Cherry Cream Cheese Danish
Cherry Cream Cheese Danish is a puff pastry topped with cream cheese and cherry pie filling, baked until flaky and golden brown.
Servings: 12
Ingredients
Pastries
- 2 sheets frozen puff pastry sheets, thawed according to package directions
- 8 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon almond extract
- 1 can (21 ounces) cherry pie filling
Egg Wash
- 1 large egg, room temperature
- 1 tablespoon water
Topping
- confectioners' sugar, for dusting
Instructions
- Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
- Lay the puff pastry sheets on a lightly floured surface, and cut each sheet into 6 equal-sized rectangles. You will have a total of 12 rectangles, about 4½x3 inches in size.
- Arrange the puff pastries evenly onto the lined baking sheets, leaving about 1 inch between each pastry.
- Use a fork to poke a few holes into the middle of the pastry sheet. Be sure to leave about a ½-inch perimeter around the edge. This will allow the outside border to puff up while the center stays low and holds the filling.
- In a medium bowl stir together the cream cheese, sugar, and almond extract until fully combined.
- Spread 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry.
- Top the cream cheese mixture with 2 heaping tablespoons of cherry pie filling.
- In a small bowl, whisk the egg and water together. Brush onto the outside edges of the pastry.
- Bake for 15-18 minutes, or until golden.
- Remove from oven and dust with confectioners' sugar. Set aside to cool slightly before serving.