Starbucks Cream Cheese Danish Copycat Recipe
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Cream cheese danish is my go-to when I’m craving something sweet and a little indulgent in the morning. Inspired by the Starbucks version I’ve loved for years, this homemade take is buttery, flaky, and filled with a smooth cream cheese center that’s just the right amount of sweet. Pair it with coffee and you’ve got a breakfast that feels like a treat without the trip to the coffee shop.
I’ve always had a soft spot for cheese danish. It brings back memories of family vacations and hotel breakfasts where it was always the first thing I grabbed.
These days, I make it at home using frozen puff pastry and a few simple ingredients. I always have puff pastry in stock because I often use it to make other delicious treats like puff pastry cinnamon rolls, puff pastry apple hand pies, and puff pastry palmiers.
Why You’ll Love This Recipe
It’s way easier than you’d think, and the result is bakery-worthy. The optional glaze makes it extra special, and honestly, my kids ask for these more than cinnamon rolls. It’s a no-fail treat for breakfast, brunch, dessert, or sharing with guests.
- Prep ahead: Assemble ahead of time or freeze extras to bake whenever the craving hits.
- Ready in no time: Just 10 minutes of prep, then let the oven do the rest.
- Surprisingly simple: Let the puff pastry do the hard work. No rolling, no rising, just quick layering and baking.
- Fun to personalize: Top with fresh fruit, a spoonful of jam, or a dash of cinnamon sugar.
- Perfect for any gathering: Great for holidays, brunch with friends, or just treating yourself on a regular day.
- Better than store-bought: Crispy edges, creamy filling, and none of the sogginess or extra sugar.
How to Make Cream Cheese Danish
Roll out the puff pastry, cut and fold, add the cream cheese mixture, and bake. In under 30 minutes, you’ll have warm, bakery-style treats faster than a trip to Starbucks.
Scroll down for the printable recipe card with everything you need, including ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Puff pastry: Gives the danish those light, flaky layers. I usually use frozen puff pastry to keep things easy. Just remember to thaw it according to the package instructions before you start.
- Cream cheese: Full-fat works best for flavor and texture. I like Philadelphia, but go with whatever brand you prefer.
- Granulated sugar
- Egg and water: Mixed together for an easy egg wash that gives the pastry a nice golden finish when baked.
For the glaze:
- Powdered sugar
- Milk
- Vanilla extract
Step-By-Step Instructions
If you’ve never made pastry at home, this cream cheese danish is a great first recipe to try. The steps are easy to follow, and you’ll end up with a batch that’s fresh, flaky, and even better than the Starbucks favorite.
Step 1: Prepare
Set your oven to 400 F and line a baking sheet with parchment so you’re ready to go.
Step 2: Make the filling
In a small bowl, mix the cream cheese and sugar until it’s smooth and creamy.
Step 3: Roll and cut the dough
Lightly flour your surface, then roll out the puff pastry. Cut each sheet into 8 equal rectangles and space them out on your prepared baking sheet.
Step 4: Add egg wash and fold
Whisk the egg with a little water to make the egg wash. Brush the edges of each pastry and fold in the corners just a bit, about ¾ inch.
Step 5: Add the filling
Divide the filling evenly and spread it gently in the center of each piece. Give the edges one more brush of egg wash.
Step 6: Bake
Bake for 15 minutes, rotate the pan, then bake another 10 to 15 minutes until the pastries are puffed and golden.
Step 7: Glaze and enjoy
While they cool slightly, whisk together the powdered sugar, milk, and vanilla. Drizzle over the pastries and serve warm or at room temp.
Substitutions
Cream cheese danish is made with everyday basics but if you’re missing something, here are a few easy swaps to try:
- Puff pastry: You can use crescent roll dough instead, though the texture will be a little softer.
- Milk: Heavy cream makes a richer glaze, while almond or oat milk keeps it dairy-free. Lemon juice works too for a tangy twist.
Expert Tips
- Chill the dough: Keeping the pastry cold helps it bake up tall and flaky.
- Cut it clean: Use a sharp knife or pizza cutter to slice the pastry so it puffs up evenly.
- Keep it light: Too much filling can cause leaks. A spoonful per danish is just right.
- Don’t soak: Use a light hand with the egg wash to keep the edges crisp, not soggy
- Wait before glazing: Let the danishes cool a bit so the glaze sets nicely instead of melting off.
- Add a fruity touch: Layer a few fresh berries or peach slices over the cream cheese before baking. You can also spoon a little jam or fruit preserves on top after baking, right before glazing.
How to Store This Recipe
Keep any leftover cream cheese danish in an airtight container in the fridge for up to 3 days. To bring back that crisp texture, reheat them in the oven.
For longer storage, freeze them on a lined baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep in the freezer for about a month. When you’re ready to enjoy, thaw overnight in the fridge and warm them up before serving.
What to Serve with Cream Cheese Danish
Cream cheese danish is a great match with a hot cup of coffee, tea, or a frothy cappuccino if you’re going for that café-style feel. I like mine with either peppermint hot chocolate or strawberry lemonade, depending on the season.
If you’re serving it for brunch, add some fresh fruit, a side of yogurt, or a savory egg dish like sheet pan eggs or an overnight breakfast casserole to round out the meal.
More Easy Breakfast Recipes To Try
- Lemon blueberry loaf
- Applesauce pancakes
- Sheet pan pancakes
- Mini salmon quiche
- Mashed potato waffles
Easy Homemade Cream Cheese Danish Recipe
Ingredients
- 1 sheet puff pastry thawed in the refrigerator overnight
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 whole egg whisked
- 1 tablespoon water
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Set your oven to 400 °F and line a baking sheet with parchment so you're ready to go.
- In a small bowl, mix the cream cheese and sugar until it’s smooth and creamy.
- Lightly flour your surface, then roll out the puff pastry. Cut each sheet into 8 equal rectangles and space them out on your prepared baking sheet.
- Whisk the egg with a little water to make the egg wash. Brush the edges of each pastry and fold in the corners just a bit, about ¾ inch.
- Divide the filling evenly and spread it gently in the center of each piece. Give the edges one more brush of egg wash.
- Bake for 15 minutes, rotate the pan, then bake another 10 to 15 minutes until the pastries are puffed and golden.
- While they cool slightly, whisk together the powdered sugar, milk, and vanilla. Drizzle over the pastries and serve warm or at room temp.
Notes
- Keeping the pastry cold helps it bake up tall and flaky.
- Use a sharp knife or pizza cutter to slice the pastry so it puffs up evenly.
- Too much filling can cause leaks. A spoonful per danish is just right.
- Use a light hand with the egg wash to keep the edges crisp, not soggy
- Let the danishes cool a bit so the glaze sets nicely instead of melting off.
- Layer a few fresh berries or peach slices over the cream cheese before baking. You can also spoon a little jam or fruit preserves on top after baking, right before glazing.
