Ingredients
Scale
- 1 sheet (about 10 oz) store-bought puff pastry, thawed
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg, separated (yolk for filling, white for egg wash)
- 1/2 teaspoon alcohol-free vanilla extract
- 1 (21 ounce) can cherry pie filling
- 1/2 cup powdered sugar (for glaze)
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Unfold the thawed puff pastry and cut it into 4 equal squares. Place the squares on the prepared baking sheet.
- Step 2: Prepare the cream cheese filling by beating the softened cream cheese, granulated sugar, egg yolk, and alcohol-free vanilla extract in a medium bowl until the mixture is completely smooth and creamy.
- Step 3: Assemble the danishes by lightly scoring a 1/2-inch border around the edge of each pastry square, making sure not to cut all the way through the bottom. Place about 2-3 tablespoons of the cream cheese filling in the center of the scored area on each square.
- Step 4: Prepare the egg wash by lightly whisking the reserved egg white with 1 tablespoon of water or milk. Brush the edges of the puff pastry squares with the egg wash for a golden sheen.
- Step 5: Bake for 15-18 minutes, or until the pastry is puffed and the edges are deep golden brown. Carefully remove the danishes from the oven and immediately spoon 1-2 tablespoons of the cherry pie filling onto the warm cream cheese center of each danish.
- Step 6: Allow the danishes to cool slightly. Whisk the powdered sugar with 2-3 teaspoons of milk or water until a smooth glaze forms, then drizzle the glaze over the danishes before serving.
Notes
- Keep any leftover danishes in an airtight container in the fridge for up to three days, though the pastry is best enjoyed the day they are baked.
- For the crispiest texture, avoid microwaving and reheat cooled danishes in a preheated 300°F oven for 5-7 minutes.
- Serve these delicious danishes slightly warm, perhaps with a side of strong espresso or a small bowl of fresh whipped cream for an indulgent brunch.
- For a beautifully puffed edge, score the pastry lightly but ensure your knife does not cut completely through the bottom layer, which keeps the filling contained during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American