Homemade Cream Cheese Danish Recipe | How To Make Cream Cheese Danish From Scratch

I absolutely adore a good cream cheese danish. Most every grocery store bakery section has their premade version of this delightful pastry but here we like to try and do things ourselves and make it at home. These homemade cream cheese danish are head and shoulders better than anything you could find in the store and well worth the little bit of effort it will take to make them.

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Ingredients:
1 (17 oz) box puff pastry
1 (8 oz) block cream cheese, softened
1/4 cup sugar
1 large egg, separated
2 teaspoons lemon juice
1 teaspoon vanilla extract
Crystal sugar

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homemade cream cheese danish recipe
how to make cream cheese danish from scratch

Hey how’s going everybody welcome back to Art of creation Homestead my name is Jason and we’re in the kitchen today Angela Kay has got a delicious delicious delicious recipe in store for us today something that I enjoy thoroughly like you know when I used to get buy stuff I

Will say I like the grocery store bakeries you’ll see all these little beautiful little cream cheese danishes right they’re so delicious they’re so good and probably rather not get them out of the bakery out of the grocery store bakery but I’ll take them Angela Cake and cook them and that’s what she’s

Going to show us how to do today is some delicious cream cheese danishes okay this is going to be fairly easy because I’m taking a little cheat from the store and using sheets of puff pastry these come two in a pack and the frozen section in the freezer

Section you want to thaw them according to package directions you want to start by thawing them in the refrigerator for about 24 hours because you want them to stay cold and that where they they are folded like this they will be seams where they’ll be like fold

Seams you want to roll it just enough so that you flatten out those seams but don’t don’t go crazy rolling it just roll it just enough to flatten out those seams then I’m going to cut it into four squares each each of the sheets into four squares this will make eight

Danishes it’s okay if they’re not fully even it’s fine if you want if you want them to be fully even get out of measuring device and measure it now in this bowl we are going to make the filling now before we start folding them or anything we’re

Going to make the filling really quick we have one brick 8 oz brick of softened cream cheese if if yours isn’t softened put it in the microwave for about 15 to 20 seconds and it’s it’ll be softened then we have a four of a cup of sugar now you’re going to mix that

Up you want to use a hand mixer for that okay once those are beat together you will add one egg yolk but save that white don’t throw it away you’ll need it for another part of the recipe and this is about two teaspoons of lemon juice I’m using fresh squeeze but you can

Use bottled and about one teaspoon roughly measured of vanilla I say roughly measured because I never measure vanilla and now you want to whip that back up until it’s smooth and creamy now it should look all smooth and creamy like this cuz it will get nice and creamy if

Your cream cheese is softened properly it’s probably a little more yellow than the than the video looks to it’s just bowl and it has to do with egg yolk yeah if you’re using tought eggs it probably won’t be that y that’s true now you want

To take four of your squares you want to leave a lot of space for them to expand if you’ve ever used puff pastry you know they expand hit Puffs hit Puffs a lot good figure if you if you’ve treated it properly it will puff a lot

So you want to give each of your danishes space so you only want to do four per sheet pants so you want to do two sheet pants okay now here we have our egg white that I told you to save and I’ve beat it up just till it’s a

Little bit frothy because that will get rid of the stringiness of it now you want to take a pastry brush and you want to brush each square with your egg white which can take just a little bit because this is egg white egg yolk will spread much

Easier but you just want the egg white because the egg yolk will kind of hold it down be a little too heavy and can stop it from puffing as well okay now we’ve got them all brushed and now now we are going to fold the corners in you don’t want to fold

Them all the way in just a little bit you don’t want to fold them all the way toward the middle just about like That you see need to work quickly and you need to work very quickly when you’re when you’re working with puff bastry you want to work as quickly as you possibly can because you want it to stay with some Chill on it because when it starts to warm the butter and it starts to

Melt and once the butter starts to melt you will lose your ability to puff so what you want to do is if you no longer feel any Chill on it you want to put it back in the refrigerator for about 10 minutes or so until until you

Start to feel a nice Chill on it again that will keep it from causing problems now you want to take your your egg white you want to brush those little corners that you fold it over because this will help get a nice crispy crust and also it

Will help with another step that I’m going to show you now you want to take your filling and you want to divide it evenly amongst your eight danishes the best way to do this is with a cookie scoop this is about a a tablespoon and a

Half cookie scoop you want to put it right in the middle kind of push it down just a little bit and one could come say even though you put sugar into this it’s going to change the weight a little bit like you had an 8 oz brick of cream cheese so now

You going to have eight danishes you know an ounce of cream cheese but you did add sugar so that will change your weight a little bit sugar and vanilla and an egg yolk so that will change your volume but it will probably with a 1 and 1/2 tblspoon cookie

Scoop it will probably be about one cookie scoop maybe a little more for each one if you feel like you’re looking doing too much by the time you get through half of them you can tell if you use half of it yeah which to me it’s

Looking pretty good yeah I think so that will be which should be a little left over which I’ll I’ll divide amongst them which I’ll divide amongst them you’re going to kind of flatten it out just a little bit don’t worry about flatten it out too much then we’ll do a

Lot of that for you it worked out almost exactly even there’s just very little left and I will just kind of drop a little bit in each one don’t be afraid to use your fingers they they clean your fingers will clean off it’s okay yep anyone that looks a little

Shy be sure and give it be sure give it a hug make sure you know it’s okay it’s okay it’s okay to be shy don’t be scared now another reason why you wanted to brush those Corners is I’m going to sprinkle some Crystal sugar which is just decorating sugar

Some people call it sanding sugar it’s just large chunky sugar show the bottle that way you can see bought this in Amazon yes or you can buy it at any store you just want to sprinkle it right around the edges is that Wilton brand yes this

Is Wilton okay a lot of a lot of places do it even some store brands yeah you want to spr a good little crunchy sprinkle it it’ll just had a little crunch little Crunch and a little shine around the edges and you just want to do like a

Little pinch around each one now our two pans and danishes are ready to go into the oven and we have our oven preheated to 375° you want to put these in the oven for about 15 minutes one one on the second from the bottom level of you want

Your rack on the second from the bottom and you want your top rack on the second from the top you want to put one pan on each rack you want them to B for about 15 minutes then you will put the bottom you will put the bottom pan on the top

And the top pan on the bottom flip them around and then you will put them back in for about 12 to 15 minutes or until they’re nice and golden brown and puffed and look at these beautiful cream cheese danishes about half an hour in the oven

And Angela brought them out here and put them on some cooling Y and we’re going to test them here in just a few minutes all right look at these beautiful danishes that’s awesome now in order to let them to to pick them up like this by

Hand you’ll need to let them sit for 5 minutes or so until they until you can start picking them up without them falling apart but they’re set up really nice and they’re still nice and warm too Angel okay you did something here so good I’ll take another bite M that is

Delicious absolutely amazing light not overly sweet just a beautiful flavor m so amazing now I’ve got some really strong dark roast coffee over here it’s going to go amazing with it as well but this right here brilliant simple delicious all the above and that’s Angela k brilliant simple and delicious I’m

Simple but so got to test these out they’re so awesome a wonderful little a little weekend breakfast treat so thank you guys so much for watching I do appreciate it my name is Jason smart when her name’s Angela k this is Art of creation Homestead we love you all God

Bless you and goodbye