Cherry Cream Cheese Danish

Buttery, flaky cherry cream cheese danish are such a swoon-worthy treat whether for brunch or dessert. This easy version starts with frozen puff pastry and turns out bakery-style pastries with a sweet-tart cherry topping and tangy cream cheese filling. The first time I brought these to a family breakfast, the whole tray disappeared before I could even sit down.

Ingredients

• Frozen puff pastry sheets: Look for ones made with real butter for flakier flavor
• Cream cheese: Use full-fat and ensure it is fully softened for the smoothest filling
• Granulated sugar: Sweetens the cream cheese without making it cloying
• Vanilla extract: Adds warmth and enhances the flavors throughout
• Almond extract: Just a touch highlights the cherry beautifully
• Cherry pie filling: Try to pick one with whole cherries and a thick syrup for best results
• Egg: Combined with water for a glossy finish on the pastry
• Water: Helps thin the egg for brushing on the dough
• Powdered sugar: Essential for a silky smooth glaze
• Milk: Use whole or two percent for richer glaze that sets just right
• Extra vanilla extract: Makes the simple glaze extra special

Step-by-Step Instructions

Preheat and Prep:

Set your oven to four hundred degrees Fahrenheit and line two baking sheets with parchment or silicone mats. This keeps cleanup minimal and prevents sticking

Shape the Pastry:

Unfold the thawed puff pastry on a lightly floured surface. Cut each sheet into six equal rectangles with a sharp knife or pizza cutter. Arrange on prepared sheets leaving plenty of space for the dough to puff

Dock the Centers:

Use a fork to poke holes in the middle of each rectangle but avoid the edges. This helps keep the center flat for filling so the edges rise and crisp up

Make the Filling:

Beat cream cheese with sugar vanilla and almond extract until completely smooth. Take your time here for the best creamy texture

Fill the Pastries:

Spoon about one tablespoon of filling onto each center spreading to just inside the border. Add about two tablespoons of cherry pie filling right on top and try to get a good mix of cherries and syrup

Brush with Egg Wash:

Whisk egg and water then use a pastry brush to coat the exposed edges of each rectangle. This makes the crust turn shiny and golden in the oven

Bake:

Bake for fifteen minutes or until puffed and deep golden brown. Rotate pans halfway if your oven browns unevenly

Cool Slightly:

Transfer pastries to a wire rack and let cool for ten to fifteen minutes. This keeps the bottoms crisp but lets the filling set

Mix and Drizzle Glaze:

Combine powdered sugar milk and vanilla for a drizzle-able glaze. Adjust the milk drop by drop to the right consistency. Drizzle over pastries while still warm for that classic bakery shine

Serve and Enjoy:

These are amazing served warm but also delicious at room temperature with coffee or tea

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Storage Tips

Keep cooled pastries in an airtight container at room temperature for up to two days. If you want them to last longer refrigerate for up to four days but enjoy them at room temperature for the best texture. You can also freeze unglazed danishes in a single layer tightly wrapped and reheat in a toaster oven so the pastry stays crisp

Ingredient Substitutions

Try blueberry or apricot pie filling if you want to change things up. Ricotta cheese with a little extra sugar works in place of cream cheese if needed. For a nutty twist swap almond extract for orange zest and a pinch of cinnamon

Serving Suggestions

Pair these with scrambled eggs and fruit salad for easy holiday brunch or cut them in half for elegant tea party sweets. Serve with a scoop of vanilla ice cream for an over-the-top dessert

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A Bit of History

Danish pastries actually originated in Austria and were brought to Denmark by immigrant bakers. The layers of buttery dough and filling became beloved around Europe. Adding tangy cream cheese makes the American version extra rich and decadent

Commonly Asked Questions

→ Can I use homemade cherry filling instead of canned?

Yes, homemade cherry filling works well and adds a fresher flavor. Just ensure it's thick enough to prevent runny pastries.

→ What is the best way to thaw puff pastry?

Thaw puff pastry in the refrigerator overnight or leave it on the counter for about 30-40 minutes until pliable.

→ Can I prepare these ahead of time?

You can assemble the pastries and refrigerate them for several hours before baking. Glaze after baking for best texture.

→ How do I store leftovers?

Keep pastries in an airtight container at room temperature for up to two days. Reheat briefly for best results.

→ Is it possible to use other fruit fillings?

Absolutely! Blueberry, apple, or raspberry fillings are delicious alternatives to cherry and can be swapped in easily.

→ Can I freeze baked danishes?

Yes, freeze baked and cooled pastries in an airtight container. Thaw and warm in the oven to refresh their texture.