Farmer’s Cheese Danish

Farmer's Cheese Danish

5 from 3 reviews

This farmer’s cheese danish will definitely become a staple! It’s simple to make and it’s the right amount of sweetness for a morning treat. The filling is light and refreshing and it pairs beautifully with the flaky, soft yet crisp pastry.


Units Scale
  • 1 package of puff pastry (make sure it’s defrosted and ready to use)
  • 1 cup cream cheese, at room temperature
  • 1/3 cup sugar
  • 2 egg yolks
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • zest of 1 large lemon
  • 2 Tablespoons of milk, for brushing the tops of the danishes
  • Icing
  • 1/2 cup sifted icing sugar
  • 1 Tablespoon milk
  • 1/8 teaspoon vanilla


  1. Preheat oven to 400˚F.
  2. Line a baking sheet with parchment paper and set it aside.
  3. In a mixing bowl beat cream cheese and sugar together until well combined. Add egg yolks, ricotta, vanilla extract, salt and lemon rind. Beat on medium high for approx. 2-3 minutes until mixture starts to thicken and colour is pale yellow. Set aside.
  4. On a floured work surface roll out one piece of the puff pastry, approx. 10 x 10 inches (it doesn’t need to be exact).
  5. To make the braid – lightly mark your pastry into 3 sections (vertically); 3 inches, 4 inches and 3 inches. Now cut 1 inch strips horizontally on the 3 inch sides. See images above for reference.
  6. Fill the center of the pastry with half of the lemon cheese filling, leaving 1/2 inch from the edges.
  7. Starting from the top on the left side, fold one strip into the center of the lemon pastry (slightly angled down). Now on the right side fold the top strip in and overlap the other strip. Repeat until you don’t have any strips left. If you have an extra strip that doesn’t fit just cut it off.
  8. Slide the danish onto your prepared baking sheet, leaving room for another danish.
  9. Repeat the process to make another danish.
  10. Brush the tops of the danishes with milk. Place in the middle of the oven and bake for 20-22 minutes or until golden brown and the bottom is browning.
  11. Remove from baking pan and place on a cooling rack to cool.
  12. Meanwhile make your icing. Mix icing sugar, milk and vanilla together. Drizzle over danishes once cooled.


Add fresh raspberries to the filling or any fruit. You can add homemade jam to sweeten things up.
Use Farmers cheese as a substitute for ricotta cheese as they are interchangeable.
Best eaten the day of, will last for 2-3 days in an airtight container.


Keywords: Danish, Breakfast, Puff Pastry