Here is a simple, easy-to-follow Cherry Cheese Danish you can make at home. This recipe uses store-bought puff pastry to keep things quick and tasty.
This Cherry Cheese Danish is light, sweet, and good for breakfast or a snack. It uses cream cheese and cherry pie filling on puff pastry. Try this when you want a fast homemade treat. For other sweet ideas, I also like the caramel cheesecake cookies recipe as a snack to pair with coffee.
Why make this recipe
You should make this recipe because it is quick, uses few ingredients, and looks nice. The puff pastry bakes up flaky and golden. The cream cheese filling is smooth and the cherries add a bright, fruity taste. If you need a savory match later, check a simple chicken chimichangas white cheese sauce copycat for a meal idea.
How to make Cherry Cheese Danish
Always add
tag after Ingredients.
Ingredients :
- 4 oz Cream Cheese (softened)
- 1/4 cup Sugar
- 1 Egg Yolk
- 1 tablespoon Ricotta Cheese
- 1/2 teaspoon Almond Extract (or vanilla extract)
- Pinch of Salt
- 1/2 tablespoon Lemon Zest
- 2 sheets Puff Pastry (1 box)
- 1 can Cherry Pie Filling
- 1 large Egg (plus 1 tablespoon of water)
- Flour (for dusting)
Directions :
- Thaw the puff pastry as the package says. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper so the danishes do not stick.
- In a medium bowl, beat the softened cream cheese with sugar until smooth. Add the egg yolk, ricotta, almond extract, salt, and lemon zest. Mix well. Chill this cream cheese mix in the fridge while you work with the pastry.
- Dust a surface with flour and roll each puff pastry sheet into a 10×10 inch square. Use a heart-shaped cookie cutter to cut out pastry hearts. Place the hearts on the lined baking sheets and prick them with a fork so the centers puff but the edges hold shape.
- Spoon the cream cheese mix evenly onto each heart. Add about 1 tablespoon of cherry pie filling on top of the cream cheese, with 4–5 cherries per danish. Beat the large egg with 1 tablespoon water and brush the pastry edges for a golden color.
- Chill the prepared danishes in the fridge for 15 minutes to help stop the filling from running.
- Bake for 15–20 minutes or until the pastry turns golden brown.
- Let the danishes cool a minute before serving. They taste best warm or at room temperature.
How to serve Cherry Cheese Danish
Serve each Danish warm or at room temperature. You can dust them with a little powdered sugar or add a thin drizzle of simple icing. The warm pastry and soft cream cheese pair well with coffee or tea. For a sweet plate mix, you can also serve them with cookies like the caramel cheesecake cookies.
How to store Cherry Cheese Danish
Cool completely before storing. Put danishes in an airtight container and keep them in the fridge for up to 3 days. To reheat, warm in a 325°F (160°C) oven for 5–7 minutes or until heated through. Do not leave them out more than two hours at room temperature.
Tips to make Cherry Cheese Danish
- Use cold puff pastry until ready to roll so it puffs well in the oven.
- Do not overfill the centers to avoid spills in the oven.
- Chill the filled danishes before baking to prevent the filling from running.
- Brush the edges with egg wash for a shiny, golden crust.
- If you want a nutty taste, use almond extract. For a milder flavor, use vanilla.
For a light baked idea, try the chicken chimichangas white cheese sauce copycat or a soft bread like fluffy cottage cheese blueberry cloud bread for other baking practice.
Variation (if any)
- Swap cherry pie filling for blueberry or apricot filling.
- Add sliced almonds on top before baking for crunch.
- Make mini rounds instead of hearts for bite-size danishes.
FAQs
Q: Can I use frozen cream cheese?
A: Use softened cream cheese. If it is frozen, thaw and then soften before mixing.
Q: Can I make these ahead?
A: Yes. Prepare and chill on the baking sheet, then bake when needed. You can also freeze baked danishes and reheat later.
Q: Can I make the filling without ricotta?
A: Yes. You can skip ricotta and the filling will still be creamy with cream cheese, sugar, and egg yolk.
Q: Do I need to pre-bake the pastry?
A: No. The filled danishes bake together so the pastry puffs and the filling heats through.
Q: Can I use homemade pie filling?
A: Yes. Homemade cherry filling works well and gives fresh flavor.
Conclusion
This Cherry Cheese Danish is simple and tasty, and it uses easy steps and few ingredients. For more cherry danish ideas, see this Cherry Cream Cheese Danishes guide that shows quick methods. If you want a full recipe page with tips, check this Easy Cherry Cheese Danish Recipe – Mom On Timeout. For a baker’s take with notes on texture and shaping, read the Cherry Cream Cheese Danish – i am baker post. For store-style ideas and photos, see Cherry Cheese Danish Pastries. For another home cook’s step-by-step, visit Cherry Cheese Danish – No. 2 Pencil.
Cherry Cheese Danish
Ingredients
Method
- Thaw the puff pastry according to the package instructions.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, beat the softened cream cheese with sugar until smooth.
- Add the egg yolk, ricotta, almond extract, salt, and lemon zest. Mix well and chill in the fridge while working with the pastry.
- Dust a surface with flour and roll each puff pastry sheet into a 10×10 inch square.
- Use a heart-shaped cookie cutter to cut out pastry hearts and place them on the lined baking sheets.
- Prick the centers with a fork to promote even puffing.
- Spoon the cream cheese mix evenly onto each heart, then add about 1 tablespoon of cherry pie filling on top.
- Beat the large egg with 1 tablespoon of water and brush the edges of the pastry.
- Chill the prepared danishes in the fridge for 15 minutes.
- Bake for 15–20 minutes or until the pastry is golden brown.
- Let cool for a minute before serving.
