Ooey, gooey, flaky, and delicious. This easy to make cherry danish is filled with a yummy cream cheese filling and topped with a sweet, beautiful drizzle.
The other day I made one of my favorite brunch recipes and I realized I had never shared it here on my site. It is so darn delicious. And ridiculously easy. Why have I not shared it before?
I guess better late than ever. So here it is, in all its glory. My easy cherry danish with sweet cream cheese.
It’s sweet and slightly tart from the cherries. It’s flaky from the puff pastry sheet. It’s beautiful to look at. It’s just so many things.
The most important bit?
It is way better than those store-bought danishes. You know which ones I’m talking about. The ones that harden 15 seconds after opening. The ones with not enough filling. Not enough fruit. And very skimpy with the drizzle (which is often my favorite part).
Nope. This is none of those things. And it isn’t even difficult to make, thanks to the store-bought puff pastry sheets and the canned cherry filling. Oh, thank goodness for these ready-made helpers!
This is the perfect recipe to make on those special Sunday brunches. It also makes a great centerpiece for more intimate gatherings and is so easy. Last but not least, you could totally make this all for yourself. It’s easy enough. I know I did.
No matter when you plan on making this, and for who, it will always be scrumptious.
Keep scrolling for detailed instructions on how to make this easy cherry danish. All with pictures! Enjoy!
What do I need to make this recipe?
- 6oz pack of cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- pinch of salt
- 1 can of Original Country Cherry, drained
- 1 sheet puff pastry, store-bought
- 1 egg yolk (for brushing the danish)
What do I need for the glaze?
- 1/4 cup powdered sugar
- 1/3 Tbsp milk
How to make Cherry and Cream Cheese Danish:
- First, take the frozen pastry out of the freezer and let it thaw on the counter for about 30 minutes (don’t try to unfold the sheet straight from the freezer or it will break).
- Now, let’s prepare the filling. Beat cream cheese and sugar on low speed until creamy. Then add egg yolk, vanilla extract, lemon juice and salt and continue mixing until the mixture is nice and smooth.
- Place the puff pastry on a baking tray lined with parchment paper, dust it with flour and roll it out slightly.
- Spread the cream cheese filling down the middle of the puff pastry sheet lengthwise into a 3 inch wide strip.
- Spread the cherries on top of the filling.
- Using a pizza cutter or kitchen scissors, cut the long sides of the pastry into 1 inch wide strips. Cut toward the filling leaving about 1 inch before you get to the filling.
- Alternating the sides, fold them in over the cream cheese mixture until it will look like a braided pastry with fruit peeking through.
- Brush the dough with the beaten egg yolk.
- Bake at 400 F for 25 minutes until golden brown.
- Let it cool before glazing. Then mix powdered sugar and milk and mix until well blended. Then drizzle it with a spoon over the pastry.
Cut into strips to serve.
I hope you enjoy this Cherry and Cream Cheese Danish!
Other yummy dessert recipes to enjoy:
Equipment I Used
Easy Cherry and Cream Cheese Danish
Equipment
- Baking sheet
- cooling rack
- Pizza Cutter
- cooking brush
- whisk
- bowl
Ingredients
For the cheese filling:
- 6 oz cream cheese softened
- ¼ cup sugar
- 1 egg yolk
- ½ tsp vanilla extract
- ½ tsp lemon juice
- 1 pinch of salt
- 1- 21 oz can Original Country Cherry' drained
- 1 egg yolk for brushing on the Danish
For the glaze:
- ¼ cup powdered sugar
- ⅓ Tbsp milk
Instructions
- Take the frozen pastry out of the freezer and let it thaw on the counter for about 30 minutes (do not unfold- it will easily break).
For the filling:
- Beat cream cheese and sugar on low speed until creamy. Add egg yolk, vanilla extract, lemon juice and salt and continue mixing until the mixture is nice and smooth.
- Place the puff pastry on a try lined with parchment paper, dust it with flour and roll it out carefully.
- Place the cream cheese mixture down the middle of the puff pastry sheet lengthwise- creating about a 3 inch strip of filling.
- Spread the cherries on top of the filling.
- Using a pizza cutter or kitchen scissors, cut the sides of the pastry into 1 inch wide strips. Cut towards the filling, leaving about 1 inch before actually getting to the filling.
- Alternating the sides, fold them in over the filling until it will look like a braided pastry with fruit peeking out.
- Brush the dough with the beaten egg yolk.
- Bake for 400° F for 25 minutes until golden brown.
- Mix powdered sugar and milk and mix until well blended.
- Let it cool before glazing the pastry.
- Cut into strips to serve, and enjoy!
Nutrition
