Description
This Easy Cherry Danish Pastry recipe features buttery puff pastry triangles filled with smooth cream cheese and sweet cherry pie filling. Lightly brushed with egg wash for a golden finish and dusted with powdered sugar, these pastries are perfect for breakfast, brunch, or an elegant dessert. The recipe is straightforward and yields 12 delightful pastries with a crisp, flaky texture and rich, fruity flavor.
Ingredients
Scale
Puff Pastry and Filling
- 17.3 oz thawed puff pastry (1 pack)
- 21 oz canned cherry pie filling (1 can)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Egg Wash
- 1 large egg
- 2 tsp water
Glaze
- 1/2 cup powdered sugar
- 2 tsp whole milk
Instructions
- Thaw Puff Pastry: If the puff pastry is frozen, remove it from the freezer and allow it to thaw at room temperature. This typically takes about 30 minutes to ensure the pastry is pliable for handling and rolling.
- Prepare Cream Cheese Mixture: In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or stand mixer to blend until smooth and creamy. Set this mixture aside for filling.
- Prepare Baking Sheets: Line two baking sheets with parchment paper (using 9×13 inch sheets or larger) to prevent sticking during baking.
- Roll Out Puff Pastry: Lightly dust your workspace with flour. Unfold a thawed pastry sheet and roll it out slightly to form an approximate 9×11 inch rectangle. This step is optional if you prefer smaller pastries.
- Cut Pastry Triangles: Cut each pastry sheet into 6 even-sized triangles using the folded lines as a guide, for a total of 12 triangles. Gently score a 1/4-inch border around the edge of each triangle without cutting all the way through. Poke a few holes in the center of each triangle with a fork to allow the center to bake flat and let the borders rise.
- Assemble Pastries: Transfer the pastry triangles to the prepared baking sheets. Evenly divide the cream cheese mixture, placing about 2 tablespoons in the center of each pastry. Top each with about 2 tablespoons of cherry pie filling.
- Chill Pastries: Place the assembled pastries in the refrigerator for at least 15 minutes. This chilling step helps achieve puffier, more beautiful pastries during baking.
- Preheat Oven: Preheat your oven to 400°F (204°C) while the pastries chill.
- Apply Egg Wash: In a small bowl, whisk together 1 egg and 2 teaspoons of water. Using a pastry brush, lightly brush the egg wash onto the outer border of each pastry to ensure a golden, glossy finish after baking.
- Bake Pastries: Bake the pastries in the preheated oven for approximately 20-22 minutes or until they are puffed up and golden brown.
- Cool and Glaze: Remove the pastries from the oven and let them cool on the baking sheet for 5-10 minutes. Dust the tops with powdered sugar. Optionally, whisk powdered sugar with whole milk to make a simple icing glaze and drizzle over the pastries for extra sweetness. Serve warm or chilled as preferred.
Notes
- Do not cut through the pastry border when scoring; this helps the edges rise while the center remains flat for filling.
- Chilling the pastries before baking ensures a flaky, well-risen crust.
- Use cold whole milk for glazing to prevent melting the powdered sugar too quickly.
- Leftover pastries can be stored in an airtight container for up to 2 days and reheated in a warm oven to refresh crispness.
- For a dairy-free variation, substitute cream cheese with a dairy-free spread and use an egg replacer for the wash.
