There’s something about biting into a warm, flaky Danish that feels like a little luxury, isn’t there? Growing up, my mom would occasionally pick up a box of pastries from this tiny bakery in town, and the cherry Danishes were always my favorite. The tart cherries, creamy filling, and buttery pastry were impossible to resist. I never imagined I could recreate that magic at home—until I did.
Let me tell you, these Cherry Cream Cheese Danishes are a game-changer. They look like something you’d find in a bakery display case, but they’re surprisingly simple to make. I’ve leaned on store-bought puff pastry here because, honestly, who has time to make puff pastry from scratch? Not me, and probably not you either. What’s important is that these Danishes deliver all the flaky, creamy, fruity goodness you’d expect—without any stress.
The best part? They’re versatile. You can make them for a lazy weekend breakfast, a holiday brunch, or even as a dessert. Oh, and if cherries aren’t your thing, feel free to swap in another fruit. Let’s jump into the recipe. I can’t wait for you to try this!
Ingredients You’ll Need
For the Danishes:
- 1 sheet of puff pastry (thawed, but still cold—this is key for success)
- 4 ounces cream cheese (softened to room temperature)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cherry pie filling (homemade or store-bought, whatever you’ve got)
- 1 egg (beaten with a teaspoon of water for egg wash)
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Making Cherry Cream Cheese Danish, Step by Step
1. Get Set Up
Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. If your puff pastry is still frozen, let it thaw for about 20 minutes, but don’t let it get too soft. You want it cold and easy to handle.
Unfold the puff pastry on a lightly floured surface, and if it’s a little uneven, gently roll it out with a rolling pin to smooth things over. You don’t need to roll it thin—just enough to flatten out any creases. Cut the pastry into four squares.
2. Make the Cream Cheese Filling
This is where things get delicious. In a small bowl, mix the softened cream cheese with the sugar and vanilla until it’s smooth and creamy. I usually just use a spoon for this, but if you want it extra silky, a handheld mixer works wonders.
3. Shape Your Danishes
Take each square of puff pastry and fold the edges inward to create a border. Press them down gently to seal the folds—you’re creating a little frame to hold the filling. Transfer the pastry squares to your prepared baking sheet, making sure to leave a bit of space between them. These will puff up beautifully in the oven!
4. Fill and Top
Spoon a heaping tablespoon of the cream cheese mixture into the center of each pastry, spreading it out slightly but keeping it within the border. Then, add about a tablespoon of cherry pie filling on top. Don’t overthink this—it doesn’t need to be perfect. A little messiness just makes them look more homemade (and charming).
5. Add Egg Wash and Bake
Whisk together your egg and water, then brush this mixture onto the edges of the pastry. This step is what gives them that gorgeous golden color in the oven, so don’t skip it.
Pop the baking sheet into your preheated oven and bake for 15–18 minutes, or until the pastry is golden, puffed, and irresistibly flaky. If you’re anything like me, you’ll find yourself checking the oven window every few minutes because the smell is just too good. (source:Ineskohl.info)
6. Optional Glaze
If you want to take these Danishes to the next level, make a quick glaze while they cool. Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle it over the slightly cooled pastries. The glaze adds a touch of sweetness and makes them look extra fancy—though honestly, they’re perfect even without it.
Tips for the Perfect Danish
- Keep it Cool: Puff pastry loves to stay cold. If it starts to feel warm or sticky as you work, pop it back in the fridge for a few minutes. This helps keep the layers crisp and flaky when baked.
- Make Your Own Cherry Filling (Optional): If you have fresh or frozen cherries, try making a quick pie filling. Just cook the cherries with a bit of sugar, lemon juice, and cornstarch until thickened. It’s a small extra step, but the flavor is unbeatable.
- Experiment with Flavors: The beauty of this recipe is how adaptable it is. Swap the cherries for blueberries, apples, or even a dollop of Nutella if you’re feeling indulgent.
Storage and Reheating
If you have leftovers (a rare occurrence in my house), store them in an airtight container. They’ll stay fresh at room temperature for about a day or in the fridge for up to three days. To reheat, pop them in a 350°F oven for a few minutes to bring back that crispness.
Why This Recipe Works
This Cherry Cream Cheese Danish strikes the perfect balance between effort and reward. You’re not making puff pastry from scratch, but the end result still feels like something special. It’s buttery, creamy, fruity, and just sweet enough. Whether you’re serving these for brunch, dessert, or just because, they’re guaranteed to impress.
So, grab that puff pastry and let’s bake something beautiful. I can’t wait to hear what you think! Did you try a different fruit? Add extra glaze? Let me know—I love swapping ideas with fellow home bakers.
