Sweet Cherry Cheese Danish (Print Version)
# Ingredients:
→ Pastries
01 -
2 sheets of puff pastry, frozen and thawed following package instructions
02 -
8 oz of softened cream cheese
03 -
2 tbsp of regular sugar
04 -
1 tsp of almond essence
05 -
A 21-ounce can of cherry pie filling
→ Egg Wash
06 -
1 large egg that’s at room temperature
07 -
1 tbsp of water
→ Topping
08 -
A sprinkle of powdered sugar for decoration
# Instructions:
01 -
Set your oven to 400°F and line two big baking pans with some parchment paper.
02 -
On a clean surface with a light dusting of flour, slice each sheet of puff pastry into 6 rectangles (each about 4½x3 inches), making a total of 12 pieces.
03 -
Place the rectangles onto the lined baking sheets, ensuring there’s about an inch of space between each one.
04 -
Take a fork and press small holes in the center of every pastry, leaving around a ½-inch border untouched. This keeps the edges raised while the middle stays flat.
05 -
Mix together the cream cheese, almond extract, and sugar in a medium bowl until creamy and smooth.
06 -
Spread a generous spoonful of the cream cheese mixture in the center of each pastry, then add about 2 spoonfuls of cherry pie filling on top.
07 -
In a small bowl, combine the water and egg with a whisk. Use this mixture to brush the outer edges of the pastries.
08 -
Bake everything for 15 to 18 minutes, or until the pastries are puffed and have turned golden brown.
09 -
Take the pastries out of the oven, dust them with powdered sugar, and let them cool for a few minutes before serving.
# Notes:
01 -
These cherry pastries with a cream cheese center are perfect for breakfast or as a dessert.
02 -
Inspired by Amanda Rettke’s recipe from iambaker.net