Last month, I was at the local farmer’s market chatting with a kind older baker who reminded me of my own grandmother. She sold pastries from a small stand, and while her table was filled with breads and cookies, what caught my eye were these golden squares with chocolate glistening on top. I asked her about them, and she smiled knowingly, saying they were her best sellers—little cream cheese and chocolate danishes that disappeared faster than she could bake them.
That conversation stayed with me. On the way home, I couldn’t help thinking about how my family would love a treat like that. My grandchildren especially light up at anything with chocolate, and cream cheese desserts have always been a tradition in my kitchen. So I decided to create my own version, adding a homemade chocolate ganache for a truly rich finish.
The first time I tested this recipe, I pulled the puff pastry from the oven and could already smell the buttery layers mingling with the sweet vanilla cream cheese. Once I spooned the glossy ganache on top, I knew I had something special. My husband wandered in, claiming he wasn’t hungry, yet somehow managed to eat two pieces before the tray cooled. That’s always the sign of a recipe worth sharing.
This Chocolate Cream Cheese Danish is elegant enough for special occasions but simple enough for a Saturday morning. The beauty of it lies in how a few pantry staples—pastry, cream cheese, and chocolate—can come together into something so memorable.
Short Description
Flaky puff pastry filled with creamy vanilla-scented cream cheese and topped with rich chocolate ganache, these Chocolate Cream Cheese Danishes are a bakery-worthy treat you can easily make at home.
Key Ingredients
- 2 frozen puff pastry sheets
- 8 oz cream cheese, room temperature
- â…“ cup white granulated sugar
- 2 tsp pure vanilla extract
- 1 large egg, for egg wash
- 1 tsp water, for egg wash
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Tools Needed
- Mixing bowls
- Hand mixer
- Sharp knife
- Pastry brush
- Saucepan
- Parchment paper
- Two cookie sheets
Cooking Instructions
Step 1: Thaw the Pastry
Place the frozen puff pastry on the counter for 30 minutes to thaw until pliable but still cool.
Step 2: Make the Ganache
Pour chocolate chips into a bowl. Heat heavy cream in a saucepan over medium-low heat until steaming but not boiling. Pour over the chocolate chips and let sit for 1½ minutes. Stir gently until smooth. If lumps remain, microwave in 15-second bursts, stirring in between. Let sit at room temperature for 2 hours until thickened to a pudding-like consistency.
Step 3: Prepare the Cream Cheese Filling
Beat cream cheese with a hand mixer on high for 1 minute until smooth. Add sugar and beat for another minute. Mix in vanilla until combined.
Step 4: Shape the Pastry
On a lightly floured surface, unfold pastry sheets. Gently press seams together. Cut each sheet along seams into 3 long rectangles, then cut each rectangle in half for 6 smaller rectangles. Repeat with the second sheet for 12 total.
Step 5: Prepare the Egg Wash
In a small bowl, whisk the egg and water together. Brush the edges of each rectangle with egg wash.
Step 6: Assemble the Danishes
Preheat oven to 400°F. Line two cookie sheets with parchment paper. Place six rectangles on each sheet. With a sharp knife, score a smaller rectangle inside each piece, leaving a ½-inch border without cutting all the way through. Spread 1 tbsp cream cheese filling inside each scored box.
Step 7: Chill Before Baking
Place one sheet in the fridge and the other in the freezer for 5 minutes to re-chill the pastry butter for better puffing.
Step 8: Bake
Bake one sheet at a time for 17–20 minutes until puffed and golden brown. Cool completely before adding chocolate.
Step 9: Finish with Ganache
Spoon the chocolate ganache over the cooled cream cheese filling, leaving the edges exposed for contrast.
Troubleshooting tip: If the pastry edges collapse, it usually means the butter was too warm. A quick chill before baking helps fix this.
Why You’ll Love This Recipe
Bakery-worthy at home: Tastes like something from a pastry shop, but it’s easy to make in your own kitchen.
Layers of flavor: Flaky pastry, tangy cream cheese, and silky chocolate come together beautifully.
Make-ahead friendly: Both the ganache and cream cheese filling can be prepared ahead of time.
Crowd-pleasing: Perfect for holidays, brunches, or family gatherings.
Adaptable: Swap the chocolate topping for fruit preserves or caramel when you want variety.
Mistakes to Avoid & Solutions
Using warm puff pastry: If it gets too soft, the layers won’t puff. Solution: Always chill before baking.
Overfilling with cream cheese: Too much filling can spill out. Solution: Stick to 1 tbsp per pastry.
Not letting ganache set: Warm ganache will run off the pastry. Solution: Give it enough resting time for the right texture.
Cutting the pastry too deeply: If you cut all the way through, the filling will leak. Solution: Score lightly for a raised edge.
Crowding the baking sheet: Pastries need room to puff. Solution: Bake in batches for best results.
Serving and Pairing Suggestions
Serve warm or at room temperature with coffee or tea.
Add fresh berries or a dusting of powdered sugar for presentation.
Pair with sparkling wine for a special brunch spread.
Arrange on a platter family-style or plate individually with garnish.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 325°F for 5–7 minutes to crisp up the pastry.
Avoid microwaving as it makes the pastry soggy.
The ganache will firm up in the fridge but will soften nicely when pastries are reheated.
FAQs
1. Can I use milk chocolate instead of semi-sweet?
Yes, but the flavor will be sweeter and less rich. Reduce the sugar in the cream cheese filling slightly if you do.
2. Can I make these ahead for a party?
Yes, you can bake the pastry with filling a day ahead and add ganache just before serving.
3. What if I don’t have puff pastry?
Crescent roll dough can be substituted, though the texture will be softer and less flaky.
4. Can I freeze them?
Yes, freeze baked pastries without ganache. Thaw at room temperature, then add chocolate before serving.
5. Why is my ganache grainy?
This happens if the cream is overheated. Stir gently and add 1 tsp warm milk at a time to smooth it out.
Tips & Tricks
Use a pizza cutter for quick, clean cuts of pastry.
For extra shine, brush the baked pastries with a light sugar glaze before adding ganache.
Add a pinch of sea salt to the ganache for a deeper chocolate flavor.
Chill your mixing bowl before whipping cream cheese—it helps keep it light.
For smaller bites, cut pastry into squares instead of rectangles.
Recipe Variations
Raspberry Chocolate Danish: Spread 1 tsp raspberry jam under the cream cheese filling before baking. Finish with chocolate ganache.
Nutella Danish: Replace ganache with warmed Nutella for a hazelnut twist.
White Chocolate Danish: Swap semi-sweet chips for white chocolate. Add lemon zest to the cream cheese filling for balance.
Caramel Pecan Danish: Top baked pastries with caramel sauce and chopped pecans instead of ganache.
Mocha Danish: Add 1 tsp instant espresso powder to the ganache for a coffee-kissed flavor.
Final Thoughts
As I set these pastries on the table, I couldn’t help smiling at how quickly hands reached out to grab them. Recipes like this remind me why I love baking: the joy of creating something from scratch and sharing it with people I love. The puff pastry shatters delicately with each bite, giving way to the soft cream cheese and smooth chocolate. It feels indulgent but not fussy, a dessert you can make without turning your kitchen upside down.
I’ve made these for Sunday brunches, family birthdays, and even just for quiet afternoons with my husband. Each time, they disappear without much fanfare, but the happiness they bring lingers long after. That’s what makes them so special—simple ingredients, lovingly prepared, with a result that feels extraordinary. If you try them, I hope they bring the same warmth to your table that they’ve brought to mine.
Chocolate Cream Cheese Danishes
Ingredients
- 2 frozen puff pastry sheets
- 8 oz cream cheese room temperature
- â…“ cup white granulated sugar
- 2 tsp pure vanilla extract
- 1 large egg for egg wash
- 1 tsp water for egg wash
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Place the puff pastry on the counter for 30 minutes to thaw until pliable but still cool.
- Meanwhile, make the ganache: pour chocolate chips into a bowl, heat the cream until steaming, and pour it over the chocolate. Let sit for 1½ minutes, then stir until smooth. Microwave in 15-second bursts if needed. Leave at room temperature for 2 hours until thickened to a pudding-like texture.
- Beat cream cheese until smooth, then add sugar and vanilla. Mix until creamy.
- On a lightly floured surface, unfold pastry sheets and press seams together. Cut into 12 rectangles. Whisk the egg and water, then brush along the edges of each rectangle.
- Preheat oven to 400°F. Line two cookie sheets with parchment. Place six rectangles on each sheet. Score a smaller rectangle inside each piece, leaving a ½-inch border, and spread 1 tablespoon cream cheese filling inside.
- Chill one tray in the fridge and the other in the freezer for 5 minutes. Bake one tray at a time for 17–20 minutes until puffed and golden. Cool completely.
- Spoon ganache over the cream cheese centers, leaving the edges exposed.
