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Starbucks Cheese Danish

Starbucks Cheese Danish
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A flaky, buttery puff pastry filled with a sweet and tangy cream cheese mixture, finished with a light vanilla icing. This copycat version recreates the iconic Starbucks pastry at home with perfectly golden layers and a creamy center.

Ingredients

Scale
  • 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed but still cold
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 large egg, beaten with 1 tablespoon water for egg wash
  • 1/2 cup confectioners’ sugar (60g)
  • 1 tablespoon whole milk, plus more if needed
  • 1/4 teaspoon vanilla extract (for icing)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
  2. On a lightly floured surface, gently unfold the puff pastry sheet. Using a sharp knife or pizza cutter, cut it into 4 equal rectangles (about 4×5 inches each). Keep the pastry cold to maintain flaky layers.
  3. In a medium bowl, beat the softened cream cheese with granulated sugar, 1/2 teaspoon vanilla extract, and lemon juice until smooth and fully combined. Scrape down the sides to ensure no lumps remain.
  4. Place about 1.5 tablespoons of the cream cheese filling in the center of each pastry rectangle, spreading it slightly but leaving a 1/2-inch border around the edges. Do not overfill to avoid leakage during baking.
  5. Brush the beaten egg wash lightly along the exposed borders of each rectangle. This helps seal the pastry and gives a shiny, golden crust.
  6. Fold the two longer sides of each rectangle over the filling, overlapping slightly in the center to form a small log shape. Press the seam gently to seal, then pinch the ends closed.
  7. Place each danish seam-side down on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops and sides with the remaining egg wash for even color.
  8. Using a sharp knife, cut three small slits (about 1/2 inch each) diagonally across the top of each danish. These vents allow steam to escape, preventing the pastry from bursting open.
  9. Bake for 18 to 22 minutes, rotating the pan halfway through, until the danishes are puffed and deep golden brown. Watch for the filling to gently bubble at the vents — a sign the cream cheese is fully heated.
  10. While the danishes bake, prepare the icing: in a small bowl, whisk together confectioners’ sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla until smooth. For a thinner drizzle, add an additional teaspoon of milk; for a thicker glaze, add a pinch more sugar.
  11. Remove the danishes from the oven and transfer them to a wire rack. Let cool for 5 minutes — this sets the filling slightly so the icing doesn’t melt away completely.
  12. Drizzle the icing generously over the warm danishes using a spoon or a piping bag with the tip snipped. Serve warm or at room temperature; the pastry stays flaky for several hours.

Notes

Store leftover danishes in an airtight container at room temperature for up to 2 days. To reheat, place on a baking sheet at 350°F (177°C) for 5 minutes to restore crispness. Freezing is not recommended as the puff pastry and filling will lose their delicate texture.

Nutrition

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Find it online: https://copycatkitchenco.com/starbucks-cheese-danish/