Easy Cherry Cream Cheese Danish (Printable Format)
Flaky puff pastry, tangy cream cheese, and sweet cherry filling covered with delicate vanilla icing.
# Needed Ingredients:
→ Pastry
01 -
2 sheets frozen puff pastry, thawed
→ Cream Cheese Filling
02 -
8 ounces cream cheese, softened
03 -
1 tablespoon granulated sugar
04 -
1/2 teaspoon pure vanilla extract
→ Cherry Topping
05 -
21 ounces cherry pie filling
→ Egg Wash
06 -
1 large egg, room temperature
07 -
1 tablespoon water
→ Icing
08 -
1 cup powdered sugar, sifted
09 -
1/2 teaspoon pure vanilla extract
10 -
1 to 2 tablespoons milk or water
# Preparation Steps:
01 -
Preheat oven to 400°F. Line two baking sheets with parchment paper and set aside.
02 -
Lay puff pastry sheets on a lightly floured surface. Cut each sheet into 6 rectangles to yield 12 portions. Arrange rectangles on prepared baking sheets, spacing about 1 inch apart. Place trays in refrigerator to keep pastry chilled.
03 -
In a medium bowl, beat cream cheese, granulated sugar, and 1/2 teaspoon vanilla extract with an electric mixer until smooth and fluffy.
04 -
Spread approximately 1 tablespoon cream cheese filling onto the center of each pastry, leaving a 1/2-inch border. Spoon about 2 tablespoons cherry pie filling over cream cheese.
05 -
In a small bowl, whisk together egg and water. Brush edges of each pastry rectangle with egg wash.
06 -
Bake for 15–20 minutes, or until pastries are golden and puffed. Remove from oven and allow to cool on racks.
07 -
Combine sifted powdered sugar, remaining 1/2 teaspoon vanilla extract, and 1 to 2 tablespoons milk (or water) in a small bowl. Whisk until smooth and pourable. Drizzle glaze over cooled pastries and allow icing to set before serving.
# Supplementary Details:
01 -
Ensure the puff pastry stays cold prior to baking for optimal rise and flakiness.