Easy Cherry Cheese Danish In 30 Minutes
Flaky puff pastry, creamy cheesecake filling, and bright cherry topping come together for an easy bakery style treat at home.
Ingredients
Ingredients
- 1 box 2 sheets frozen puff pastry, thawed
- 8 oz full fat cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla bean paste
- 1 tsp finely grated lemon zest
- 1 pinch salt
- 1 cup cherry pie filling
- 1 tsp almond extract
- 1 tbsp lemon juice
- 1 large egg beaten
- 1/2 cup powdered sugar
- 2 tsp milk
- 1/4 tsp vanilla bean paste
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
- Unfold the thawed puff pastry sheets on a lightly floured surface and gently roll each sheet to smooth the creases without thinning too much.
- Cut each sheet into 6 equal squares and transfer the 12 squares to the prepared baking sheets, spacing them slightly apart.
- Using a sharp knife, lightly score a smaller square about 1/2 inch inside the edges of each pastry square, without cutting all the way through.
- Place the baking sheets with the pastry squares in the refrigerator to chill while you prepare the filling.
- In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, 1 teaspoon vanilla bean paste, lemon zest, and salt until completely smooth and creamy.
- In a separate small bowl, stir together the cherry pie filling, almond extract, and lemon juice until combined.
- Remove the pastry squares from the refrigerator and spoon about 1 tablespoon of the cream cheese mixture into the center of each square, staying inside the scored border.
- Top the cream cheese on each pastry with about 1 tablespoon of the cherry mixture, letting some cherries show on top.
- Brush the exposed pastry borders lightly with the beaten egg to create an egg wash.
- If the pastry feels soft, return the assembled pastries to the refrigerator to chill for 10 to 15 minutes.
- Bake the pastries, one sheet at a time, for 16 to 18 minutes, or until the pastry is puffed and deep golden brown.
- Let the pastries cool on the baking sheets for 10 minutes so the filling can set.
- While the pastries cool, whisk together the powdered sugar, milk, and 1/4 teaspoon vanilla bean paste in a small bowl until smooth and pourable.
- Drizzle the vanilla glaze over the slightly cooled pastries and sprinkle with sliced almonds.
- Serve warm or at room temperature.
Notes
- Keep the puff pastry as cold as possible before baking to help it puff and hold its shape.
- You can omit the lemon zest and almond extract if desired, but they add nice brightness and flavor.
- Store leftover pastries covered in the refrigerator for up to 3 days and rewarm briefly in a 325°F oven before serving.
- For neater edges, use a pizza cutter or very sharp knife to cut the pastry squares.
- You can omit the lemon zest and almond extract if desired, but they add nice brightness and flavor.
- Store leftover pastries covered in the refrigerator for up to 3 days and rewarm briefly in a 325°F oven before serving.
- For neater edges, use a pizza cutter or very sharp knife to cut the pastry squares.