Five mocha cappuccino puff pastry Danishes on a wooden tray with a floral tea towel in the background.

Mocha Cappuccino Inspired Puff Pastry Danish

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Ever since I shared my Tiramisu-Inspired Tarts, I’ve been wanting to find a way to reimagine them. Mocha is one of my favorite flavors in a dessert, so I’ve been tossing ideas around for a while now. These mocha cappuccino pastries are a cross between the tiramisu tarts and my Blueberry Danish and I hope that you love them!

As seen on instagram here.

Five mocha cappuccino puff pastry Danishes on a wooden tray with a floral tea towel in the background.
Warm and flaky mocha cappuccino puff pastry Danish.

If you’re looking for something to serve at Mother’s Day brunch, these would be perfect! They are best served warm, so either serve immediately after baking, or be sure to warm them a bit if you make ahead.

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Mocha Cappuccino Inspired Puff Pastry Danish

Recipe by Sarah
0.0 from 0 votes
Course: Dessert, BrunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

314

kcal
Total time

50

minutes

Sweetened, espresso-infused cream cheese and chocolate chips all wrapped up in warm, flaky puff pastry. Enjoy one warm with a cup of coffee!

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Ingredients

  • 4 oz cream cheese, softened (I use full fat block cream cheese)

  • 1/4 c chocolate flavored powdered sugar (see notes)

  • 1 tbsp espresso concentrate (see notes)

  • 1/2 c semi-sweet chocolate chips

  • 1 sheet puff pastry (see notes)

  • 1 egg beaten for egg wash

  • 1/2 tsp cinnamon sugar

  • 1/2 tsp powdered sugar for dusting

  • 1/4 tsp dark chocolate shavings

Directions

  • In a small bowl, combine the softened cream cheese, powdered sugar and espresso concentrate. Using a whisk, mix until well combined and smooth. This can also be done with a stand mixer or a hand mixer.Espresso infused cream cheese in a glass Pyrex bowl.
  • Beat one egg and grab your pastry brush so the egg wash is ready. (see notes)
  • Measure out the chocolate chips, place them in a bowl and set aside.
  • Preheat oven to 400 degrees F, set a rack in the top 1/3 of the oven, and line a rimmed baking sheet with parchment paper.
  • If using frozen puff pastry, make sure to set it on the counter for 30 mins to thaw before using it. You want it to be cold, but pliable. I used Jus-Rol refrigerated puff pastry for this, which is actually a bit larger than the frozen brand. Since it’s refrigerated, it can be used immediately from the fridge. Roll the puff pastry sheet out on a lightly floured work surface with a rolling pin. It needs to be an even thickness; it doesn’t need to be thinned out. I usually focus on the edges mostly because this puff pastry comes rolled up, so the edges need to be smoothed out. You just want to make a few gentle passes with the rolling pin to smooth the dough.A sheet of puff pastry on a lightly floured wooden pastry board.
  • The sheet I’m using is approximately 10″x15″. Using a very sharp knife, I cut six equal squares that are approximately 5″x5″.A sheet of puff pastry on a lightly floured wooden pastry board. The sheet has been cut into six 5
  • Divide the espresso cream cheese mixture evenly across all six squares. I pulled it diagonally down the center, from the top left corner to the bottom right corner.A sheet of puff pastry on a lightly floured wooden pastry board. The sheet has been cut into six 5
  • Add a spoonful of chocolate chips right on top of the cream cheese mixture.A sheet of puff pastry on a lightly floured wooden pastry board. The sheet has been cut into six 5
  • Brush the bottom left corner of each square with egg wash.A sheet of puff pastry on a lightly floured wooden pastry board. The sheet has been cut into six 5
  • Take the top right corner of each square and bring it into the center.Six puff pastry Danish on a wooden pastry board. The top right corner of each pastry has been pulled into the center.
  • Brush the corners that you just pulled in with egg wash. The egg wash will help the puff pastry to stick together while baking.Six puff pastry Danish on a wooden pastry board. The top right corner of each pastry has been pulled into the center and brushed with egg wash.
  • Now bring the bottom left corner to meet the corner that you’ve already pulled in.Six puff pastry Danish on a wooden pastry board, folded up with fillings inside.
  • Carefully move each pastry to the parchment-lined baking sheet and brush them lightly with egg wash.Six puff Pastry Danish on a rimmed baking sheet, brushed with egg wash.
  • Sprinkle with cinnamon sugar.Six puff Pastry Danish on a rimmed baking sheet, brushed with egg wash and dusted with cinnamon sugar.
  • Bake in the preheated oven for 18-20 minutes until golden brown. I start checking them at 15 minutes and I turn my baking sheet so that they bake evenly. If you see the corners start to come apart, you can pull the baking sheet out of the oven for a minute and gently try to stick the corners back together. Everything will be hot, so do this carefully. Once the pastries are done baking, they will be golden brown and look like this:Six mocha cappuccino Danishes, baked to golden brown.
  • Lightly dust the pastries with chocolate flavored (or regular) powdered sugar.Six mocha cappuccino Danishes, baked to golden brown and dusted with powdered sugar.
  • Using a microplane, shave a little bit of dark chocolate onto your pastries.Close up of mocha cappuccino Danishes, baked to golden brown and dusted with powdered sugar and dark chocolate shavings.
  • Serve warm and enjoy! They are best when eaten immediately.Five mocha cappuccino puff pastry Danishes on a wooden tray with a floral tea towel in the background.

Equipment

Recipe Video

Notes

  • I used Whipzi chocolate flavored powdered sugar for this recipe. If you’d like to try it, you can use SARAH15 to save 15% on their site. If you want to use plain powdered sugar, you can add a teaspoon or two of cocoa powder for the chocolate flavoring.
  • To make an espresso concentrate, I mix 1 tbsp of Café Bustelo instant espresso with 1 tbsp boiling water and allow it to cool.
  • I used Jus-Rol puff pastry for this It is found in the refrigerated aisle and I like that you don’t have to worry about defrosting before using.
  • I don’t like to waste egg for egg wash and you really only need a tablespoon or so of egg for this. I like to beat one egg, pour some out and then put the rest away and either make scrambled eggs later or use it the following day for another baking project. I would not save the egg once I’ve been dipping the pastry brush in.

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