Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup mini chocolate chips (or finely chopped chocolate)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This prevents sticking and makes clean-up a breeze.
- In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer or whisk until the mixture is smooth and creamy, ensuring no lumps remain.
- Gently fold in the cocoa powder and mini chocolate chips into the cream cheese mixture. Mix until just combined; be careful not to overmix to maintain a light texture.
- Carefully unroll the thawed puff pastry sheet onto a lightly floured surface or directly onto a piece of parchment paper. Use a sharp knife or pizza cutter to divide the pastry into 6 equal squares.
- Place a generous tablespoon (or two, depending on your preference) of the chocolate cream cheese filling into the center of each puff pastry square.
- To shape your danishes, bring two opposite corners of each square towards the center, overlapping them slightly over the filling, and gently press down to seal. Alternatively, you can make small diagonal cuts from each corner towards the center (leaving the middle intact), then fold alternating strips over the filling.
- In a small bowl, whisk together the beaten egg and milk to create a golden egg wash. Brush the exposed puff pastry on each danish with this wash for a beautiful shine and rich color once baked.
- Carefully transfer the prepared danishes to your lined baking sheet, leaving some space between each for even baking and puffing.
- Bake for 20-25 minutes, or until the pastry is wonderfully puffed, deeply golden brown, and the cream cheese filling appears set and slightly bubbly.
- Allow the danishes to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely. For an extra touch of elegance and sweetness, dust with powdered sugar before serving.
Notes
For best results, ensure your cream cheese is at room temperature before mixing to achieve a perfectly smooth, lump-free filling. Avoid overfilling the danishes, as the delicious filling might seep out during baking. These danishes are a true delight served warm or at room temperature on the day they are made. If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days and gently reheat in a toaster oven for that fresh-baked feel.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: European Bakery
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 15g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg