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Chocolate Chunk Cream Cheese Danish Bake

An incredibly easy, bakery-quality pastry made with store-bought puff pastry, a rich cream cheese filling, and topped with loads of melted chocolate chunks.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Breakfast, Brunch, Dessert
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry & Topping
  • 2 sheets frozen puff pastry thawed according to package
  • 1.5 cups semi-sweet chocolate chunks or a mix of chunks and chips
  • 1 large egg whisked with 1 tbsp water for egg wash
Cream Cheese Filling
  • 16 oz cream cheese full-fat, thoroughly softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg

Equipment

  • 9x13 inch baking dish or baking sheet
  • Hand mixer
  • Parchment paper
  • Pastry brush

Method
 

  1. Preheat oven to 375°F (190°C). Line a 9x13 baking dish or sheet with parchment paper.
  2. Using a hand mixer, beat the softened cream cheese and sugar together until smooth. Add vanilla and 1 egg, mixing just until combined.
  3. Unroll one sheet of puff pastry and gently press it into the bottom of the prepared dish.
  4. Spread the cream cheese filling evenly over the pastry, leaving a 1/2-inch border around the edges.
  5. Unroll the second puff pastry sheet and place it on top. Press the edges down gently to seal the filling inside.
  6. Brush the top evenly with the egg wash. Lightly score the pastry with a knife in a grid pattern to help it vent.
  7. Sprinkle the chocolate chunks evenly across the top, pressing them very lightly so they stick.
  8. Bake for 30-35 minutes until the pastry is puffed and deeply golden brown. Let cool for 20 minutes before slicing into squares.

Notes

Store leftovers in the refrigerator for up to 4 days. To restore crispness, reheat in a 350°F oven for 5-8 minutes. Do not microwave.