Cherry Danish with Puff Pastry
Cherry Danish Dreams 🍒✨
Okay, so what’s your go-to breakfast treat? For me, it’s all about that flaky, buttery pastry goodness, and this Cherry Danish? Total game changer. Trust me, you’ll wanna whip these up ALL the time. Like, can we just dive into the cherry-filled heaven right now?
Okay, Let’s Talk Ingredients
Alright, picture this: you’re in the grocery store, and you’re hunting down the goodies. 🤔 You need 6 ounces of fresh cherries—like the juiciest ones, not the sad, squishy ones. And then grab 4 ounces of cream cheese (the kind that spreads like a dream). Oh, and don’t forget about 1 1/2 ounces of powdered sugar. Just a sprinkle will do. You might wanna taste your cherries first (because if they’re super tart, we need to adjust the sweetness—like how I keep adjusting my life choices, haha). A splash of 1/2 teaspoon vanilla extract adds a nice touch too. And then there’s 1 egg for that shiny golden finish. Last but not least, snag 1 sheet of puff pastry. Thawed and ready to go.
So Here’s Why I Make This Constantly
Okay, so here’s the deal. I first made these Cherry Danishes for a brunch with friends—my attempt to impress, you know? But, like, I totally messed up the first batch. I forgot to pit the cherries. Yup, chunks of cherry pit everywhere. I was panicking, LOL. My friends were like, “Uh, this is crunchy?” But then I tried again, and OMG, the second batch? Flaky layers, creamy cheese, and sweet cherries just embracing each other. It became a hit, and now it’s my go-to whenever I wanna treat myself (or when I want friends to think I’m a baking genius).
The One Trick That Changes Everything
Okay, listen up! Here’s the secret: chill the pastries before baking. Seriously. Like, I thought I could skip it once, and they spread into weird blobs instead of pretty squares. 😱 So, after you’ve stuffed those beauties with cream cheese and cherries, pop ‘em in the freezer for at least 30 minutes. It makes a HUGE difference—like, they’ll puff up and be the star of the show.
Don’t Mess This Up (My Top Tips)
– Puff Pastry Drama: If your dough gets too sticky, flour is your best friend. Seriously, don’t be shy with it.
– Cherry Check: Always taste those cherries pre-mixing. Too tart? More sugar! You’re in charge here!
– Seal the Deal: Make sure to pinch those pastry corners really well. You don’t want a cherry explosion in your oven (trust me, it’s not cute).
How to Keep Them From Disappearing (Or, How to Store Them)
So, if you’ve got any left (which is a big if, because they’re that good), let them cool completely, then toss them in an airtight container. They’ll be fine for about 2 days. But honestly, who’s waiting that long? You’ll be back for seconds (or thirds) before you know it.
If You Liked This, You’ll Probably Like These Too
Okay, if you’re digging the vibe of these Cherry Danishes, you’ve gotta try my Blueberry Muffins and Apple Turnovers! They’re both super easy and have that same flaky pastry love.
So what about you? What’s your favorite pastry to whip up on a lazy Sunday morning? 🍽️ Let’s chat about it!
Cherry Danish with Puff Pastry
Flavor-packed Cherry Danish with Puff Pastry with amazing ingredients and incredible taste! Perfect for any occasion.
10 minutes
25 minutes
35 minutes
Ingredients
- 6 ounces fresh cherries
Instructions
- Rinse cherries, then pat dry with a paper towel.
- Pit cherries, and cut in half with your fingers or a knife.
- Next, prepare the cheese mixture by stirring together cream cheese, powdered sugar, and vanilla extract. Note: taste your fruit to see how sweet it is. If your cherries are quite tart, you may want to add more powdered sugar to your cream cheese mixture.
- Make egg wash by whisking together one egg with a tablespoon of cold water and a pinch of salt.
- Remove puff pastry dough from the refrigerator. Flour your counter or a large cutting board.
- Roll out pastry dough into a square, 10 1/2 inches on all sides. As you roll, flip the dough over and add more flour to the board if your dough is sticking at all. Dough should be about 1/8-inch thick when done.
- Cut into 9 squares of 3 1/2 inches x 3 1/2 inches in size. If dough becomes too soft to work with at any point, put it back into the refrigerator until it firms up again.
- Place a dollop of cheese mixture (about 1 tablespoon) into the center of each pastry square.
- Top with a few cherry halves (about 3-4), then paint a small amount of egg wash on one corner of the pastry square as you bring it up and over the opposite corner and squeeze together tightly to seal. Don’t worry if edges become unsealed during baking—the point is just to make sure the filling stays inside the pastries as they bake. Put egg wash in the refrigerator—you will need it again later.
- Next, you need to chill the pastries before baking. If you have a sheet pan that will fit in your freezer, line it with parchment paper and carefully place the pastries on it before moving it into the freezer. If a sheet pan won’t fit, line a plate with parchment paper, and place the pastries on that. Freeze pastries for at least 30 minutes, until they are quite firm.
- Preheat oven to 210 degrees Celsius or 400 degrees Fahrenheit. After at least 30 minutes in the freezer, place pastries a couple of inches apart on a parchment paper-lined sheet pan (if they are not already on one).
- Then paint all exposed pastry with egg wash using a pastry brush.
- Bake for 25 minutes, until pastries are cooked through and golden brown.
- Sprinkle with powdered sugar to serve, if you like.
