Go Back
–+ servings

Pecan Cream Cheese Danish

No ratings yet
A warm, flaky Pecan Cream Cheese Danish made with puff pastry, cream cheese, and a crunchy pecan topping, perfect for brunch or casual coffee dates.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 danishes
Course: Breakfast, Brunch, Dessert
Cuisine: American, Bakery
Calories: 720
Ingredients Method Nutrition Notes

Ingredients
  

For the pastry
  • 1 sheet puff pastry, thawed store bought puff pastry works best for quick, flaky layers
  • 1 egg egg (for egg wash) beaten and brushed on pastry edges for a glossy, golden finish
For the cream cheese filling
  • 4 oz cream cheese, softened room temperature cream cheese blends smoothly for a creamy filling
  • 1/4 cup granulated sugar adds sweetness and helps thin the cream cheese slightly for a silky texture
  • 1 tsp vanilla extract brings warm, aromatic flavor to the cream cheese filling
  • 1 large egg yolk enriches the cream cheese mixture and helps set the filling
For the pecan topping
  • 1/2 cup chopped pecans provides crunch and nutty flavor; chop roughly for texture
  • 1/4 cup brown sugar gives the pecans a deeper, caramel-like sweetness
  • 2 tbsp melted butter helps coat the pecans and intensifies richness

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Lightly flour a work surface and roll out the thawed puff pastry slightly to even it.
  3. Cut the pastry into 4 equal squares.
  4. In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth.
  5. Place a spoonful of the cream cheese mixture in the center of each pastry square.
  6. In another bowl, mix the chopped pecans, brown sugar, and melted butter until evenly coated.
  7. Sprinkle the pecan mixture over the cream cheese filling on each square.
  8. Fold the corners of each pastry slightly toward the center to hold the filling in place.
  9. Beat the whole egg and brush the edges of the pastry squares with the egg wash to promote browning.
Baking
  1. Bake the danishes for 18 to 22 minutes until golden and flaky.
  2. Let the danishes cool on the baking sheet for 10 minutes before serving.

Nutrition

Serving: 1gCalories: 720kcal

Notes

Keep the puff pastry cold until ready to roll for maximum flakiness. Store cooled danishes in an airtight container at room temperature for up to 1 day. Refrigerate for up to 3 days and reheat in a 350°F oven for 5 to 8 minutes.

Tried this recipe?

Let us know how it was!