Here’s a classic Cherry Cheese Danish recipe—flaky, buttery pastry filled with sweetened cream cheese and cherry filling. You can make it from scratch with puff pastry or use store-bought dough for a quicker version.
Cherry Cheese Danish
Makes 6–8 pastries
Ingredients:
- 1 sheet puff pastry (or crescent roll dough), thawed
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling (canned or fresh)
- 1 egg, beaten (for egg wash)
- Optional glaze: 1/2 cup powdered sugar + 1–2 teaspoons milk
Instructions
- Preheat oven:
- 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare cream cheese filling:
- In a small bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Roll out dough:
- On a lightly floured surface, roll out puff pastry to smooth seams and slightly bigger rectangle.
- Cut into 6–8 squares (depending on desired size).
- Assemble danishes:
- Spoon about 1–2 tablespoons of cream cheese mixture in the center of each square.
- Top with 1 tablespoon cherry filling.
- Fold corners toward center, or leave open for a classic square look.
- Brush edges with beaten egg for a golden finish.
- Bake:
- Bake 18–22 minutes until puffed and golden.
- Optional glaze:
- Mix powdered sugar and milk until smooth. Drizzle over warm danishes.
- Serve:
- Serve warm or at room temperature.
✅ Tips:
- Use fresh cherries cooked down with a little sugar if you prefer homemade filling.
- For extra flavor, add a teaspoon of almond extract to the cream cheese filling.
- Danish pastries can be made ahead and stored in an airtight container for 1–2 days, or frozen unbaked and baked later.
I can also give you a quick shortcut version using crescent roll dough, which is faster but still flaky and delicious.
Do you want me to provide that version?
