These delicious Easter egg cream cheese danishes are perfect for Easter breakfast. Sweet cream cheese with berries on puff pastry cut into cute Easter eggs. Best of all the recipe is easy to make and look gorgeous!
Why You'll Love Them
Easy. This recipe comes together so easily and uses minimal ingredients.
Festive. These are perfect for Easter breakfast or brunch. I love how cute they look and they're also great to make with kids.
Customizable. I love that you can decorate them with fruit of your liking. Don't like blueberries? Leave them off and use any fruit you want!
HOW TO MAKE THESE Easter Egg DANISHES
THAW THE PUFF PASTRY
The first step is to thaw the puff pastry. Be sure to read to thawing instructions the day before you want to bake these danishes. Some say to thaw over night in the fridge and other say to thaw on the counter for 2 hours. So make sure you have your puff pastry thawed when you’re ready to bake.
CREAM CHEESE FILLING
Preheat your oven to 400 F and line a large baking pan with parchment paper.
The next step is to make the cream cheese filling. In a medium sized bowl mix cream cheese, sugar, and vanilla together until light and fluffy. I like to add in a few drops food colouring. Set aside.
CUTTING THE Easter Egg DANISHES
Unfold the thawed puff pastry. Using a 3 inch easter egg shaped cookie cutter cut out 9 eggs. Place them on the baking sheet 1 inch apart.
Using a sharp knife or smaller egg shaped cookie cutter score a border about 1/4 inch from the edge. Be careful not to cut all the way through, you just want to create a shallow cut.
ASSEMBLING THE DANISH
Spoon cream cheese mixture evenly on to all the eggs and spread it inside the border.
Decorate with berries of your choice. Push the berries gently into the cream cheese mixture and try to stay inside the border.
EGG WASH
In a small bowl mix egg and cold water together to create an egg wash. Using your finger or a small baking brush apply the egg wash on the outside border.
Bake for 15-17 minutes or until edges are starting to turn a golden brown. Cool on the pan for 5 minutes before enjoying these danishes warm.
STORING THE DANISHES
These danishes are best eaten the day the are made and do not keep well.
WHERE DO YOU BUY PUFF PASTRY DOUGH?
You’ll find puff pastry dough in the freezer section of the grocery store, usually beside the pre-made pie crusts. You want to make sure it’s puff pastry and not phyllo pastry (which if thinner and has a lower fat content).
CAN I DOUBLE THE RECIPE?
Yes you can! Store bought puff pastry dough usually comes with two sheets. Just double all the amounts in the cream cheese filling and cut 1 cup worth of berries. You will not need to double the egg wash.
If you make these Easter egg cream cheese danishes please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
MORE EASTER RECIPES TO LOVE
- Easter Mini Egg Cookies
- Easter Mini Egg Brownies
- Chocolate Mini Egg Cookies
- Easter Monster Cookies
- Melting Moments Flower Cookies
- Carrot Cake Cookies
Easter Egg Cream Cheese Danishes
Equipment
- 3 inch egg shaped cookie cutter
Ingredients
- 1 sheet store bought puff pastry thawed to package instructions
Cream Cheese Filling
- 4 oz cream cheese at room temperature
- 2 tsp white sugar
- 1/2 tsp vanilla extract
- food colouring optional
- 1/2 C berries of your choice
Egg Wash
- 1 large egg
- 1 tbsp cold water
Instructions
- Thaw the puff pastry sheet as per packages directions. Some say thaw on the counter for 2 hours or you can leave it to thaw in the fridge over night.1 sheet store bought puff pastry
- Preheat oven to 400 F and line a large baking sheet with parchment paper.
Cream Cheese Filling
- In a medium sized bowl mix cream cheese, sugar, and vanilla together until light and fluffy. Add in a few drops of food colouring. Set aside.4 oz cream cheese, 2 tsp white sugar, 1/2 tsp vanilla extract, food colouring
Assembling the Danishes
- Unfold the thawed puff pastry. Using a 3 inch egg cookie cutter cut out 9 eggs and place them on the baking sheet 1 inch apart.1 sheet store bought puff pastry
- Using a sharp knife or smaller egg shaped cookie cutter score a border about 1/4 inch from the edge (see picture above). Be careful not to cut all the way through, you just want to create a shallow cut.
- Spoon cream cheese mixture evenly on to all the eggs and spread it inside the border.
- Decorate with berries of your choice. Push the berries gently into the cream cheese mixture and try to stay inside the border.1/2 C berries of your choice
Egg Wash
- In a small bowl mix egg and cold water together to create an egg wash.1 large egg, 1 tbsp cold water
- Using your finger or a small baking brush apply the egg wash on the outside border.
- Bake for 15-17 minutes or until edges are starting to turn a golden brown.
- Cool on the pan for 5 minutes before enjoying these danishes warm.
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