Easter Egg Cream Cheese Danishes

Easter Egg Cream Cheese Danishes

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!

easer egg cream cheese danishes

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.

cut out easter egg out of the puff pastry danish

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.

score a 1/4 inch boarder around the easter egg danishes

ASSEMBLING THE DANISH

Spoon cream cheese mixture evenly on to all the eggs and spread it inside the border.

spread cream cheese filling over the egg danishes

Decorate with berries of your choice. Push the berries gently into the cream cheese mixture and try to stay inside the border.

decorate the easter egg cream cheese danishes with berries

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.

easter egg cream cheese danishes

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.

easter egg cream cheese danishes

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 Egg Cream Cheese Danishes

Jessie M
Easter egg cream cheese danishes are perfect for Easter. Sweet cream cheese with berries on puff pastry, cut into Easter eggs.
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, dessert, Holiday
Cuisine American, Canadian
Servings 9 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.

Notes

These danishes are best enjoyed as soon as they’re baked, they do not keep well.
Keyword berries, Cream cheese, danish, danishes, easter, easter breakfast, easter brunch, easter egg, puff pastry, puff pastry danish



Leave a Reply

Your email address will not be published.

Recipe Rating