Perfect for a quick dessert or serving at a brunch.
These easy cherry cheese danishes are everything you love about the nostalgic pastry but without the extra work. With puff pastry, a simple cream cheese filling, and store bought cherry pie filling, they come together quick and are great for brunch or dessert!
Cherry Cheese Danish Nostalgia!
Down the street from the home I grew up in is a longstanding German bakery. Open for only part of the day and you had to be there early to beat the crowds and secure your favorites. I am sure you are not surprised that a kid would love the cherry cheese danishes – sweet filling, glaze, flaky pastry – does it get any better than that?
Well, you guessed it, it’s still my favorite. I haven’t changed over to anything else – and the once a year I end up there that’s what I get (and bring home several for later)!
So to curb that craving in the interim, I make these easy and quick shortcut cherry cheese danishes. I wish I had the time to pull together pastry dough that could (probably not) rival the local bakery!
Ingredients
These are a shortcut after all! The ingredients list is pretty straightforward. These do take a bit of effort, but not nearly what it takes to make pastry dough.
- frozen puff pastry sheets
- cream cheese
- lemon juice
- white granulated sugar
- powdered sugar
- vanilla extract
- cherry pie filling and topping
- heavy cream
I use heavy cream to create a wash to help with the golden brown edges, however, feel free to use an egg for the wash. I never have any use for the egg afterwards and it ends up going to waste!
This recipe is for cherry cheese – but if you have a favorite pie filling, use that instead and switch up the flavors!
How to Make Cherry Cheese Danishes
Let’s get into the recipe:
Puff pastry sheets make it SO easy to make a wide variety of recipes, but don’t forget to remove your puff pastry sheets from the freezer and let thaw on the counter for 30-45 minutes before jumping in!
Combine cream cheese, white granulated sugar, powdered sugar, lemon juice, and vanilla to create your cheese mixture.
Roll out your puff pastry sheet on a floured surface into a large rectangle.
Cut into 9 even squares.
One of the best tips I have learned with puff pastry is to prick around the edge of each square with a fork to help keep the topping from flowing off the edges. Brush with heavy cream.
Top each square your cream cheese mixture followed by the cherry pie filling.
Bake for 15 minutes until golden, let cool, and drizzle with a quick powdered sugar glaze.
How to Store
These do contain cream cheese and can turn rather quickly on the counter. I keep them out for the day after making them to be enjoyed by family and friends. I recommend eating them up in the same day for best taste.
You can always split the recipe in half and make only one puff pastry sheet worth of danishes and save the fillings in the fridge to make within the next couple of days.
If there are any leftovers, I put them in an airtight container and place in the fridge. I have actually been told they are good cold!
These danishes would be great served or brought to a brunch alongside a savory dish, like this Crustless Broccoli and Cheese Quiche!
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Easy Cherry Cheese Danishes
- Total Time: 45 minutes
- Yield: 18 pastries 1x
Description
Quick and easy Cherry Cheese Danishes – a nostalgic treat!
Ingredients
- 1 package frozen puff pastry sheets (2 sheets)
- 1 8-ounce block cream cheese
- ½ teaspoon lemon juice
- 1/3 cup white granulated sugar
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
- 2 cups cherry pie filling and topping
- 2 tablespoons heavy cream to create a golden crust
Glaze:
- ½ cup powdered sugar
- 2 tablespoons heavy cream
- Dash of vanilla extract
Instructions
- Remove the puff pastry sheets from the freezer and allow them to thaw at room temperature for 30–45 minutes.
- Preheat your oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine one 8-ounce block of cream cheese, 1/3 cup granulated sugar, 1 tablespoon powdered sugar, ½ teaspoon lemon juice, and ½ teaspoon vanilla extract. Use a hand mixer to blend until smooth and creamy.
- On a lightly floured surface, roll out one sheet of puff pastry into a large rectangle. Cut into 9 equal squares. If the second pastry sheet begins to soften while working, put it in the refrigerator until ready to use.
- Arrange the pastry squares on the prepared baking sheet. Using a fork, gently score around the edge of each square to create a ½-inch border. Brush each square with heavy cream.
- Spoon about 1 tablespoon of the cream cheese mixture into the center of each square followed by 2 tablespoons of cherry pie filling.
- Bake for 15 minutes, or until the pastries are golden and puffed.
- Transfer to a wire rack to cool completely.
- While the pastries cool, prepare the glaze by mixing ½ cup powdered sugar with 2 tablespoons of heavy cream and a dash of vanilla extract. Add more cream, a little at a time, if the glaze is too thick. Use a spoon to drizzle the glaze over the cooled pastries.
- Repeat steps 4–9 with the second puff pastry sheet.
Notes
These are best eaten the day of, make only one batch (one puff pastry sheet or 9 pastry squares) if that is all you need!
Add a dash of lemon juice to the glaze in place of vanilla extract to brighten up the flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Oven
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