Easy Cherry Cream Cheese Danish

A batch of cherry cream cheese danishes on the kitchen counter brings instant joy to any morning. Making them with frozen puff pastry turns this bakery treat into something you can create at home with ease. They look impressive but require little hands-on time and the flavors of creamy vanilla filling and bright cherries are a perfect match. Whether it is for brunch or just to sweeten a quiet afternoon, these are guaranteed to be a hit.

I first baked these on a Sunday morning when I needed something special but had little time. The whole family raved and now they are my go-to for any gathering when I want something that feels a bit indulgent but does not keep me tied to the kitchen.

Ingredients

• Frozen puff pastry: Sheets should feel firm and not cracked when thawed for the flakiest texture
• Cream cheese: Use full-fat for the richest taste let it come to room temperature for smooth blending
• Cherry pie filling: The canned variety is a timesaver if you prefer homemade you can swap it in
• Granulated sugar: A little sweetens and pairs with dairy for a classic creamy flavor
• Pure vanilla extract: Always use real vanilla for aroma and depth imitation will not deliver the same old-fashioned taste
• Egg: For the egg wash to get glossy golden edges make sure it is at room temperature so it brushes on smoothly
• Powdered sugar: For the silky icing sift before using to avoid lumps in your glaze
• Milk or water: To loosen the glaze just a splash at a time

Instructions

Thaw and Prep the Puff Pastry:

Lay the thawed puff pastry sheets on a lightly floured counter and trim each into six even rectangles. Place these rectangles on parchment lined trays spaced an inch apart and chill.

Mix the Cream Cheese Filling:

In a mixing bowl beat cream cheese with sugar and vanilla extract using a hand mixer. Blend until the mixture is fluffy and smooth, scraping the bowl to avoid any lumps.

Spread and Top with Filling:

Spoon a tablespoon of cream cheese filling onto the middle of each rectangle, then use a small offset spatula to gently spread it out. Add around two tablespoons of cherry pie filling right over the cream cheese, avoiding overfilling.

Brush with Egg Wash:

Whisk the egg and water until smooth and use a pastry brush to paint the border of each pastry rectangle. This step seals the edges and helps them puff and crisp in the oven.

Bake Until Golden:

Bake in a preheated oven set to four hundred degrees until the pastries are puffed high and deep golden brown, fifteen to twenty minutes. Watch for the bottom edges to darken and make sure the tops are not pale.

Cool and Ice:

Once baked, let the pastries cool on a wire rack. Mix the sifted powdered sugar with vanilla and just enough milk to form a thick yet pourable glaze. Drizzle generously and allow it to set for about ten minutes before serving.

I always reach for the cherry pie filling because I grew up with big tins of it in the pantry. My grandmother would spoon leftover filling onto toast or pancakes so for me cherries bring a gentle nostalgia to every batch. Sometimes I use blueberry just for fun but cherry is still a crowd favorite.

Storage and Leftover Tips

Let any leftover danishes cool completely then transfer to an airtight box. They are best the day they are baked but will hold well for up to two days at room temperature. A quick blast in a warm oven will bring back the flaky crispness. If you want to enjoy them later on, freeze individual pastries after baking, cool fully, then wrap each one well. Defrost and reheat on a baking tray for ten minutes at three hundred degrees for near fresh results.

Easy Ingredient Swaps

Try raspberry or blueberry pie filling if cherries are not in the pantry. You can make a homemade fruit compote with frozen berries and cornstarch if you feel like experimenting. For the icing, you could use fresh lemon juice instead of milk for a subtle citrus twist. Swap the sugar for honey or use whipped ricotta instead of cream cheese for a lighter version.

Perfect Ways to Serve This

Serve these danishes warm with a cup of black coffee or strong breakfast tea. For brunch, lay out a big board with a mix of fruit fillings so everyone grabs their favorite. My kids love a sprinkle of toasted almonds on top for crunch. Ice them lightly if you want to show off the golden layers.

The Story Behind This Recipe

This recipe came together after years of failed attempts at making traditional yeasted danishes. The shortcut with puff pastry means I can still get a flaky result without planning hours ahead. The feeling of pulling a golden tray from the oven to delighted faces around the table has made it a regular part of our family celebrations.

Adapting for Every Season

In the summer, swap cherries for fresh stone fruits like peaches or plums. Sliced apples with a dusting of cinnamon are cozy for fall. Even simple preserves work in winter when fresh fruit is scarce. Puff pastry makes this treat adaptable all year long.

Three helpful notes

Thaw your pastry sheets in the fridge rather than on the counter to prevent sticky tears. Mix the icing thick enough to stay put or thin for dramatic drips. If you have any extra filling, take it over the top with a spoonful alongside each serving.

What People Are Saying

Every time I bring these to a bake sale or brunch, they disappear before anything else. One friend called them dangerously easy and another wanted to know if I would bake them for her next birthday. The best review came from my neighbor who said they tasted just like her childhood in Denmark.

Freezer Meal Conversion

For make ahead breakfast keep a batch of cooled pastries tightly wrapped in the freezer. When you want a fresh treat, just reheat from frozen for a quick lift without fuss. The glaze can be added after reheating for best texture.

A little effort will reward you with bakery-style danishes that disappear in minutes. Bake a batch and enjoy sharing something delicious and homemade with those you love.

Recipe Q&A

→ Can I use homemade cherry filling instead of canned?

Yes, you can prepare your own cherry compote for a fresher flavor. Ensure it's thick enough to avoid soggy pastry.

→ How do I prevent the puff pastry from becoming soggy?

Chill the pastry before filling, avoid overfilling, and bake until fully golden for best texture.

→ What is the best way to store leftovers?

Store cooled pastries in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I prepare these ahead of time?

You can assemble the pastries, refrigerate them unbaked, and bake just before serving for optimal freshness.

→ Is it possible to make this dessert with other fruit fillings?

Absolutely! This dish works wonderfully with blueberry, apple, or raspberry pie fillings too.