Description
Delight in this Cherry Cream Cheese Danish recipe featuring flaky puff pastry topped with a luscious cream cheese filling and sweet cherry pie filling, baked to golden perfection and lightly dusted with confectioners' sugar for a delicious treat.
Ingredients
Pastry
- 2 sheets frozen puff pastry sheets (thawed according to package directions)
Filling
- 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
Finishing
- Confectioners' sugar (for dusting)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper; set aside.
- Cut pastry sheets into rectangles: On a lightly floured surface, cut each puff pastry sheet into 6 equal rectangles, approximately 4½ by 3 inches, creating 12 rectangles in total.
- Place puff pastries on baking sheets: Arrange the puff pastry rectangles evenly onto the prepared baking sheets, leaving about 1 inch of space between each to allow puffing.
- Poke holes in puff pastry: Using a fork, gently poke a few holes in the center of each pastry, leaving about a ½-inch border around the edges; this helps the outer border rise while keeping the center flat to hold the filling.
- Mix cream cheese filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and almond extract, stirring until smooth and well mixed.
- Spread cream cheese mixture: Spoon about 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry rectangle, spreading it evenly but staying within the poked borders.
- Top with cherry pie filling: Add 2 heaping tablespoons of cherry pie filling over the cream cheese on each pastry, ensuring an even layer.
- Brush egg wash around edges: Whisk together the egg and water in a small bowl and carefully brush this mixture around the outer edges of each pastry to promote golden browning during baking.
- Bake the Danishes: Place the baking sheets in the preheated oven and bake for 15 to 18 minutes, or until the pastries are puffed and golden brown.
- Cool and dust with sugar: Remove from the oven and let the Danishes cool slightly on the baking sheets. Once cooled, dust the tops lightly with confectioners' sugar before serving.
Notes
- Ensure puff pastry is thoroughly thawed but still cold for easier handling and better puffing.
- Use room temperature cream cheese for smooth blending with sugar and almond extract.
- Be careful not to poke holes too close to the edges to maintain the puff pastry border.
- Feel free to substitute cherry pie filling with other fruit fillings like blueberry or raspberry for variety.
- Serve slightly warm or at room temperature for best flavor and texture.
