Cream Cheese Cherry Danish (Print Version)
# Ingredients:
→ Pastries
01 -
2 sheets frozen puff pastry, thawed according to package directions
02 -
8 ounces cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon almond extract
05 -
1 can (21 ounces) cherry pie filling
→ Egg Wash
06 -
1 large egg, room temperature
07 -
1 tablespoon water
→ Topping
08 -
Confectioners' sugar, for dusting
# Instructions:
01 -
Heat your oven to 400°F and line two large baking sheets with parchment paper.
02 -
On a lightly floured surface, cut each puff pastry sheet into 6 equal rectangles (about 4½x3 inches each), giving you 12 rectangles total.
03 -
Place the pastry rectangles on your prepared baking sheets, leaving about an inch of space between each one.
04 -
Using a fork, poke several holes in the middle of each pastry, leaving about a ½-inch border untouched around the edges. This creates a raised edge while keeping the center flat for fillings.
05 -
In a medium bowl, mix the softened cream cheese with sugar and almond extract until smooth and well combined.
06 -
Spread a heaping tablespoon of cream cheese mixture in the center of each pastry, then top with about 2 heaping tablespoons of cherry pie filling.
07 -
Whisk together the egg and water in a small bowl, then brush this mixture onto the outer edges of each pastry.
08 -
Bake for 15-18 minutes until the pastries are puffed and golden brown.
09 -
Remove from the oven, dust with confectioners' sugar, and let cool slightly before serving.
# Notes:
01 -
These cherry cream cheese danishes make a delightful breakfast treat or dessert.
02 -
Recipe adapted from Amanda Rettke at iambaker.net