Oh my goodness, let me tell you about these cookies and cream danish pastries – they’re my not-so-secret weapon for impressing guests with minimal effort! I first made these for a last-minute brunch when my sister surprised me with visitors, and now they’re requested at every family gathering. That magical combo of flaky puff pastry, creamy filling, and crunchy Oreos? Absolute perfection.
What I love most (besides how ridiculously delicious they are) is how foolproof this recipe is. Store-bought puff pastry does all the hard work for you – no dough-making required! Just roll, fill, slice and bake. In less than an hour, you’ll have these gorgeous pinwheels that look like they came from a fancy bakery. The vanilla icing drizzle and extra cookie crumbs on top? That’s just me showing off.
Why You’ll Love This Cookies and Cream Danish
Listen, I’m obsessed with these cookies and cream danish swirls, and here’s why you will be too:
- Effortlessly fancy: Puff pastry makes these look bakery-worthy with zero dough-making stress
- Brunch superstar: They disappear fastest at morning gatherings (my book club goes wild for them)
- Sweet tooth’s dream: That cream cheese-Oreo combo? Pure magic in every flaky bite
- Customizable fun: Swap in different cookies or add chocolate drizzle – I love using golden Oreos sometimes
- Quick to make: From fridge to table in under an hour when surprise guests arrive
Seriously, these might just become your new signature treat – they’re that good and that easy.
Ingredients for Cookies and Cream Danish
Okay, let’s gather our goodies! Here’s everything you’ll need for these irresistible cookies and cream danish pastries – I’ve included all my little notes about prep too:
- 2 sheets puff pastry (from 1 box, 17.3 oz) – thawed but still cold (trust me, this makes rolling easier)
- 8 oz cream cheese – softened (leave it out for 30 minutes or microwave at 50% power in 10-second bursts)
- 1/3 cup granulated sugar – regular white sugar works perfectly here
- 1 tsp vanilla extract – the real stuff makes all the difference
- 1 cup crushed Oreo cookies (plus extra for topping) – about 10 cookies smashed up (I put them in a bag and whack with a rolling pin – stress relief!)
- 1 large egg + 1 tbsp water – for that gorgeous golden egg wash
- For the icing: 1 cup powdered sugar, 2-3 tbsp milk or heavy cream, 1/2 tsp vanilla extract, pinch of salt
- Optional: 2 tbsp softened cream cheese for a tangier icing (my personal favorite twist)
See? Nothing too fancy – just pantry staples with one special star ingredient (those Oreos!). Now let’s make some magic happen!
How to Make Cookies and Cream Danish
Alright, let’s get to the fun part – making these gorgeous cookies and cream danish swirls! Don’t worry if you’re new to working with puff pastry – I’ll walk you through every step. Just follow along, and you’ll have Instagram-worthy pastries in no time.
Preparing the Filling
First up, our luscious cream cheese filling – the heart of these cream cheese puff pastry swirls. Grab your softened cream cheese (if it’s still a bit chilly, 10 seconds in the microwave does wonders), and beat it with the sugar and vanilla until it’s completely smooth. No lumps allowed! I use a hand mixer, but a sturdy spoon works too. The mixture should be spreadable but not runny – like perfect cupcake frosting. This creamy goodness will hold all those Oreo crumbs in place when we roll up our danish.
Assembling the Danish
Now for the magic! Lightly flour your counter and unroll one puff pastry sheet – just enough to smooth out any seams. Spread half the cream cheese mixture evenly over the pastry, leaving about 1/2 inch bare at the edges. Sprinkle with crushed Oreos (my favorite part!). Now roll it up tightly like a cinnamon roll – tighter rolls mean prettier Oreo danish rolls when sliced. Pro tip: Use both hands and roll away from yourself for the neatest spiral. Repeat with the second sheet.
Here’s my secret for perfect slices: pop the rolled logs in the fridge for 15 minutes before cutting. Then use a sharp serrated knife (I learned this the hard way!) and saw gently to make 8 even rounds per log. You’ll see those gorgeous black-and-white layers peeking out already!
Baking and Icing
Place your pinwheels on a parchment-lined baking sheet – they’ll puff up, so give them some space. Whisk the egg with water and brush it over the tops and sides (this gives them that beautiful golden shine). Bake at 400°F for 16-20 minutes – you want them deep golden brown and puffed like little clouds.
While they cool for 10 minutes (crucial step – hot icing melts right off!), make the glaze. Whisk powdered sugar, milk, and vanilla until it’s thick but pourable – like heavy cream. For those gorgeous iced pastry pinwheels, drizzle or pipe it in spirals over each danish. Finish with a sprinkle of extra Oreo crumbs for that “wow” factor. Now try not to eat them all at once – I dare you!
Tips for Perfect Cookies and Cream Danish
After making these dozens of times (my waistline can confirm), here are my foolproof tips for showstopping danish every time:
- Keep puff pastry cold but pliable – Thaw in the fridge overnight or on the counter for 30 minutes. If it gets too warm, it tears easily (been there!).
- Crush Oreos just right – I like some bigger chunks mixed with fine crumbs for texture. A resealable bag and rolling pin work better than a food processor (which makes dust).
- Chill before slicing – 15 minutes in the fridge firms up the rolls so you get clean cuts. No squished pinwheels!
- Egg wash is your friend – Don’t skip it! That golden sheen makes all the difference between “homemade” and “bakery-quality.”
- Space them out – These puff up substantially, so give them room to breathe on the baking sheet.
Follow these simple tricks, and you’ll look like a pastry pro – even if it’s your first try!
Variations for Your Cookies and Cream Danish
One of the best things about this easy puff pastry dessert is how versatile it is! Swap the Oreos for Golden Oreos if you prefer vanilla, or try crushed chocolate chip cookies for a twist. Sometimes I add a tablespoon of cocoa powder to the cream cheese filling for double chocolate goodness. A drizzle of melted chocolate over the icing takes it over the top – my niece calls these “fancy donut danishes.” Get creative and make it your own!
Serving Suggestions for Cookies and Cream Danish
These danishes shine at brunch alongside coffee (my personal favorite pairing), but I’ve served them every which way! Arrange them on a pretty platter for dessert with fresh berries, or pile them high for a brunch pastry recipe that always disappears first. They’re equally perfect with afternoon tea or as a midnight snack – no judgment here!
Storing and Reheating Cookies and Cream Danish
Here’s the scoop on keeping these danishes tasting fresh! Store them in an airtight container at room temperature for 2-3 days (if they last that long). For reheating, skip the microwave – it makes them soggy. Instead, pop them in a toaster oven at 300°F for 3-5 minutes to bring back that perfect flaky crispness. I’ve even frozen extras (before icing) for up to a month – just thaw, warm, and add fresh icing!
FAQs About Cookies and Cream Danish
Can I freeze these cookies and cream danish pastries? Absolutely! Freeze them before baking – just assemble the rolls, wrap tightly in plastic, and freeze for up to a month. When ready, slice while still slightly frozen, let thaw for 15 minutes, then bake as directed (adding a couple extra minutes). I don’t recommend freezing after icing.
Can I use homemade puff pastry for this recipe? You certainly can if you’re feeling ambitious! My grandmother would be proud. Just roll it to about 1/4 inch thickness. That said, store-bought works beautifully for these cream cheese puff pastry swirls – and saves you hours of work. No shame in that game!
How do I prevent sogginess in my Oreo danish rolls? Three tricks: 1) Don’t overfill with the cream cheese mixture, 2) Make sure your oven is fully preheated, and 3) Let them cool on a wire rack instead of the baking sheet. That steam needs to escape!
Can I make these ahead for brunch? Yes! Assemble the night before, keep the rolled logs wrapped in the fridge, then slice and bake in the morning. The icing is quick to whip up while they cool. Your guests will think you woke up at dawn to make these iced pastry pinwheels!
Nutritional Information for Cookies and Cream Danish
Just so you know what you’re indulging in (no judgment here!), here’s the scoop on these cookies and cream danish pastries. Remember, these are estimates – actual values may vary slightly based on specific ingredients. Per serving (1 glorious pinwheel):
- Calories: 330
- Fat: 18g (7g saturated)
- Carbs: 36g (1g fiber, 20g sugar)
- Protein: 5g
Now go make them already and tag me in your photos – I want to see your beautiful creations!
Print
Irresistible 45-Minute Cookies and Cream Danish Recipe
- Total Time: 38 minutes
- Yield: 8 pinwheels 1x
- Diet: Vegetarian
Description
Delicious puff pastry pinwheels filled with cream cheese and crushed Oreos, topped with vanilla icing.
Ingredients
- 2 sheets puff pastry, thawed (from 1 box, 17.3 oz)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreo cookies (plus extra for topping)
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
- 1 cup powdered sugar
- 2–3 tbsp milk (or heavy cream)
- 1/2 tsp vanilla extract
- Pinch of salt
- (Optional) 2 tbsp softened cream cheese for a thicker, tangier icing
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Lightly flour your surface. Roll out one puff pastry sheet just to smooth seams.
- Spread half the cream cheese mixture evenly over the pastry. Sprinkle with crushed Oreos.
- Roll tightly into a log (like cinnamon rolls). Repeat with the second sheet.
- Slice each log into 8 rounds. Place rounds cut-side up on the baking sheet.
- Whisk egg + water and brush the pastry tops/edges with egg wash.
- Bake 16–20 minutes until puffed and deep golden. Cool 10 minutes.
- Whisk icing ingredients until thick but pourable. Pipe or spoon icing in a spiral over each pinwheel and sprinkle with extra Oreo crumbs.
Notes
- Thaw puff pastry according to package instructions.
- Use a sharp knife for clean cuts when slicing the logs.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 330
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg