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Froggie Matcha Cream Cheese Danish Recipe (with Video)

Dairy, Fish-free, Mushroom-free
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Discover our Froggie Matcha Cream Cheese Danish Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 12min


Puff Pastry
- 1 puff pastry sheet
- 1 Egg
- 3 tbsp Granulated sugar
Matcha Cream Cheese Filling
- 2.5 oz block cream cheese
- 0.5 tbsp matcha powder
- 3 tbsp Heavy cream
- 4 tbsp Powdered sugar, adjust to taste
Decoration for Face (optional)
- 2 tbsp milk or dark chocolate chips
- 1 tbsp white chocolate chips
- pink oil-based food coloring
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For the matcha cream cheese filling:
1. In a medium bowl, use electric whisk to whip the 2 ½ oz block cream cheese until fluffy and no lumps remain.
2. Add in sifted ½ tbsp matcha powder and whisk until fully combined.
3. Beat in 3 tbsp heavy cream until fully incorporated.
4. Add in 4-6 tbsp powdered sugar, adjusting to your desired sweetness level. Make sure not to over whip to prevent the cream cheese filling from becoming too loose.
5. Transfer to a piping bag and snip a medium tip using scissors. You can alternatively use a spoon and spread the filling.
Assemble matcha danishes:
1. Preheat oven to 400°F/204°C and line one baking tray with parchment paper.
2. Add 3 tbsp granulated sugar to small bowl. Beat 1 egg in another small bowl with hand whisk or fork to make the egg wash.
3. Using your rolling pin, gently roll out 1 puff pastry sheet to minimize any cracks.
4. 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.
5. 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.
6. Pipe the filling within the border. Egg wash the sides of the pastry and sprinkle granulated sugar on top.
7. *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.
For the frog faces (optional):
1. Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
2. Add 2 tbsp 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.
3. Add 1 tbsp 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.

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