Cherry Cream Cheese Danish

This Cherry Cream Cheese Danish is a flaky, buttery pastry filled with sweet cherry pie filling and a creamy vanilla-infused cream cheese layer. I love how quick and easy it is to make—especially when I want something bakery-worthy straight from my kitchen. Perfect for breakfast, brunch, or a sweet afternoon treat.

Why You’ll Love This Recipe

I keep this recipe on repeat for good reason:

• It’s made with store-bought puff pastry, so it’s incredibly easy and quick.

• The creamy and fruity filling is the perfect balance of tangy and sweet.

• It’s versatile—I can make minis, braid it, or even serve it as a tart.

• It bakes beautifully and looks impressive without much effort.

• Best of all, it’s a perfect pastry to share—or not!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 sheet puff pastry (from a 17.3-ounce package), thawed

• 4 ounces cream cheese, softened

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 1/2 cup canned cherry pie filling

Directions

1. Preheat the Oven
   I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

2. Prepare the Cream Cheese Filling
   In a small bowl, I beat the cream cheese, sugar, and vanilla extract until it’s smooth and creamy.

3. Roll and Cut the Pastry
   I unfold the thawed puff pastry on a lightly floured surface and roll it gently to smooth out the seams. Then, I cut it into rectangles or squares, depending on how big I want my danishes.

4. Assemble the Danishes
   I place a dollop of the cream cheese mixture in the center of each pastry square, followed by a spoonful of cherry pie filling. I try not to overfill, so they don’t overflow while baking.

5. Shape (Optional)
   I like folding the corners toward the center for a classic danish look or just leaving them open-faced for a rustic feel.

6. Bake
   I transfer the pastries to the baking sheet and bake them for about 15–18 minutes, or until golden and puffy.

7. Cool and Serve
   Once out of the oven, I let them cool slightly. They’re delicious warm, and I sometimes drizzle a simple glaze on top for extra sweetness.

Servings and Timing

Servings: 4–6 danishes
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: About 30 minutes

Variations

• Mini Danishes: I cut smaller squares for bite-sized treats.

• Different Fillings: I’ve used blueberry, strawberry, and even lemon curd in place of cherry.

• Glaze It: A simple icing made from powdered sugar and milk drizzled on top adds extra sweetness and shine.

• Add Almonds: A sprinkle of sliced almonds on top before baking adds crunch and flavor.

Storage/Reheating

• Storage: I store leftover danishes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

• Reheating: To reheat, I pop them in a 300°F oven for 5–7 minutes to crisp them up again. The microwave works in a pinch, but the pastry will be softer.

FAQs

Can I make these ahead of time?

Yes! I prep them, assemble, and refrigerate until ready to bake—up to a day in advance.

Can I use homemade pie filling?

Absolutely. I love using fresh cherry compote or any homemade fruit filling for more control over sweetness.

Do I need to egg wash the pastry?

It’s optional, but I sometimes brush the edges with a beaten egg for an extra golden finish.

Can I freeze them?

Yes. I freeze the baked and cooled danishes in a freezer-safe bag for up to 2 months. I reheat in the oven until warmed through.

What can I use instead of puff pastry?

Crescent roll dough is a good alternative if I don’t have puff pastry on hand. It’s not quite as flaky but still delicious.

Conclusion

These Cherry Cream Cheese Danishes are one of my favorite shortcuts to a beautiful and delicious pastry. With just a few ingredients, I get a flaky, creamy, and fruity treat that feels like it came from a bakery. It’s a great go-to when I want something easy, quick, and crowd-pleasing. Once you try them, I promise you’ll be making them again and again.