Chef Anna Larsen - Danish Pastry Specialist
👨‍🍳 Danish Pastry Expert

Recipe by Mitchell

🎓 European Pastry Institute ⏰ 18+ Years Experience 🍽️ Danish Baking Master

❤️ My Recipe Story

"This recipe combines my Danish heritage with my love for chocolate, creating the perfect indulgent morning treat. After years of perfecting the balance between flaky pastry and rich filling, I discovered that the secret lies in the temperature control and gentle handling of each component."

Anna specializes in traditional Danish and European pastries with modern twists. She's passionate about bringing authentic bakery-quality treats to home kitchens through accessible techniques and premium ingredients.

View All Mitchell's Recipes →
Golden-brown chocolate cream cheese Danish pastries with flaky, layered puff pastry, creamy white filling, dark chocolate drizzle, and optional sliced almonds on a marble surface

Mastering Puff Pastry Technique

The key to perfect Danish pastries lies in handling the puff pastry with care while maintaining its temperature. Thawed pastry should be cold but pliable - if it becomes too warm, the butter layers will melt and you'll lose the flaky texture that makes these pastries special.

Creating the proper border ensures the filling stays contained while allowing the pastry edges to puff dramatically. The scoring technique creates a frame that rises beautifully around the filling, giving you that authentic bakery appearance and texture contrast between crispy edges and tender center.

💡 Professional Tip

Keep puff pastry cold throughout assembly. If it becomes soft or sticky, refrigerate for 15 minutes before continuing. This ensures maximum flakiness and prevents the butter from leaking out during baking.

Frequently Asked Questions

Yes! Assemble the Danish and refrigerate overnight before baking. Add 2-3 extra minutes to baking time if baking from cold. They're best served fresh but can be stored for 2 days.

While puff pastry gives the best results, you can use croissant dough or even pie crust in a pinch. The texture will be different but still delicious. Puff pastry is really worth seeking out for authenticity.

Absolutely! Milk chocolate creates a sweeter filling, while semi-sweet or bittersweet provides nice contrast to the sweet cream cheese. White chocolate also works beautifully for a different flavor profile.

Bake on the lower oven rack, ensure your oven is fully preheated, and don't overfill with cream cheese mixture. The pastry should be golden brown on the bottom when done.

Freeze assembled but unbaked Danish for up to 1 month. Bake directly from frozen, adding 5-7 minutes to baking time. For best quality, glaze after baking and cooling.

Common causes include overworked pastry, insufficient oven heat, or pastry that was too warm during assembly. Ensure your oven is properly preheated and handle pastry gently.

Yes! Cut pastry into smaller rectangles and reduce baking time to 12-15 minutes. Mini Danish are perfect for parties or portion control. Adjust filling amounts proportionally.

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat briefly in a 300°F oven to restore crispness, about 5 minutes.

Recipe Troubleshooting Guide

✅

Pastry Not Flaky

Problem: Puff pastry turns out dense instead of flaky

Solution: Keep pastry cold, don't overwork it, ensure oven is hot enough (400°F), and don't skip the egg wash which helps with browning and texture.

✅

Filling Leaks Out

Problem: Cream cheese filling spills over pastry edges

Solution: Don't overfill, create proper borders by scoring, and ensure pastry edges are well-sealed with egg wash. Chill assembled Danish before baking if needed.

✅

Uneven Browning

Problem: Some Danish brown faster than others

Prevention: Rotate baking sheet halfway through cooking, ensure even spacing between pastries, and check oven hot spots. Use light-colored baking sheets for even heat distribution.

✅

Soggy Bottom Pastry

Problem: Bottom of Danish doesn't crisp properly

Recovery: Bake on lower oven rack, preheat baking sheet if needed, don't overfill with wet ingredients, and ensure oven temperature is accurate.

✅

Chocolate Ganache Too Thick

Problem: Chocolate ganache becomes too thick to spread

Prevention: Warm slightly or add a teaspoon of cream to thin. For drizzling, ensure chocolate is at proper consistency - should flow but not be too thin.

✅

Flavor Balance Issues

Too Sweet: Balance with a pinch of sea salt in the cream cheese filling or use darker chocolate

Too Salty: Add a touch more powdered sugar to the glaze or vanilla to the filling

Bland: Increase vanilla in filling, add lemon zest for brightness, or use higher quality chocolate for more depth

Premium baking ingredients including puff pastry, cream cheese, dark chocolate, eggs, and vanilla arranged on a clean marble baking surface with pastry tools

Selecting Premium Ingredients for Bakery Results

Quality puff pastry is the foundation of exceptional Danish pastries. Look for all-butter puff pastry in the freezer section for the best flavor and flakiness. The butter content creates the distinct layers that puff beautifully during baking, giving you that authentic bakery texture.

Full-fat cream cheese at room temperature blends smoothly without lumps, creating the silky filling that contrasts beautifully with the flaky pastry. High-quality dark chocolate with 60-70% cocoa content provides rich flavor without being overly bitter, complementing the sweet cream cheese perfectly.

Essential Ingredient Notes

  • Puff Pastry Quality: Choose all-butter puff pastry over vegetable shortening versions for superior flavor and texture. Thaw slowly in refrigerator overnight for best handling properties.
  • Cream Cheese Temperature: Room temperature cream cheese (about 70°F) blends smoothly without lumps. If forgotten, cut into cubes and microwave briefly, checking every 10 seconds until softened.
  • Chocolate Selection: Use good quality chocolate with 60-70% cocoa for ganache. Avoid chips which contain stabilizers - bar chocolate melts more smoothly and creates better texture.
Step-by-step assembly showing puff pastry being scored, filled with cream cheese mixture, topped with chocolate ganache, and brushed with egg wash before baking

Assembly and Baking Perfection

The assembly process requires a gentle touch and attention to detail. Proper scoring creates the classic Danish shape while preventing filling overflow. The key is cutting deep enough to create definition but not so deep that you cut completely through the pastry base.

Temperature control during baking ensures the pastry puffs properly while the filling sets to the perfect consistency. The high initial heat creates steam that lifts the pastry layers, while the filling gently sets without curdling or separating from the chocolate.

Perfect Scoring Technique

Use a sharp knife to score a ½-inch border around each rectangle, cutting about halfway through the pastry. This creates walls that puff up around the filling during baking.

Chocolate Cream Cheese Danish

Prep 30 min
Cook 18 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Pastry and Filling

  • 100g dark chocolate, chopped
    Quality chocolate for rich ganache
  • 75ml heavy cream (total)
    For ganache and chocolate drizzle
  • 60g dark chocolate, melted
    For elegant finishing drizzle
  • 30g powdered sugar
    Creates smooth, sweet glaze
  • 15ml milk
    Thins glaze to perfect consistency
  • ½ tsp vanilla extract
    Enhances glaze flavor
  • 30g sliced almonds (optional)
    Adds elegant crunch and visual appeal

For the Chocolate and Glaze

  • 1 sheet (400g) frozen puff pastry, thawed
    All-butter variety for best results
  • 225g cream cheese, softened
    Room temperature for smooth mixing
  • 60g granulated sugar
    Sweetens and stabilizes filling
  • 1 large egg yolk
    Enriches filling and helps binding
  • 1 tsp vanilla extract
    Pure vanilla for best flavor
  • 1 large egg, beaten
    For golden, glossy egg wash
  • Pinch of salt
    Balances sweetness in filling

Instructions

  1. Prepare Cream Cheese Filling

    In a bowl, beat softened cream cheese until smooth. Add granulated sugar, egg yolk, vanilla, and salt. Beat until well combined and creamy. Set aside.

  2. Make Chocolate Ganache

    Place chopped chocolate in a bowl. Heat ¼ cup heavy cream until just simmering, then pour over chocolate. Let sit 2 minutes, then stir until smooth. Cool to room temperature.

  3. Prepare Pastry

    Preheat oven to 400°F. Roll puff pastry on floured surface to 12x16-inch rectangle. Cut into 8 equal rectangles. Place on parchment-lined baking sheets, leaving space between each.

  4. Assemble Danish

    Create a border by scoring a ½-inch frame around each pastry rectangle, cutting halfway through. Spread cream cheese filling in center of each, then dollop chocolate ganache on top. Brush borders with beaten egg.

  5. Bake and Finish

    Bake 15-18 minutes until pastry is golden brown and puffed. Cool on wire rack. Make glaze by whisking powdered sugar, milk, and vanilla. Drizzle over cooled Danish along with melted chocolate. Sprinkle with almonds if using.

Recipe Notes & Tips

Make-Ahead Tips

Danish can be assembled and refrigerated overnight before baking. They can also be frozen after assembly for up to 1 month. Bake directly from frozen, adding 5-7 minutes to cooking time.

Serving Suggestions

Serve warm or at room temperature with coffee or tea. These make an elegant breakfast treat, afternoon snack, or dessert. Dust with powdered sugar just before serving for extra visual appeal.

Flavor Variations

Try different chocolate types, add orange zest to the cream cheese filling, or substitute almond extract for vanilla. You can also add fresh berries on top before baking for a fruity twist.