Irresistible Cherry Cheese Danish

ByCole Matthews
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SPREAD LOVE

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter the Cherry Cheese Danish: flaky puff pastry, tangy cream cheese, and bright cherries that make mornings feel like a tiny celebration. This recipe is quick, forgiving, and delivers bakery vibes without the bakery price or drama. Ready to make something that smells amazing and makes you look like you know what you are doing?

Why This Recipe is Awesome

  • It uses frozen puff pastry so you get that professional puff with zero soufflé-level stress.
  • It is idiot proof. Even if you forget one step, the pastry will puff and forgive you.
  • Sweet and tangy combo? Chef kiss. The cream cheese layer balances the cherry filling perfectly.
  • You can make a few in under 30 minutes and impress people or just hoard them on your kitchen counter. No judgment.
  • Want to pair it with coffee or serve it for brunch? Both are excellent choices. FYI you will get compliments.

Want to see another fun, dessert-adjacent recipe while you wait for the oven to preheat? Check out this little indulgence I love: Irresistible churro cheesecake cookies

Ingredients You’ll Need

  • 1 sheet frozen puff pastry, thawed
  • 4 oz cream cheese, softened (yes, leave it out for a bit)
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice, optional but zesty and nice
  • 1/2 cup cherry pie filling or cherry compote
  • 1 egg for egg wash
  • 1/2 cup powdered sugar
  • 1-2 tsp milk for the glaze
  • 1/4 tsp vanilla extract for the glaze

Keep the descriptions simple. If you forget the lemon juice no one will stage an intervention. If you want more cherries, I will not stop you.

Step-by-Step Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Preheating is not optional. Heat = puff.
  2. In a bowl, mix cream cheese, granulated sugar, vanilla, and lemon juice until smooth. Use a fork or small whisk. No need to overwork it.
  3. Roll out puff pastry on a lightly floured surface. Cut into 4-6 rectangles or squares depending on how giant you want these. I usually do 6 for modest portions.
  4. Spoon cream cheese mixture into the center of each pastry piece, then top with cherry filling. Do not overfill or you will have one messy but tasty oven project.
  5. Fold pastry sides over the filling or cut slits and braid strips for a decorative finish. Get creative or go classic. Both win.
  6. Whisk egg with 1 tbsp water and brush over the top of each Danish. This gives that shiny bakery look.
  7. Bake for 18-22 minutes or until golden brown and puffed. Keep an eye on them after 15 minutes; ovens have feelings and personalities.
  8. Let cool slightly. If using glaze, mix powdered sugar, milk, and vanilla and drizzle over cooled pastries before serving. Do the drizzle like you mean it.

Irresistible Cherry Cheese Danish

Common Mistakes to Avoid

  • Thinking you do not need to preheat the oven. Rookie mistake. Puff pastry loves heat.
  • Overfilling the pastries. Extra cherries are tempting but they might leak and caramelize into a sticky mess. Tasty, but messy.
  • Skipping the egg wash. It is not decorative fluff. It gives color and gloss.
  • Rushing the thawing. If the puff pastry is too warm it will get sticky and hard to handle. Too cold and it will crack. Aim for pliable.
  • Using cold cream cheese. If that stuff is rock solid you will have lumpy filling. Let it soften for a bit.
  • Not letting them cool before glazing. Hot pastry will melt the glaze into sad syrup. Wait a few minutes.

Alternatives & Substitutions

  • No cherries? Use blueberry, raspberry, or even apple pie filling. Play around.
  • No puff pastry? Use crescent roll dough in a pinch, but the texture will change. Puff pastry gives real flakiness.
  • Want less sugar? Reduce the granulated sugar in the cream cheese by a tablespoon. Still sweet, just less shouty.
  • No powdered sugar for the glaze? Drizzle a little warmed jam thinned with water or lemon juice. Close enough.
  • Vegan? Use vegan cream cheese and a vegan puff pastry, and swap the egg wash for a little non dairy milk brushed on top. Results vary but you can still be proud. IMO the cherry and cheese vibes survive most swaps.

FAQ (Frequently Asked Questions)

Irresistible Cherry Cheese Danish

  • How long does puff pastry need to thaw? A few things affect this but generally 30-40 minutes at room temperature does it. It should be pliable not slushy.
  • Can I make these ahead? Sure. Bake them and rewarm in a 325°F oven for 5-7 minutes before serving. Or assemble and refrigerate for a few hours then bake.
  • Can I use fresh cherries instead of pie filling? Yes, but toss them with a bit of sugar and cornstarch to get that jammy texture. Fresh cherries can be watery otherwise.
  • Why did my pastry not puff? Was the oven hot enough? Did you chill the pastry too much after shaping? Also avoid heavy filling that weighs it down.
  • Can I freeze these? Yes freeze baked danishes in a single layer, then wrap and store. Reheat in a 350°F oven until warm.
  • Is it safe to eat the cream cheese filling raw? The filling gets briefly baked inside the pastry which cooks the outer edge. If you are concerned, precook or bake fully. Most people eat it just fine.
  • Can I make minis for a party? Absolutely. Cut the pastry smaller and reduce baking time slightly. These party versions disappear fast.

Final Thoughts

You just made a bakery level treat with minimal effort and maximal payoff. These Cherry Cheese Danishes show up looking impressive while being shockingly simple. Serve warm with coffee, hand to your neighbor, or hide them in a Tupperware and act innocent. Either way you win.

Now go impress someone or yourself with your new culinary skills. You earned this little victory snack. Enjoy and do a happy pastry dance when the first bite hits.

Conclusion

For more variations and step photos you might like this guide Simple & Quick Cherry Cheese Danish with Puff Pastry and if you want another take on the cherry cream cheese combo try this recipe Cherry Cream Cheese Danishes.

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Cherry Cheese Danish

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A quick and easy recipe for flaky Cherry Cheese Danishes using frozen puff pastry, cream cheese, and cherry filling.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon juice (optional)
  • 1/2 cup cherry pie filling or cherry compote
  • 1 egg for egg wash
  • 1/2 cup powdered sugar
  • 1–2 tsp milk for the glaze
  • 1/4 tsp vanilla extract for the glaze

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix cream cheese, granulated sugar, vanilla, and lemon juice until smooth.
  3. Roll out puff pastry on a lightly floured surface and cut into 4-6 rectangles or squares.
  4. Spoon cream cheese mixture into the center of each pastry piece, then top with cherry filling.
  5. Fold pastry sides over the filling or cut slits and braid for decoration.
  6. Whisk egg with 1 tbsp water and brush over the top of each Danish.
  7. Bake for 18-22 minutes or until golden brown and puffed.
  8. Let cool slightly. Mix powdered sugar, milk, and vanilla for glaze and drizzle over cooled pastries before serving.

Notes

These pastries can be filled with other fruits like blueberries or apples if cherries are not available.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Cherry Danish, Cheese Danish, Puff Pastry, Easy Desserts, Quick Snacks

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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