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This chocolate cream cheese danish is easy to make, rich, and delicious. Puff pastry loaded with sweetened cream cheese and chocolate filling.
I love using puff pastry! It’s easy to use and makes for stunning breakfasts that are so simple to create. I don’t know about you but I love eating pastries for breakfast. I whipped this up for a fancy breakfast for me and my two children. It’s safe to say it was a hit!
How to Make this Chocolate Danish
Thawing the Puff Pastry
I always buy my puff pastry from the grocery store. You’ll find puff pastry in the frozen section of the grocery store. I like to get the pre-rolled kind (it’s just easier). Before making this danish read the thawing instructions on the puff pastry. I like to let mine thaw in the fridge over night or you can usually thaw it on the counter for 2 hours. They usually come in a two sheet pack and you will only need one sheet for this recipe.
Assembling the Danish
Preheat your oven to 375 F and line a large baking sheet with parchment paper.
Using a sharp knife coarsely chop the semi sweet bakers chocolate. Set aside.
In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.
Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
Sprinkle the chopped chocolate on top of the cream cheese. You can use a half cup of semi sweet chocolate chips but the bakers chocolate melts better (where chocolate chips keep their shape).
Cut 1/2 inch diagonal strips up each side of the dough. Fold the top and bottom edge of the dough in towards the pastry.
Fold slats of dough up over filling alternating sides to get a braided pattern.
Egg Wash
Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.
Baking and Chocolate Drizzle
Bake for 25-30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly.
Add the 1/2 cup of semi sweet chocolate chips into a microwave safe bowl. Microwave in 20 second increments (stirring in between) until melted. Drizzle the melted chocolate over top of the pastry.
This danish is best enjoyed fresh from the oven and still warm. However, it will keep for a day at room temperature.
1sheetstore bought puff pastrythawed to package directions
8ozcream cheesesoftened
1tspvanilla extract
1/2cpowdered sugar
4ozchopped semi sweet baking chocolate
Egg Wash
1egg
1tspcold water
Melted Chocolate Topping
1/2Csemi sweet chocolate chips
Instructions
Thawing the Puff Pastry
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.
Preparing the Danish
Preheat oven to 400 F and line a large baking sheet with parchment paper.
Using a sharp knife coarsely chop the semi sweet bakers chocolate. Set aside.
In a large bowl mix cream cheese, powdered sugar, and vanilla together until light and fluffy. Set aside.
Unfold the thawed puff pastry and lay it on the lined baking tray. Fold it in thirds so you have a clean indication of where the middle section is.
Add the cream cheese mixture into the centre section of the puff pastry. Using a spatula evenly spread the mixture to cover the entire centre area. Leave a small amount of space at the bottom and top edges so you have room to fold.
Sprinkle the chopped chocolate on top of the cream cheese.
Cut 1/2 inch diagonal strips up each side of the dough. Fold the top and bottom edge of the dough in towards the pastry. Fold slats of dough up over filling alternating sides to get a braided pattern. (See pictures above)
Egg Wash
Make the egg wash by beating the egg and cold water together in a small bowl. Use a basting brush to apply the egg wash all over the folded danish.
Baking
Bake for 25-30 minutes or until the pastry is golden brown. Remove from the oven and let sit on the pan until it cools slightly.
Melted Chocolate Topping
Add the 1/2 cup of semi sweet chocolate chips into a microwave safe bowl. Microwave in 20 second increments (stirring in between) until melted. Drizzle the melted chocolate over top of the pastry.
Cut and Enjoy!
Notes
This pastry is best eaten as soon as its baked. You can keep it for a day at room temperature in an airtight container.
Keyword best brunch recipe, breakfast, chocolate, chocolate cream cheese danish, Cream cheese, cream cheese danish, danish, easy danish recipe, how to make puff pastry danishes, puff pastry
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