The Art of Sticky Pecan Cream Cheese Danish Perfection

Creating the Tangy Cream Filling

Master the technique of achieving perfectly smooth, lump-free cream cheese filling by ensuring proper room temperature ingredients and thorough mixing for a professional bakery-quality result.

Building the Caramelized Pecan Base

Learn to create the perfect sticky pecan topping by cooking butter and sugar to the ideal consistency, coating nuts evenly, and creating that signature gooey layer that becomes the crowning glory.

Rolling and Shaping Danish Spirals

Develop the skill of working with puff pastry at the right temperature, spreading filling evenly, and rolling tightly to create beautiful spiral layers that showcase in every slice.

Arranging for Perfect Baking

Understand proper spacing and arrangement techniques that allow danish to bake evenly, puff dramatically, and develop golden color while the pecan topping caramelizes beneath.

The Dramatic Inversion Technique

Execute the crucial timing and method for inverting the finished danish to reveal the stunning caramelized pecan topping cascading over buttery pastry layers for maximum visual impact.

Secrets to Bakery-Perfect Danish Every Time

Pastry Temperature: Keep puff pastry cold while working with it - if it becomes too warm and sticky, refrigerate for 10 minutes before continuing to ensure clean cuts and maximum puff.

Cream Cheese Consistency: Make absolutely sure your cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling that won't smooth out during baking.

Even Slicing: Use a sharp serrated knife and wipe it clean between cuts to achieve clean edges on your danish rolls without squishing the delicate layers of pastry.

Make Ahead: Assemble the danish rolls completely, cover tightly with plastic wrap, and refrigerate overnight, then bring to room temperature for 30 minutes and add 5 extra minutes to the baking time.

Pecan Substitutions: Swap pecans for walnuts, almonds, or a combination of nuts, or make it nut-free by replacing with toasted coconut flakes or omitting entirely for a simple cream cheese danish.

Serving Suggestion: These danish are best enjoyed within 24 hours but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days and reheated gently in a 300°F oven.

Caramel Depth: For a deeper caramel flavor, cook the butter and brown sugar mixture an extra minute until it darkens slightly, but watch carefully to avoid burning.

Sticky Pecan Cream Cheese Danish Rolls with Buttery Caramelized Topping and Flaky Layers

Name: Sticky Pecan Cream Cheese Danish Rolls with Buttery Caramelized Topping and Flaky Layers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: For the Cream Cheese Filling:; 8 oz cream cheese, softened to room temperature; 1/4 cup granulated sugar; 1 teaspoon pure vanilla extract; 1 tablespoon all-purpose flour; For the Sticky Pecan Topping:; 1/2 cup unsalted butter; 3/4 cup packed light brown sugar; 3 tablespoons heavy cream; 2 tablespoons honey; 1 1/2 cups pecan halves, roughly chopped; 1/4 teaspoon sea salt; For the Danish Assembly:; 2 sheets frozen puff pastry, thawed according to package directions; 1 large egg, beaten with 1 tablespoon water for egg wash; 2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon; For Special Equipment:; 9x13 inch baking dish; Parchment paper; Rolling pin; Pastry brush

The ultimate sticky pecan cream cheese danish featuring flaky puff pastry, rich cream cheese filling, and caramelized pecans. This bakery-style pastry combines the buttery richness of danish dough with the sweet indulgence of pecan sticky buns, creating an unforgettable breakfast experience that elevates the classic cream cheese danish to extraordinary heights perfect for weekend brunch, holiday mornings, or any time you crave the perfect balance of flaky, creamy, and nutty perfection.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

55 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cream Cheese Filling:

8 oz cream cheese, softened to room temperature

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1 tablespoon all-purpose flour

For the Sticky Pecan Topping:

1/2 cup unsalted butter

3/4 cup packed light brown sugar

3 tablespoons heavy cream

2 tablespoons honey

1 1/2 cups pecan halves, roughly chopped

1/4 teaspoon sea salt

For the Danish Assembly:

2 sheets frozen puff pastry, thawed according to package directions

1 large egg, beaten with 1 tablespoon water for egg wash

2 tablespoons granulated sugar mixed with 1/2 teaspoon cinnamon

For Special Equipment:

9x13 inch baking dish

Parchment paper

Rolling pin

Pastry brush

Instructions

Preheat your oven to 375°F and line a 9x13 inch baking dish with parchment paper, leaving overhang on the sides for easy removal.

Prepare the cream cheese filling by beating softened cream cheese, granulated sugar, vanilla extract, and flour together in a medium bowl until completely smooth and creamy with no lumps remaining, about 2-3 minutes.

Make the sticky pecan topping by melting butter in a medium saucepan over medium heat, then stirring in brown sugar, heavy cream, honey, and sea salt until the mixture is smooth and bubbling gently, about 3-4 minutes.

Remove the pecan mixture from heat and stir in the chopped pecans until evenly coated, then pour this mixture into the bottom of your prepared baking dish, spreading it into an even layer.

Roll out the first sheet of puff pastry on a lightly floured surface into a 12x10 inch rectangle, keeping the thickness even throughout for uniform baking.

Spread half of the cream cheese filling over the entire surface of the first pastry sheet, leaving a 1/2 inch border around the edges.

Starting from the long side, tightly roll the pastry into a log, sealing the edge by pressing gently, then cut the log into 4 equal pieces using a sharp serrated knife.

Repeat the rolling, filling, and cutting process with the second sheet of puff pastry and remaining cream cheese filling to create 8 danish rolls total.

Place all 8 danish rolls cut-side up on top of the pecan mixture in the baking dish, spacing them evenly with about 1/2 inch between each roll.

Brush the tops of the danish rolls generously with egg wash, then sprinkle with the cinnamon sugar mixture for a beautiful golden finish.

Bake for 25-30 minutes until the pastry is deeply golden brown, puffed beautifully, and the pecan topping is bubbling vigorously around the edges.

Remove from oven and let cool in the pan for exactly 5 minutes, then carefully invert the entire pan onto a large serving platter while still warm, allowing the sticky pecan topping to cascade over the danish.

Serve warm or at room temperature, pulling apart the individual danish rolls and enjoying the layers of flaky pastry, creamy filling, and caramelized pecans in every bite.

Sticky Pecan Cream Cheese Danish Rolls with Buttery Caramelized Topping and Flaky Layers

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Sticky Pecan Cream Cheese Danish Perfection

Sticky Pecan Cream Cheese Danish Rolls with Buttery Caramelized Topping and Flaky Layers

Ingredients

Instructions