsp lemon juice
¾ tsp vanilla
1 tsp sour cream
Optional: assorted jams and preserves or pie filling (raspberry, cherry, strawberry, apricot, blueberry, lemon, etc)
Icing:
1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Steps:

  • Preheat the oven to 350.
  • Unroll the crescent rolls and separate into rectangles of dough using two triangle.
  • Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
  • Slice crescent roll dough into 1 inch x 8 inch slices.
  • Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
  • Spiral the rope around itself to form a loose circle/spiral.
  • Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
  • Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
  • In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
  • Add a tablespoon of filling to each roll.
  • Lightly brush dough with melted butter.
  • Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
  • In a small bowl, stir together confectioners' sugar, milk and butter.
  • You can use a spoon to drizzle it over the tops of the danish,
  • or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
  • Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
  • Voila! Cream cheese danish without leaving the house or breaking a sweat.

CHEESE DANISH



Cheese Danish image

Even a great store-bought Danish will never taste as fresh as one you've baked yourself. Our streamlined process for making the dough minimizes the work while still giving you buttery, flaky results. Top this classic cheese filling here with a few raspberries, blueberries or even a dollop of your favorite jam just before baking, if you like.

Provided by Samantha Seneviratne

Categories     pastries, project

Time 1h

Yield 9 pastries

Number Of Ingredients 8

8 ounces/226 grams cream cheese
1 1/4 cup/160 grams confectioners' sugar
1 large egg yolk
Pinch of salt
1/2 teaspoon pure vanilla extract
1 batch Danish dough (see recipe)
1 large egg, lightly beaten
2 tablespoons/30 milliliters whole milk

Steps:

  • In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
  • On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
  • Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
  • Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
  • Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 11 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 5 grams, Sodium 258 milligrams, Sugar 19 grams, TransFat 0 grams

ASSORTED INDIVIDUAL DANISH



Assorted Individual Danish image

Provided by Food Network

Time 2h20m

Yield 10 pastries

Number Of Ingredients 28

1/2 recipe danish dough
Egg wash (one egg, lightly beaten with 2 teaspoons milk)
Remonce (cinnamon and plain)
Jam (raspberry and apricot)
Cheese filling
Homemade chunky apple or pear sauce or cranberry conserve
Cinnamon sugar
Lekvar
Chopped chocolate mixed with sugar
Lemon curd (puff tart recipe, with 2/3 cup sugar instead of 1/2)
Pastry cream
Streusel
Toasted sliced almonds
1/4 cup flour
1/4 cup sugar
About 2 tablespoons melted butter
12 ounces cream cheese, softened
3/4 cup sugar
1 yolk, slightly beaten
1 cup sugar
1 tablespoon cinnamon
1/4 cup apricot jam
1 teaspoon water (approximately)
1/2 cup confectioners' sugar
About 1 tablespoon milk
4 tablespoons (1/2 stick)
butter, softened 1/2 cup sugar
1/4 to 1/2 teaspoon cinnamon (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • On a lightly floured surface, roll the dough out to a rectangle measuring a little larger than 20 x 10 inches when relaxed. Brush off any excess flour. Square off the edges with a pizza cutter. Cut the rectangle into 10 (5 inch) squares. Spread each with remonce and/or the filling. Form the pastries. Place on a sheet tray lined with parchment paper. Proof, in a warm draft free place, covered with a dish towel, until they are a little puffy and a finger pressed lightly into the dough leaves a slight indentation. Brush lightly with egg wash and sprinkle with sugar or topping. Bake about 20 minutes or until golden brown. Cool on a rack. While still warm, brush lightly with warm apricot glaze or drizzle with icing.
  • Pinwheels: Spread with remonce. Sprinkle on some extra cinnamon sugar. Brush the of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a baking sheet lined with parchment paper. Proof, covered, about 1/2 hour. Press the center down with your finger where the tips overlap and fill with 1/2 rounded teaspoon jam or filling.
  • Eggwash, sprinkle with coarse sugar, and bake about 20 minutes, or until nicely colored.
  • Envelopes: Spread square with remonce. Sprinkle with finely chopped chocolate mixed with sugar. Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking sheet and proof, covered, about 1/2 hour. Brush with egg wash and sprinkle with sugar and chopped chocolate. Bake about 20 minutes, or until nicely browned. (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.)
  • Cheese pockets: Spread the square with remonce. Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Proof, covered, as above. Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned.
  • Turnovers: Spread with remonce. Place a big dollop of chunky homemade applesauce or pear sauce on one side of the square. Egg wash the edges and fold over into a triangle. Press around the edge with a fork to seal. Proof, etc. Before baking, egg wash and sprinkle with coarse or pearl sugar.
  • Whisk together the flour and sugar. Drizzle in the melted butter as you mix with your fingertips or a rubber spatula.
  • Blend the sugar with the softened cream cheese until thoroughly combined. Don't overbeat or aerate. Mix in the yolk. Chill until firm.
  • Mix to combine. You can use any spice or combination of spices.
  • Place the apricot jam and water in a small saucepot and warm over medium high heat until it dissolves. Just before boiling, remove from heat. Dilute with a little more water if necessary until it is thin enough to brush evenly. Apply immediately with a soft, flat pastry brush.
  • Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk. Drizzle it over the warm pastry using your fingertips, a fork, or the whisk.
  • Yield: 1/2 cup
  • Cream the butter, sugar (and cinnamon, if added). Keep refrigerated. Let soften at room temperature to spreadable consistency before using.

HEAVENLY CHEESE DANISH



Heavenly Cheese Danish image

This tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. -Josephine Triton, Lakewood, Ohio

Provided by Taste of Home

Time 1h5m

Yield 16 rolls.

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1 cup 2% milk
4 large egg yolks, room temperature
ASSEMBLY:
3 teaspoons ground cinnamon, divided
12 ounces cream cheese, softened
1/3 cup sugar
1 large egg, separated, room temperature
1 tablespoon water
2 tablespoons maple syrup

Steps:

  • Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours., To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck the end under and pinch to seal. Place 3 in. apart on greased baking sheets., Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 359 calories, Fat 21g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 468mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

  • Use high-quality ingredients for the best flavor.
  • Make sure the cream cheese is softened to room temperature before using.
  • Use a sharp knife to cut the dough to ensure clean edges.
  • Brush the edges of the dough with egg wash before baking to help them brown.
  • Bake the pastries until they are golden brown and cooked through.
  • Let the pastries cool slightly before serving.

Conclusion:

These individual cream cheese danishes are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With a flaky puff pastry crust, a sweet and creamy cream cheese filling, and a sprinkle of cinnamon sugar, these pastries are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these individual cream cheese danishes a try.

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