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Cream Cheese Cherry Danish
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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.