I went a little nuts and made way too much cherry pie filling so with the leftovers I decided to make a cherry cheese danish recipe.
I love cherry cheese danishes, as does my family.
I make variations of danishes quite often.
I don’t change main the ingredients, just the type of fruit I use.
They are very simple to make, and make such a sweet treat.
Try making them with blueberries, apples, even raspberries.
Or whatever fruit combo you love.
They are sure to be a hit!
Cherry Cheese Danish Recipe
What you will need:
- 1 – 2 cups cherry pie filling
- One package frozen puff pastry*
- 8 oz. brick of cream cheese; softened
- 1 tsp. vanilla extract
- 4 Tbsp. sugar
- 1/4 tsp. lemon zest
- 1 egg yolk, mixed with 1 Tbsp. water
Instructions:
Preheat oven to 400 Degrees F and line a baking sheet with parchment paper.
*If your puff pastry comes in 2 sheets, cut into 6 squares each. If your pastry came in a couple of bricks like mine – roll out to about 1/4 inch thick and cut into six – 12 total.
Place on baking tray and with a fork, prick a boarder about 1/2 inch into the pastry.
Cream together the cream cheese, sugar, vanilla extract and lemon zest in a small bowl.
Place a good table spoon size dollop into the middle of each puff pastry square and top with a couple tables spoons of cherry pie filling.
Brush the edges of each pastry with the egg and water mixture.
Bake in the oven for 20 minutes or until the puff pastry is golden brown.
Serve
These are best served fresh – they tend to get soggy if placed in a plastic container.
Cherry Cheese Danish Recipe
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Give these sweet treats Cherry Cheese Danish Recipe a try! You won’t be disappointed!
Enjoy!
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Yum these look great!Thanks for linking up to Merry Monday! Pinned! Have a great week!
Kim
Hi Alisha, Wow, your cherry cheese Danish looks delicious and so beautiful! Thanks for sharing your recipe! Blessings, Janet
You had me at cherry! Danishes are always a wonderful breakfast idea.
Thank you for sharing this with us on the #HomeMattersParty. We hope to see you when we open our doors at 12 AM EST on Friday.
Thank you ever so much for sharing this pretty and delicious recipe with us at TOHOT!
Hope to see you again this Thursday 6:00 a.m. CST
Jemma