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+ servings
3 ingredient Cream Cheese Danish- so quick and easy to make.

Quick Cream Cheese Danish

Quick Cream Cheese Danish - only 3 ingredients! Use whatever fruits and berries you like to make these gorgeous little pastries.
Course Breakfast/Brunch
Cuisine North American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 pastries
Author Barry C. Parsons


  • 1 pound package of frozen puff pastry , thawed
  • 6 ounces cream cheese. about 3/4 of a half pound block
  • 1 cup berries or sliced fruit (approximately)


  1. The frozen puff pastry I buy comes on 12 inch square sheets, with two to a pack. If yours is another size you will need to roll them out to approximate that size.
  2. Work with the pastry when it is very cold, straight from the fridge, where it should be put to thaw coming out of the freezer. If you thaw the pastry at room temperature, you are going to have to chill it in the fridge for an hour to use it.
  3. Cut the 12 inch squares of pastry into 8 equal strips each. 

  4. For each danish, twist together two strips into a skinny log shape.
  5. Lay the twisted pastry on a lightly floured surface.
  6. Using the palm of your hand, roll about 1/3 of the length of pastry out to about half the thickness of the other two thirds, while still keeping the dough all in one long piece.

  7. Starting at the thinner end, wrap the pastry around in a circle to create a round flat disk. Tuck the end of the pastry underneath and press down gently in that spot.

  8. Place on a parchment paper lined baking sheet. Repeat for the next 7 pastries.

  9. The skinny end of the pastry should form a slight depression/hollow at the centre. The purpose of this is to keep the pastry from getting doughy and undercooked at the centre. It also provides a place to put the cream cheese and fruit.
  10. Cut the 6 ounces of cream cheese into 8 equal pieces and add one piece to the centre of each danish.

  11. Top the cream cheese with several slices of fruit, or berries.
  12. Chill the danish for at least 20-30 minutes before baking.
  13. Bake in a preheated 400 degree oven for 15-20 minutes until golden brown with a firm bottom.
  14. (Optional) When the pastries come out of the oven, you can brush them with a little jam that's been warmed in the microwave. Here, I've used a little of our roasted strawberry jam on the blackberry and strawberry versions. Apricot jam is a traditional glaze for many danish recipes.

  15. Cool on a wire rack fro 10-15 minutes before serving.