Cream Cheese Cherry Danish
Let’s be honest. Mornings are chaos. Whether you’re getting kids out the door, trying to squeeze in a second (or third) cup of coffee, or just trying to find matching socks, breakfast often becomes an afterthought. That’s where these Cream Cheese Cherry Danishes come in to save the day.
They’re flaky, buttery, filled with a luscious cream cheese mixture, and topped with juicy cherries, basically everything you want from a fancy bakery without the hassle of actually putting on shoes and leaving the house. The best part? They’re incredibly easy to make, thanks to store-bought puff pastry
Danish Pastries with Cream Cheese & Cherries
A good Danish should have three things: a flaky, golden crust, a creamy filling, and just the right amount of fruit to balance the sweetness. This recipe has all of that with minimal effort. The secret? Puff pastry. No kneading, no proofing, no stress. Just pure, buttery goodness ready to transform into something spectacular.
What You’ll Need:
How to Make Cream Cheese Cherry Danish:
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup a breeze.
- Make the Filling: In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Try not to eat it all before it makes it to the pastry.
- Roll & Cut: Lightly flour your work surface and roll out the puff pastry just enough to smooth out the edges. Cut it into 8 equal squares.
- Assemble the Danishes: Place a spoonful of the cream cheese mixture in the center of each square, then top with a few cherries.
- Shape It: Fold the corners of the pastry toward the center, slightly overlapping, to create a pinwheel or diamond shape. Press lightly to seal.
- Egg Wash for the Win: Brush the edges of the pastry with beaten egg to ensure a crisp, golden finish.
- Bake to Perfection: Transfer to the baking sheet and bake for 18-20 minutes, or until the pastries are puffed and golden brown.
- Finishing Touch: Let them cool for 5 minutes, then dust with powdered sugar for that extra touch of magic.
Variations to Try:
- Berry Bonanza: Swap cherries for blueberries, raspberries, or a mix of your favorites.
- Cinnamon Swirl: Add a sprinkle of cinnamon to the cream cheese mixture for a cozy twist.
- Chocolate Lovers’ Dream: Drizzle melted chocolate over the finished pastries for a decadent upgrade.
- Almond Bliss: Add a splash of almond extract to the filling and sprinkle slivered almonds on top before baking.
Frequently Asked Questions:
Q: Can I use store-bought cherry pie filling?
A: Absolutely! Just use a small spoonful per Danish so they don’t get too soggy.
Q: How do I store leftovers?
A: If you somehow have leftovers (unlikely), store them in an airtight container at room temperature for a day or in the fridge for up to three days. Reheat in the oven for that fresh-from-the-bakery texture.
Q: Can I make these ahead of time?
A: You can assemble them the night before and store them in the fridge. Just bake fresh in the morning for the best results.
Q: Can I freeze them?
A: Yes! Freeze unbaked pastries on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
These Cream Cheese Cherry Danishes are proof that you don’t need a fancy bakery to enjoy a delicious, flaky pastry. Whether you’re making them for a special breakfast, brunch with friends, or just because your sweet tooth is calling, they’re guaranteed to be a hit. And let’s be real. Any morning that starts with homemade pastries is already off to a pretty great start. Enjoy!
Cream Cheese Cherry Danish
Ingredients
- 1 sheet of puff pastry, thawed (Don’t try to fight frozen puff pastry; give it time to thaw, or you’ll end up wrestling with a stubborn, cracked mess.)
- 4 oz 115 g cream cheese, softened (Full-fat for the best texture. This isn’t the time for shortcuts.)
- 3 tbsp granulated sugar Just enough to sweeten the cream cheese without overpowering the cherries.
- 1 tsp vanilla extract Because vanilla makes everything better.
- 1 cup frozen cherries, thawed and drained (Fresh cherries work too, but frozen ones save time and don’t require pitting.)
- 1 egg, beaten (For egg wash. This gives the pastry that gorgeous golden brown finish.)
- 1 tbsp powdered sugar For garnish. A light dusting at the end makes these look bakery-perfect.)
Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup a breeze.
- Make the Filling: In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Try not to eat it all before it makes it to the pastry.
- Roll & Cut: Lightly flour your work surface and roll out the puff pastry just enough to smooth out the edges. Cut it into 8 equal squares (or rectangles if you’re feeling rebellious).
- Assemble the Danishes: Place a spoonful of the cream cheese mixture in the center of each square, then top with a few cherries.
- Shape It: Fold the corners of the pastry toward the center, slightly overlapping, to create a pinwheel or diamond shape. Press lightly to seal.
- Egg Wash for the Win: Brush the edges of the pastry with beaten egg to ensure a crisp, golden finish.
- Bake to Perfection: Transfer to the baking sheet and bake for 18-20 minutes, or until the pastries are puffed and golden brown.
- Finishing Touch: Let them cool for 5 minutes, then dust with powdered sugar for that extra touch of magic.
