Easy Breakfast Cheese Danish (Easy Recipe!)

Name: Easy Breakfast Cheese Danish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 8-oz. package cream cheese (Use a good brand like Philadelphia); 2 large eggs (divided); 1/3 cup granulated sugar; 1 teaspoon pure vanilla extract; 2 sheets frozen puff pastry (thawed in the refrigerator); 1½ - 2 cups fruit pie filling (suggested: cherry, apple, blueberry, blackberry); 4-6 slices fresh pear (cut into thin slices (optional)); ground cinnamon (To taste. (optional))

Have a craving for a homemade easy breakfast cheese Danish but are short on time? These beauties are easy to whip up using prepared frozen puff pastry, cream cheese and ready-made pie filling. You will be enjoying these lovelies in no time!

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Breakfast pastries on a white plate with a fork

These easy breakfast cheese Danish squares are perfect for brunch parties, baby showers, Mother's day brunch, work parties, or any time you desire a delightful sweet treat for breakfast or brunch.

This recipe uses frozen puff pastry so it comes together in a jiffy. You don't have to worry about measuring, sifting, or ingredient ratios to make this easy recipe. You mix a few simple ingredients, roll out the dough and add your toppings. It doesn't get any easier or better than that!

This recipe is featured in our lineup of easy sweet breakfast recipes. Check them out!

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🥣 Equipment
🧾 Ingredients
📋 Instructions
💡 Tips for Success
❓ Frequently Asked Questions
🥐 More Pastry Recipes
📖 Recipe
📚 References and Further Reading

You will need the following equipment to make this recipe (affiliate links):

🥣 Equipment

Baking sheet. If your oven is large enough accommodate them, you can prepare two sheets of pastries and bake them both at once.
Medium glass bowl. For mixing the cream cheese filling.
Electric mixer. To make the cream cheese filling.
Rolling Pin. To roll out the puff pastry dough to a 10 ½ inch square. Your pastry sheet may already come out that size. If so, you will not need a rolling pin.
Pastry brush. To apply an egg wash to the unbaked pastry dough.

Overhead view of breakfast pastries on a white plate with a fork and blue napkin

🧾 Ingredients

Cream cheese (1 8-oz. package). I do not recommend going with a generic brand here. Use a good brand like Philadelphia. If cream cheese is not available, you can do a 1:1 substitute with mascarpone cheese instead. If you are looking for a vegan option, check out the recipe for cashew cream on Jessica in the Kitchen. Please note that I have not personally tried these substitutes myself.
Large eggs (2), divided. You will use one egg in your cream cheese filling and one as an egg wash.
Granulated sugar (⅓ cup). Adds sweetness to your cream cheese mixture.
Pure vanilla extract (1 teaspoon). Adds flavor.
Frozen puff pastry (2 sheets), thawed in the refrigerator. Work with one sheet at a time and leave the second one in the refrigerator until ready to use.

You have many choices when it comes to the fruit toppings. You can use pie filling, preserves, compote, curd, or fresh fruit. I used pie filling and thinly-sliced fresh apples and pears. A few suggested toppings:

Fruit pie filling (1½ - 2 cups). I suggest cherry, apple, blueberry, or blackberry. You can also use prepared jam, strawberry compote, or our homemade lime curd.
Fresh pear and/or apple, cut into 4-6 thin slices. I left the skin on for color and texture. If you prefer, you can peel them first.
Ground cinnamon (optional). If you decide to go with fresh apple and pear slices, ground cinnamon will add an extra layer of flavor.

📋 Instructions

Step 1. Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper.

In a medium bowl, beat cream cheese and one egg with an electric mixer until smooth. Beat in sugar and vanilla.

Step 2. On a piece of parchment paper, roll one puff pastry sheet into a 10½-inch square. Cut into nine 3½-inch squares.

Unbaked puff pastry sheet on a piece of parchment paper — It's easier to work on a piece of parchment paper. It keeps the dough from sticking to your countertop and you can use it to easily transport the pastries to a baking sheet for baking.

Step 3. Carefully move parchment paper to a baking sheet. Prick each pastry square center several times with a fork. Leave about ½-inch of edges untouched.

Pricking unbaked puff pastry with a fork — Pricking the dough with a fork prevents it from puffing up in the middle. Leave the outer edges untouched so that they can puff up and hold the filling and topping in the middle.

Step 4. In a small bowl, combine second egg and 1 tablespoon of water. Use a pastry brush to brush mixture over each pastry square.

Brushing unbaked puff pastry with egg — The egg adds an attractive glossy finish to your pastries.

Step 5. Spread each square with 1 tablespoon of the cream cheese mixture.

Spooning cream cheese mixture onto unbaked puff pastry — Do not use a heaping tablespoon of the cream cheese mixture. Scoop up some of the mixture and then level it off so you don't end up with too much on each square.

Step 6. Top each square with pie filling or sliced apple or pear. Sprinkle ground cinnamon on the squares that contain the sliced fruit.

Spooning cherry pie filling onto an unbaked puff pastry square — You can get creative with toppings. Prepared pie filling or preserves are great. You can also try our homemade lime curd or strawberry compote.

Step 7. Bake 15-18 minutes or until golden. Remove and let cool on wire racks.

Repeat steps 1-7 with remaining puff pastry.

Cream cheese breakfast pastry squares cooling on a wire rack

💡 Tips for Success

Do not fill your easy breakfast cheese Danish squares with too much filling. It may overspread and spill over the side of your pastry.
Use the fork to prick only the middle of each square. Ideally each side will puff up in the oven and create a nice little pocket in the middle.
Thaw for about 30 minutes before using and keep the second pastry sheet chilled in the refrigerator until you are ready to work with it.
Roll out the puff pastry on a piece of parchment paper large enough to accommodate it. This makes it easier to transfer to a baking sheet.
The pastry dough works best when cold, so try not to handle it too much.
Always preheat the oven before baking. Do not use a microwave or toaster oven.

❓ Frequently Asked Questions

Can I store breakfast cheese Danish?

Ideally, your cream cheese breakfast pastries should be eaten within a few hours after baking them.

Can I use pie dough for this recipe instead?

We don't recommend pie dough because it does not puff up like puff pastry. The rise is necessary to hold the filling and toppings in the center.

Can I prepare these breakfast pastries ahead and bake them later?

You can prepare the filling ahead of time and store it covered in the refrigerator for a day. You should assemble and bake then when you're ready to serve them. Keep the puff pastry dough in the freezer and remove it to the refrigerator about 30 minutes before you are ready to assemble and bake the pastries.

🥐 More Pastry Recipes

Cream cheese breakfast pastry squares on a white plate with a blue napkin

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