Cherry Cream Cheese Danish (Print Version)
# Ingredients:
→ Pastries
01 -
2 sheets of frozen puff pastry, thawed following the package instructions
02 -
8 ounces of softened cream cheese
03 -
2 tablespoons of regular sugar
04 -
1 teaspoon of almond flavoring
05 -
1 can of cherry pie filling (21 ounces)
→ Egg Wash
06 -
1 egg at room temperature
07 -
1 tablespoon of water
→ Topping
08 -
Powdered sugar for sprinkling
# Instructions:
01 -
Turn on your oven to 400°F and cover two big baking trays with parchment paper.
02 -
Slice each piece of puff pastry into six equal rectangles on a floured surface, measuring roughly 4½x3 inches, to make 12 total.
03 -
Lay the pastry rectangles on the lined baking sheets, leaving about 1 inch of space around each one.
04 -
Pierce the middle of the pastry rectangles with a fork, leaving the outer half-inch around the edges alone. This keeps the edge puffy and the center flat for filling.
05 -
Blend the cream cheese with sugar and almond extract in a medium bowl until it’s nice and smooth.
06 -
Spread about a tablespoon of the cream cheese mix in the center of each piece, then layer it with around two tablespoons of cherry filling.
07 -
Mix the egg and water in a tiny bowl and brush it on the edges of the pastries using a pastry brush.
08 -
Pop the trays in the oven and bake for 15-18 minutes until the pastries puff up and turn golden brown.
09 -
Take the pastries out, sprinkle them with powdered sugar, and leave them to cool a bit before digging in.
# Notes:
01 -
These cherry and cream cheese pastries are perfect as a sweet snack or morning pick-me-up.
02 -
Inspired by Amanda Rettke’s creation from iambaker.net.