This chocolate cream cheese danish is simple to make, rich, and utterly delicious. Flaky puff pastry is filled with sweetened cream cheese and melted chocolate for an impressive breakfast or brunch treat.
I love working with store-bought puff pastry — it’s convenient and produces bakery-style results with minimal effort. I made this danish for a special breakfast with my kids and it disappeared fast. It’s a great recipe when you want something that feels fancy but is straightforward to prepare.
How to Make this Chocolate Danish
Thawing the Puff Pastry
Buy pre-rolled puff pastry from the frozen section for the easiest results. Follow the package directions for thawing — most brands thaw in the refrigerator overnight or on the counter for about 2 hours. The packages usually contain two sheets; this recipe uses one sheet.
Assembling the Danish
Preheat your oven to 375°F and line a large baking sheet with parchment paper.
Coarsely chop 4 oz of semi-sweet baking chocolate and set aside.
In a bowl, beat 8 oz softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla until light and fluffy. Set aside.
Unfold the thawed puff pastry and place it on the lined baking sheet. Fold it in thirds to mark the center section where the filling will go.
Spread the cream cheese mixture evenly across the center section, leaving a little space at the top and bottom edges so the pastry can be folded over.
Sprinkle the chopped baking chocolate over the cream cheese. You can use 1/2 cup semi-sweet chocolate chips if you prefer, but chopped baking chocolate melts more smoothly.
Using a sharp knife, cut 1/2-inch diagonal strips up each side of the dough. Fold the top and bottom edges of the dough inward toward the filling, then fold the pastry strips over the filling in an alternating pattern to create a braid.
Egg Wash
Whisk together 1 egg and 1 teaspoon cold water. Brush the egg wash over the folded danish to promote a golden, glossy finish.
Baking and Chocolate Drizzle
Bake the danish for 25–30 minutes, or until the pastry is puffed and golden brown. Remove from the oven and allow it to cool slightly on the baking sheet.
Place 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl and melt in 20-second intervals, stirring between intervals until smooth. Drizzle the melted chocolate over the warm pastry.
This danish is best enjoyed warm from the oven, but it will keep for up to one day at room temperature in an airtight container.
More Pastry Recipes to Try
- Strawberry Cream Cheese Heart Danishes
- Apple Crisp Danishes
- Raspberry Puff Pastry Hearts
- Homemade Flakies
Serve this danish for brunch or a special breakfast—its flaky layers and creamy chocolate center always impress. If you try the recipe, tag me on Instagram @jessiebakestreats and leave a review; I love hearing how your baking turned out.
Chocolate Cream Cheese Danish
Jessie M
Pin Recipe
Ingredients
- 1 sheet store-bought puff pastry thawed to package directions
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1/2 c powdered sugar
- 4 oz chopped semi-sweet baking chocolate
Egg Wash
- 1 egg
- 1 tsp cold water
Melted Chocolate Topping
- 1/2 C semi-sweet chocolate chips
Instructions
Thawing the Puff Pastry
- Thaw the puff pastry according to package directions — either in the fridge overnight or on the counter for about 2 hours.
Preparing the Danish
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Coarsely chop the baking chocolate and set aside.
- Beat the cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Unfold the thawed puff pastry on the baking sheet and fold it in thirds to mark the center section.
- Spread the cream cheese mixture in the center, leaving space at the top and bottom edges for folding.
- Sprinkle the chopped chocolate over the cream cheese.
- Cut 1/2-inch diagonal strips up each side of the dough. Fold the top and bottom inward, then braid the strips over the filling, alternating sides.
Egg Wash
- Whisk the egg and cold water together and brush the danish evenly with the mixture.
Baking
- Bake 25–30 minutes until the pastry is puffed and golden. Let cool slightly on the pan.
Melted Chocolate Topping
- Melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, then drizzle over the pastry.
- Slice and enjoy.