Cheese Danish Flaky Pastry

If there is one thing that brings instant joy to my weekend mornings, it is the smell of homemade cheese danishes bubbling in the oven. You get that rich, buttery pastry paired with tangy, creamy filling that feels bakery-fancy yet works perfectly for a sweet brunch or a snack you just cannot stop at one

I first tackled cheese danishes for a holiday brunch and they vanished before the coffee even finished brewing My family now insists I make them for every special breakfast and honestly I never mind because they are so simple and impressive

Ingredients

• Crescent rolls: You want two tubes of refrigerated crescent rolls which are the shortcut to buttery flaky pastry Try to pick a brand that feels fresh and chill in the store fridge
• Cream cheese: Opt for full-fat and make sure it is room temperature before mixing This makes the filling extra smooth and creamy
• Granulated white sugar: Brings the perfect amount of sweetness to balance the tang of the cheese Choose pure white sugar for best texture
• Pure vanilla extract: Use a real vanilla extract for the deepest flavor skip anything labeled imitation if you can
• Salted butter: Melt the butter and use it to brush over the dough This adds flavor and helps everything bake up golden and crispy
• Light brown sugar: Gives each bite that subtle caramel note Make sure your brown sugar is soft and moist not hard or clumpy
• Powdered sugar: For the glaze it helps make a sweet and shiny finish Sift it first for the easiest mixing
• Milk: Use just enough milk to thin the glaze to your liking Whole milk gives the richest results but any milk works in a pinch

Step-by-Step Instructions

Preheat the Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy seven degrees Celsius Make sure it is fully preheated so your danishes bake evenly and brown perfectly

Make the Cream Cheese Filling:

Place room temperature cream cheese in a bowl with white sugar and vanilla Beat with a mixer or whisk until there are no lumps The mixture should be creamy thick and spreadable

Unroll and Shape the Dough:

Pop open the tubes of crescent dough Unroll and press the perforations together to make rectangles instead of triangles You should have eight rectangles in total

Brush with Butter and Sprinkle Sugar:

Use a pastry brush to spread melted butter all over each rectangle Scatter a tablespoon of light brown sugar over each so it sticks to the butter and will caramelize as it bakes

Roll and Shape the Danishes:

Starting from the longer edge roll each rectangle into a log Then coil each log into a circle or spiral Press the ends together to stick and form a little nest for the filling

Fill the Centers:

Set your spirals on a baking sheet lined with parchment or sprayed with nonstick spray Use a spoon to dollop about two tablespoons of cream cheese mixture into the center of each coil Do not mound it too high as it can overflow

Bake the Danishes:

Slide the tray into the hot oven and let them bake for fifteen to eighteen minutes Watch for that gorgeous golden brown color and make sure the dough is cooked all the way through

Make the Glaze:

While the danishes bake whisk powdered sugar vanilla and just enough milk in a bowl You want a smooth and pourable consistency not runny Taste for sweetness and adjust to preference

Glaze the Danishes:

Once the danishes are out of the oven and just cool enough to handle drizzle the glaze over each one Let it soak in slightly for maximum flavor

Pin

Cream cheese is my secret favorite here I always remember my grandmother sneaking little tastes of the filling as we waited for the pastries to bake Without that creamy tangy bite these just would not feel special to me and now it is something my own kids look forward to making and tasting

Storage Tips

Store any leftover danishes in an airtight container in the fridge They will stay fresh for about three days Warm them for a few seconds in the microwave to bring back the soft texture Avoid storing with the glaze if possible as it can make the pastry soggy

Ingredient Substitutions

If you do not have crescent roll dough use puff pastry sheets cut into rectangles For a flavor twist you can add lemon zest to the cream cheese or swap vanilla for almond extract Light brown sugar can be replaced with an equal amount of honey or maple syrup for a unique flavor

Serving Suggestions

These danishes are amazing with a strong cup of coffee or black tea Serve them slightly warm for a melt in your mouth experience For a festive brunch plate them with mixed berries or a side of bacon for a sweet and savory combo

Recipe Questions & Answers

→ How do you prevent the filling from spilling out?

Seal the edges of the dough tightly and avoid overfilling. Press the seams well to lock the cheese filling inside the pastry as it bakes.

→ Can you prepare these ahead of time?

Yes, assemble and refrigerate overnight. Bake fresh when ready—perfect for breakfast or brunch prep.

→ What makes the pastry flaky and golden?

Using pre-made crescent dough and brushing with melted butter creates a tender, layered, golden-brown exterior.

→ How can you add extra flavor to the filling?

Add a bit of lemon zest, cinnamon, or nutmeg to the cream cheese mixture for extra depth and brightness.

→ Is room temperature cream cheese important?

Yes, softened cream cheese ensures the filling is smooth without lumps, making blending much easier and results creamier.