Cherry Cream Cheese Danish (Ready-to-Print Version)

Flaky puff pastry with creamy cheese filling and cherry topping, ideal for breakfast or a quick treat.

# What You’ll Need:

→ Puff Pastry

01 - 1 box frozen puff pastry, thawed (17.3 ounces)

→ Cream Cheese Filling

02 - 1 package cream cheese, softened to room temperature (8 ounces)
03 - 1/4 cup granulated sugar
04 - 1 1/2 teaspoons vanilla extract, divided

→ Egg Wash

05 - 1 large egg
06 - 1 tablespoon water

→ Topping and Glaze

07 - 1 can cherry pie filling (approximately 21 ounces)
08 - 1/3 cup powdered sugar
09 - 2 tablespoons heavy cream

# Step-by-Step Guide:

01 - Preheat oven to 400°F and position the oven rack in the middle. Line one large or two medium baking sheets with parchment paper.
02 - Lightly flour a clean work surface. Unfold or unroll thawed puff pastry sheets and allow to rest if stiff. Cut each sheet into six equal rectangles, totaling 12 pieces.
03 - Score a 1/2-inch border around each rectangle, cutting halfway through the dough. Prick the centers several times with a fork to release steam.
04 - Transfer pastries to prepared baking sheets, spacing them about 1 inch apart to allow for expansion.
05 - In a medium bowl, beat cream cheese, granulated sugar, and 1 teaspoon vanilla extract on medium speed until smooth and creamy, about 1-2 minutes.
06 - Spoon cream cheese mixture onto the center of each pastry, spreading evenly within the scored border without touching the edges.
07 - Whisk together egg and water. Brush the 1/2-inch pastry borders lightly with the egg wash to promote golden browning.
08 - Bake in preheated oven for 18-20 minutes until puffed and golden brown. Remove from oven and transfer to a wire rack to cool slightly.
09 - While pastries are warm, spoon cherry pie filling onto the cream cheese center, avoiding the puffed borders.
10 - In a small bowl, whisk powdered sugar, heavy cream, and remaining 1/2 teaspoon vanilla extract until smooth and pourable. Adjust thickness if necessary.
11 - Once pastries are fully cooled, drizzle glaze over the top in a zigzag pattern and allow to set before serving.

# Handy Tips:

01 - Lightly flouring the work surface prevents the puff pastry from sticking and tearing.
02 - Gently scoring the border helps create defined edges that puff up separately from the filling.
03 - Pricking the center avoids excessive puffing, ensuring the filling stays in place.

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