Name: Chocolate–Vanilla Swirl Puff Pastry Danishes (Bakery-Style)
Prep time: 25 min
Cook time: 18 min
Total time: 1 h 13 min
Cuisine: European
Ingredients: 2 sheets all-butter puff pastry, thawed but cold (about 500 g total); 1 egg, beaten with 1 Tbsp milk (for egg wash); 200 g cream cheese, cold but pliable; 150 g mascarpone or extra cream cheese; 90 g powdered sugar, sifted (about 3/4 cup); 1 1/2 tsp pure vanilla extract; 180 ml heavy cream, very cold, whipped to stiff peaks; Pinch fine salt; 80 g dark chocolate (50–60% cacao), finely chopped; 80 ml heavy cream; Chocolate sprinkles or finely grated chocolate, to taste; Powdered sugar, optional for dusting edges

Why You’ll Love This Recipe

These danishes are as stunning as they are delicious. The buttery puff pastry pairs perfectly with the smooth vanilla cream and glossy chocolate ribbon, making them look like they came straight from a high-end bakery. They’re versatile enough for brunch, holidays, or simply when you want to indulge in a homemade treat that’s both impressive and surprisingly achievable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Puff Pastry Bases
2 sheets all-butter puff pastry, thawed but cold (about 500 g total; keep chilled)
1 egg, beaten with 1 Tbsp milk (for egg wash)
1 Tbsp milk (for egg wash)

Vanilla Swirl Cream
200 g cream cheese, cold but pliable
150 g mascarpone or extra cream cheese
90 g powdered sugar, sifted (about 3/4 cup)
1 1/2 tsp pure vanilla extract
180 ml heavy cream, very cold, whipped to stiff peaks
Pinch fine salt, to balance sweetness

Chocolate Ribbon (Ganache)
80 g dark chocolate (50–60% cacao), finely chopped
80 ml heavy cream, for a glossy ganache

Finish
Chocolate sprinkles or finely grated chocolate, to taste
Powdered sugar, optional for dusting edges

Directions

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
Roll out puff pastry sheets slightly on a lightly floured surface. Cut each sheet into 4 equal squares.
Fold or twist the corners of each square inward to form a danish shape and place them on the baking sheets.
Brush lightly with egg wash.
Bake for 15–18 minutes, or until puffed and golden brown. Let cool completely.

For the Vanilla Swirl Cream:
6. In a bowl, beat cream cheese, mascarpone, powdered sugar, vanilla, and a pinch of salt until smooth.
7. Gently fold in whipped heavy cream until light and fluffy. Chill until ready to use.

For the Chocolate Ribbon (Ganache):
8. Heat heavy cream until just steaming. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy. Cool slightly until spreadable.

Assembling the Danishes:
9. Pipe or spoon vanilla cream into the center of each cooled pastry.
10. Drizzle or swirl chocolate ganache over the cream.
11. Sprinkle with chocolate sprinkles or grated chocolate.
12. Optionally, dust pastry edges with powdered sugar before serving.

Servings and timing

This recipe makes about 8 danishes.
Prep time: 25 minutes
Cook time: 18 minutes
Cooling and assembly: 30 minutes
Total time: 1 hour 13 minutes

Variations

Add fresh fruit (raspberries, strawberries, or blueberries) on top of the cream before drizzling with chocolate.
Use white chocolate ganache instead of dark for a different flavor profile.
Add a hint of coffee or espresso powder to the ganache for a mocha twist.
Swap mascarpone with ricotta for a lighter filling.
Try a cinnamon sugar dusting on the pastry before baking for extra flavor.

Storage/Reheating

Store assembled danishes in the refrigerator for up to 2 days in an airtight container. For best results, keep the puff pastry shells separate and fill just before serving. If storing unfilled shells, they can be kept at room temperature for 1 day or frozen for up to 1 month. To refresh, bake at 350°F for 5–7 minutes until crisp. Avoid microwaving as it softens the pastry.

FAQs

Can I make these danishes ahead of time?

Yes, bake the puff pastry shells ahead and store them. Fill with cream and ganache just before serving.

Can I use store-bought puff pastry?

Absolutely, just make sure it’s all-butter puff pastry for the best flavor and flakiness.

Can I make the vanilla cream without mascarpone?

Yes, use all cream cheese instead. The mascarpone just adds extra richness.

How do I keep the pastry from getting soggy?

Cool completely before filling and avoid overfilling with cream.

Can I make mini danishes with this recipe?

Yes, cut the puff pastry into smaller squares and reduce the baking time by 3–4 minutes.

Can I freeze filled danishes?

It’s best to freeze unfilled shells only. The cream filling doesn’t freeze well.

What if my ganache is too thin?

Let it cool a bit longer to thicken, or add a small amount of chopped chocolate to balance it out.

Can I pipe the chocolate ganache in a swirl design?

Yes, transfer it to a piping bag once cooled slightly for neater swirls.

Can I substitute the powdered sugar with regular sugar in the cream?

Powdered sugar is best for a smooth texture. Granulated sugar may leave a grainy feel.

Do I have to use chocolate sprinkles on top?

No, they’re optional. You can garnish with shaved chocolate, cocoa powder, or even crushed nuts.

Conclusion

Chocolate Vanilla Swirl Puff Pastry Danishes are a bakery-worthy treat you can easily create at home. With flaky puff pastry, silky vanilla cream, and a glossy chocolate swirl, they strike the perfect balance between elegance and indulgence. Whether for brunch, holidays, or a special dessert, these danishes will impress both in taste and presentation.