Here’s a simple, homemade Cherry Cream Cheese Danish recipe that’s flaky, creamy, and fruity:
🥐 Cherry Cream Cheese Danish
🛒 Ingredients (Serves 4–6)
- 1 sheet puff pastry (thawed if frozen)
- 4 oz (115 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup cherry pie filling (canned or fresh)
- 1 egg (for egg wash)
- Optional: powdered sugar for glaze
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare cream cheese filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
- Prepare puff pastry: Unfold or roll puff pastry into a rectangle. Cut into 4 squares.
- Assemble:
- Spoon 1–2 tbsp cream cheese mixture into the center of each square.
- Top with 1–2 tsp cherry pie filling.
- Fold corners slightly toward the center (optional) to create a decorative shape.
- Egg wash: Beat the egg and brush over pastry edges for a golden finish.
- Bake: 15–20 minutes, until pastry is puffed and golden brown.
- Optional glaze: Drizzle with powdered sugar glaze (mix 1/2 cup powdered sugar + 1–2 tsp milk) after cooling.
🍒 Tips
- You can swap cherries for blueberries, raspberries, or strawberry jam.
- For extra flavor, add a pinch of almond extract to the cream cheese.
- Serve warm for the best flakiness.
If you want, I can also give a no-yeast shortcut version using crescent roll dough that’s even faster for a last-minute treat. Do you want me to share that?
