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Flaky puff pastry hugs a sweet cream cheese center and gets topped with shiny, bright cherries in this seriously rich morning treat. You get a crunchy bite outside and a smooth, soft middle, making every mouthful something you want to go back for. With these cherry cream cheese Danish squares, laid-back mornings start to feel festive, and you won't be stuck in the kitchen for hours either.
The first time I tackled these Danish pastries, I was a little nervous—they look so impressive coming out of the oven! Once I figured out puff pastry is actually pretty forgiving and that cream cheese bakes up perfectly, I started making these almost every weekend. Now, when friends spend the night, their faces light up in the morning when they spot a tray of these homemade beauties—it’s easily my go-to for a breakfast crowd.
Amazing Ingredients
- Egg wash: Makes the outside brown up beautifully and gives your pastry that inviting shine
- Confectioners sugar: Melts smoothly into any glaze and never feels gritty like plain sugar
- Almond extract: Adds another layer of flavor that plays nicely with the cherries
- Cherry pie filling: Easiest way to add that bright fruitiness if fresh cherries are hard to come by
- Cream cheese: Brings serious creaminess and balances out all that fruit and sugar
- Store bought puff pastry sheets: Save you all the hassle—no folding dough over and over, just simple puffy layers
Making Danish Your Way
- Finishing Touch:
- Mix up some confectioners sugar and a splash of milk (or cream) until it pours but isn't runny. Drizzle that glaze over your cooled pastry with a cutoff corner of a plastic bag or a piping bag. Wait till it sets, then serve or stash for later.
- Baking Time:
- Slide the tray into the oven once it's ready. Let it go for about 15 minutes, turning halfway to keep things even. Give it another5 to 10 minutes if it needs more color or height. You want puffed-up, golden edges and a set middle. Take out and cool for about 10 minutes right on the tray, then carefully move to a rack to cool completely.
- Putting It All Together:
- Place your prepped pastry on the baking sheet. Spread the cream cheese mixture on top but not all the way to the edge—leave about half an inch. Make small dips in the cheese so the cherries have somewhere to sit. Spoon cherry filling on and swirl it around evenly. Brush the exposed crust with your egg wash so it’ll brown and keep everything sealed in.
- Mixing The Filling:
- Whip up cream cheese and sugar with a mixer until lump-free. Toss in an egg yolk and almond extract, mix again until it looks lighter and creamier. For your egg wash, beat an egg with a splash of water. Score your sheet into sections to help break apart later, but don’t cut through.
- Pastry Setup:
- Let that puff pastry thaw on the counter (usually about 40 minutes). Heat your oven to 375°F and line a big pan with parchment so nothing sticks. Gently unfold the pastry on a little flour, smooth out folds softly, but don’t push too hard so it still puffs up when baked.
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Cherries have always meant summertime and family for me—my grandparents in Michigan had trees that dropped tons of cherries every July. My grandma let me help push out pits, all while swapping stories about tough times she’d gotten through as a kid. We usually ended up with pies or jam, but every so often, she’d whip up pastries with cream cheese and a handful of cherries—reminding us that small treats make life light up, even on regular days.
Tasty Serving Tips
Pair these sweet, rich pastries with a plate of eggs or a loaded veggie frittata so breakfast keeps you full. Add a bowl of fresh berries and orange slices if you want something fresh to offset the pastry. If you're celebrating, pour some mimosas with squeezed OJ and bubbly wine—suddenly brunch feels like an event, not just another meal.
Tasty Twists
Mix a bit of orange zest into the cheese for some zippiness that makes the cherries pop. Swap in blueberry filling if you’ve got fresh ones in the summer for a seasonal change. Layer some marzipan under the cream cheese for a strong almond vibe. Peaches and sliced almonds make a great late-summer switch too. Want a lighter filling? Blend a spoonful of ricotta in with the cream cheese for that Italian flair.
Keeping It Fresh
Cool your Danishes all the way, then slide them into a sealed container with parchment if you have to stack them. They’re best after a short five-minute heat-up in a 300°F oven to crisp the outside up again. For long-term storage, freeze them (without the glaze), wrapping each one in plastic and then foil, and let them thaw in the fridge overnight before warming and glazing. Skip the microwave unless you want soggy, sad pastry.
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What I love most about these cherry cream cheese Danish pastries is how they instantly turn breakfast into something special. You get crispy layers, a soft filling, and ruby red gloss that’s just as pretty as it is tasty. They’re perfect for Christmas morning, weekend brunch, or any day that needs an excuse to celebrate a little. These simple treats are a reminder to throw in some joy whenever you can—even on a plain old Tuesday.
Frequently Asked Questions
- → Is it okay to use another fruit filling for these?
- Definitely! Cherry is classic, but go for blueberry, apple, peach, or any pie filling you love.
- → What's the best way to keep leftover danishes fresh?
- Stick them in a sealed container in your fridge and they'll be good for about 3 days. Eat them straight from the fridge or zap them quick to warm up.
- → Am I able to prepare these danishes before I want to eat them?
- You sure can. Get them ready and set on a tray, then cover and chill overnight. Just add the egg wash and bake in the morning—give it a minute or two longer.
- → Do I have to use almond extract?
- Not at all. Almond works great with cherries, but vanilla is just as tasty if that's what you have or you want to skip nuts.
- → Can I freeze these danishes after baking?
- Absolutely! Once they're baked and cooled off, wrap each one in plastic, toss them in a freezer bag, and freeze for a couple months. Let them thaw on the counter or pop in the oven to warm up.