The
Homegrown Kitchen Table
Cherry Cream Cheese Danishes
These shortcut cherry cream cheese danishes ae the definition of practical indulgence. When there’s puff pastry in the freezer and I refuse to waste it, this is what happens. Flaky layers, a lightly sweet cream cheese center, and cherry filling on top — breakfast that quietly feels like a bakery situation without the work of making laminated dough from scratch.
Ingredients
🧺 INGREDIENTS – DANISH BASE
2 sheets puff pastry, thawed (usually 1 box)
1 egg (for egg wash, optional but recommended)
🧀 INGREDIENTS – CREAM CHEESE FILLING
8 oz cream cheese (1 block), softened
1½–2 cups powdered sugar
2 tsp imitation vanilla (or 1 tsp vanilla extract)
Pinch of salt
2 egg yolks
🍒 INGREDIENTS – TOPPING
1–1½ cups cherry pie filling
Instructions
Preheat oven to 400°F. (Use the puff pastry box temperature if it calls for 425°F.) Line a sheet pan with parchment.
In a food processor or mixer, blend cream cheese, powdered sugar, vanilla, and salt until smooth. Add egg yolks and blend again until creamy.
Lightly flour the counter. Unfold puff pastry and roll slightly to smooth seams. Cut into 12 rectangles.
Place pastry on the sheet pan. Score a smaller rectangle inside each piece (do not cut through), or lightly press the center. Brush edges with egg wash if using. Bake 8–10 minutes until puffed.
Remove pan from oven and press the center of each pastry down with the back of a spoon to create a shallow well.
Spoon 1–2 tablespoons of cream cheese filling into each well. Bake another 5–7 minutes until the center looks set and pastry is golden.
Top each danish with about 1 tablespoon cherry pie filling. Cool 5–10 minutes before serving.