Puff Pastry Danishes Recipe

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These flaky Puff Pastry Danishes with cream cheese filling, fruit preserves, and simple glaze are simple to make in the oven or air fryer.

Prep Time20

Cook Time16

Total Time36

Course: Breakfast, Snack

Cuisine: American

Keyword: puff pastry danish with cream cheese

Servings: pastries

Calories: 344kcal

Whisk together softened cream cheese, granulated sugar, and half teaspoon of vanilla extract in a mixing bowl until smooth. Set aside.
Unfold pastry sheet and place on a lightly floured work surface. Cut along the fold lines to create 3 pieces. Next, cut in half to create 6 rectangles.
Use a paring knife to lightly score a half-inch border around each pastry rectangle, being careful not to cut all the way through. This will allow the edges to puff up and become crispy around the filling.
Divide the cream cheese filling evenly between the six rectangles, spreading it evenly within the borders. Now add a teaspoon of fruit preserves to the center of each pastry. Do not spread it out, it will melt as it cooks.
Create the egg wash by whisking an egg and water together in a small bowl until thoroughly combined. Brush the wash along the border of each pastry.

Preheat air fryer to 325°F (165°C). Place 2 pastries in the air fryer basket, we want to give them space to rise and get crispy.
Cook for 8-10 minutes, or until puffed and golden brown. Transfer to a wire cooling rack and continue cooking the remaining danishes.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Set aside. Bake in preheated oven for 16-18 minutes, or until puffed and golden brown.

While pastries are cooling, whisk together powdered sugar, milk, and vanilla in a small bowl to create a glaze. Adjust the consistency if needed to create a glaze that will drizzle off the spoon without being watery.
Drizzle glaze over cooled, or barely warm pastries. The glaze will set up and harden as it dries. Serve with your favorite beverage.

Thaw puff pastry in the refrigerator, not on the counter, for best texture.
Lightly dust your work surface with flour to prevent sticking, but avoid over-flouring which can toughen layers. If puff pastry has a thick coating of flour, gently brush it away with a pastry brush.
Use a sharp knife or pastry cutter for clean, straight cuts. Crisp edges mean dramatic puff.
Use full-fat cream cheese for that dense, creamy mouthfeel we all love. Low-fat cream cheese can turn watery and taste bland.
Cool completely before storing. Warm pastries trap steam and turn the crust soggy.
Place cooled danishes in an airtight container in the fridge. This keeps them fresh for up to 3 days.
To freeze leftovers: Wrap each cooled danish tightly in plastic wrap or aluminum foil to keep out air. Place wrapped danishes in a freezer bag or airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
To freeze unbaked danishes: Assemble them, freeze them on a baking sheet, and then transfer them to a freezer bag. Bake them directly from the freezer, adding a few extra minutes to the baking time.
This recipe can easily be doubled. Keep second sheet of puff pastry in the refrigerator to keep it cold until needed.