Let Me Tell You About This Chocolate Cream Cheese Danish
Alright, so here’s the deal: I never planned to be the person who whips up a Chocolate Cream Cheese Danish before breakfast, but, life is full of surprises. The first time I made this (which, honestly, was because I forgot to buy croissants for brunch), I was pretty convinced it would be a disaster. It wasn’t. In fact, my brother ate three before anyone else even sat down. You know it’s good when people hover by the oven like cats near a sunbeam. Oh, also—if you have kids, prepare for finger marks in the filling, because mine never wait until it’s cooled properly. They say patience is a virtue, but… not in my kitchen, apparently.
Why I Keep Coming Back to This Recipe
I make this when I want to look like I’ve got it together (even when I definitely don’t). My family goes crazy for it because the combo of gooey chocolate and tangy cream cheese is like a warm hug in pastry form (or maybe more like a bear hug—messy, but unforgettable). Sometimes I use it as a bribe so my teenager will actually do her chores. And if I’m being honest, there’s something really satisfying about how simple it is. No stand mixer required, no fancy ingredients. Unless you’re feeling fancy, in which case go wild.
What Goes In (And What You Can Get Away With)
- 1 sheet puff pastry (I usually get the frozen stuff, but my friend swears by this homemade version—I’ve tried, but honestly, who has the time?)
- 4 oz (115g) cream cheese, softened (I’ll use light cream cheese if it’s what’s in the fridge, but full-fat is best for texture)
- 2-3 tablespoon granulated sugar (sometimes brown sugar sneaks in, and no one complains!)
- 1 teaspoon vanilla extract (don’t stress about the brand; my grandmother always said "it’s the love that counts")
- ½ cup chocolate chips (or chopped chocolate—whatever’s lurking in the pantry, even if it’s a bit stale)
- 1 egg, beaten (for brushing, but I’ll skip it in a pinch and just use milk)
- Pinch of salt (trust me, don’t skip—makes everything pop)
How I Make Chocolate Cream Cheese Danish (With Tangents!)
- Preheat your oven to 400°F (200°C). Or 205°C, if your oven dial is wonky like mine. Line a baking tray with parchment—unless you’re out, then just oil it a bit; it’ll be fine.
- Let the puff pastry thaw until it’s just soft enough to handle, but not sticky (I get impatient here. If you try to unfold it too soon, you’ll get cracks, but honestly, you can just squish it back together. It’s pastry, not rocket science).
- Mix the cream cheese, sugar, vanilla, and salt in a bowl until smooth. This is where I usually sneak a taste. If it’s too thick, a splash of milk helps.
- Lay your pastry sheet out on the tray. Spread the cream cheese mix down the middle third (lengthwise)—leave about an inch at the ends. Sprinkle the chocolate chips over the creaminess. Don’t be shy.
- Now, with a sharp knife or kitchen scissors, cut slanting strips about 1-inch wide down each side of the filling, like you’re making a herringbone pattern (don’t measure, just eyeball—I never get both sides even and it still works).
- Fold the strips over the filling, crisscrossing them to make a sort of braid. Don’t stress if your braid looks more like a messy plait. Tastes the same, promise.
- Brush with the beaten egg (or milk if you’re out of eggs. Actually, I think milk gives it a slightly softer finish).
- Bake for 18-22 minutes, until golden brown and puffy. If the top’s browning too fast, tent it loosely with foil. Or just eat the burnt bits, which I secretly like anyway.
- Cool for at least 10 minutes before slicing. Or don’t and burn your tongue, like I do every time.
Notes I’ve Learned the Hard Way
- If you overfill the danish, the filling leaks out and makes caramelized edges (not a loss, but messier cleanup—line the tray well!).
- I once tried adding extra sugar for more "caramelization" but it just made a sticky mess. Less is more.
- Pastry is more forgiving than you’d think. If it tears, just patch it up. It’s rustic!
Variations I’ve Tried (Some Winners, Some Not So Much)
- Swapping in raspberry jam for half the chocolate—deliciously tart. My kids weren’t fans, though.
- A sprinkle of cinnamon in the cream cheese makes it feel autumnal. Might not be everyone’s cup of tea… but I’m a fan.
- Once, I added chopped walnuts. Not a hit in my house, but if you’re a "nuts in everything" person, go for it.
- Tried it with white chocolate once. Too sweet for me, but maybe you like that?
What You Need (And What To Do If You Don’t Have It)
- Baking tray (a pizza pan works in a pinch, but the shape will be more… abstract!)
- Parchment paper (or foil, or just grease the pan with butter if you’re out—though cleanup is rougher)
- Sharp knife or kitchen scissors. I’ve even used a clean ruler edge once. Not ideal, but it worked
- A bowl and spoon (no electric mixer necessary, unless you want to show off)
How To Store (But, Good Luck)
Technically, you can store leftovers in an airtight container in the fridge for up to 2 days. Warm slices in a low oven for best texture. But let’s be real—it never lasts more than a day in my house. If you do manage to hide a piece for later, try it cold with coffee. I think it actually tastes better the next day…if you manage to save a bit.
Serving Ideas—What We Do At Home
My family likes this best cut into thick slices, dusted with a bit of powdered sugar (which I sometimes pretend is "snow" for my little one). Occasionally we’ll have it as dessert with a scoop of vanilla ice cream on the side. And if it’s brunch, well, coffee is non-negotiable—I love cold brew, especially when it’s hot out.
Things I’ve Learned (Don’t Make My Mistakes!)
- I once tried to use frozen pastry straight from the freezer—nope, it cracked everywhere. Let it thaw, but not too long or it gets sticky. There’s a sweet spot, and you’ll find it after a few tries.
- Don’t rush the cooling time. The filling sets as it cools; if you cut too soon, it oozes out. Still tasty, just…messy. (Guess how I know?)
- If you skip the salt, it’s weirdly flat. Just trust me!
FAQ—Real Questions I’ve Actually Gotten
- Can I make this ahead of time? You totally can! I sometimes prep it the night before, cover with cling film, and bake in the morning. Just add 2-3 minutes since it’ll be cold.
- Do I have to use chocolate chips? Nope. Chopped chocolate bars, leftover Easter bunny (guilty), or even Nutella works. It’s more about the spirit than the letter, you know?
- What if my braid looks like a hot mess? I promise, no one cares. Mine usually look more like a poorly wrapped burrito. Still disappears just as fast.
- Can I freeze it? Sure, bake and cool completely, then freeze wrapped tight. Rewarm in the oven. Texture might not be exactly the same as fresh, but it’s still delicious.
- Is there a healthier version? Well, you could use reduced-fat cream cheese, or maybe dark chocolate, but honestly, this isn’t health food. (But it sure is happy food!)
- Any reason mine leaked everywhere? Could be you overfilled it (I do this all the time), or didn’t seal the pastry ends tight. On second thought, maybe just line the pan extra well next time.
- Can I use crescent dough? I’ve tried—works in a pinch, but comes out a bit chewier. Not a dealbreaker, but puff pastry is better for flakiness.
Anyway—if you give this Chocolate Cream Cheese Danish a try, let me know how it goes. Or if you invent a genius twist, share it! Recipes are meant to be played with, at least in my kitchen. And if you make a big mess, well, join the club.
Ingredients
- 1 sheet puff pastry, thawed
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk
- Powdered sugar, for dusting (optional)
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a bowl, mix together the cream cheese, granulated sugar, vanilla extract, and milk until smooth.
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3Roll out the puff pastry and cut it into 6 equal rectangles. Place them on the prepared baking sheet.
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4Spread the cream cheese mixture onto the center of each rectangle, then sprinkle chocolate chips over the cream cheese.
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5Fold the corners of each pastry towards the center and gently press to seal. Brush the tops with beaten egg.
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6Bake for 18-20 minutes or until golden brown. Let cool slightly, then dust with powdered sugar before serving if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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