This easy Cheese Danish Braid is so flaky and creamy. You'll love the sweet tanginess of the filling and the delicious flaky puff pastry dough drizzled with the sweet icing.
Why I love this recipe
This Danish recipe uses a single sheet of puff pastry, serves 6-8, and is ready in just 50 minutes.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two - by Zona Cooks features 60 main dish recipes giving you two months' worth of simple homemade food that will impress any night of the week. Check Cookbook Price
Substitutions
You can use homemade puff pastry instead of frozen puff pastry.
You can use fresh squeezed lemon juice and a little lemon zest.
How to make Braided Cream Cheese Danish
Step 1 - Preheat the oven to 400 degrees F.
Step 2 - In a large bowl, add cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon juice. Beat it on high speed using an electric hand mixer or stand mixer until the filling is smooth and creamy. Set aside.
Step 3 - Line a work surface with a large piece of parchment paper, about 11 x 13.
Step 4 - Unfold the sheet of thawed Danish dough and use a rolling pin to roll out lengthwise on the parchment paper, about 2 inches, measuring 9x11 inches.
Step 6 - Transfer the parchment paper topped with the pastry to a large baking sheet.
Step 7 – Cut angled slits into the dough along both sides. Each strip should be about 1 inch wide by 3 inches long (toward the center of the dough).
Step 8 - Cut off the bottom 2 corners and the top 2 corners. It should look a bit like a tree.
Step 9 - Add the cream cheese mixture to the center of the dough where it isn’t cut.
Step 10 - Fold the top flap over the top of the cream cheese filling and begin crossing over the strips for the braid, switching from right to left until you get to the last 2 strips. Fold the bottom flap up and cross the last 2 strips over.
Step 11 - In a small bowl, whisk the egg white with 1 teaspoon of water. Brush it over the pastry using a pastry brush.
Step 11 - Bake for about 20 to 25 minutes or until golden brown.
Step 12 - Remove from the oven and let cool completely.
Step 13 - In a small bowl combine the powdered sugar with the heavy cream and drizzle the glaze on top of the Danish. Chill in the fridge.
Pro Tips
Store in an airtight container in the refrigerator for up to 7 days.
To freeze - cool completely, wrap in foil or plastic wrap and place in a zipper freezer bag. Freeze for up to 2 months.
You may also enjoy
- 5 Ingredient No Bake Cheesecake
- 5 Ingredient Pineapple Pie
- No Bake Chocolate Mousse Cheesecake
- 3 Ingredient Cinnamon Roll Caramel Apple Pies
Cheese Danish Braid Recipe
Ingredients
For the Danish:
- 1 sheet puff pastry (thawed)
- 8 ounces cream cheese (room temperature)
- ⅓ cup granulated sugar
- 1 egg yolk
- ¼ teaspoon vanilla extract
- ¼ teaspoon lemon juice
- 1 egg white (for egg wash)
For the Glaze:
- ¼ cup powdered sugar
- 2 Tablespoons heavy cream
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl add the room temperature cream cheese, granulated sugar, egg yolk, vanilla extract, and lemon juice. Beat it on high-speed using an electric hand mixer or stand mixer until the filling is smooth and creamy. Set aside.
- Line a work surface with a large piece of parchment paper, about 11 x 13.
- Unfold the sheet of thawed puff pastry and use a rolling pin to roll it out lengthwise on the parchment paper, about 2 inches so that it measures 9x11 inches.
- Transfer the parchment paper topped with the pastry to a large baking sheet.
- Cut angled slits into the dough along both sides. Each strip should be about 1 inch wide by 3 inches long (toward the center of the dough).
- Cut off the bottom 2 corners and the top 2 corners. It should look a bit like a tree.
- Add the cheese filling to the center of the dough where it isn’t cut.
- Fold over the top flap and begin crossing over the strips for the braid, switching from right to left until you get to the last 2 strips. Fold the bottom flap up and cross the last 2 strips over.
- In a small bowl, whisk the egg white with 1 teaspoon of water. Brush it over the pastry using a pastry brush.
- Bake for about 20 to 25 minutes or until golden brown.
- Remove from the oven and let cool completely.
- In a small bowl combine the powdered sugar with the heavy cream and drizzle the glaze on top of the Danish. Chill in the fridge.
Notes
- You can use homemade puff pastry instead of store-bought puff pastry sheets.
- You can use fresh squeezed lemon juice and a little lemon zest.
- Store in an airtight container in the refrigerator for up to 7 days.
- To freeze - cool completely, wrap in foil or plastic wrap and place in a zipper freezer bag. Freeze for up to 2 months.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.
Zona House
Wednesday 1st of January 2025
This pastry is fantastic and super delicious loaded with cream cheese filling!