Print

Cherry Cheese Danish Recipe

Print Recipe

★★★★★

4.5 from 113 reviews

This Cherry Cheese Danish recipe features flaky puff pastry filled with a creamy, sweetened cream cheese mixture and topped with luscious cherry pie filling. Enhanced with lemon zest and almond extract, these Danish pastries are baked until golden and finished with a smooth powdered sugar glaze and optional sliced almonds for added crunch. Perfect for brunch, dessert, or a special treat, these pastries combine creamy, fruity, and buttery flavors in an easy-to-make, impressive pastry.

Ingredients

Scale

Pastry

  • 1 box Puff pastry sheets, thawed (usually contains 2 sheets)
  • 1 Egg, beaten (for egg wash)

Cream Cheese Filling

  • 8 oz Full-fat cream cheese, softened
  • 1/3 cup Granulated sugar
  • 1 Egg yolk
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest (optional)
  • 1 pinch Salt

Topping

  • 1 cup Cherry pie filling or fresh cherry compote
  • 1 tsp Almond extract (optional)
  • 1 tbsp Lemon juice (optional, to mix with cherry topping)

Glaze

  • 1/2 cup Powdered sugar
  • 1–2 tsp Milk (adjust to desired glaze consistency)
  • 1/4 tsp Vanilla extract

Garnish

  • 1/4 cup Sliced almonds (optional)

Instructions

  1. Make Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, egg yolk, vanilla extract, lemon zest (if using), and a pinch of salt. Mix until smooth and creamy, ensuring all ingredients are well incorporated.
  2. Prepare Pastry: Thaw the puff pastry sheets according to package instructions. On a lightly floured surface, unfold the pastry sheets and gently roll them out to smooth creases if needed.
  3. Cut and Score Pastry Squares: Cut each puff pastry sheet into equal squares, approximately 4 inches each. Score the edges gently with a knife or fork, being careful not to cut all the way through, to help the edges puff up during baking.
  4. Assemble Danish: Place a dollop of cream cheese filling in the center of each square. Top the cream cheese with a spoonful of cherry pie filling mixed with almond extract and lemon juice if using. Fold or crimp edges slightly if desired.
  5. Add Egg Wash: Brush the edges and tops of the pastries lightly with the beaten egg wash to give them a golden, glossy finish when baked.
  6. Chill Before Baking: Optionally chill the assembled pastries in the refrigerator for 15-20 minutes to help maintain shape and improve puffing during baking.
  7. Bake Pastries: Preheat the oven to 375°F (190°C). Arrange the pastries on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown and puffed.
  8. Glaze and Garnish: While pastries cool slightly, prepare the glaze by mixing powdered sugar with milk and vanilla extract until smooth. Drizzle the glaze over the warm pastries and sprinkle with sliced almonds if desired.

Notes

  • For best results, use cold puff pastry and keep it chilled until just before baking.
  • Fresh cherry compote can be substituted for canned pie filling for a fresher flavor.
  • Adjust the amount of powdered sugar and milk in the glaze to achieve your preferred consistency.
  • Chilling the assembled pastries before baking helps them hold their shape and improves puffing.
  • Sliced almonds add a lovely texture contrast but can be omitted for nut-free versions.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.

Keywords: Cherry Danish, Cream Cheese Danish, Puff Pastry, Cherry Pastries, Sweet Pastry, Dessert, Brunch Pastry

Find it online: https://tastewithamy.com/cherry-cheese-danish-recipe/