Cherry Cheese Danish
Home cooks adore this Cherry Cheese Danish for its irresistible blend of creamy, tangy, and buttery layers, making it a standout for spring brunches, Mother's Day, or even a cozy weekend treat. The almond extract and lemon zest elevate the flavor profile, while the flaky puff pastry ensures a melt-in-your-mouth texture that's hard to resist. Whether you're impressing guests or treating yourself, this danish is a crowd-pleaser that feels indulgent yet is surprisingly simple to make.
What Makes This Recipe Special
- The almond extract and lemon zest add a sophisticated depth of flavor that balances the sweetness of the cherry filling and cream cheese, making it far more complex than typical danishes.
- Using both cream cheese and ricotta in the filling creates a luxuriously creamy texture that's lighter than pure cream cheese, while still delivering rich flavor.
- The pastry is shaped into heart shapes, making it visually stunning and perfect for romantic occasions like Valentine's Day or anniversaries.
- Chilling the assembled pastries before baking ensures the puff pastry stays flaky and rises beautifully, preventing a soggy bottom.
Ingredients
4 ouncescream cheese, softened
1/4 cupgranulated sugar
1 eggyolk
1 tablespoonricotta cheese
1/2 teaspoonalmond extract or vanilla extract
Pinch of salt
1/2 tablespoonlemon zest
2 sheetspuff pastry (typically 1 box), thawed but still cold
1 cancherry pie filling
1 largeegg
1 tablespoonwater
All-purpose flour for dusting
Nutrition
228 caloriesCalories
Per serving · Values are estimates
Instructions
1
Using an electric mixer, combine softened cream cheese and granulated sugar in a medium bowl until smooth. Mix in egg yolk, ricotta cheese, almond or vanilla extract, salt, and lemon zest until well blended. Refrigerate filling until ready to use.
2
On a lightly floured surface, roll out thawed puff pastry sheets to 10 by 10 inches. Cut out heart shapes using a cookie cutter, and transfer them to baking sheets. Prick the centers with a fork, leaving a 1/2 inch border to allow edges to rise during baking.
3
Spoon about one heaping tablespoon of chilled cream cheese filling onto each puff pastry heart. Top each with approximately one tablespoon of cherry pie filling, using 4 to 5 cherries. Whisk egg with 1 tablespoon water and brush egg wash over pastry edges.
4
Refrigerate assembled pastries for 15 minutes. Meanwhile, preheat oven to 350°F (175°C) and position the rack in the center. Bake for 15 to 20 minutes until puff pastry is golden brown and fully baked.
Essential Tips
Chill the filling
Before assembling the danishes, chill the cream cheese filling in the fridge for 10-15 minutes. This makes it easier to spoon and prevents the filling from oozing out during baking, keeping the pastries neat and visually appealing.
Use cold puff pastry
Keep the puff pastry sheets chilled until ready to use. Warm pastry will stick to your work surface and lose its flakiness. If it softens too much, pop it back in the fridge for 5 minutes before rolling.
Egg wash consistency
Whisk the egg and water for the egg wash until frothy but not too runny. A thick wash will slide off the pastry, while a too-thin wash won't adhere well, leading to uneven browning.
Cherry filling choice
Opt for a high-quality cherry pie filling with visible fruit pieces for the best texture and flavor. Avoid overly syrupy fillings, as they can make the danishes too wet and soggy.
Bake on parchment
Line your baking sheet with parchment paper to prevent the bottoms from sticking and to ensure even heating. This also makes cleanup a breeze and helps the pastries brown evenly.
Smart Swaps & Variations
Nutty crunch
Add 2 tablespoons of finely chopped toasted almonds or pecans to the cream cheese filling for a delightful crunch that pairs beautifully with the cherry and almond flavors.
Chocolate swirl
Mix 2 tablespoons of melted and cooled chocolate chips into the cream cheese filling for a decadent twist that complements the cherries and adds a rich depth.
Citrus twist
Replace the lemon zest with orange zest and swap the almond extract for orange extract to create a bright, citrus-forward danish that's perfect for summer.
Gluten-free
Use gluten-free puff pastry sheets (like those from Pepperidge Farm) and ensure all other ingredients are gluten-free to accommodate dietary restrictions without sacrificing texture.
What to Serve With This
- A dollop of lightly sweetened whipped cream or vanilla ice cream to balance the tartness of the cherries.
- A hot cup of coffee or tea, preferably a dark roast or Earl Grey, to complement the richness of the danish.
- Fresh berries like raspberries or blackberries arranged around the plate for a vibrant, seasonal presentation.
- A glass of sparkling wine or cold milk for a celebratory or casual pairing.
Storage & Reheating
Storage
Store the danishes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months.
Reheating
To restore the pastry's flakiness, reheat the danishes in a preheated 300°F (150°C) oven for 5-7 minutes. Avoid microwaving, as it will make the pastry soggy and the filling gummy.
Expert Chef Tips
- For an extra-flaky pastry, score the edges of the heart shapes lightly with a knife before baking. This encourages the pastry to rise evenly and prevents cracking.
- If your cream cheese filling is too thick to pipe easily, briefly warm it in the microwave for 10-15 seconds to soften, but don't melt it completely.
- To add a glossy finish to the baked danishes, brush them with a light coating of warmed apricot jam thinned with a teaspoon of water after baking.
Equipment You’ll Need
- Electric mixer (hand mixer or stand mixer) for cream cheese filling
- Rolling pin for flattening puff pastry
- Heart-shaped cookie cutter (3-4 inches wide)
- Parchment-lined baking sheet for even baking
Nutritional Benefits
- Each danish provides about 228 calories, with 12g of fat (mostly from the butter in puff pastry), 24g of carbohydrates, and 4g of protein.
- The ricotta in the filling adds calcium and some protein, while the cream cheese contributes saturated fat, so enjoy in moderation if watching saturated fat intake.
- Cherry pie filling adds natural sweetness and antioxidants from the cherries, though it also contributes added sugars-opt for no-sugar-added versions if possible.
- Puff pastry is high in calories and fat due to its butter content, but it's an occasional treat rather than an everyday indulgence.
Reviews
No written reviews yet — be the first to cook this and share how it turned out!
Leave a Review
Frequently Asked Questions
Can I use fresh cherries instead of pie filling?
Yes, but you'll need to cook them down first. Simmer 2 cups of pitted fresh cherries with 2 tablespoons of sugar and 1 teaspoon of lemon juice until thickened, about 10-15 minutes. Chill before using. This ensures the filling doesn't make the danish soggy.
What's the best way to thaw the puff pastry?
Thaw the puff pastry sheets in the refrigerator overnight for the best texture. If you're short on time, leave them at room temperature for 30-40 minutes, but don't let them get too warm or sticky.
Can I make the filling ahead of time?
Absolutely! Prepare the cream cheese filling up to 2 days in advance and store it in an airtight container in the fridge. Let it sit at room temperature for 10-15 minutes before assembling to make it easier to work with.
Why did my puff pastry not rise evenly?
Uneven rising is often due to the pastry warming up too much before baking. Keep the dough cold until the last minute, and avoid over-handling it. Also, ensure your oven is fully preheated to 350°F (175°C) before baking.
Can I use puff pastry from a different brand?
Most store-bought puff pastry sheets will work, but avoid "puff-style" pastry, which is less flaky. Brands like Pepperidge Farm or Dufour are reliable choices. Always check the ingredients for butter content-higher fat means better flakiness.
How do I prevent the cream cheese filling from leaking?
Chill the filled danishes for at least 15 minutes before baking to firm up the filling. Also, avoid overfilling-use just enough to cover the base without spilling over the edges during assembly.
Can I make these danishes without eggs?
Yes, substitute the egg yolk in the filling with 1 tablespoon of Greek yogurt or mashed banana for binding. For the egg wash, use a mixture of 1 tablespoon milk and 1 teaspoon maple syrup for shine.
Why does my danish look pale after baking?
A pale appearance usually means the egg wash wasn't applied thickly enough or the oven temperature was too low. Brush the danishes generously with egg wash right before baking and ensure your oven is fully preheated to 350°F (175°C).
More Sweet Comfort
🔒 From the Vault — 43,000+ premium recipes
Cook This Next