If you’re looking for the perfect thing to make for Easter brunch, this cheese danish recipe is it.
I first made this cheese danish recipe on a whim probably 14 or 15 years ago, and it has become a staple for our family. I make it for different events and holidays at least 3-4 times a year, and it’s something we all look forward to. One of my favorite things about being a mother is how the recipes I make for different holidays and events have become cornerstone parts of our family traditions and culture. I absolutely love this. Food brings people together, creates common ground and (if you have really good recipes) lots of happy shared memories. We have lots of happy memories attached to this cheese danish recipe, and I anticipate many for years to come. Never let anyone tell you that those little things you do to create special happy memories as a parent don’t matter. They do.
This cheese danish recipe is easy to make and uses puff pastry sheets, and a delicious cream cheese and ricotta filling. You can pair it with berries or eat it on it’s own and it’s absolutely scrumptious either way. My kids and husband scarf these up every time. They are a crowd favorite and would be a big hit at any brunch, especially for Easter this Sunday!
Tools I use for this recipe:
For this recipe I use a few tools that make it a lot easier to make. First up, my kitchenaid mixer. This is one of my most used kitchen tools; it’s an investment, but worth every penny. I’ve used mine several times a week for 20 years, and it still runs like a champ. You’ll want to use the paddle attachment because you don’t want to over whip the cheese filling and it’s perfect for blending the cheeses. If you don’t have a kitchenaid, you can use a hand mixer or your mixer of choice. (Just make sure you don’t over whip the filling!)
For this cheese danish recipe I also use a no stick silicone baking mat (I roll out and fill the pastry on it), you can also use a marble pastry stone for this recipe and it would be great for keeping the pastry dough cold (crucial for getting those beautiful puffy flaky layers). I like to use a pizza wheel for cutting the pastry as it makes it easier to keep the shape and not pull at the pastry. And finally a pastry brush for the egg wash.
Cheese Danish recipe
Ingredients
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon rough sea salt (I like to use Himalayan pink sea salt)
- 1 tablespoon grated lemon zest (optional)
- 2 sheets (1 box) frozen puff pastry sheets, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Directions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Place the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. (I like to use my Kitchenaid Mixer works like a charm.) With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don’t whip!
- Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it’s a 10 by 10-inch square. The puff pastry should be defrosted but still cold. Cut the sheet into quarters with a sharp knife. Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry.
- Refrigerate the filled Danish for 15 minutes. (Don’t skip this step! You want your pastry dough to be nice and cold when it goes into the oven. This ensures the butter doesn’t melt too quickly and run out of the dough, and will get you a nice big puff on the danish and beautiful delicious flaky layers.)
- Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and golden brown. Serve warm.
More of my family’s favorite recipes to try:
My scrummy butter biscuit recipe.
Homemade honey rolls with honey cinnamon butter: yes they’re as heavenly as they sound.
This peach and mint lemonade recipe would also be fun for a brunch!
Not quite ready to work with puff pastry? These German pancakes are so delicious and so easy to make… also perfect for Easter brunch.
I don’t mean to brag, but I’m pretty sure my mom has the best cinnamon rolls recipe in the world… these are another great option for Easter Sunday! Make them the night before and have an easy morning!
