Name: Cherry Cheese Danish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 package frozen puff pastry sheets, 2 sheets; 8 oz block cream cheese, softened; ½ teaspoon lemon juice; 1/3 cup white granulated white sugar; 1 tablespoon powdered sugar; ½ teaspoon vanilla extract; 2 cups cherry pie filling; 2 tablespoons heavy cream; ½ cup powdered sugar; 2 tablespoons heavy cream; ¼ teaspoon vanilla extract

Description

Quick and easy Cherry Cheese Danishes.

Ingredients

Scale

1 package frozen puff pastry sheets, 2 sheets
8 oz block cream cheese, softened
½ teaspoon lemon juice
1/3 cup white granulated white sugar
1 tablespoon powdered sugar
½ teaspoon vanilla extract
2 cups cherry pie filling
2 tablespoons heavy cream

Glaze:

½ cup powdered sugar
2 tablespoons heavy cream
¼ teaspoon vanilla extract

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Instructions

Remove the puff pastry sheets from the freezer and allow them to thaw at room temperature for 30-45 minutes or overnight in the fridge.
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, combine one 8 oz block of softened cream cheese, 1/3 cup granulated white 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 clean and 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 you’re ready to use it.
Place the pastry squares on the prepared baking sheet 2 inches apart. Using a fork, gently score around the edge of each square to create a ½ inch border. Brush each square with heavy cream.
Spread about 1 tablespoon of the cream cheese mixture into the center of each square followed by 2 tablespoons of cherry pie filling, leaving the ½ inch edge untouched by filling.
Bake for 15 minutes, or until the pastries are golden and have puffed up.
Transfer to a wire rack to cool.
While the pastries cool, prepare the glaze by mixing ½ cup powdered sugar with 1 tablespoon of heavy cream. 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 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