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Ina Garten Easy Cheese Danish

Ina Garten Easy Cheese Danish - recipe card
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Flaky, buttery puff pastry wrapped around a creamy, tangy cheese filling and topped with a sweet vanilla glaze. This simplified version of Ina Garten’s classic cheese Danish comes together in minutes with store-bought puff pastry, yet tastes like it came from a French bakery. Perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients

Scale
  • 1 sheet (about 8.5 oz / 240 g) frozen puff pastry, thawed according to package directions
  • 4 oz (113 g) full-fat cream cheese, at room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly squeezed lemon juice
  • Pinch of kosher salt
  • 1 large egg, lightly beaten with 1 tbsp water, for egg wash
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 tbsp whole milk, plus more as needed
  • 1/4 tsp pure vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat the oven to 400°F (204°C). Line a rimless baking sheet with parchment paper. If your puff pastry is frozen, thaw it in the refrigerator for about 40 minutes, or at room temperature for 20–30 minutes, until it unfolds without cracking. Cold but pliable dough is key for flaky layers.
  2. In a medium bowl, combine the cream cheese, granulated sugar, egg yolk, vanilla extract, lemon juice, and salt. Use a handheld mixer or a sturdy whisk to beat until the mixture is completely smooth and lump-free, about 1–2 minutes. Scrape down the sides of the bowl with a spatula to ensure even mixing. The filling should be thick but spreadable; if it’s too stiff, beat in a teaspoon of milk.
  3. On a lightly floured surface, gently unfold the puff pastry sheet. If there are cracks, press them together with your fingers. Roll the pastry just slightly to even out the seams, but avoid overworking it. Cut the sheet into 4 equal squares (about 4½ inches each).
  4. Transfer the pastry squares to the prepared baking sheet, spacing them at least 2 inches apart. Using a sharp paring knife, score a ½-inch border around the edge of each square, being careful not to cut all the way through the dough. This creates a raised rim that holds in the filling.
  5. Spoon about 2 tablespoons of the cream cheese filling into the center of each pastry square and spread it evenly within the scored border. Do not overfill, or the filling may spill over during baking.
  6. Brush the exposed pastry borders with the egg wash, which gives the Danish a beautiful golden shine. Be careful not to let the egg wash drip down the sides, as it can seal the layers and prevent them from rising.
  7. Bake on the middle rack for 20–22 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown and the filling is set. The Danish should feel firm to the touch and the edges should be crisp. If the pastry browns too quickly, tent loosely with foil.
  8. While the Danish bake, make the glaze: In a small bowl, whisk together the powdered sugar, 1 tablespoon milk, vanilla, and salt until smooth. The glaze should be thick but pourable; add more milk, ½ teaspoon at a time, if needed. Set aside.
  9. Remove the baking sheet from the oven and let the Danish cool for 5 minutes. Then, using a spatula, transfer them to a wire rack to cool completely. This prevents the bottoms from steaming and getting soggy.
  10. Once the Danish are completely cool, drizzle the glaze over the tops in a zigzag pattern. Let the glaze set for about 10 minutes before serving. Serve at room temperature or slightly warm.

Notes

Storage: Store leftover Danish in an airtight container in the refrigerator for up to 3 days. Freezing: Baked, unglazed Danish can be frozen for up to 2 months; wrap individually in plastic wrap and then foil. Thaw overnight in the refrigerator. Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes, or until heated through. If frozen, reheat from frozen at 300°F for 10–12 minutes. Avoid microwaving, as it makes the pastry soggy. For best texture, glaze after reheating.

Nutrition

Keywords: cheese danish, Ina Garten cheese danish, easy cheese danish, puff pastry danish, cream cheese danish, breakfast pastry, brunch recipe, homemade danish, vanilla glaze, baked pastry, Ina Garten recipe, cheese danish recipe

Find it online: https://inagartencooks.com/ina-garten-easy-cheese-danish/