Cherry Danish

This easy Cherry Danish is made from puff pastry dough filled with a sweetened cream cheese mixture and topped with cherry pie filling.

Imagine a cherry cheesecake cupcake, but in breakfast form. That’s basically what these danishes are! If you love cream cheese and cherries, you’ll love these pastries.

Brunch in 30 Minutes or Less!

Imagine this: a beautifully crafted pastry that looks like it came straight from the local bakery, filled with a sweet cream cheese filling and topped with a dollop tart cherry pie filling.

Sounds like the perfect item to serve for brunch, right?

You might expect something so fancy to take significant time and effort, but this tasty cherry danish recipe is  ready in MINUTES with little effort!

Serve these beauties at a brunch, or make them ahead and use them for breakfast throughout the week.

how to make cherry danishes

PREP. Prepare two baking sheets by lining them with parchment paper. Preheat the oven to 400°F.

EGG WASH. Crack the whole egg into a small bowl. Add the water and beat together. Set aside.

CREAM FILLING. In a medium bowl, add egg yolk, cream cheese, sugar, lemon juice and vanilla. Mix the ingredients together using an electric mixer on medium high speed.

PUFF PASTRY. On a clean surface, spread out both puff pastry sheets. Cut each sheet into 4 even squares. Make the squares into octagons by folding over each corner about 1 inch.

FILL. Add a dollop of the cream cheese mixture into the center of each of the octagon shapes. (about 2 tbsp each). Keep the cream cheese in a dollop shape. Don’t spread it out.

Optional Cherry topping: Add cherry pie filling on top of the dollop of cream cheese.

BRUSH. Dip a pastry brush into the egg/water mixture. Brush the top of the exposed puff pasty with the mixture. Add a dusting of sugar over the exposed pastry.

BAKE. Bake for 15-27 minutes until the pastry is an even golden brown. Cool and serve.

Switch it up!

It’s not difficult to change up the filling in these easy danishes. In fact, any kind of pie filling will be delicious spooned on top of the cream cheese filling. You could try:

And you can also used canned OR homemade pie filling!

Making Ahead & Storing

You can assemble the danishes the night before. Keep them covered with plastic wrap in the fridge until you’re ready to bake them.

If you happen to have leftover cherry danishes you can STORE them, covered, at room temperature for 1-2 days. You can keep them in the fridge for about a week.

You can also FREEZE them for 2-3 months. If you want to freeze them, I would wrap each cherry danish individually with plastic wrap then store them together in a freezer Ziploc.  

For more brunch recipes, try:

Cherry Danish Recipe

5 from 1 vote
This easy Cherry Danish is made from puff pastry dough filled with a sweetened cream cheese mixture and topped with cherry pie filling.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 554 kcal
Author Lil’ Luna

Ingredients

  • 1 large egg
  • 1 tsp water
  • 1 egg yolk
  • 8 oz cream cheese softened
  • 3 tbsp sugar plus some for dusting
  • 1 tsp lemon juice
  • ¼ tsp vanilla extract
  • 1 (17.3 oz) package frozen puff pastry sheets thawed
  • 1 can cherry pie filling optional

Instructions
 

  • Prepare two baking sheets by lining them with parchment paper. Preheat the oven to 400°F.
  • Crack the whole egg into a small bowl. Add the water and beat together. Set aside.
  • In a medium bowl, add egg yolk, cream cheese, sugar, lemon juice and vanilla. Mix the ingredients together using an electric mixer on medium high speed.
  • On a clean surface, spread out both puff pastry sheets. Cut each sheet into 4 even squares. Make the squares into octagons by folding over each corner about 1 inch.
  • Add a dollop of the cream cheese mixture into the center of each of the octagon shapes. (about 2 tbsp each). Keep the cream cheese in a dollop shape. Don't spread it out.
  • Optional Cherry topping: Add cherry pie filling on top of the dollop of cream cheese.
  • Dip a pastry brush into the egg/water mixture. Brush the top of the exposed puff pasty with the mixture. Add a dusting of sugar over the exposed pastry.
  • Bake for 15-27 minutes until the pastry is an even golden brown. Cool and serve.

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. This is the most popular in our family. Never made them though. I’ll try a batch this weekend. Thanks.

  2. I would seriously pay good money for a danish that delicious… but now I can make it at home! Thanks for sharing 😀

  3. Oh man, these look amazing! Danishes are one food that I haven’t attempted to make gluten free yet. My family would love these <3

  4. A cherry danish is such a classic, and for good reason! This homemade version looks amazing!

  5. This looks great! Just wanted to check…the only reason to refrigerate them overnight is to be able to have the fresh in the morning, right? Or does it develop the flavor or texture?

    Wanted to know if I could skip the overnight part without any loss of yumminess.

    Thanks!

    1. It does help, but someone just shared that they let it sit for 25 minutes & it turned out great, so really it’s as much time as you can give it 🙂