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Cream Cheese Cherry Almond Danish

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This Cream Cheese Cherry Almond Danish is a bakery-style treat made easy with flaky puff pastry, sweet cherry filling, and a creamy almond-infused center. Perfect for breakfast, brunch, or a delightful sna

Ingredients

Scale

  1. For the Filling:

    • 8 oz cream cheese, room temperature

    • 1/2 tsp vanilla extract

    • 1/8 tsp almond extract

    • 3 tbsp sugar

    • 1 tbsp heavy cream

    • 2 eggs, separated
      For the Pastry:

    • 1 package puff pastry, thawed

    • 1/2 cup cherry pie filling

    • 1/2 cup sliced almonds

    For the Glaze:

    1. 1 cup powdered sugar

    2. 3 tbsp heavy cream

    3. 1/2 tsp vanilla extract

Instructions

  • Preheat & Prep:
    Preheat oven to 400°F (200°C). Let puff pastry sit at room temperature for about 30 minutes.

  • Make the Filling:
    In a mixing bowl, combine cream cheese, sugar, heavy cream, vanilla extract, almond extract, and 1 egg yolk. Whip until smooth and fluffy.

  • Prepare the Puff Pastry:
    Roll out the puff pastry to smooth any seams. Cut into 6 even pieces. Using the back of a knife, lightly score a rectangle about ½ inch from the edges (without cutting through).

  • Assemble the Danishes:
    Spoon cream cheese mixture into the center of each pastry, leaving a ¼-inch border. Add 1 tbsp cherry pie filling on top.

  • Egg Wash & Topping:
    Whisk 1 egg with a splash of water to create an egg wash. Brush the edges of the puff pastry with the egg wash. Sprinkle with sliced almonds.

  • Bake:
    Bake for 15-18 minutes, or until golden brown. Let pastries cool before glazing.

 

  • Make the Glaze & Serve:
    Whisk together powdered sugar, heavy cream, and vanilla extract. Drizzle over cooled pastries before serving.

Notes

  • If you prefer a more intense cherry flavor, you can add additional cherry pie filling or even fresh cherries.

 

  • These danishes can be enjoyed warm or at room temperature.

Nutrition

Find it online: https://grandmarecipesflash.com/cream-cheese-cherry-almond-danish/