Cherry Cream Cheese Danish (Printable Version)
# What You'll Need:
→ Pastry
01 -
2 sheets frozen puff pastry, thawed
→ Cream Cheese Filling
02 -
226 grams cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon vanilla extract
05 -
0.5 teaspoon almond extract
→ Cherry Topping
06 -
1 can (about 540 grams) cherry pie filling
→ Egg Wash
07 -
1 large egg
08 -
1 tablespoon water
→ Glaze
09 -
60 grams powdered sugar
10 -
10–15 millilitres milk
11 -
0.25 teaspoon vanilla extract
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C. Line two baking sheets with parchment paper or silicone baking mats.
02 -
Lightly flour the work surface and unfold the puff pastry sheets. Using a sharp knife or pizza cutter, cut each sheet into six equal rectangles. Arrange rectangles on prepared baking sheets, leaving at least 2.5 cm between each.
03 -
Poke several holes in the center of each pastry rectangle with a fork, leaving a 1.25 cm border around the edges.
04 -
In a medium bowl, combine softened cream cheese, granulated sugar, vanilla extract, and almond extract. Mix until smooth and creamy.
05 -
Spread approximately 1 tablespoon of the cream cheese mixture in the center of each pastry, within the undocked border. Spoon 2 tablespoons of cherry pie filling over the cream cheese layer.
06 -
In a small bowl, whisk together the egg and water. Lightly brush the exposed pastry edges with the egg wash.
07 -
Bake for 15 minutes or until the pastries are puffed and golden brown. Rotate the baking sheets halfway through for even browning.
08 -
Transfer pastries to a wire rack and cool for 10 to 15 minutes.
09 -
Mix powdered sugar, milk, and vanilla extract in a small bowl to create a drizzle-able glaze.
10 -
Drizzle the glaze over the slightly warm pastries using a spoon or piping bag. Serve warm or at room temperature.
# Helpful Notes:
01 -
Ensure puff pastry remains cold while working to achieve optimal flakiness.