Easy Cherry Cream Danish (Print Version)
Cherry and cream cheese filling on golden puff pastry, topped with sliced almonds. Quick, delicious, and simple.
# Ingredients:
→ Cream Cheese Filling
01 -
8 ounces cream cheese, softened
02 -
2 tablespoons granulated sugar
03 -
1 teaspoon vanilla extract
04 -
1/2 teaspoon almond extract
→ Pastry & Topping
05 -
2 sheets puff pastry, thawed but chilled
06 -
2 cups cherry fruit filling
07 -
Sliced almonds, to taste
08 -
2 tablespoons heavy cream
→ Glaze (optional)
09 -
1 cup powdered sugar
10 -
2 tablespoons heavy cream
# Steps:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone liner. In a small bowl, blend together the softened cream cheese, granulated sugar, vanilla extract, and almond extract until fully smooth and combined.
02 -
On a lightly floured work surface, unroll each sheet of puff pastry and slice each sheet in half lengthwise. Cut every strip into three even rectangles, creating a total of twelve rectangles.
03 -
With a paring knife, lightly score a 1/2 inch border around the edges of each rectangle, being careful not to cut through the pastry. Pierce the center of each piece several times with a fork to prevent rising in the center.
04 -
Distribute the cream cheese mixture evenly within the scored inner area of each pastry rectangle, ensuring the filling does not extend over the edge. Spoon equal portions of cherry fruit filling on top and sprinkle with the desired amount of sliced almonds. Lightly brush the edges of the pastry with heavy cream.
05 -
Transfer assembled pastries to the prepared baking sheet. Bake in the preheated oven for 15 minutes or until the puff pastry is golden and crisp.
06 -
For a glaze, combine powdered sugar with heavy cream until a smooth consistency forms. Drizzle over baked pastries after cooling, if desired.
# Notes:
01 -
For best results, keep the puff pastry cold until ready to use to ensure maximum flakiness.