Starbucks Copycat Cheese Danish
These Starbucks copycat cheese Danishes have flaky golden puff pastry filled with a sweet vanilla cream cheese filling and take just 25 minutes to make.
Servings: 6
Equipment
- Sharp Knife or Pizza Cutter
- Stand Mixer or Handheld Mixer
- Pastry Bag or Ziploc Bag
Ingredients
- 1 Sheet puff pastry thawed
- 4 Ounces cream cheese at room temperature
- ¼ Cup powdered sugar
- 1 Teaspoon vanilla extract
- 1 egg
- 1 Tablespoon water
Instructions
- Preheat the oven to 400 degrees F. Cut the thawed pastry into 6 equal rectangles, and place on a baking sheet lined with parchment paper. Set aside.
- In a bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar. Cream together for 2 to 3 minutes. Add the vanilla and mix until fully combined.
- Place the cream mixture into a pastry bag or Ziploc bag with the corner snipped off. Pipe filling down the center of each pastry.
- In a small bowl, whisk together the egg and water. Brush the egg wash over the exposed puff pastry around the filling.
- Bake for 10 to 12 minutes, or until the puff pastry is risen and golden brown. Let cool for a few minutes before serving.
Notes
Keep the puff pastry cold: Cold pastry gives you the best puff and flaky layers. If it gets very soft while you're working with it, pop the baking sheet in the refrigerator for 10 minutes before baking.
Soften the cream cheese: Room-temperature cream cheese makes a much smoother filling and is easier to pipe. Cold cream cheese can leave little lumps behind.
Leave a pastry border: Pipe the cream cheese down the center without covering the edges. That exposed pastry has room to puff up around the filling as it bakes.
Don't overfill them: More filling sounds tempting, but too much can spread over the pastry as it bakes. Divide the cream cheese mixture fairly evenly between the 6 pieces.
Use the color as your cue: Start checking around 10 minutes and look for puffed pastry with deeply golden edges rather than relying only on the clock.
Serve them warm: I think these are best after they've cooled just enough for the cream cheese filling to set but the pastry is still warm and crisp.
Soften the cream cheese: Room-temperature cream cheese makes a much smoother filling and is easier to pipe. Cold cream cheese can leave little lumps behind.
Leave a pastry border: Pipe the cream cheese down the center without covering the edges. That exposed pastry has room to puff up around the filling as it bakes.
Don't overfill them: More filling sounds tempting, but too much can spread over the pastry as it bakes. Divide the cream cheese mixture fairly evenly between the 6 pieces.
Use the color as your cue: Start checking around 10 minutes and look for puffed pastry with deeply golden edges rather than relying only on the clock.
Serve them warm: I think these are best after they've cooled just enough for the cream cheese filling to set but the pastry is still warm and crisp.
Nutrition
Calories: 323kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 172mg | Potassium: 61mg | Fiber: 1g | Sugar: 6g | Vitamin A: 294IU | Calcium: 27mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
