Description
The Cherry Cream Cheese Danish combines the buttery, flaky layers of puff pastry with a creamy, almond-scented filling and a topping of sweet cherry pie filling. This delightful pastry is not only easy to make, but it also delivers bakery-quality results at home. Whether enjoyed fresh from the oven with a dusting of powdered sugar or served as a special breakfast or dessert, these danishes are sure to impress.
Ingredients
Pastries:
2 sheets frozen puff pastry sheets, thawed according to package directions
8 ounces cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon almond extract
1 can (21 ounces) cherry pie filling
Egg Wash:
1 large egg, room temperature
1 tablespoon water
Topping:
Confectioners’ sugar, for dusting
Instructions
Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
Lay the puff pastry sheets on a lightly floured surface and cut each sheet into 6 equal-sized rectangles. You will have 12 rectangles total, about 4½x3 inches in size.
Arrange the puff pastries evenly on the lined baking sheets, leaving about 1 inch between each pastry.
Use a fork to poke holes into the center of each pastry, leaving a ½-inch perimeter. This will allow the outer edges to puff up, while the center holds the filling.
In a medium bowl, mix the cream cheese, sugar, and almond extract until smooth and combined.
Spread 1 heaping tablespoon of the cream cheese mixture in the center of each pastry.
Top the cream cheese with 2 heaping tablespoons of cherry pie filling.
In a small bowl, whisk together the egg and water. Brush the egg wash onto the edges of the pastries.
Bake for 15-18 minutes, or until the pastries are golden brown.
Remove from the oven and dust with confectioners’ sugar. Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
Nutrition
- Calories: 250