Cherry Cream Cheese Danish

These Cherry Cream Cheese Danishes bring together flaky, buttery puff pastry with a smooth cream cheese filling and a vibrant cherry topping. Made using storebought puff pastry, this recipe offers a simple yet impressive way to create bakerystyle pastries at home quickly. They are perfect for breakfast, a special brunch, or a sweet afternoon pick-me-up with their irresistible golden layers and creamy center.

I remember the first time I made these during a weekend brunch with friends it became an instant hit and a recipe I reach for when I want something impressive but easy to make at the last minute.

Ingredients

• One box frozen puff pastry: thawed to ensure flaky and tender layers allow to fully thaw for best results
• One pack cream cheese: softened to room temperature for smooth, creamy filling without lumps
• Quarter cup granulated sugar: to sweeten the cream cheese just right without overpowering
• One and a half teaspoons vanilla extract: divided to infuse warm aroma and enhance flavor
• One large egg: used for the egg wash which helps create that glossy, golden crust
• Two tablespoons water: mixed with the egg for a smooth wash
• One can cherry pie filling: adds bright color and juicy burst of sweetness
• One third cup powdered sugar: to create the smooth glaze topping that ties everything together
• Two tablespoons heavy cream: mixed into the glaze for a silky texture

Instructions

Sculpt the Pastry:

Prepare the oven to 400°F or 200°C adjusting the rack to the middle position. Line baking sheets with parchment paper for even cooking and no sticking. Lightly flour a clean surface to prevent sticking, unfold the thawed puff pastry sheets and cut each into six equal rectangles carefully with a sharp knife or pizza cutter resulting in twelve pastries.

Shape the Borders:

Score a half inch border around each rectangle taking care not to cut through, only halfway into the dough this border ensures the edges puff crisply while the middle stays flat for filling. Using a fork, prick the center area multiple times to allow steam to escape preventing puffing.

Arrange the Pastries:

Arrange the pieces on the parchment lined sheets spacing them about an inch apart for expansion during baking.

Make the Cream Cheese Filling:

In a medium bowl, combine cream cheese, granulated sugar, and one teaspoon vanilla extract. Beat with a mixer until smooth and creamy, about one to two minutes.

Assemble the danishes:

Spoon a generous portion of cream cheese mixture into the center of each rectangle spreading evenly within the scored border avoiding the edges so the puffed sides can rise unobstructed.

Prepare and apply the egg wash:

Whisk together one egg and one tablespoon water then brush the mixture lightly over the borders of each pastry to achieve golden glossy edges.

Bake the pastries:

Place baking sheets in the oven and bake for eighteen to twenty minutes until the pastry is golden, crispy, and puffed up. Remove carefully and transfer to a wire rack to cool just slightly.

Add cherry topping:

While still warm, spoon cherry pie filling onto the cream cheese center spreading gently to avoid disturbing the border.

Mix the glaze:

Combine powdered sugar, heavy cream, and the remaining half teaspoon of vanilla extract in a small bowl. Whisk until smooth and thick but pourable adjusting with more cream or sugar to reach desired consistency.

Decorate danishes:

After the pastries have fully cooled, drizzle the glaze over the top in a zigzag pattern using a spoon or small piping bag. Allow glaze to set for a few minutes before serving.

This recipe reminds me of a Sunday morning when my whole family gathered to enjoy these fresh from the oven pastries. The house was filled with buttery, vanilla tinged sweetness and the kids couldn’t get enough of the cherry filling that seemed to pop with every bite.

Storage Tips

Store leftover danishes in an airtight container at room temperature for up to two days to keep the pastry flaky. For longer storage, refrigerate them wrapped well, but be aware the pastry loses some crispness. To revive, pop them into a hot oven for a few minutes until warmed through and crisp again.

Ingredient Substitutions

Cream cheese can be swapped with mascarpone for a lighter, silky texture though it changes the tang slightly. Cherry pie filling may be replaced with any berry or fruit jam of choice to customize flavor combinations. If you cannot find puff pastry sheets, use frozen croissant dough but expect a slightly different texture and puff.

Serving Suggestions

These danishes shine alongside a cup of freshly brewed coffee or a latte for a delightful breakfast. Pair with fresh berries or a dollop of whipped cream to elevate the brunch experience. They also make a charming dessert option when served warm with a scoop of vanilla ice cream.

Serve the danishes warm for best flavor and texture. They make an easy impressive treat for breakfast or dessert.

Your Recipe Questions Answered

→ What type of pastry is used?

Frozen puff pastry sheets provide the flaky, buttery base for these danishes, making preparation quick and easy.

→ How is the cream cheese filling prepared?

The filling combines softened cream cheese with sugar and vanilla, whipped until smooth and creamy before spreading onto the pastry.

→ How do I prevent the pastry from puffing unevenly?

A ½-inch border is scored around each rectangle, and the center is lightly pricked with a fork to allow steam to escape, ensuring even puffing.

→ What is the best oven temperature for baking?

Preheat the oven to 400°F (200°C) and bake the pastries until golden brown and crispy, usually 18-20 minutes.

→ How is the cherry topping applied?

Warm cherry pie filling is spooned onto the cream cheese layer after baking, adding a vibrant sweetness to the pastries.

→ Is there a finishing glaze?

A glaze made from powdered sugar, heavy cream, and vanilla is drizzled over the cooled pastries, enhancing sweetness and shine.