Danish Pastries with Cream Cheese & Cherries
Add Preferred SourceThese Danish Pastries with Cream Cheese & Cherries are an easy bakery-style treat made with flaky puff pastry, a lightly sweetened cream cheese filling, and juicy cherries. They come together quickly using store-bought puff pastry, making them perfect for brunch, holidays, or a simple dessert that still feels special, like on Valentine’s Day.
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This recipe is ideal when you want something that looks impressive without a lot of prep. The cream cheese filling balances the sweetness of the cherries, and the puff pastry bakes up golden and crisp with minimal effort. Serve them warm with coffee or set them out as part of a brunch spread.
Frozen puff pastry is my hack for this recipe. Just thaw it in the fridge overnight and keep it in the fridge until you’re ready to work with it. Then, just unroll, cut, fill and bake. It’s just that easy!
Ingredients
For the Pastries
- Sheet puff pastry – Keep the puff pastry cold in the fridge until you’re ready to work with it.
- Cream cheese – For the best creamy texture, use full fat cream cheese.
- Granulated sugar
- Vanilla extract – You can use artificial vanilla extract, that’s fine.
- Frozen cherries – You could also use cherry pie filling.
- Large egg – You’ll use this for the egg wash to put a lovely glaze on the danishes before baking.
- Powdered sugar – For garnish.
How to Make Danish Pastries with Cream Cheese & Cherries
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven and line a baking sheet with parchment paper for each cleanup, so the pastries are ready to go as soon as they are assembled. Mix the cream cheese filling until smooth and creamy, making sure there are no lumps. A hand mixer works best here to eliminate lumps quickly and create a silky texture.
Roll out the puff pastry just enough to smooth the seams, then cut it into equal squares. Spoon the cream cheese mixture into the center of each square and top with cherries, keeping them centered so the pastry can fold neatly.
Fold the corners toward the center to create a pinwheel or diamond shape and press lightly so the pastry holds its form. Brush the edges with egg wash using a silicone pastry brush, which gives even coverage without tearing the delicate dough.
Bake until the pastries are puffed and deeply golden, then allow them to cool slightly before dusting with powdered sugar.
Chef Jenn’s Tips
- Make sure the cherries are well-drained to prevent soggy pastry centers, or use cherry pie filling.
- Work with cold puff pastry so it puffs properly in the oven.
- Do not overfill the pastries or the filling may leak during baking.
- A light hand with the egg wash keeps the layers flaky instead of heavy.
Serving Suggestions
Serve these pastries warm or at room temperature with coffee, tea, or hot chocolate. They also work well as part of a brunch spread alongside fresh fruit and eggs and a yummy breakfast casserole.
Storage
Store leftover pastries in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the oven at 325°F until warmed through to restore some crispness.
Danish Pastries with Cream Cheese & Cherries
Ingredients
- 1 sheet puff pastry thawed
- 4 ounces cream cheese softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup frozen cherries thawed and drained
- 1 large egg beaten
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the cream cheese, granulated sugar, and vanilla extract in a small bowl until smooth and creamy.
- Roll out the puff pastry on a lightly floured surface to smooth the seams. Cut the pastry into 8 equal squares.
- Place a spoonful of the cream cheese mixture in the center of each square, then top with a few cherries.
- Fold the corners of the pastry toward the center, slightly overlapping, and press gently to seal.
- Brush the edges of each pastry with the beaten egg.
- Transfer the pastries to the prepared baking sheet and bake for 18–20 minutes, or until puffed and golden brown.
- Remove from the oven and allow the pastries to cool for 5 minutes. Dust with powdered sugar before serving.
Notes
Chef Jenn’s Tips
- Make sure the cherries are well-drained to prevent soggy pastry centers, or use cherry pie filling.
- Work with cold puff pastry so it puffs properly in the oven.
- Do not overfill the pastries or the filling may leak during baking.
- A light hand with the egg wash keeps the layers flaky instead of heavy.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
