Cherry Cream Cheese Danish (Printer-Friendly Version)
Flaky pastries layered with creamy cheese and topped with juicy cherries, ideal for any time indulgence.
# What You'll Need:
→ Pastry
01 -
1 box frozen puff pastry, thawed (17.3 ounces)
→ 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 (about 21 ounces)
08 -
1/3 cup powdered sugar
09 -
2 tablespoons heavy cream
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C) and position the oven rack in the middle. Line one large or two medium baking sheets with parchment paper.
02 -
Lightly dust a clean, dry work surface with flour. Unfold the thawed puff pastry sheets and cut each sheet into six equal rectangles, totaling 12 rectangles.
03 -
Using a sharp knife, gently score a ½-inch border around each rectangle without cutting through. Prick the center area several times with a fork to allow steam to escape.
04 -
Place the prepared rectangles on the lined baking sheets, spacing about 1 inch apart to allow for expansion during baking.
05 -
In a medium bowl, combine cream cheese, granulated sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed until smooth and creamy, about 1 to 2 minutes.
06 -
Spoon the cream cheese mixture onto the center of each rectangle, spreading it evenly within the scored border while avoiding the edges.
07 -
Whisk together the egg with 1 tablespoon water. Using a pastry brush, lightly brush the egg wash over the ½-inch border of each pastry for a golden finish.
08 -
Bake pastries in the preheated oven for 18 to 20 minutes or until puffed, golden brown, and crispy. Remove and transfer to a wire rack to cool slightly.
09 -
While still warm, spoon cherry pie filling onto the center of each pastry, spreading gently over the cream cheese without covering the puffed edges.
10 -
Whisk powdered sugar, heavy cream, and remaining ½ teaspoon vanilla extract until smooth and pourable. Adjust consistency with additional cream or sugar as needed.
11 -
After pastries have cooled completely, drizzle the glaze over the top in a zigzag pattern. Allow glaze to set before serving.
# Additional Tips:
01 -
Lightly flouring the surface prevents puff pastry from sticking and tearing during cutting.
02 -
Gently scoring the borders allows for a raised edge and keeps filling contained.