Cherry Danish
User Reviews
5
Cherry Danish
Description
The Cherry Danish is made by cutting puff pastry into rectangles and scoring a shallow border so that during baking the edges puff up and create a defined crust, while the center remains flatter to hold the filling. Pricking the center with a fork helps prevent excess rising there, preserving space for the cream cheese and cherry pie filling.
The cream cheese filling is beaten with sugar and vanilla, creating a smooth and sweet base that complements the tart cherry topping. After spreading the filling on the center of each pastry and adding cherry pie filling, the pastries bake at a high temperature to achieve crisp, golden edges and a soft, rich filling.
After baking, a simple glaze made from powdered sugar and heavy cream is brushed over the pastries for shine and an extra touch of sweetness. These pastries work well as a breakfast treat or dessert, providing a flaky, creamy texture with fruity accent.
Ingredients
- 1 .3 ounce puff pastry thawed
Filling
- 8 ounces cream cheese softened to room temperature
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract divided
- 1 large egg
- 2 tablespoons water
- 1 can cherry pie filling 10 teaspoons
Glaze
- 1/3 cup powdered sugar
- 2 teaspoons heavy cream
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 75mg | 3% |
| Potassium | 84mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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