Cream Cheese Danish with Lox
This cream cheese danish wraps flaky puff pastry around a filling of softened cream cheese, smoked salmon lox, and scallions—transforming the classic bagel-and-lox combination into an elegant, handheld pastry.
This cream cheese danish wraps flaky puff pastry around a filling of softened cream cheese, smoked salmon lox, and scallions—transforming the classic bagel-and-lox combination into an elegant, handheld pastry.
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In the bowl of a stand mixer fitted with a paddle attachment, combine 8 oz cream cheese, 2 tbsp everything bagel seasoning, and sliced scallions. Beat on medium speed until well combined, about 5 minutes.
Cut a piece of parchment into a 9 ½ x12″ rectangle. Lay defrosted puff pastry onto parchment. Spread cream cheese mixture lengthwise down the middle of the dough in a 3-inch wide band. Cut salmon into 2″ wide strips and arrange on top of the cream cheese mixture.
Using a sharp knife or scissors, cut ½-inch wide strips at an angle into both sides of the dough. Alternate pulling strips of dough from each side over the filling to form a braid.
Using the parchment as a sling, carefully transfer danish to a Suvie pan. Insert pan into the bottom of Suvie. Hold the Tap to Scan tag to the logo on the appliance, rotating the pan halfway through cooking.
After the cook, remove the pan from Suvie and allow to cool for 10 minutes. Cut into slices with a serrated knife and serve, sprinkling with extra scallions.
Store cooled danish loosely covered at room temperature up to 1 day, or wrap and freeze up to 1 month; reheat gently at 325°F for 8–10 minutes to restore crispness.
Yes. Assemble the danish, cover with plastic wrap, and refrigerate up to 8 hours before baking. Bake from cold, adding 2–3 minutes to the bake time.
Thaw the sheet fully, cut it into three lengthwise strips, fill the center strip with cream cheese and lox, then fold and cross the side strips over the filling to create a braided effect. Keep pastry chilled to prevent tearing.
Yes. Use smoked salmon, gravlax, or cured salmon. Regular cooked salmon will work but won't provide the same silky texture or briny flavor.
Look for a golden-brown pastry exterior—typically 15–20 minutes at 400°F. The edges should be risen and crispy.
No—it contains cream cheese and smoked salmon. You can omit the lox for a vegetarian version, but it changes the dish's identity significantly.
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