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Chocolate Cream Cheese Danish

Flaky puff pastry filled with creamy cheesecake filling and rich chocolate, baked until golden and finished with a silky chocolate drizzle.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 pastries
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 2 sheets puff pastry thawed
  • 8 oz cream cheese softened
  • 0.33 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter melted
  • 1 egg beaten for egg wash
Chocolate Drizzle
  • 0.5 cup chocolate chips
  • 2 tbsp heavy cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Beat cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy.
  3. Cut puff pastry sheets into 4 equal squares each.
  4. Place cream cheese filling in the center of each pastry square and top with chocolate chips.
  5. Fold pastry corners inward slightly to form danish shapes.
  6. Brush pastry edges with beaten egg.
  7. Bake for 16–20 minutes until puffed and golden brown.
  8. Cool pastries slightly on a wire rack.
  9. Microwave chocolate chips and heavy cream until smooth to create drizzle.
  10. Drizzle chocolate over pastries and serve warm.

Notes

Keep puff pastry chilled before baking for the flakiest texture. These danishes can be frozen and reheated before serving.