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Cherry Cheese Danish

This light and sweet Cherry Cheese Danish features a smooth cream cheese filling topped with cherry pie filling on flaky puff pastry, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Filling
  • 4 oz Cream Cheese (softened) Use softened cream cheese for the best texture.
  • 1/4 cup Sugar
  • 1 unit Egg Yolk
  • 1 tablespoon Ricotta Cheese Optional, can be skipped.
  • 1/2 teaspoon Almond Extract (or vanilla extract) Choose almond for a nutty flavor.
  • 1 pinch Salt
  • 1/2 tablespoon Lemon Zest Add freshness to the filling.
Pastry
  • 2 sheets Puff Pastry (1 box) Thawed as per package instructions.
  • 1 can Cherry Pie Filling
  • to dust Flour For dusting the surface while rolling.

Method
 

Preparation
  1. Thaw the puff pastry according to the package instructions.
  2. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. In a medium bowl, beat the softened cream cheese with sugar until smooth.
  4. Add the egg yolk, ricotta, almond extract, salt, and lemon zest. Mix well and chill in the fridge while working with the pastry.
Assembly
  1. Dust a surface with flour and roll each puff pastry sheet into a 10×10 inch square.
  2. Use a heart-shaped cookie cutter to cut out pastry hearts and place them on the lined baking sheets.
  3. Prick the centers with a fork to promote even puffing.
  4. Spoon the cream cheese mix evenly onto each heart, then add about 1 tablespoon of cherry pie filling on top.
  5. Beat the large egg with 1 tablespoon of water and brush the edges of the pastry.
Baking
  1. Chill the prepared danishes in the fridge for 15 minutes.
  2. Bake for 15–20 minutes or until the pastry is golden brown.
  3. Let cool for a minute before serving.

Notes

Serve warm or at room temperature, optionally dusted with powdered sugar. Store in an airtight container in the fridge for up to 3 days. Reheat in a 325°F (160°C) oven for 5–7 minutes.