Description
Delight in this Cream Cheese Cherry Danish featuring flaky puff pastry filled with a smooth cream cheese mixture and sweet cherry pie filling, topped with a glossy almond glaze and toasted almonds. Perfect for breakfast, brunch, or a sweet snack.
Ingredients
Puff Pastry and Filling
- 1 sheet puff pastry (homemade or frozen)
- 4 oz cream cheese (softened)
- ⅓ cup powdered sugar
- ¼ teaspoon almond extract
- ¾ cup cherry pie filling
- 1 large egg (whisked)
- 2 tablespoons sliced almonds
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
Instructions
- Preheat Oven: Preheat the oven to 400℉ and line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Prepare Puff Pastry: Roll out the puff pastry slightly, reshaping it into more of a rectangle than a square, then transfer it onto the prepared sheet pan.
- Cut Pastry Sections: Cut two small triangles out of one short end of the pastry, leaving a 3-inch section in the middle and two 1-inch sections on each end. On the opposite end, cut off the corners to match the center of the other side. (Refer to photo references for exact cuts.)
- Mix and Spread Cream Cheese Filling: In a bowl, mix together the softened cream cheese, powdered sugar, and almond extract until smooth. Spread this mixture down the length of the pastry evenly, then carefully add the cherry pie filling on top of the cream cheese layer.
- Cut Diagonal Slits: Starting on one long side of the pastry, make diagonal cuts spaced about 1 cm apart, slicing almost to the filling but not through it. Repeat the same on the opposite side.
- Fold Over Strips: Beginning with one end strip on the bottom, fold it over the filling, then fold the corresponding strip on the opposite side over it. Continue folding strips alternately along the length of the pastry until it is fully braided over the filling.
- Brush with Egg and Add Almonds: Brush the entire assembled pastry with the whisked egg to give it a beautiful golden color when baked. Sprinkle the sliced almonds evenly over the top.
- Bake: Bake the pastry in the preheated oven for 20-30 minutes, or until it is golden brown and puffed.
- Cool: Remove from the oven and let cool on the pan for about 15 minutes to set.
- Prepare and Drizzle Glaze: Mix together the powdered sugar, milk, and almond extract until smooth and drizzle the glaze over the cooled pastry evenly.
- Slice and Serve: Use a sharp knife to cut the pastry into 1-inch pieces. Serve slightly warm or at room temperature for the best flavor and texture. Enjoy!
Notes
- For best results, use puff pastry that is cold but pliable to avoid tearing.
- If homemade puff pastry is not available, frozen puff pastry works perfectly once thawed according to package instructions.
- The almond extract can be adjusted or omitted if you prefer a different flavor profile.
- Cherry pie filling can be substituted with other fruit fillings such as blueberry or raspberry for variety.
- Ensure the glaze is not too runny to prevent it from running off the pastry; adjust milk quantity if necessary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
