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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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Keyword: Cherry Cream Cheese Danish
Servings: 12
Author: Amanda Rettke--iambaker.net



  • 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


  • confectioners' sugar, for dusting


  • 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.