Cherry Cream Cheese Danish comes together easily thanks to store-bought puff pastry and cherry pie filling. Creamy, sweetened cream cheese layers between the flaky puff pastry and cherry filling for the ultimate treat. The easy homemade pastries look impressive and taste even better.
Store-bought flaky, golden brown puff pastry forms the base of this delectable cherry danish, promising layers of buttery goodness. On top, a velvety layer of sweetened cream cheese adds a creamy, tangy note that perfectly complements the richness of the pastry. It's finished with vibrant cherry pie filling.
The ruby-red cherries glisten, bursting with an irresistible sweetness that hints at their luscious juiciness. Like in homemade cherry compote or cherry crumble, the tart-sweet flavor of the cherries shines. The danish pastry is delicately glazed with sweet icing.
Every bite presents a symphony of flavors, combining the fruity essence of cherries with the indulgent creaminess of the cheese filling, and flaky layers of buttery pastry. It's a compelling balance of sweet, tangy, and buttery goodness in every mouthwatering bite. Enjoy this sweet treat as a leisurely breakfast with a cup of coffee or a delightful dessert to end the evening.
What is a Danish?
Derived by Austrian bakers and brought to Denmark, a danish pastry is a laminated (multi-layered) pastry filled with jam, custard, fruits, or nuts.
Cherry Cheese Danish Recipe
Cherry danishes are perfect for weekend brunch, afternoon coffee, or a delectable dessert to end the night. They are fantastic for sharing, especially for holiday breakfasts or special occasions. The beauty of this easy cherry danish recipe is that it can be enjoyed any day thanks to store-bought ingredients and a simple baking process.
- Puff Pastry Crust: Buttery puff pastry replaces traditional danish dough, making this recipe approachable for any baker. Many freezer puff pastry options are available at your local grocery store.
- Sweetened Cream Cheese: A thin layer of sweetened cream cheese mixture adds richness and tangy flavor to balance the sweet taste of the pie filling.
- Cherry Filling: Canned cherry pie filling keeps this recipe quick and easy. The filling is deliciously tart and sweet, while the red color shines.
- Icing: A simple icing adds visual appeal and compliments the tangy cream cheese filling and tart, sweet cherries.
- Store-Bought Puff Pastry Sheets: You can make homemade puff pastry dough if desired.
- Cream Cheese (softened)
- Granulated Sugar
- Cherry Pie Filling: Most grocery stores carry canned cherry pie filling. You will find it in the baking aisle. You can also use homemade cherry filling if desired.
- Large Egg (room temperature): For the egg wash.
- Powdered Sugar (sifted): Sift the sugar before making the icing to prevent sugar lumps.
- Pure Vanilla Extract
- Milk (or water)
See the recipe card for the ingredient quantities.
1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper and set them aside.
2. Lay the puff pastry sheets onto a lightly floured surface and cut each pastry into six rectangles. Transfer the pastry rectangles onto the parchment-lined sheets, leaving about 1 inch between them.
3. In a medium bowl, beat the cream cheese, sugar, and ½ tsp vanilla extract using an electric mixer until light and fluffy.
4. Spread about 1 tablespoon of the sweet cream cheese over the center of each pastry rectangle, leaving a ½-inch perimeter around the edge. Place about 2 tablespoons of cherry pie filling over the top of the cream cheese filling.
5. In a small mixing bowl, whisk the egg and water. Brush the edges of each pastry with egg wash. Bake the danishes for 15-20 minutes or until puffed and golden.
6. While the danishes cool, make the icing. Drizzle glaze over each danish. Let the icing set before serving.
- Almond: Swap the vanilla extract for ½ teaspoon of almond extract. Top the danishes with sliced almonds.
- Blueberry Danish: Swap the cherry pie filling for blueberry pie filling.
- Alternative Fruit Options: Use strawberry pie filling for strawberry danish or apple pie filling for apple danish.
- Powdered Sugar: Swap the icing with a simple dusting of powdered sugar.
- Sharp Knife, Pizza Cutter, or Accordion Cutter
- Electric Mixer - Stand Mixer or Handheld Mixer
- Baking Sheets
- Pastry Brush
Transfer the leftover danish pastries to an airtight container. Separate the layers of pastry with wax paper. Store the danish in the refrigerator for up to 3 days.
**Please note that the cherry danishes are best enjoyed on the first day of making them. The pastry will lose its crispy texture after the first day or upon refrigeration. (But, they will remain delicious.)
Delicious Pastry Recipes
- Blueberry Turnovers with Puff Pastry
- Puff Pastry Chocolate Croissants
- Puff Pastry Cinnamon Rolls
- Everything Bagel Cream Cheese Turnovers
- Pumpkin Hand Pies with Puff Pastry
- Use softened cream cheese to prevent lumps of cheese in the filling.
- Place the puff pastry into the refrigerator to chill if it becomes too soft to work with.
- Cut puff pastry straight down, do not drag the knife, or you will cause breakage on the edges of the dough.
- Bake cream cheese puff pastry danish in a hot oven. Refrain from opening the oven as the pastries bake. Puff pastry relies on steam to rise.
- Bake danish pastries until they are golden brown and puffed.
- Wait to glaze the pastries until they have cooled.
Frequently Asked Questions
Wrap the cooled danish pastry in plastic wrap and transfer them to an airtight container or freezer-safe bag. Freeze the pastries for up to 3 months. Thaw danish pastries in the refrigerator before eating them. *Note: the pastries will not have the same crisp texture after freezing.
Cherry Cream Cheese Danish (Puff Pastry)
- 2 sheets frozen puff pastry thawed according to package instructions
- 8 oz cream cheese softened
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- 21 oz can cherry pie filling
- 1 large egg room temperature
- 1 tablespoon water
- 1 cup powdered sugar sifted
- ½ teaspoon pure vanilla extract
- 1-2 tablespoon milk or water
- Preheat the oven to 400°F. Line two baking sheets with parchment paper and set them aside.
- Lay the puff pastry sheets onto a lightly floured surface, and cut each pastry into 6 rectangles. (You will have 12 rectangles total.) Place the pastry rectangles onto the parchment-lined sheets, leaving about 1 inch between them. Place the trays in the refrigerator to chill while you make the cream cheese mixture.
- In a medium bowl, beat the cream cheese, sugar, and ½ teaspoon vanilla extract using an electric mixer until light and fluffy.
- Spread about 1 tablespoon of the sweet cream cheese over the center of each pastry rectangle, leaving a ½-inch perimeter around the edge. Place about 2 tablespoons of cherry pie filling over the top of the cream cheese filling.
- In a small mixing bowl, whisk the egg and water. Brush the edges of each pastry with egg wash. Bake the danishes for 15-20 minutes or until puffed and golden.
- While the danishes cool, make the icing. Whisk the sifted powdered sugar, ½ teaspoon vanilla extract, and 1-2 tablespoons of milk (or water) until a glaze forms. Drizzle glaze over each cooled danish. Let the icing set before serving.