Description
This Easy Cherry Cheese Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and sweet cherry pie filling. Baked to golden perfection and dusted with powdered sugar, these delightful pastries are perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Danish:
- 1 sheet puff pastry
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup cherry pie filling
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Puff Pastry: Cut the puff pastry sheet into 4 equal squares. Make small cuts at each corner of the squares to create flaps that will be folded later.
- Make the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Stir until the mixture is smooth and creamy.
- Assemble the Danishes: Spoon a generous amount of the cream cheese mixture into the center of each puff pastry square. Then top with a spoonful of cherry pie filling over the cream cheese layer.
- Fold and Seal: Lightly moisten the edges of the pastry squares with water. Fold the corners inward towards the center to enclose the filling, creating a neat pocket.
- Bake: Place the assembled pastries on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes, or until the puff pastry is puffed up and golden brown.
- Dust with Powdered Sugar: Remove the danishes from the oven and allow them to cool slightly. Dust the tops with powdered sugar before serving for a sweet finishing touch.
Notes
- For best results, keep the puff pastry chilled until ready to use to ensure crisp, flaky layers.
- You can substitute cherry pie filling with other fruit fillings like blueberry or raspberry.
- If you prefer, use fresh cherries cooked down with sugar and cornstarch instead of canned pie filling.
- Serve warm for the best taste and texture experience.
- Make sure not to overfill the pastries to avoid leakage during baking.
