Delicious Mini Cheese Danish

Nothing says comfort baking quite like these mini cheese danish. They have become my go-to for brunches family gatherings and cozy mornings when I want something bakery-worthy without a lot of fuss. The flaky store-bought puff pastry wraps around a creamy tangy cheese center with just the right touch of sweetness and a bright hint of vanilla. They come together quickly filling your kitchen with that classic pastry-shop aroma.

I started making these when I wanted a quick but impressive breakfast option for overnight visitors. Now my friends call ahead to make sure I will have a fresh batch waiting.

Ingredients

• Puff pastry: This is the shortcut here. I always look for a brand that feels heavy for its size that means more buttery layers are packed inside
• Cream cheese: Creamy base for the filling. Let it come to room temperature for easy mixing
• Granulated sugar: Sweetens up the filling
• Vanilla extract: Pure vanilla makes all the difference in aroma and flavor
• Lemon juice: Adds a little tang to boost flavor. I go with freshly squeezed
• Egg: Makes your pastries golden and glossy
• Powdered sugar: This is key for a silky smooth glaze
• Milk: Any milk works even dairy-free. You want a drizzle that flows off your spoon

Instructions

Prepare the Oven and Baking Sheet:

Preheat your oven to four hundred degrees Fahrenheit two hundred degrees Celsius then line a baking sheet with parchment paper. This prevents sticking and helps the bottoms crisp.

Shape the Puff Pastry Squares:

Unwrap and unfold the thawed puff pastry onto a floured board. Slice evenly into squares about three inches on each side. This size is just right for one big bite.

Make the Creamy Filling:

With a sturdy spoon or mixer blend together the soft cream cheese granulated sugar vanilla and lemon juice. Work it until smooth and fluffy with no lumps.

Fill the Pastry Squares:

Spoon about a tablespoon of cheese filling into each square’s center. If you like a more generous bite you can sneak in a little extra.

Shape the Danish:

You can fold the corners toward the center for a classic look or leave them open-faced for a rustic style. I switch it up depending on my mood.

Add Egg Wash for Shine:

Using a pastry brush coat the edges of each pastry with beaten egg. This helps them turn golden and glossy as they bake.

Bake to Perfection:

Space your danishes on the baking sheet so they have breathing room. Bake for fifteen to eighteen minutes until you see puffed golden pastry with a set filling.

Cool Before Glazing:

Let them rest on a wire rack for a few minutes. This keeps the bottoms crisp and makes glazing easier.

Make and Drizzle the Glaze:

Whisk powdered sugar with just enough milk to make a thick but pourable glaze. Drizzle over warm danishes in zig-zags or swooshes.

Serve and Enjoy:

Best enjoyed while still a little warm either with coffee or on their own for a pure treat.

The cream cheese center is always my favorite especially when I sneak a little extra vanilla into the mix. My kids still remember the first chilly morning we made these together and the sugar glaze somehow ended up in swirls everywhere but on the pastries.

Storage and Leftover Tips

Allow the danish to cool completely before storing. If you leave them out on the tray cover them loosely with foil so the pastry does not get soggy. For longer storage place in an airtight container in the refrigerator for up to three days. You can pop them back in a hot oven for just a few minutes to revive that fresh-baked crispness. Freezing works too. Flash freeze the cooled pastries on a tray then transfer to a zip bag keeping them frozen up to one month. When ready to eat reheat directly from frozen at three hundred fifty degrees for ten minutes and glaze fresh for best flavor.

Easy Ingredient Swaps

The cream cheese can be swapped with whipped ricotta for a lighter filling or use a flavored cream cheese for a fun twist. Instead of granulated sugar try honey in the filling for a more floral touch. Feeling fruity Add a spoonful of your favorite jam or fresh berries before baking. You can use milk instead of egg for the wash if needed. Dress up the glaze with a bit of lemon zest or orange. I love mixing and matching fillings based on what is in season and what my family craves.

Perfect Ways to Serve This

Set out a tray as part of a breakfast or brunch spread. Serve alongside fresh fruit and yogurt for a more filling meal. Use as a sweet afternoon snack with a pot of herbal tea. Sometimes I even set up a mini bar for friends to choose extra toppings like preserves or a dusting of cinnamon sugar after baking.

Nothing beats the smell of these baking especially when you know you will have a plate of fresh danishes ready to brighten up any morning. Every time you bake a batch you get a piece of bakery magic right from your own oven.

Recipe Q&A

→ What type of puff pastry should I use?

Store-bought puff pastry works perfectly here for convenience and crisp, flaky layers.

→ Can I substitute the cream cheese?

Neufchatel can be used, but for best texture and flavor, use full-fat cream cheese.

→ Is the egg wash necessary?

Egg wash gives a shiny, golden finish, but milk is a suitable alternative for a softer sheen.

→ Can these pastries be prepared ahead of time?

They are best served fresh, but you can assemble in advance and bake just before serving.

→ How do I achieve a smooth glaze?

Whisk powdered sugar and milk until no lumps remain for a silky, pourable consistency.