Mini Cream Cheese Danishes are the perfect bite-sized breakfast treat.
I love Starbucks cream cheese danishes. That is my go-to breakfast if i’m not cooking at home.
Of course, they add up in price real quick so sometimes I make my own at home. Now if I could just get my iced coffees to taste like theirs!!
I’ve made the regular sized several times but tried mini ones this time. They were perfect to take with us in the car or just eat at home.
They get a little softer after refrigeration and microwaving but are still so good. If you are making them for an event, i’d make them right beforehand for the crispiest texture. You can also crisp them up by doing an egg wash around the edges of the puff pastry before baking.
If you’re looking for another bite-sized breakfast recipe, check out these maple bacon pancake bites.
Mini Cream Cheese Danishes
Mini cream cheese danishes are the perfect breakfast at home or on-the-go.
- 1 box puff pastry sheets 2 sheets
- 1 pkg package cream cheese 8 oz
- 1/2 cup granulated sugar
- 1/2 tsp. vanilla extract
Unthaw puff pastry sheets according to directions on package.
Soften cream cheese by bringing to room temperature or microwaving for approximately 20 seconds. It should be just soft enough to stir. Add in the sugar and vanilla. Mix until combined. Set aside.
Preheat oven to 400 degrees. Spray two large baking sheets with cooking spray.
Lay the puff pastry out on a flat surface. Using a pizza cutter or long knife, cut each sheet into three equal sections (should come folded into 3 sections). Then cut those 3 sections into halves, long ways. You should have 6 long strips. Cut each of those into 1 1/2" to 2" pieces. The size doesn't have to be perfect. You basically want small squares or rectangles so that these can be eaten in one or two bites. Place the cut puff pastry on the baking sheets about 1/2" apart.
I like to put the cream cheese mixture in a small Ziploc bag and cut the end off to pipe the cream cheese onto the puff pastry. You can spoon it on, too. The piping method just goes faster and is easier to control. Make sure to leave a little room around the edges because the filling will spread out during cooking.
Bake for 8-10 minutes or until edges are golden brown.
Serve warm or once cooled, place in an air tight container, and refrigerate. I usually microwave them for 30 seconds or so when I pull them out of the refrigerator. They will be soggier after refrigeration, so if you're making them for an event, I'd bake them right before serving.