Easy Cherry Danish Pastry

These Easy Cherry Danish Pastries are flaky, buttery, and filled with sweet cream cheese and cherry goodness. They’re perfect for breakfast, brunch, or as a simple dessert that looks impressive but doesn’t demand a ton of work.

Why You’ll Love This Recipe

• Uses store-bought puff pastry for ease without sacrificing that classic Danish feel.
• Cream cheese layer adds richness and creaminess.
• Cherry filling brings a burst of sweet, fruity flavor.
• Great for entertaining or making ahead — simple to assemble and bake.

Recipe Details

• Prep Time: ~10–15 minutes
• Cook Time: ~15–25 minutes (depending on size)
• Total Time: ~25–40 minutes
• Yield: ~8–12 pastries (depending on how you cut the dough)
• Category: Breakfast / Dessert
• Method: Baking
• Diet: Vegetarian
• Keywords: cherry danish, puff pastry, cream cheese danish

Ingredients You’ll Need

• 1 sheet puff pastry (store-bought, thawed)
• 6 oz (about 170 g) cream cheese, softened
• ~¼ cup (or more) sugar to sweeten the cream cheese
• ½ teaspoon vanilla extract (or almond extract — optional)
• 1 large egg (for egg wash) + 1 tsp water, beaten together
• Cherry pie filling (canned) or fresh/frozen cherries, pitted and sweetened
• Powdered sugar and milk (or water) for icing (optional)

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Instructions

1. Preheat the Oven
   Preheat your oven to about 400°F (around 200°C).
2. Prepare the Cream Cheese Filling
   In a bowl, beat together the softened cream cheese, sugar, and vanilla extract (or almond extract) until smooth.
3. Roll Out and Cut Pastry
   On a lightly floured surface, roll out the thawed puff pastry sheet into a square or rectangle. Then cut into smaller squares or rectangles, depending on the size of the danishes you want.
4. Assemble the Danishes
   • Place about 1 tablespoon (or a little more) of the cream cheese mixture in the center of each pastry piece.
   • Top the cream cheese with a spoonful of cherry pie filling or some pitted cherries.
   • Brush the edges of the pastry with the egg wash (egg + water).
   • If you like, fold or braid the pastry edges over the filling, or just leave the filling exposed.
5. Bake
   Place the pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15–25 minutes, or until the pastry is puffed and golden.
6. Make the Icing (Optional)
   While the pastries cool, whisk together powdered sugar and a little milk (or water) to make a simple glaze.
7. Glaze & Serve
   Drizzle the icing over the cooled danishes, or dust them with powdered sugar. Serve warm or at room temperature.

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You Must Know

• Chill the puff pastry a bit if it becomes too soft to handle — this helps maintain flaky layers.
• Don’t overfill: too much cherry or cheese filling can make the pastry soggy or cause leaks.
• Let the danishes rest a few minutes after baking before adding the icing so it sets nicely.

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Storage Tips

• Store leftover danishes in an airtight container. Best eaten within 1–2 days.
• To reheat: warm in a 350°F (175°C) oven for a few minutes to crisp up the pastry again.
• You can freeze unbaked filled danishes: assemble them, freeze on a tray, then transfer to a freezer bag. Bake from frozen (you may need to add a couple of extra minutes).

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Ingredient Substitutions

• Use other fruit fillings (blueberry, raspberry, apricot) instead of cherries.
• Use low-fat or flavored cream cheese to change things up.
• Swap the icing for a simple dusting of powdered sugar if you don’t want to make glaze.

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Serving Suggestions

• Serve with a cup of coffee or tea for brunch.
• Pair with fresh fruit on the side — strawberries or raspberries go well.
• For a dessert twist, add a scoop of vanilla ice cream on the side.

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Pro Tips

• Use a pizza cutter or sharp knife to cut even pastry shapes.
• Dock (poke) the center of each pastry square with a fork to keep the base from puffing up too much.
• Use cold filling if possible — warm or very wet filling can make the pastry droop.

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Frequently Asked Questions

→ Can I use frozen cherries?
Yes — thaw them first and drain excess juice so the pastry doesn’t get soggy.

→ Can I skip the cream cheese filling and just do cherry filling?
Yes, but the cream cheese gives a nice richness and balance to the sweet cherries.

→ Can I make smaller or larger danishes?
Absolutely — just adjust the size of the pastry cuts and the amount of filling per piece.

→ Do I have to ice them?
No — the icing is optional. You can just dust with powdered sugar instead.

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Final Thoughts

This Easy Cherry Danish Pastry is a lovely mix of buttery puff pastry, creamy cheese, and juicy cherries. It’s elegant without being complicated — perfect for impressing guests or treating yourself at home.

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