Small-Batch Everything Bagel Danish
By Camila ChaparroPublished on May 21, 2025
Time
50 minutes
Yield
Makes 4 Danish
Ingredients
Before You Begin
You can substitute a combination of 1 teaspoon each toasted sesame seeds, kosher salt, and dried minced onion or garlic for the bagel seasoning. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. To freeze and bake: At the end of step 2, place all or a portion of Danish on parchment-lined baking sheet and freeze until firm; wrap Danish individually in plastic wrap, transfer to zipper-lock bag, and store in freezer for up to 1 month. Do not thaw before baking.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Whisk Boursin cheese in small bowl until smooth.
- Dust counter lightly with flour. Unfold pastry and roll into 10-inch square. Cut pastry into four 5-inch squares. Space pastry squares evenly on prepared sheet. Divide Boursin evenly among pastry squares, mounding filling in center of each square, and spread into 3-inch circle. Brush edges of pastry with egg wash, then sprinkle with bagel seasoning.
- Bake Danish until puffed and deep golden brown, 15 to 20 minutes, rotating sheet halfway through baking. Let Danish cool on wire rack for 15 minutes. Sprinkle with chives and serve warm or at room temperature. (Cooled Danish can be stored at room temperature for up to 4 days; if desired, rewarm in 300-degree oven for about 10 minutes.)
Time
50 minutesYield
Makes 4 DanishIngredients
Ingredients
Ingredients
Why This Recipe Works
This savory mash-up combines the best features of two breakfast favorites in one: the allium-forward, nutty crunch of an everything bagel schmeared with cream cheese, plus the flaky richness of a cheese Danish. We start with store-bought puff pastry, which stands in for the laminated dough traditionally used in Danish pastry but that is prepped in a fraction of the time and with minimal effort. A quick dollop of soft and spreadable Boursin cheese, already flavored with garlic and herbs, makes for a creamy center. The pastry then gets the “everything” treatment with a sprinkling of bagel seasoning before baking. Our recipe makes enough for four, but if you’re serving breakfast for just one or two, freeze a couple Danish to bake and enjoy another day.
Before You Begin
You can substitute a combination of 1 teaspoon each toasted sesame seeds, kosher salt, and dried minced onion or garlic for the bagel seasoning. To thaw frozen puff pastry, let it sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. To freeze and bake: At the end of step 2, place all or a portion of Danish on parchment-lined baking sheet and freeze until firm; wrap Danish individually in plastic wrap, transfer to zipper-lock bag, and store in freezer for up to 1 month. Do not thaw before baking.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Whisk Boursin cheese in small bowl until smooth.
- Dust counter lightly with flour. Unfold pastry and roll into 10-inch square. Cut pastry into four 5-inch squares. Space pastry squares evenly on prepared sheet. Divide Boursin evenly among pastry squares, mounding filling in center of each square, and spread into 3-inch circle. Brush edges of pastry with egg wash, then sprinkle with bagel seasoning.
- Bake Danish until puffed and deep golden brown, 15 to 20 minutes, rotating sheet halfway through baking. Let Danish cool on wire rack for 15 minutes. Sprinkle with chives and serve warm or at room temperature. (Cooled Danish can be stored at room temperature for up to 4 days; if desired, rewarm in 300-degree oven for about 10 minutes.)
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