Cherry Cheese Danish Pastry

Savor the bliss of homemade Cherry Cheese Danish as flaky puff pastry wraps around creamy cheese and sweet cherries. Whether enjoyed for breakfast brunch or a midnight treat these pastries are a go-to favorite in my kitchen. Their irresistible aroma fills the house and they always vanish within minutes of serving.

I first made these for a Mother’s Day brunch and they disappeared so fast my sister now requests them every holiday. There is truly nothing better than the aroma that fills your home as they bake.

Ingredients

• Puff pastry sheet: Opt for an all-butter version for best flavor and flaky texture
• Cherry pie filling: Canned is convenient but premium brands have larger fruit and richer flavor
• Cream cheese: Always use full-fat and make sure it is softened for easy mixing and ultimate creaminess
• Granulated sugar: Provides gentle sweetness that balances the tangy cheese
• Vanilla extract: Adds warmth and enhanced dessert notes choose a pure extract for richer flavor
• Egg: Beaten and brushed over the pastry to ensure that stunning golden color

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 375 degrees Fahrenheit Lay out your puff pastry to thaw until pliable but still cool this helps maintain flakiness

Roll and Cut the Pastry:

On a lightly floured surface roll your puff pastry sheet to even out any creases Use a sharp knife to cut it into four even four-by-four inch squares

Mix the Cheese Filling:

In a bowl thoroughly beat the cream cheese granulated sugar and vanilla extract together with a spatula or mixer Continue mixing until completely smooth with no lumps for the best texture

Fill the Pastry Squares:

Place a generous spoonful of the cheese mixture in the center of each square then gently add a dollop of cherry pie filling on top Do not overfill or it will spill as the pastry bakes

Shape and Seal:

Carefully fold each corner toward the center over the filling Pinch the edges together to seal creating a tidy pocket that holds in the goodness

Egg Wash Finish:

Beat the egg well then use a pastry brush to lightly coat the tops and sides of each danish for a gorgeous golden finish

Bake to Perfection:

Transfer your pastries to a parchment-lined baking sheet Bake for twenty to twenty-five minutes or until puffed and deeply golden Let cool slightly before serving so the filling sets

Save

The cream cheese filling is secretly my favorite part I love how it melts and mingles with the cherry to create a bite that is creamy sweet and tangy all at once My little one loves helping pinch the pastry closed and always insists on extra cherries on hers

Storage Tips

Once baked allow danishes to cool completely before transferring to an airtight container They will stay fresh at room temperature for about one day If storing longer keep them in the fridge for up to three days and rewarm in the oven to crisp the pastry again Freezing is also an option wrap each individually and thaw before reheating

Ingredient Substitutions

Swap in apple blueberry or raspberry pie filling if cherry is not your favorite If you do not have cream cheese try mascarpone for a more decadent twist For an egg-free alternative use milk to brush the pastry for a golden crust

Serving Suggestions

These danishes pair beautifully with a creamy cup of coffee or hot tea Offer them with fresh fruit or a light green salad for brunch For a richer dessert drizzle with a simple glaze made from powdered sugar and cream

A Little History

This style of filled pastry originated in Denmark and quickly spread across Europe and the United States Danish bakeries became famous for their inventive fruit and cheese fillings Over time home cooks like my grandmother adapted these treats with shortcuts like store-bought puff pastry to make them easier for busy mornings

Recipe FAQs

→ How do I prevent puff pastry from becoming soggy?

Thoroughly drain the cherry filling if it's too wet and ensure the cream cheese mixture is spread evenly. Bake until the pastry is deeply golden for the best texture.

→ Can I use fresh cherries instead of canned filling?

Absolutely. Pit and slice fresh cherries, then cook briefly with sugar to create a thick compote before using as a topping.

→ What's the best way to seal pastry edges?

Fold pastry corners over the filling and pinch gently. A dab of water at the edges helps create a secure seal before baking.

→ Can I make these pastries ahead of time?

Yes, assemble and refrigerate unbaked pastries. Bake just before serving for a fresh, crisp texture.

→ Is there a way to brighten the cream cheese flavor?

Add a squeeze of lemon juice or a bit of lemon zest to the cheese mixture for a subtle tang.

→ How should leftovers be stored?

Place cooled pastries in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.