If you’re looking for an easy, bakery-worthy treat to enjoy at home, these Cherry Cream Cheese Danish pastries are just what you need! They’re made with flaky puff pastry, a creamy cheesecake-like filling, and sweet cherry pie filling—perfect for breakfast, brunch, or a special treat with coffee.
Why You’ll Love These Cherry Danish Pastries
- Super Easy to Make – Thanks to store-bought puff pastry, these come together quickly with minimal effort.
- Deliciously Flaky and Creamy – The combination of buttery, crisp pastry and smooth cream cheese filling is irresistible.
- Great for Any Occasion – Whether you’re hosting brunch, need a quick dessert, or just want a treat with your coffee, these danishes fit the bill!
You may also like these 21 Best Puff Pastry Mini Dessert Recipes!
Ingredients You’ll Need
- Puff Pastry – Store-bought works perfectly and saves time.
- Cream Cheese – Softened, for a smooth and creamy filling.
- Sugar & Vanilla Extract – To sweeten and add flavor.
- Egg Yolk – Helps create a rich, velvety texture.
- Cherry Pie Filling – The star of the show! You can use store-bought or homemade.
- Egg Wash – Gives the pastry that golden, glossy finish.
- Powdered Sugar & Milk – For a simple, sweet glaze to drizzle on top.
How to Make Cherry Cream Cheese Danish
- Prep the Pastry – Roll out the thawed puff pastry and cut it into squares.
- Make the Cream Cheese Filling – Beat cream cheese, sugar, vanilla, and egg yolk until smooth.
- Assemble the Danish – Add a dollop of the cream cheese mixture to the center of each pastry square, followed by a spoonful of cherry pie filling.
- Shape & Bake – Fold in the corners slightly, brush with egg wash, and bake at 400°F (200°C) until golden brown.
- Drizzle with Glaze – Mix powdered sugar and milk, then drizzle over the warm danishes for a perfect finishing touch.
Tips for the Best Danish
- Use Cold Puff Pastry – Keeping it chilled helps it bake up flaky.
- Don’t Overfill – A little filling goes a long way to prevent overflow.
- Bake Until Golden – This ensures a crisp, flaky texture.
These Cherry Cream Cheese Danish pastries are a total crowd-pleaser and so simple to whip up. Enjoy them fresh out of the oven for the best flavor and texture! Happy baking!
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Ingredients
1 box 1 frozen puff pastry, thawed (17.3 ounces)
1 pack 1 cream cheese, softened to room temperature
1/4 cup 1/4 granulated sugar
1 1/2 tsp 1 1/2 vanilla extract, divided
1 large 1 egg
2 tbsp 2 water
1 can 1 cherry pie filling
1/3 cup 1/3 powdered sugar
2 tbsp 2 heavy cream
Directions
- Preheat oven to 400F.
- Lay the two sheets of thawed puff pastry out flat on a clean work surface. Use a sharp knife to cut each sheet into 6 rectangles, making 12 total rectangles.
- Use the knife to score a ½ inch border around each rectangle (only cut about ½ way down into the dough). This will allow the outside ½ inch border to puff up while baking and the middle to stay flatter.
- Use a fork to prick several areas around the middle of each rectangle of pastry. This helps to keep the center from rising too much while baking.
- Place the pastries onto one large or two medium baking sheets, about 1 inch apart.
- In a medium mixing bowl, use an electric mixer to beat together the cream cheese, granulated sugar, and 1 teaspoon of the vanilla extract. Scoop the mixture onto the pastries and spread out evenly over the center area, but not onto the ½ inch border.
- In a small bowl, whisk together the egg and water. Use a pastry brush to lightly brush the egg wash onto the ½ inch border of each pastry.
- Bake the pastries at 400F for 18-20 minutes until the pastry is puffed up and golden brown. Remove from the oven and transfer the pastries to a wire cooling rack.
- While the pastries are still warm, add a spoonful of the cherry pie filling to the center of each pastry and spread out just enough to mostly cover the cream cheese layer.
- In a small bowl, whisk together the powdered sugar, heavy cream, and remaining ½ teaspoon vanilla extract. Drizzle the frosting over the cooled pastries.