Ingredients:

  • 1 (14.1 oz) box all-butter Frozen Puff Pastry (400 g)
  • 2 Tbsp All-Purpose (Plain) Flour, for dusting (30 g)
  • 8 oz block Full-Fat Cream Cheese, softened (225 g)
  • 1/4 cup Granulated Sugar (50 g)
  • 1 large Egg Yolk (reserve the white for the egg wash)
  • 1 tsp Pure Vanilla Extract (5 mL)
  • 1 Tbsp Cornstarch (Cornflour) (15 g)
  • Pinch Fine Sea Salt
  • 1 large Egg (for the wash)
  • 1 Tbsp Milk or Heavy Cream (for the wash) (15 mL)
  • 1 cup Powdered Sugar (125 g)
  • 2-3 Tbsp Milk or Fresh Lemon Juice (30-45 mL)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Make the Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, egg yolk, vanilla extract, cornstarch, and salt.
  3. Beat (using a hand mixer or stand mixer) until completely smooth, fluffy, and lump-free. Ensure the cornstarch is fully incorporated. Set aside.
  4. Roll the Pastry: On a lightly floured surface, gently unfold the thawed puff pastry sheet. Roll it slightly, aiming for a 10 x 15-inch (25 x 38 cm) rectangle.
  5. Cut the Squares: Using a sharp knife or pizza cutter, cut the pastry into 8 equal 5-inch (12.5 cm) squares. Transfer the squares to the prepared baking sheets.
  6. Score the Edges: Lightly score a border 1/2 inch (1 cm) in from the edge of each square, taking care not to cut all the way through the pastry. This creates the 'walls' of the Danish.
  7. Dock the Center: Using a fork, lightly pierce the centre of the scored area a few times to prevent it from puffing too much.
  8. Fill the Pastries: Spoon approximately 2-3 tablespoons of the cream cheese mixture into the docked centre of each square, keeping the filling within the scored border.
  9. Prepare Egg Wash: Whisk the remaining egg white (from the filling stage) and the whole egg with the milk or cream in a small bowl.
  10. Brush the Edges: Liberally coat the exposed pastry edges with the egg wash for shine and browning.
  11. Crucial Chill: Place the assembled Cheese Danishes into the refrigerator for at least 20 to 30 minutes; cold pastry guarantees maximum flaky rise.
  12. Bake the cold trays in the preheated oven for 20 to 25 minutes, rotating the trays halfway through.
  13. Cool: Remove from the oven when deeply golden brown and the filling is set. Allow to cool fully on the tray for 10 minutes before transferring to a wire rack.
  14. Make the Glaze: Whisk the powdered sugar with 2-3 tablespoons of milk or lemon juice until a smooth, thick but pourable consistency is achieved.
  15. Drizzle the glaze generously over the warm or cool Danishes. Serve immediately.