Bite Size Cheese Danish

Mini Cheese Danish

Whenever I go into a bakery, one of my first choices is a cheese danish.  I would  choose these over a doughnut any day!  I am such a fan of anything made with cream cheese!

These mini (bite size) cheese danishes really hit the spot!  The sweetened cream cheese filling is wrapped in flaky pastry and drizzled with sweet icing.  They are so tiny that you can get the great taste of a cheese danish without going off your diet!

They are cute and look like I spent hours making them.  Not so.  I buy the ready made Puff Pastry dough from the freezer section at the grocery store.  They take just a few minutes to put together and WOW!  They look amazing!  These are a perfect little bite size treat for any kind of a party. Especially a shower!  Women like this kind of stuff!  In fact, my husband would call these “chick food!”

Whatever you call them, they are delicious!

I started by thawing the pastry sheet according to the directions on the package.  When it was softened, I cut it into 16 squares.

puff pastry

Then, I carefully laid them onto a parchment lined baking sheet.


4 oz. cream cheese, softened

2 T. sugar

1/2 t. vanilla

1 t. flour

Beat the cream cheese, sugar and flour until creamy.  Mix in vanilla.  

Put a dollop of the cream cheese mixture in the center of each square (about a teaspoon) and bring up the corners to partially cover the cream cheese.  See photo below.

puff pastry2

Before baking them, I like to brush them with an egg wash (1 egg beaten with 1 T. water.)  This helps to keep them glossy and pretty! 

Bake at 400° about 12 – 14 minutes or until puffed and golden. Remove to wire racks to cool.

Drizzle with icing:

1/2 c. powdered sugar

1/4 t. vanilla extract

a few drops of milk (enough to make a smooth consistency)

Drizzle over cooled danishes!  

13 thoughts on “Mini Cheese Danish

  1. Jana

    Oh. My. Gosh. You are evil! These look amazing. I’m with you – I’ll take these over any ol’ doughnut. Totally gonna try these out. My waistline is totally going to hate you but my taste buds are already thanking you for sharing this recipe!

  2. Debbie Judson

    They came out so very good. Never worked with this kinda of pastry before. I got the hang of it now. I am makinf them again , I followed directions . I did put some strawberry jam on them . Thank You for sharing, yummy yummy

    1. grandmabee Post author

      Yes you can. I would make them up ahead (don’t bake them yet), cover them and keep in the refrigerator. Then bring them to room temperature and bake as directed. (This way, they are fresh baked!) If you bake them too far ahead, they tend to lose quality.

  3. Lexy Lawrence

    I’m not sure but I don’t see anything that tells you about the pastry. Is this the Pepperide Farm dough sheets or rolled out Crescent Roll dough triangles? There is an advertisement on the page and I wonder if it is blocking information about the dough.
    I must make these but not sure about the rolled out dough. Thanks.

    1. Lexy Lawrence

      Sorry ….I guess I now see where you did say it was a pastry sheet…not sure if my store carries them…I think Crescent Roll Sheets are in the refrigerated section. Puff Pastry is in the frozen section at my store. I have a feeling they don’t carry the sheets.

  4. Phyllis

    These sound so yummy, often we have to take a appies to some outing.
    I was always told in School, to abbreviate Tablespoon as ( Tblsp) and Teaspoon as (tsp.)
    I like your shortcut to it better.

  5. Annie

    You mentioned that this can be made ahead and then refrigerated until time to bake.
    Could you please say how far ahead one could make this and then put in the refrigerator?
    I’m guessing you meant a couple of hours ahead but then I wonder if it could be made the night ahead of the next day’s breakfast. Thank you for a great recipe.

    1. grandmabee Post author

      I have made them a few hours ahead and kept them in the fridge. (I have not made made them the night before, but I don’t know why not!) You will just need to set them out a few minutes before baking them.

  6. Patt

    I have made these 3 times in one week because of high demand……lol. Clients, family and frie!!nds give them !! I’ve made them a day or two ahead but I would recommend icing day of serving. Earlier than that, the icing may get a little runny! I recommend trying these, they are so easy to make and simply delicious. BTW I used Pepperidge Farm puff pastry in the freezer aisle.


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