Easy Cherry Danish

5 from 2 votes

This easy cherry Danish is the perfect breakfast or dessert! Sweet vanilla and almond cream cheese filling spread over crunchy puff pastry and topped with real cherry fruit filling and almonds.

Prep Time20

Cook Time15

Course: Breakfast, Dessert

Cuisine: American

Keyword: cherry cream cheese danish, cherry danish, cherry pie filling danish, cherry pie filling uses, puff pastry danish

Servings: pieces

Author: Brandy O'Neill

Ingredients

8 ounces cream cheese room temperature
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 sheets puff pastry thawed but still cold
2 cups Lucky Leaf cherry fruit filling
Sliced almonds
2 tablespoons heavy cream

Instructions

Preheat oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone liner.
In a small bowl mix together cream cheese, sugar, vanilla bean paste, and almond extract. Mix until smooth and combined, set aside.
Unroll the puff pastry onto a lightly floured surface and slice in half lengthwise.
Cut each strip into 3 rectangles. Repeat with the second sheet of pastry.
Using a paring knife, create a 1/2 inch border around the edge of each piece of puff pastry. Make sure to not cut all the way through!
Poke the center square of the puff pastry a few times with a fork, this will ensure the edges rise, but not the center. This helps hold the filling of the Danish.
Divide the cream cheese mixture between the pieces of puff pastry, making sure to only fill within the middle border. Smooth out the cream cheese in the middle as best as you can, making sure to not go passed the scored edges.
Top with an equal amount of cherry fruit filling and desired amount of sliced almonds.
Brush the edges of the Danish with the heavy cream.
Add to the preheated oven and bake for about 15 minutes or until the pastry is golden brown and puffed.

Notes

Puff pastry is a flakey dough found in most grocery stores' frozen dessert aisle.
You can use vanilla bean paste in place of vanilla extract.

Nutrition