Braided Mini Cheese Danish
Golden, flaky, and filled with a creamy vanilla center — these Braided Mini Cheese Danishes are everything you love about the bakery favorite, but easy enough to make in your own kitchen. The puff pastry bakes up beautifully crisp, while the cream cheese filling stays soft and rich inside. Add a touch of fruit preserves or a drizzle of glaze, and you’ve got an elegant treat perfect for brunches, holidays, or cozy mornings at home.
They come together in under 30 minutes and look like something straight from a pastry shop — no fancy braiding skills required!
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz (113 g) cream cheese, softened
- 3 tbsp granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 1 tbsp all-purpose flour (optional, for firmer filling)
- 1 egg, beaten (for egg wash)
- Optional: 2–3 tbsp fruit preserves (raspberry, apricot, or strawberry)
- Optional glaze: ½ cup powdered sugar + 1–2 tsp milk
How to Make Braided Mini Cheese Danish
STEP 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
STEP 2: On a lightly floured surface, unfold the thawed puff pastry sheet and cut it into 12 equal squares. Place them evenly spaced on the prepared baking sheet.
STEP 3: In a medium bowl, beat together cream cheese, sugar, egg yolk, vanilla, and flour (if using) until smooth and creamy.
STEP 4: Spoon about 1 teaspoon of the cream cheese filling into the center of each pastry square. For extra flavor, add a small dollop of fruit preserves on top.
STEP 5: To create a braided look, make small diagonal cuts (about 3 on each side) along the edges of each square, then fold alternating strips toward the center to lightly overlap the filling. If you prefer, you can also just fold two opposite corners inward for a simpler shape.
STEP 6: Brush the edges of each pastry with the beaten egg to give them a glossy, golden finish.
STEP 7: Bake for 15–18 minutes, or until the pastries are puffed and golden brown. Remove from the oven and let cool slightly on the pan.
STEP 8: If desired, mix together powdered sugar and milk to create a smooth glaze. Drizzle over the warm pastries right before serving.
Tips for Success
- Use chilled pastry. Puff pastry is easiest to handle when still cold but pliable — if it gets too warm, pop it in the fridge for 5 minutes before baking.
- Don’t overfill. A little filling goes a long way — too much can cause the centers to spill over as they bake.
- Add fruit for variety. Apricot, raspberry, or strawberry preserves add color and just the right sweetness.
- Glaze when warm. The drizzle melts slightly into the flaky layers for that bakery-style look.
Serving & Storage
Serve these mini danishes warm or at room temperature with coffee or tea.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (165°C) oven for about 5 minutes to restore crispness.
Light, creamy, and perfectly sweet — these Braided Mini Cheese Danishes make every morning feel special.
Braided Mini Cheese Danish
Ingredients
- 1 large egg lightly beaten, for brushing pastry edges
- 1 tablespoon plain flour optional, for a more structured filling
- ½ teaspoon pure vanilla extract
- 3 tablespoons white granulated sugar
- 4 ounces approximately 113 grams softened cream cheese
- 1 sheet of frozen puff pastry thawed completely before use
- 1 egg yolk
- Optional: 2 to 3 tablespoons of your preferred fruit preserve such as apricot, strawberry, or raspberry
- Optional glaze: ½ cup confectioners’ sugar combined with 1–2 teaspoons milk stirred until smooth
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking tray with parchment paper to prevent sticking.
- Unroll the defrosted puff pastry sheet and divide it evenly into 12 smaller squares. Arrange these on the prepared baking tray with adequate spacing between each.
- In a mixing bowl, thoroughly blend the softened cream cheese with the granulated sugar, egg yolk, vanilla extract, and, if using, the flour. Continue stirring until the mixture is smooth and uniform.
- Place roughly 1 teaspoon of the cheese mixture onto the center of each puff pastry square. If you wish to incorporate preserves, add a modest spoonful on top of the cheese filling.
- Either gently fold the corners of the squares inward toward the center or leave them open, depending on your presentation preference. Brush the outer edges of each pastry square with the beaten egg to achieve a glossy, golden finish when baked.
- Transfer the tray to the preheated oven and bake for 15 to 18 minutes, or until the pastries are puffed and evenly golden brown. Remove from the oven and allow to cool for several minutes.
- For a sweet finishing touch, mix powdered sugar with milk until smooth and drizzle over the danishes while still slightly warm.