Starbucks Cheese Danish (Easy Copycat Recipe)

The Starbucks cheese danish is one of those pastries that disappears from the case fast, and for good reason. This copycat version gets you the same flaky, cream-cheese-filled result at home, in about 35 minutes, for a fraction of the cost.

If you have a sheet of store-bought puff pastry in the freezer, you are most of the way there. The filling comes together in minutes and bakes up golden and just barely set in the center.

Why I Love This Recipe

The cream cheese filling is tangy and rich without being heavy. A little lemon zest and vanilla pull it in the right direction.

Puff pastry does the work for you here. The layers puff up and crisp around the edges while the filling stays soft, and that contrast is the whole point of the thing.

This is the version I keep coming back to on weekend mornings when I want something that feels considered without taking all morning.

Recipe Ingredients

• 1 sheet (about 8 oz / 225g) puff pastry, thawed – Store-bought all-butter puff pastry gives the best flavor; thaw overnight in the fridge
• 8 oz (225g) cream cheese, softened – Full-fat brick-style, not the spreadable tub variety
• 3 tbsp granulated sugar – Sweetens the filling without making it cloying
• 1 tsp vanilla extract – Use pure, not imitation, for a cleaner flavor
• 1 tsp lemon zest – Brightens the filling; one small lemon is plenty
• 1 egg yolk – Goes into the filling and makes it richer and more stable
• 1 egg – For the egg wash that gives the pastry its deep golden color
• 1 tbsp water – Mixed with the egg for the wash
• 2 tbsp powdered sugar – For the glaze drizzle after baking
• 1 tbsp milk – Thins the powdered sugar into a drizzleable glaze

Variations / Substitutions

• Raspberry jam swirl – Drop half a teaspoon of raspberry jam into the center of each filling mound before baking for a tart contrast to the sweet cream cheese.
• Dairy-free cream cheese – Brands like Violife or Kite Hill work reasonably well here; the filling will be slightly softer but still sets up nicely.
• Orange zest instead of lemon – The filling takes on a warmer, slightly floral flavor that pairs well with the buttery pastry.
• Add a pinch of cinnamon – Stir a quarter teaspoon into the cream cheese mixture if you want a little warmth in the background.
• Skip the glaze – The danishes are still good without it; just dust with a little extra powdered sugar before serving.

If you enjoy pastries like this, you might also like a Starbucks Blueberry Scone Copycat Recipe.

How To Make Cheese Danish

Step 1: Mix the Cream Cheese Filling

In a medium bowl, beat the 8 oz softened cream cheese and 3 tbsp granulated sugar together with a hand mixer or a sturdy wooden spoon until the mixture is smooth, about 1 to 2 minutes. Add the 1 egg yolk, 1 tsp vanilla extract, and 1 tsp lemon zest, then mix again until everything is fully combined and the filling looks creamy with no streaks.

Do not over-mix once the egg yolk is in. You want it blended, not whipped into a foam. The filling should be thick enough to hold a gentle mound when you spoon it.

Step 2: Cut and Score the Puff Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry sheet on a lightly floured surface and cut it into 6 equal rectangles. For each rectangle, use a sharp knife to score a border about half an inch in from all four edges, pressing just deep enough to leave a visible line without cutting all the way through.

That scored border is what tells the pastry where to puff up. Inside the border, the weight of the filling will keep it flat. Outside it, the layers will rise into a golden frame around the filling.

Step 3: Fill the Pastry Rectangles

Spoon the cream cheese filling evenly among the 6 rectangles, placing about 2 heaping tablespoons of filling inside the scored border of each one. Spread it gently so it stays within the lines. In a small bowl, whisk together the 1 egg and 1 tbsp water, then brush the egg wash over the exposed pastry border of each rectangle using a pastry brush.

Try not to let the egg wash drip down the cut edges of the pastry. When it pools on the sides, it can glue the layers together and limit how much they puff.

Step 4: Bake the Danishes

Slide the baking sheet into the preheated 400°F (200°C) oven and bake for 18 to 20 minutes, until the pastry border is deep golden brown and has puffed up around the filling. The filling will look just barely set and slightly puffed in the center. Let the danishes cool on the pan for 5 minutes before moving them.

Step 5: Drizzle and Serve

While the danishes cool, whisk together the 2 tbsp powdered sugar and 1 tbsp milk in a small bowl until smooth and pourable. Use a spoon to drizzle the glaze back and forth over all 6 danishes in thin lines, then transfer them to a serving plate and serve warm.

Recipe Tips

• Use cold-thawed pastry, not room-temperature soggy pastry. Puff pastry should still feel cold and firm when you cut it. If it has been sitting out too long and feels limp, slide it back into the fridge for 10 minutes before baking.
• Soften the cream cheese fully. Cold cream cheese will leave lumps in the filling no matter how long you mix it. Pull it out of the fridge at least 30 minutes before you start.
• Do not skip the scored border. It seems fussy but takes about 20 seconds per piece and makes a real visual difference in the final result.
• Glaze while warm, not hot. If the pastries are still steaming, the glaze will slide right off. Five minutes of cooling is enough.

Bake times at 400°F (200°C) by pastry size (the internal crumb should read around 190°F / 88°C when fully baked):

How To Store

• Refrigerate – Keep leftover danishes in an airtight container in the fridge for up to 3 days. The pastry will soften over time, but the flavor stays good.
• Reheating – A toaster oven at 325°F (160°C) for 5 to 6 minutes brings back most of the crispness. A microwave works in a pinch but leaves the pastry soft.

What To Serve With Cheese Danish

A sharp, black coffee or a latte cuts through the richness of the cream cheese filling nicely, which is why the combination works so well in the Starbucks case in the first place. Fresh fruit on the side, something with a little acidity like sliced strawberries or orange segments, keeps the plate from feeling too heavy. If you are putting out a brunch spread, these sit well alongside scrambled eggs because the savory and sweet balance each other out without competing.

Frequently Asked Questions

Can I make these the night before?

Yes. Assemble the filled, unbaked danishes on the parchment-lined sheet, cover with plastic wrap, and refrigerate overnight. Brush with egg wash and bake straight from the fridge, adding 2 to 3 extra minutes to the bake time.

Can I use crescent roll dough instead of puff pastry?

You can, but the result is softer and breadier rather than flaky and crisp. The filling works fine either way; just expect a different texture.

My filling puffed up and cracked in the oven. Is that normal?

Yes, a little puffing and slight cracking is normal as the egg yolk sets. The filling will settle back down as it cools, so do not pull the danishes early.

Can I double the recipe?

Easily. Use 2 sheets of puff pastry and double every ingredient. Bake on 2 separate parchment-lined sheets, one rack at a time, for the most even browning.

Cheese Danish Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 sheet (about 8 oz / 225g) puff pastry, thawed
• 8 oz (225g) cream cheese, softened
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 egg yolk
• 1 egg
• 1 tbsp water
• 2 tbsp powdered sugar
• 1 tbsp milk

Method

 

1. Beat the 8 oz cream cheese and 3 tbsp granulated sugar until smooth, then mix in the 1 egg yolk, 1 tsp vanilla extract, and 1 tsp lemon zest until fully combined.
2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Cut the puff pastry into 6 equal rectangles and score a half-inch border around each one without cutting through.
3. Spoon about 2 heaping tablespoons of filling inside the scored border of each rectangle. Whisk together the 1 egg and 1 tbsp water and brush the egg wash over the pastry borders.
4. Bake at 400°F (200°C) for 18 to 20 minutes until the pastry is deep golden brown and puffed. Cool on the pan for 5 minutes.
5. Whisk the 2 tbsp powdered sugar and 1 tbsp milk into a glaze, drizzle over all 6 danishes, transfer to a serving plate, and serve warm.

Notes

These are best the day they are baked, but they keep well in the fridge for up to 3 days. Make sure the cream cheese is genuinely room temperature before you start mixing, because cold cream cheese is the most common reason the filling turns out lumpy. If you want to add a fruit element, a small spoonful of jam pressed gently into the center of each filling round before baking works well.