Cream Cheese Danish Casserole

Cut this flaky pastry casserole into squares and arrange on a plate for giving or devouring at home.
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  • Level: Easy
  • Total: 40 min
  • Active: 10 min
  • Yield: 16 servings
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1 (17.3-ounce) package frozen puff pastry sheets, thawed

2 (8-ounce) packages cream cheese, softened

1 large egg

1 teaspoon vanilla extract

1 1/2 cups granulated sugar

1 cup chopped pecans

4 ounces (1/2 cup) unsalted butter, melted

1 teaspoon ground cinnamon


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll 1 puff pastry sheet into a 12-by-9-inch rectangle; place on the prepared baking sheet. Combine the cream cheese, egg, vanilla, and 1 cup of sugar in a bowl; beat with an electric mixer on medium-high speed until smooth, 1 to 2 minutes. Spread evenly over the prepared puff pastry sheet.
  2. Roll the remaining puff pastry sheet into a 12-by-9-inch rectangle; place over the cream cheese mixture, pinching the edges of the pastry sheets together to seal.
  3. Combine the pecans, butter, cinnamon, and remaining 1/2 cup sugar in a bowl. Spread evenly over the top layer of the pastry. Bake in the preheated oven until golden, about 30 minutes. Cut into rectangles, and serve warm or at room temperature.
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