Cherry Danish Recipe
Cherry danish is a buttery and flaky pastry made with puff pastry, a creamy sweetened cream cheese filling and cherry pie filling. These easy to make cherry cheese danishes are the perfect quick and simple, melt in your mouth breakfast or dessert.
Equipment
- 1 mixing bowl
- 1 small cookie scoop (1 tbsp, 15 ml)
- 1 medium (2 tablespoon, 30 ml) cookie scoop
- 2 baking sheets
- 2 sheets parchment paper
Ingredients
- 8 oz. (226 g) cream cheese, room temperature
- 2 - 4 tablespoons (25 - 50 g) sugar to taste
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract optional
- 2 sheets puff pastry, thawed
- 1 21 oz. canned cherry pie filling
- ½ cup sliced almonds for topping, optional
Instructions
- Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes. Preheat the oven to 400 F (204 C). Line 2 large baking sheets with parchment paper.
- In a mixing bowl, mix the room temperature cream cheese until smooth. Mix in the sugar, vanilla extract and almond extract until smooth and well combined. Taste and adjust the flavor as needed.8 oz. (226 g) cream cheese, room temperature, 2 - 4 tablespoons (25 - 50 g) sugar, ½ teaspoon vanilla extract , ½ teaspoon almond extract
- Unfold one sheet of puff pastry to form a square. Cut the puff pastry along the folded lines. Cut each of the long rectangles in half in the center to form two smaller rectangles of puff pastry. There should be six smaller rectangles total. With a small pairing knife, score or gently cut into the dough, but not all the way through a boarder about ¼ inch from the edges of the puff pastry rectangle. If the dough is getting sticky, transfer to the fridge for 15 minutes.2 sheets puff pastry, thawed
- Smooth 1 tablespoon (15 ml) of cream cheese filling into the center of the puff pastry. Stay inside the borders of the smaller rectangle. Top the cream cheese with 2 tablespoons of cherry pie filling. Lightly brush the edges of the puff pastry with the lightly beaten egg. Sprinkle the entire danish with sugar if you like.1 21 oz. canned cherry pie filling , ½ cup sliced almonds for topping, optional
- Bake the cherry cream cheese danish for 15 - 18 minutes or until the pastries are a light golden brown color. Cool the cherry cheese danish on the hot baking sheet for 5 minutes. Transfer to a cooling rack to cool to room temperature and enjoy.
Notes
Tip: If the puff pastry has gotten a bit warm or sticky, transfer the baking sheet with the prepared cherry danishes into the fridge to chill for 15 - 20 minutes before baking. Chilling helps the puff pastry dough puff up really beautifully.
Store: Transfer any leftover cherry puff pastry danishes in an airtight container in the fridge for up to 3 - 4 days. Cherry cream cheese danishes are fine to enjoy at room temperature within 2 - 3 hours after baking.
See Variations section of the blog post to make a homemade cherry filling, as a cherry danish without cream cheese, as a braided cherry danish or to cook in an air fryer.
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