Description
This Easy Cherry Danish Pastry recipe is a delightful treat perfect for breakfast or dessert. Made with ready-to-use puff pastry, creamy sweetened cream cheese, and luscious cherry pie filling, these pastries are simple to assemble and bake to golden perfection. A light egg wash ensures a glossy crust, while a sprinkle of powdered sugar adds the perfect finishing touch. Serve warm or chilled for a deliciously flaky and fruity indulgence.
Ingredients
Pastry
- 17.3 oz thawed puff pastry (1 pack)
Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 21 oz canned cherry pie filling (1 can)
Egg Wash
- 1 large egg
- 2 tsp water
Finishing
- 1/2 cup powdered sugar
- 2 tsp whole milk (for optional icing drizzle)
Instructions
- Thaw the Puff Pastry: If the puff pastry is frozen, remove it from the freezer and allow it to thaw at room temperature to make it pliable for assembly.
- Prepare the 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 the mixture is smooth and creamy. Set aside for later use.
- Prepare Baking Sheets: Line two baking sheets with parchment paper, preferably 9×13 inch sheets or larger, to prevent sticking during baking.
- Roll Out Puff Pastry: Lightly dust your workspace with flour. Unfold one sheet of thawed puff pastry and roll it out slightly into a 9×11 inch rectangle. This step is optional if you prefer a smaller pastry size.
- Cut Pastry Triangles: Using the folded lines as a guide, cut the pastry into 6 equal triangles. Repeat this process with the second pastry sheet to create a total of 12 triangles. Score a 1/4-inch border around the edge of each triangle without cutting through, and poke a few holes in the center with a fork to help the border puff up higher than the center during baking.
- Assemble the Pastries: Place the 12 pastry triangles onto the prepared baking sheets. Evenly divide the cream cheese mixture, spreading about 2 tablespoons in the center of each triangle. Then, top each cream cheese portion with approximately 2 tablespoons of cherry pie filling.
- Chill the Pastries: Refrigerate the assembled pastries for at least 15 minutes. Chilling helps the pastry layers rise more and creates a puffier and more attractive final product.
- Preheat Oven: Set your oven to preheat at 400°F (204°C) to ensure it reaches the ideal temperature for baking these pastries.
- Apply Egg Wash: In a small bowl, whisk together the large egg and water to create an egg wash. Lightly brush this wash onto the outer border of each pastry using a pastry brush to give the crust a beautiful golden-brown finish.
- Bake the Pastries: Place the baking sheets in the preheated oven and bake the pastries until they are puffed and golden, typically about 15-20 minutes.
- Cool and Finish: Remove the baked pastries from the oven and let them cool for 5 to 10 minutes. Then dust them with powdered sugar and optionally drizzle with a simple icing made from powdered sugar and whole milk for extra sweetness.
- Serve: Enjoy the cherry danishes warm or chilled according to your preference.
Notes
- Chilling the assembled pastries before baking is crucial for a puffier and flakier crust.
- You can use other fruit pie fillings instead of cherry for variety.
- If puff pastry is frozen, ensure it is fully thawed to prevent tearing during rolling and cutting.
- For extra sweetness, make a simple icing by mixing powdered sugar with whole milk and drizzle over cooled pastries.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.
