The first time I bit into a Cherry Cream Cheese Danish, I was amazed at how a simple blend of creamy cheese and tart cherries could feel so luxurious.
Each warm, flaky layer paired with that soft, tangy filling reminded me why homemade pastries always win my heart.
Whether it’s a lazy weekend morning or a special breakfast treat, these danishes bring comfort and joy to any table.
Why You’ll Love This Recipe
Balanced flavors – Cream cheese brings tangy richness, while cherry pie filling adds a burst of sweet-tart fruit.
Flaky puff pastry – Layers puff up beautifully, creating a tender yet crispy outer shell.
Simple assembly – With just a few ingredients and straightforward steps, you’ll feel like a pastry chef in minutes.
Perfect for any occasion – Ideal for brunch, coffee breaks, or sharing with loved ones; they impress without stress.
What You’ll Need (Ingredient Highlights)
Puff pastry sheets – Provide the golden, flaky base that’s both easy and impressive.
Cream cheese & ricotta – A creamy duo that keeps the filling light and slightly tangy.
Cherry pie filling – Sweet, juicy cherries add vibrant color and fruity sweetness.
Almond extract & lemon zest – Enhance the cream cheese filling with a subtle nutty aroma and bright citrus note.
Egg wash – Ensures the pastry edges brown to a perfect golden hue.
Pro Tips Before You Start
Keep pastry cold – Work quickly on a lightly floured surface to prevent the puff pastry from warming and becoming sticky.
Chill filling – Refrigerate the cream cheese mixture until assembly to help it hold its shape.
Seal edges well – Prick a smaller heart inside each pastry with a fork, leaving a border to allow puffing while containing the filling.
Rest before baking – Refrigerate filled pastries for 15 minutes; this prevents the filling from oozing out as they bake.
How to Make Cherry Cream Cheese Danishes
Step 1: Prepare the Filling
In a medium bowl, beat softened cream cheese and sugar until smooth.
Mix in egg yolk, ricotta, almond extract, salt, and lemon zest. Cover and chill until ready.
Step 2: Cut & Shape Pastry
On a lightly floured surface, roll each thawed puff pastry sheet into a 10×10″ square.
Use a heart-shaped cutter to stamp out hearts, placing them on parchment-lined baking sheets.
With a fork, prick a smaller heart shape in each, leaving a ½″ border to form a raised edge.
Step 3: Fill & Seal
Spoon about a generous tablespoon of cream cheese filling into each pastry heart.
Top each with one tablespoon of cherry pie filling.
Brush the pastry borders with a mixture of beaten egg and water.
Step 4: Chill & Bake
Refrigerate the assembled danishes for 15 minutes.
Preheat the oven to 350°F (175°C).
Bake on the center rack for 15–20 minutes, until the pastry is puffed and golden brown.
What to Serve It With
Fresh coffee or espresso – The warm, citrusy bitterness of coffee complements the sweet-tart cherry and creamy center.
A dollop of whipped cream – Add an extra layer of indulgence alongside each danish.
Mixed berry compote – Enhance fruitiness by serving a spoonful of warm compote on the side.
Sparkling cider or tea – Pair with a refreshing drink for brunch or a cozy afternoon treat.
Variations / Substitutions
Fruit swap – Replace cherry filling with blueberry, raspberry, or apple pie filling for seasonal variations.
Herb twist – Stir a teaspoon of fresh thyme or rosemary into the cream cheese filling for an herbal note.
Nutty crunch – Sprinkle chopped toasted almonds or pecans over the cherry filling before baking.
Gluten-free – Use store-bought gluten-free puff pastry and verify all other ingredients are GF-compliant.
Dairy-free – Substitute cream cheese and ricotta with dairy-free alternatives and use plant-based milk for the egg wash.
Storage & Leftovers
Room temperature – Store baked danishes in an airtight container for up to 24 hours.
Reheat in a 325°F oven for 5–7 minutes to restore flakiness.
Refrigeration – Keep in an airtight container for up to 3 days; warm gently before serving to revive texture.
Freezing – Freeze unbaked assembled danishes on a tray until firm, then wrap in plastic and foil.
Bake directly from frozen, adding a few extra minutes to baking time.
FAQs
Can I make the filling a day ahead?
Yes—prepare the cream cheese filling up to 24 hours in advance. Keep covered and chilled until assembly.
What if my puff pastry tears while cutting?
Use a sharp cutter and work on a lightly floured surface.
If tears occur, gently press the edges back together before filling.
How do I prevent soggy bottoms?
Bake on a parchment-lined or lightly oiled baking sheet.
Ensure the edges are sealed so filling stays contained.
Can I double the recipe?
Absolutely—use two boxes of puff pastry and double all filling ingredients.
Bake on separate sheets, ensuring space for proper airflow.
Is almond extract necessary?
No; you can substitute vanilla extract or omit entirely for a plain cream cheese flavor.
Why do I need ricotta in the filling?
Ricotta adds lightness and prevents the cream cheese from feeling too dense.
You can omit or replace it with yoghurt for a similar effect.
What size cookie cutter should I use?
Use a cutter that yields hearts around 3–4 inches in diameter.
Adjust quantity based on cutter size and pastry sheet.
Final Thoughts
These Cherry Cream Cheese Danishes strike the perfect balance between sweet and tangy, fluffy pastry and creamy filling.
They’re surprisingly simple to assemble yet feel wonderfully special—ideal for weekend brunches, holiday gatherings, or whenever you crave a comforting pastry.
Keep this recipe on hand, and you’ll always have a delicious way to brighten anyone’s day.
Cherry Cream Cheese Danishes
Ingredients
Cream Cheese Filling:
- 4 oz cream cheese softened
- ¼ cup sugar
- 1 egg yolk
- 1 tbsp ricotta cheese
- ½ tsp almond extract or vanilla
- Pinch of salt
- ½ tbsp lemon zest
Danish Assembly:
- 2 sheets puff pastry thawed but still cold
- 1 can cherry pie filling
- 1 large egg + 1 tbsp water for egg wash
- Flour for dusting
Instructions
- Beat cream cheese and sugar until smooth.
- Mix in egg yolk, ricotta, almond extract, salt, and lemon zest. Chill until ready.
- Cut & Shape Pastry:
- On a floured surface, roll each puff pastry into a 10×10″ square.
- Stamp out hearts with a 3–4″ cookie cutter and place on parchment-lined baking sheets.
- Prick a smaller heart inside each with a fork, leaving a ½″ border.
- See full steps with tips & photos → https://p4pd.org/cherry-cream-cheese-danishes/
Notes
