Best Chocolate Cream Cheese Danish Recipes

CHOCOLATE CREAM CHEESE DANISH

Steps:

• Before beginning, preheat your oven to 375 degrees F.
• Cream together softened cream cheese, granulated sugar, flour and vanilla until smooth. Set aside.
• Unroll the crescent dough without separating any of the triangles. Keep the dough all in one piece! Place dough onto a parchment paper-lined baking sheet, then press together all the perforations in the dough with your fingers.
• Spoon the cream cheese filling down the center of the dough lengthwise. Spread the dough out so it is 2-3 inches wide in center of roll.
• Evenly sprinkle chopped chocolate on top of the cream cheese filling.
• Cut 1 inch strips of dough evenly on each side of the filling (at a slight angle toward the top).
• Starting at top, lift pieces of dough and pull up and over filling, alternating sides as you go, so that you end up with a somewhat "braided" pastry. (Left side strip, Right side strip, etc.). Tuck any leftover pieces of dough into the ends.
• Beat an egg yolk in a small dish. Using a pastry brush, gently "paint" the yolk over the surface of the pastry until covered. Place pastry in a preheated 375 degree oven; bake for 20 minutes, until golden brown in color. Remove pastry (keeping the parchment paper underneath) to a wire rack. Let cool completely.
• Mix together glaze ingredients until smooth. Once pastry is completely cool, decoratively drizzle glaze over surface of pastry. Let glaze firm up, then cut into slices, serve and enjoy!

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

CHOCOLATE CREAM CHEESE DANISH

Steps:

• 1. Butter the bottom of 8 x 8 pan. Open 1 tube of crescent rolls, and place in bottom of pan, being careful not to tear at the perforations. Meanwhile combine the cream cheese, sugar, vanilla, brown sugar, and melted dark chocolate bars until well combined. Place cream cheese mixture on top of crescent rolls, then open the other tube of crescent rolls on top. (if you have problems getting the crescent dough to completely cover the bottom or top, you can roll them out so it will be thinner and will fit) Follow pkg directions on tube of crescent rolls and bake for the longest time shown on pkg. (350 degrees)
• 2. Glaze: combine the powdered sugar, vanilla extract, and 4 tsp of milk, until well combined. Drizzle over the cream cheese danish while still warm. Enjoy!

CHOCOLATE AND CHEESE DANISH

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• Filling: In a small bowl, mix together the cheeses, egg yolk, flour, sugar, vanilla and salt until smooth. Fold in the chocolate chips. Set aside.
• Cut each sheet of pastry into 4 equal-sized squares. Put 4 pastry squares on each prepared baking sheet. Spoon about 2 to 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1-inch of the opposite corner. Using a pastry brush, brush the folded-over section lightly with the beaten egg. Fold the opposite corner over the egg-brushed pastry to form an open-ended Danish. Brush the pastry with beaten egg and bake until puffed and golden, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.

CHOCOLATE CREAM CHEESE DANISH

Steps:

• Place frozen puff pastry on the counter for 30 minutes to thaw.
• While you wait for the pastry to thaw, make the chocolate ganache. Pour chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until steaming. Pour hot cream over chocolate chips.
• Let sit for 1 minute and 30 seconds. Stir gently until smooth. If any chocolate chunks remain, heat in the microwave for 15 second intervals. Stir well in between. Let sit for 2 hours at room temperature until "pudding like" in texture.
• In a small bowl, beat the cream cheese using a hand mixer. Beat on high for 1 minute. Add in sugar and beat again for 1 minute. Mix in vanilla.
• Place frozen pastry sheets on a lightly floured surface. Use your fingers to push the seams together. Use a sharp knife and cut pastry into thirds. Cut along the seams for 3 long rectangles.
• Cut each rectangle in half to get 6 rectangles. Repeat with the other sheet. Mix the egg and water together. Use a pastry brush and spread the egg wash around the edge of each rectangle.
• Preheat oven to 400°F. Line two cookie sheets with parchment paper.
• Place the rectangles on the cookie sheet. 6 per sheet. For each rectangle, use a sharp knife and cut another rectangle shape along each rectangle of pastry leaving a 1/2 inch edge. Don't cut all the way down. This gives the pastry the ability to rise around the filling.
• Spoon 1 TBSP of filling on each square. Spread the filling inside each "box".
• Place 1 sheet in the fridge and 1 in the freezer. Let the sheet in the freezer sit for 5 minutes before baking. This gets the butter in the pastry cold again.
• Bake 1 sheet at a time. Bake for 17-20 minutes. Bake until the pastry is golden brown. Let cool completely and then bake the next sheet.
• Spoon chocolate on top of the cream cheese filling once pastry is cool. Make sure some of the cream cheese is showing around the edges of the chocolate.

CHEESE DANISH

Steps:

• In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
• On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
• Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
• Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
• Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.