Description
This Cherry Danish recipe features flaky, golden puff pastry filled with a creamy sweetened cream cheese layer topped with luscious cherry pie filling and a delicate vanilla glaze. Perfect for breakfast, brunch, or a delightful dessert, these pastries are easy to assemble and bake, delivering a bakery-quality treat at home.
Ingredients
Scale
Puff Pastry
- 1 17.3 ounce puff pastry (thawed)
Cream Cheese Filling
- 8 ounces cream cheese (softened to room temperature)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract (divided)
Egg Wash
- 1 large egg
- 2 tablespoons water
Topping
- 1 can cherry pie filling (10 ounces)
Vanilla Glaze
- 1/3 cup powdered sugar
- 2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the puff pastry evenly and achieving a golden crust.
- Prepare puff pastry rectangles: Lay out the two sheets of thawed puff pastry on a clean work surface. Use a sharp knife to cut each sheet into 6 equal rectangles, making 12 total pieces.
- Score borders on pastries: Lightly score a half-inch border around each rectangle by cutting about halfway through the dough. This border will puff up during baking, creating structure while keeping the center flat.
- Dock the center of each pastry: Use a fork to prick several holes in the center inside each scored border. This step helps prevent the center from rising too much while baking.
- Arrange pastries on baking sheet: Place the pastries about 1 inch apart on one large or two medium baking sheets lined with parchment paper or silicone mats.
- Mix cream cheese filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, and 1 teaspoon of vanilla extract with an electric mixer until smooth and creamy.
- Fill the center areas: Spoon the cream cheese mixture evenly onto the centers of each pastry, avoiding the scored border area.
- Prepare and apply egg wash: Whisk together the egg and water in a small bowl. Using a pastry brush, lightly brush the egg wash onto the half-inch border around each pastry to enhance browning and shine.
- Bake the pastries: Bake at 400°F for 18-20 minutes until the puff pastry is golden brown and puffed up around the edges. Remove from the oven and transfer to a wire rack to cool slightly.
- Add cherry filling: While warm, spoon a small amount of cherry pie filling onto the cream cheese center on each Danish, spreading it just enough to mostly cover the cream cheese layer.
- Make vanilla glaze: In a small bowl, whisk together the powdered sugar, heavy cream, and remaining ½ teaspoon vanilla extract until smooth.
- Drizzle glaze and serve: Drizzle the vanilla glaze over the cooled pastries for a sweet finishing touch. Serve warm or at room temperature.
Notes
- Ensure the puff pastry is properly thawed but still cold for best handling and puff during baking.
- You can substitute cherry pie filling with other fruit preserves or jams like raspberry or apricot.
- For extra shine, you can brush the pastries with apricot glaze after baking instead of vanilla glaze if desired.
- Store leftover Danishes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- The egg wash is essential to give the borders a golden, crisp finish, so don’t skip it.
