These flaky and golden puff pastry danishes are filled with sweet cherries and rich cream cheese, then finished with a dusting of powdered sugar or a drizzle of glaze. They make a perfect addition to your breakfast table, brunch buffet, or dessert platter.
Why You’ll Love This Recipe
Easy Cherry Cream Cheese Danish is everything you want in a homemade pastry—delicious, elegant, and fast. With store-bought puff pastry, a creamy almond-scented filling, and sweet cherry topping, this recipe is beginner-friendly yet bakery-quality. Whether you’re preparing for a holiday brunch or craving a fruity dessert, these danishes deliver impressive results with minimal effort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 box puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup dark sweet cherries, chopped (optional for extra fruitiness)
- 1 can cherry pie filling
- 1 egg white
- 1 tsp water
- 1 tsp almond extract
- 2 tbsp powdered sugar
- Extra powdered sugar or glaze for topping
Directions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cream cheese, powdered sugar, and almond extract until smooth and creamy.
- Unroll the puff pastry and cut into 6 equal rectangles.
- Add a tablespoon of the cream cheese mixture to the center of each rectangle, followed by a spoonful of cherry pie filling and a few chopped fresh cherries.
- Fold the two opposite corners of the pastry toward the center and press lightly to seal.
- In a small bowl, whisk together the egg white and water. Brush over the pastries for a golden finish.
- Bake for 18–22 minutes or until puffed and golden brown.
- Let cool slightly and dust with powdered sugar or drizzle with glaze before serving.
Servings and timing
Servings: 6 danishes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per serving: Approximately 285 kcal
Variations
- Berry Blend: Use a combination of cherry and blueberry or raspberry pie filling.
- Nutty Crunch: Add sliced almonds on top before baking for texture.
- Citrus Twist: Replace almond extract with lemon or orange zest for brightness.
- Chocolate Cherry: Drizzle baked pastries with melted dark chocolate.
- Mini Danishes: Cut puff pastry into smaller squares for bite-sized treats.
Storage/Reheating
Store cooled danishes in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes to restore flakiness. Avoid microwaving as it may make the pastry soggy.
These danishes are best enjoyed fresh but can be frozen (unbaked) and baked directly from frozen with a few extra minutes in the oven.
FAQs
Can I use frozen cherries instead of fresh?
Yes, just thaw and drain them well before adding to the filling to prevent excess moisture.
Can I prepare these danishes ahead of time?
You can assemble them a few hours in advance and refrigerate until ready to bake.
Do I have to use almond extract?
No, vanilla extract is a suitable substitute if you prefer a more neutral flavor.
What’s the best way to seal the pastry?
Folding the corners toward the center and gently pressing them helps secure the filling. You can also use a bit of egg wash as adhesive.
Can I make this with homemade pie filling?
Absolutely. A simple cherry compote or fresh cherry reduction works well.
Are these suitable for freezing after baking?
Yes, but reheating in an oven is recommended to regain flakiness.
Can I skip the egg wash?
You can, but the egg wash helps give the pastries a beautiful golden finish.
Is puff pastry gluten-free?
Most store-bought puff pastry contains gluten, but gluten-free versions are available if needed.
How can I make a glaze for topping?
Mix powdered sugar with a small amount of milk or lemon juice until smooth, then drizzle over cooled danishes.
Can I use other fruits instead of cherries?
Yes, apples, blueberries, raspberries, or peaches all work beautifully in this recipe.
Conclusion
Easy Cherry Cream Cheese Danish is the perfect recipe for when you want a quick, impressive, and satisfying pastry. With its flaky layers, creamy filling, and fruity sweetness, it fits seamlessly into breakfast, brunch, or dessert menus. Simple to prepare and endlessly customizable, it’s sure to become a household favorite.
Easy Cherry Cream Cheese Danish
Flaky puff pastry filled with a rich cream cheese mixture and sweet cherry pie filling, baked until golden and topped with powdered sugar or glaze. Perfect for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 danishes 1x
- Category: Pastry
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box puff pastry, thawed
- 8 oz cream cheese, softened
- 1/2 cup dark sweet cherries, chopped (optional)
- 1 can cherry pie filling
- 1 egg white
- 1 tsp water
- 1 tsp almond extract
- 2 tbsp powdered sugar
- Extra powdered sugar or glaze for topping
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the cream cheese, powdered sugar, and almond extract until smooth and creamy.
- Unroll the puff pastry and cut into 6 equal rectangles.
- Add a tablespoon of the cream cheese mixture to the center of each rectangle, followed by a spoonful of cherry pie filling and a few chopped fresh cherries.
- Fold the two opposite corners of the pastry toward the center and press lightly to seal.
- In a small bowl, whisk together the egg white and water. Brush over the pastries for a golden finish.
- Bake for 18–22 minutes or until puffed and golden brown.
- Let cool slightly and dust with powdered sugar or drizzle with glaze before serving.
Notes
- Ensure puff pastry is fully thawed for easy handling and best rise.
- Use parchment paper to prevent sticking and promote even baking.
- Customize with other pie fillings like blueberry or apple.
- Can be made ahead and reheated slightly before serving.
Nutrition
- Serving Size: 1 danish
- Calories: 285 kcal
- Sugar: 14g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg