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.

More Pastry Recipes to Try

• Strawberry Cream Cheese Heart Danishes
• Apple Crisp Danishes
• Raspberry Puff Pastry Hearts
• Homemade Flakies

Bake it for brunch or bake them as a special breakfast for the ones you love, either way I’m sure you’ll love with this Chocolate Cream Cheese Danish!

If you make these danish you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

Chocolate Cream Cheese Danish

Jessie M

This chocolate cream cheese danish is easy to make, rich, and delicious. Puff pastry loaded with sweetened cream cheese and chocolate.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Servings 1 large danish

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 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. 

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