Easy Cherry Cheese Danish

If you are craving a bakery treat but want it on your time and your table nothing is easier or more impressive than a batch of fresh cherry cheese danish made right at home. These pastries come together with store-bought puff pastry and a few kitchen staples for creamy tangy filling and juicy cherries layered inside crisp golden dough. An old neighbor taught me this shortcut years ago and now they have become my go-to for potlucks and holiday brunches.

You can enjoy homemade bakery-style danish any day of the week without special skills or rare equipment. The first time I brought these to a summer picnic everyone asked for the recipe and there was not a crumb left.

Ingredients

• Puff pastry sheets: this is the secret to flakiness and speed choose a brand with real butter for best results
• Cream cheese: classic full-fat gives a lush texture and tang let it soften for ultra-smooth filling
• Granulated sugar: balances the creaminess and sweetens the whole pastry
• Vanilla extract: enhances both cream and dough look for pure extract for deeper flavor
• Egg yolk: makes the cheese filling extra rich and helps it set as it bakes
• Lemon zest: brightens the filling it is worth grating fresh for the aroma
• Cherry pie filling: delivers fruity pop go for a thick glossy variety or simmer fresh cherries if you have them
• Almond extract: optional but bumps up cherry notes use just a splash
• Powdered sugar: creates the classic bakery-style glaze sift before mixing for a smooth finish
• Sliced almonds: add crunch toast them for more nuttiness

Instructions

Make the Cream Cheese Filling:

In a bowl beat cream cheese with granulated sugar until smooth then add egg yolk vanilla lemon zest and salt Mix until no lumps remain you want a silky sweet base

Cut and Prepare Puff Pastry:

Unfold each sheet onto a lightly floured surface Slice each into even squares Use a paring knife to score a small border about half an inch inside each edge but avoid cutting all the way through This helps form a crisp raised frame when baking

Assemble the Danishes:

Spoon about a tablespoon of cream mixture into the center of each square spreading gently to keep within the scored border Add a spoonful of cherry topping onto each Divide evenly but do not overload

Brush with Egg Wash:

Whisk the whole egg with a splash of water Brush edges of pastry with egg wash for shine and rich color This also helps achieve a golden crust

Chill and Heat Oven:

If you have time place the sheeted pastries in the fridge for ten to fifteen minutes This reduces shrinking during baking Meanwhile preheat oven to four hundred degrees

Bake Pastries:

Arrange pastries on a lined sheet tray Bake for about fifteen to eighteen minutes until puffed and deeply golden brown Rotating pan halfway ensures even color

Mix the Glaze:

While danish cools sift powdered sugar into a bowl add milk and vanilla Whisk until silky and thick but still pourable Adjust milk to reach a smooth drizzle

Finish and Garnish:

Drizzle cooled pastries with glaze Sprinkle with almonds if using Let set a few minutes before serving

My favorite thing about this recipe is how the almond extract transforms the cherry filling It suddenly tastes crafted and special The first time I made these for my mom she insisted no bakery could top them

Storage and Leftover Tips

Keep any leftovers in an airtight container at room temperature for up to one day For longer storage refrigerate pastries and reheat in the oven to restore crispness If freezing let cool then wrap tightly and freeze for up to three months

Easy Ingredient Swaps

If cherry is not your thing swap in blueberry lemon curd or apple preserves Try orange or lime zest instead of lemon and pistachios instead of almonds for a twist Sour cream can stand in for cream cheese if needed just increase sugar a bit

Perfect Ways to Serve This

Danish are perfect for breakfast with strong coffee or tea They also work well at brunch tables paired with egg dishes or fresh fruit Serve them as dessert with a scoop of vanilla ice cream or plain with a dusting of extra powdered sugar

The Story Behind This Recipe

I learned to make these from a neighbor who would bring me a batch every Easter She loved how each square could be customized with different fillings and toppings After some trial and error I started making double batches because they disappeared so fast from every family event

Adapting for Every Season

Winter calls for cranberry or pear compote Spring is divine with strawberries and rhubarb In summer go for fresh cherries or blackberries and in autumn try spiced apple or pumpkin preserves The base recipe stays the same so feel free to get creative

Quick Things to Know

Let pastry thaw but stay cool for easiest handling For quickest morning prep mix filling ahead and store in fridge You can omit the glaze for a lighter treat

What People Are Saying

Friends rave that these taste like something from a fancy bakery The easy method makes people wonder if you bought them still warm I get requests for the recipe every time I bake a new batch

With these shortcuts you can enjoy bakery-style danish at home any time even on busy mornings. Each batch disappears fast so be ready to make extras.

Recipe Q&A

→ What type of cream cheese works best?

Full-fat cream cheese gives the rich, smooth texture needed for the filling. Avoid low-fat versions for best results.

→ Can I use fresh cherries instead of pie filling?

Yes, fresh cherries cooked into a compote provide a wonderful flavor. Just sweeten and thicken to your liking before using.

→ How do I prevent the pastry from becoming soggy?

Ensure the filling is not too runny, and chill pastries briefly before baking. Baking at a hot temperature helps keep layers crisp.

→ Which glaze is recommended for topping?

A quick mix of powdered sugar, milk, and vanilla makes a classic, easy glaze. Adjust to desired consistency and sweetness.

→ Are nuts necessary for garnishing?

Sliced almonds add a delightful crunch but are optional. You can omit or switch to another favorite nut if preferred.