Froggie Matcha Cream Cheese Danish

5 from 2 votes

These adorable, flaky, tart, and not-too-sweet matcha danishes will brighten up anyone's day!

Prep Time30

Cook Time12

Total Time42

Course: Dessert

Cuisine: American, Asian

Servings: matcha danishes

Calories: 334kcal

Parchment Paper
1 baking tray
1 medium mixing bowl for matcha cream cheese filling
2 small bowls for sugar topping and egg wash
1 hand whisk for beating the egg; can alternatively use a fork
1 electric mixer
1 silicone spatula
1 Piping bag for matcha filling; can alternatively use a spoon
2 bear cookie cutters one slightly larger than the other; can alternatively use knife to cut rectangles
1 pastry brush for egg wash
2 small microwave-safe bowls, optional for frog design
2 small silicone spatulas, optional for frog design
2 Piping bags optional for frog design; can alternatively use toothpicks or Ziploc bags
1 pair of scissors, optional for frog design

Get Recipe Ingredients

In a medium bowl, use electric whisk to whip the 2 ½ ounces block cream cheese until fluffy and no lumps remain.
Add in sifted ½ tablespoon culinary grade matcha powder and whisk until fully combined.
Beat in 3 tablespoons heavy cream until fully incorporated.
Add in 4-6 tablespoons powdered sugar, adjusting to your desired sweetness level. Make sure not to over whip to prevent the cream cheese filling from becoming too loose.
Transfer to a piping bag and snip a medium tip using scissors. You can alternatively use a spoon and spread the filling.

Preheat oven to 400°F/204°C and line one baking tray with parchment paper.
Add 3 tablespoons granulated sugar to small bowl. Beat 1 egg in another small bowl with hand whisk or fork to make the egg wash.
Using your rolling pin, gently roll out 1 puff pastry sheet to minimize any cracks.
Use knife to cut sheet into 6 rectangles. If you'd like to make frogs, cut out shapes with a knife or use a bear cookie cutter. Place on baking sheet, about 3-4 inches apart.
Using your knife or a smaller bear cookie cutter, lightly carve out a border about ¼ inch from the edge of the pastry. Don't cut all the way through the dough—try to go about halfway.
This will allow the sides to puff up, while letting the middle sink with the filling.
Pipe the filling within the border. Egg wash the sides of the pastry and sprinkle granulated sugar on top.
*If the matcha filling begins to brown too quickly, you can drop the temperature to 375°F/190°C.
Bake for 12-15 minutes or until puff pastry is golden. Let cool on pan for about 5 minutes, then transfer to wire rack to cool completely.

Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
Add 2 tablespoons milk or dark chocolate chips to a small bowl and microwave in 30-second intervals. Stir in between until fully melted. Transfer to piping bag, and use this to draw on the eyes and smile.
Add 1 tablespoon white chocolate chips to another small bowl and microwave until fully melted. Add a drop of pink oil-based food coloring. Transfer to piping bag and use this for the blush.
If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
Enjoy!