These cute matcha danishes are buttery, flaky, tart, earthy, and not-too-sweet! They’re a delicious twist on regular danishes and a fun way to enjoy your breakfast.

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Why you’ll love this recipe

It’s super beginner friendly! This recipe uses store-bought puff pastry and the matcha filling only requires 4 ingredients. The danishes will be ready in less than an hour and they are SO deliciously buttery, flaky, tart, earthy, and not-too-sweet. <3
You can easily switch up the flavors. If you want plain danishes, omit the matcha powder. If you want to add fruit, spread some jam or add berries on top. You can also make savory ones by putting shredded cheese, cut up ham, cooked veggies, etc.!
The frogs are fun to make and unique! Character danishes aren’t really common, so these would be such a cute treat for you or someone you love.

Equipment

For the matcha danishes:

Baking tray
Parchment paper
Medium mixing bowl: For the matcha filling.
Small bowls: For the sugar topping and egg wash.
Hand whisk or fork: For beating the egg.
Electric whisk
Silicone spatula
Piping bag or spoon: For adding the matcha cream cheese.
Rolling pin
Knife or cookie cutters: I used two bear cookie cutters! One was slightly smaller than the other. You can always use a knife to cut out rectangles or try out other cookie cutter shapes!
Pastry brush

For the froggie face decorations:

Small microwave-safe bowls: To melt the chocolate.
Small silicone spatulas: For mixing the chocolate.
Piping bags: You can alternatively use toothpicks or Ziploc bags.
Scissors

Ingredients

for the puff pastry:

To make this recipe simple, we’re using store-bought pastry!

Puff pastry sheet: I used the brand Pepperidge Farm.
Egg: For egg washing the sides of the puff pastry.
Granulated sugar: For sprinkling on top of the egg washed surfaces. It adds a nice hint of sweetness and crunchy texture. 🙂

for the matcha cream cheese filling:

Cream cheese: I prefer using block cream cheese. Cream cheese spreads may have extra ingredients, affecting the texture.
Heavy cream
Matcha powder: I love using Aiya Matcha. It’s super vibrant and tasty!
Powdered sugar

for the froggie faces:

White chocolate chips
Milk or dark chocolate chips
Oil-based food coloring

How to make matcha danishes

Mise en place: aka “put in place”. This French saying simply means measure out all of the ingredients and prep your equipment beforehand. This will help you stay more organized and move more seamlessly in the kitchen while you follow this recipe.
Make matcha filling: In your mixing bowl, whip cream cheese until fluffy and no lumps remain. Then, beat in the heavy cream until combined and whip in sifted matcha powder. Lastly, add powdered sugar, adjusting to your desired sweetness level. Transfer to a piping bag. Alternatively, you can use a spoon to add the filling later on.
Roll out thawed puff pastry: Using your rolling pin, gently roll out puff pastry to help get rid of any cracks.
Cut out shapes: You can cut out rectangles or use cookie cutters! I used my bear cookie cutters.
Add indents: Using a knife or a smaller cookie cutter, lightly carve out a border about ¼ inch from the edge of the pastry. Do not cut all the way through the dough—try to go about halfway. This step allows the side of the pastry to puff up while baking, while letting the middle sink down with the matcha filling.

Pipe matcha filling: Pipe matcha filling within the new border. You can alternatively use a spoon and spread it on top.
Egg wash and sprinkle sugar: Egg wash the sides of the pastry and sprinkle granulated sugar on top.

Bake: Bake at 400°F/204°C for 12-15 minutes, or until puff pastry is golden brown. Allow to cool on pan for about 5 minutes then transfer to wire rack.
Add frog faces: Use melted chocolates to draw on frog faces and enjoy!
Store: Keep in airtight container in fridge for up to 3 days. Reheat in microwave for 30-45 seconds or in toaster oven until pastry crisps up again.