Description
This Easy Cherry Danish Pastry recipe features flaky puff pastry filled with a creamy sweetened cream cheese layer and topped with luscious cherry pie filling. Perfect for breakfast, brunch, or a delightful dessert, these elegant pastries are simple to assemble and bake to golden perfection, with a dusting of powdered sugar adding an extra touch of sweetness.
Ingredients
Scale
Puff Pastry and Filling
- 17.3 oz thawed puff pastry (1 pack)
- 21 oz canned cherry pie filling (1 can)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Egg Wash and Glaze
- 1 large egg
- 2 tsp water
- 1/2 cup powdered sugar
- 2 tsp whole milk
Instructions
- Thaw the puff pastry: Remove the puff pastry from the freezer and allow it to thaw completely at room temperature until pliable and ready to use.
- Prepare the cream cheese filling: In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or stand mixer to blend the ingredients until smooth and creamy. Set aside.
- Prepare baking sheets: Line two baking sheets with parchment paper suitable for 9×13 inch pans or larger to ensure easy removal and cleanup.
- Roll and cut the pastry: Lightly flour your work surface, then unfold one sheet of thawed puff pastry. Roll it out slightly to form a roughly 9×11 inch rectangle. Cut the sheet into 6 equal triangles by using the folded lines as guides. Repeat with the second sheet to yield 12 triangles in total.
- Score and poke pastry edges: Gently score a 1/4-inch border around the edge of each triangle without cutting through the dough. Use a fork to poke several holes in the center of each triangle—this helps the edges puff up higher than the center when baked.
- Assemble the pastries: Place all 12 triangles on the prepared baking sheets. Evenly divide the cream cheese mixture (approximately 2 tablespoons) in the center of each triangle, then top each with about 2 tablespoons of cherry pie filling.
- Chill before baking: Refrigerate the assembled pastries for at least 15 minutes to promote a puffier and more defined rise during baking.
- Preheat the oven: Set the oven temperature to 400°F (204°C) to prepare for baking.
- Apply egg wash: In a small bowl, whisk together the egg and water. Using a pastry brush, lightly coat the edges of each pastry with this egg wash to help them brown beautifully.
- Bake the pastries: Place the baking sheets in the oven and bake until the pastries are golden brown and puffed, about 15-18 minutes.
- Cool the pastries: Remove the pastries from the oven and let them cool for 5 to 10 minutes on the baking sheets to set before serving.
- Add finishing touch: Dust the pastries with powdered sugar. Optionally, mix the powdered sugar with whole milk to create a glaze and drizzle over the pastries for extra sweetness. Serve warm or chilled according to your preference.
Notes
- Make sure the puff pastry is properly thawed to ensure ease of handling and proper puffing during baking.
- Chilling assembled pastries before baking improves the final texture by helping the layers rise distinctly.
- The scoring technique on the perimeter prevents the filling from spreading and helps create a raised edge.
- Feel free to substitute cherry pie filling with other fruit fillings such as blueberry, raspberry, or apple for variety.
- For a dairy-free alternative, use dairy-free cream cheese and milk substitutes.
