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This chocolate cream cheese danish recipe transforms store-bought puff pastry into an elegant bakery-style treat that will impress family and friends. The flaky layers of pastry cradle a creamy vanilla-infused filling, all topped with a decadent chocolate ganache that sets to the perfect consistency.
I first made these danishes when hosting a mother's day brunch at home and needed an impressive pastry without the fuss of making dough from scratch. The look on everyone's faces when I brought these out made me feel like a professional pastry chef even though they took just minutes of active preparation.
Ingredients
- Frozen puff pastry sheets: Thawed but still cold for the perfect flaky texture
- Cream cheese: At room temperature ensures a smooth filling without lumps
- White granulated sugar: Adds just enough sweetness without overpowering
- Pure vanilla extract: Enhances the cream cheese filling with warm aromatic notes
- Egg: For that golden brown professional bakery finish
- Semi sweet chocolate chips: Provide the perfect balance of sweetness and chocolate intensity
- Heavy cream: Creates a silky ganache that sets to a pudding-like consistency
Step-by-Step Instructions
- Thaw the Pastry:
- Allow frozen puff pastry sheets to rest on the counter for exactly 30 minutes. This timing is crucial as the dough needs to be pliable enough to work with but still cold enough that the butter layers remain intact for maximum flakiness when baked.
- Prepare the Ganache:
- Pour chocolate chips into a heat-safe bowl while heating heavy cream until it steams but does not boil. The cream should be hot enough to melt the chocolate but not so hot it burns it. Pour over the chocolate and let it sit undisturbed for exactly 90 seconds to allow the heat to work its magic before stirring.
- Mix the Cream Cheese Filling:
- Beat room temperature cream cheese until completely smooth and free of lumps. This typically takes a full minute of mixing. Add sugar and continue beating for another full minute to incorporate air for a lighter texture. Stir in vanilla until fully incorporated for that classic danish flavor profile.
- Cut and Shape the Pastry:
- Work with the pastry while still cool to maintain its structure. Cut precisely along the natural seams first to create long rectangles then halve each one. The egg wash around the edges not only creates a beautiful shine but also helps seal the edges for that professional bakery appearance.
- Create the Danish Structure:
- For each pastry rectangle, cut an inner rectangle leaving a half-inch border, being careful not to cut completely through the dough. This clever technique creates a frame that rises dramatically around the filling giving that authentic danish look without complicated folding techniques.
- Chill Before Baking:
- This step is absolutely crucial. Returning the prepared pastries to the freezer for 5 minutes before baking rehardens the butter in the pastry dough which creates steam during baking resulting in those perfect flaky layers that make puff pastry so irresistible.
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The chocolate ganache is truly the star of this recipe. I discovered through several test batches that allowing it to set at room temperature for the full 2 hours creates the perfect spoonable consistency. My daughter now requests these for her birthday breakfast instead of cake every year a tradition we all look forward to.
Storage Tips
These chocolate cream cheese danishes keep remarkably well in an airtight container at room temperature for up to 24 hours. For longer storage place them in the refrigerator where they will maintain their quality for up to 3 days. The pastry might lose some of its crispness over time but a quick 5 minute reheat in a 300°F oven will restore much of the original texture. I recommend storing them in a single layer with parchment paper between layers if stacking is necessary to preserve their beautiful appearance.
Make Ahead Options
You can prepare these danishes up to the point of baking then freeze them unbaked on a baking sheet until solid. Transfer to an airtight container and freeze for up to 1 month. When ready to bake simply place the frozen pastries on a parchment lined baking sheet and bake directly from frozen adding about 3 to 5 minutes to the baking time. This makes them perfect for unexpected guests or weekend brunches when you want to minimize morning preparation time.
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Flavoring Variations
While this classic chocolate and cream cheese combination is delicious consider these creative variations. Replace the vanilla extract with almond extract and sprinkle sliced almonds on top of the ganache for an elegant twist. For a fruit forward option add a tablespoon of raspberry preserves on top of the cream cheese filling before adding the chocolate. During the holiday season add a quarter teaspoon of peppermint extract to the ganache and sprinkle with crushed candy canes for a festive treat that disappears quickly at gatherings.
Frequently Asked Questions
- → Can I use homemade puff pastry instead of frozen?
Yes, you can use homemade puff pastry. Be sure to follow the same preparation steps to achieve a flaky texture.
- → How do I store leftover danishes?
Store leftover danishes in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving for the best texture.
- → Can I substitute milk chocolate for semi-sweet chocolate?
Yes, milk chocolate can be used, but it will result in a sweeter ganache. Adjust to your preference.
- → Do I need to chill the pastry before baking?
Yes, chilling the pastry helps solidify the butter, which leads to a flakier and more golden result after baking.
- → What can I use instead of heavy cream for the ganache?
If you don't have heavy cream, you can substitute with full-fat coconut milk or evaporated milk for a similar consistency.