An easy breakfast, these Cherry Danishes are made with puff pastry, filled with a cream cheese/cherry pie filling and topped with a crumble topping then glazed to perfection.
Ok first off…these Cherry Danishes are absolutely amazing. They are one of my favorite breakfasts and I hardly can stop at just one, no joke there.
There are so many elements to these, but yet they are so simple and quick to make that it is mindblowing. I absolutely love tasty and easy recipes and this one is exactly that.
The use of puff pastry in this Danish Recipe is the best way to go, you get a nice crunch but have it being still soft, it is the perfect pairing with all the ingredients.
Now I love just a plain danish, but we always add crumble to things so I have always added crumble to the top of these and it really sets it apart!
Oh and we can’t forget the glaze, I mean come on! Glaze on anything sweet like this is a must in my personal opinion and they really put these over the top.
Now I don’t like to sound like I’m bragging, I’m just trying to convince you that this recipe is the breakfast recipe that you are going to want to make!
Some of my other favorite sweet breakfast we have on our site include: French Toast Waffle Sticks, Chocolate Glazed Donuts and Easy Monkey Bread.
WHY THIS RECIPE WORKS:
- All the flavors and the texture together work so well.
- You can fill these with any of your favorite fruit flavor.
- Double this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Cream cheese
Granulated sugar
Vanilla extract
Light brown sugar
Unsalted butter
All-purpose flour
Puff pastry
Cherry pie filling
Egg
Water
Powdered sugar
Whole milk
HOW TO MAKE CHERRY DANISHES, STEP BY STEP:
- Preheat the oven to 400°F. Line two sheet trays with parchment paper, set aside.
- For the cream cheese filling, place the cream cheese, sugar, and vanilla in a bowl, mash everything together with a fork to combine, set aside.
- For the crumble topping, mix together the brown sugar and butter in a medium-sized bowl until combined. Add in the flour and using a fork, stir it together until all of the flour is moistened and the mixture is crumbly, set aside.
- Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry so you have 3 pieces. Cut these pieces in half so you now have 6 rectangles.
- Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a pairing knife.
- Poke a few holes with a fork into the pastry but just in the center of the smaller rectangle you scored. Place these on one of the prepared sheet trays, not touching. Repeat with the other puff pastry sheet.
- Evenly distribute the cream cheese filling into the center of the pastries and smooth it out making sure you do not go into the outer border of the pastry. It will be about a tablespoon of the filling per pastry.
- Top with the cherry pie filling, again keeping inside the border.
- Add the crumble over the cherries.
- In a small bowl whisk together the egg and splash of water. With a pastry brush, brush the outer border of the exposed puff pastry with the egg wash.
- Bake for 13-15 minutes until golden brown and the edges are puffed.
- Transfer the pastries to a wire rack to cool.
- While the pastries are cooling, make the glaze by whisking together the powdered sugar and milk until smooth. You want the glaze to be thick yet pourable, start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency. Drizzle the glaze evenly over the pastries. Serve immediately or let cool completely.
CAN I USE OTHER FILLING FOR THESE?
Absolutely! Cherry just happens to be one of my favorite flavors and we make this one most often but you can also use other flavors.
Some other flavors that we use throughout the year include blueberry, apple, peach, lemon, etc. I say feel free to use any that you like, it will work perfectly with the rest of the recipe.
DO I HAVE TO USE A GLAZE?
No you do not, we love glazes on all the things so we use it every time. But these would really be good plain or topped with some powdered sugar as well.
DO I HAVE TO USE PUFF PASTRY?
This is what we normally use when making these Cherry Danishes. We have not tried any other ingredients but I have seen some people and eaten some using crescent dough sheets or rolls.
HOW TO STORE:
These will keep in an airtight container in the refrigerator where they will keep for up to 5 days.
These can also be frozen even with the glaze! To do this let your danishes cool and place in a freezer container or bag separated with parchment paper where they will keep for up to 3 months.
Let defrost in the refrigerator and then you can reheat in 15 second intervals in the microwave.
TIPS AND TRICKS:
- Make sure your puff pastry is defrosted.
- You can use any filling that you like, see some ideas above.
- The glaze is optional, otherwise this would be great with powdered sugar.
- This can easily be doubled to make more or store for later consumption.
- These can be frozen, see my tips above.
Looking for a delish breakfast that you will want to keep eating? Then these Cherry Danishes are exactly what you’ve been looking for.
If you like this recipe you might also like:
If you’ve tried these CHERRY DANISHES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cherry Danishes
Ingredients
For the cream cheese filling:
- 8 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For the crumble topping:
- 3 tablespoons light brown sugar packed
- 2 tablespoons unsalted butter melted
- ⅓ cup all-purpose flour
For assembly:
- 2 sheets puff pastry thawed
- 1 ½ cups cherry pie filling
- 1 large egg
- splash of water
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons whole milk
Instructions
- Preheat the oven to 400°F. Line two sheet trays with parchment paper, set aside.
- For the cream cheese filling, place the cream cheese, sugar, and vanilla in a bowl, mash everything together with a fork to combine, set aside.
- For the crumble topping, mix together the brown sugar and butter in a medium-sized bowl until combined. Add in the flour and using a fork, stir it together until all of the flour is moistened and the mixture is crumbly, set aside.
- Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry so you have 3 pieces. Cut these pieces in half so you now have 6 rectangles.
- Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a pairing knife.
- Poke a few holes with a fork into the pastry but just in the center of the smaller rectangle you scored. Place these on one of the prepared sheet trays, not touching. Repeat with the other puff pastry sheet.
- Evenly distribute the cream cheese filling into the center of the pastries and smooth it out making sure you do not go into the outer border of the pastry. It will be about a tablespoon of the filling per pastry.
- Top with the cherry pie filling, again keeping inside the border.
- Add the crumble over the cherries.
- In a small bowl whisk together the egg and splash of water. With a pastry brush, brush the outer border of the exposed puff pastry with the egg wash.
- Bake for 13-15 minutes until golden brown and the edges are puffed.
- Transfer the pastries to a wire rack to cool.
- While the pastries are cooling, make the glaze by whisking together the powdered sugar and milk until smooth. You want the glaze to be thick yet pourable, start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency. Drizzle the glaze evenly over the pastries. Serve immediately or let cool completely.
Notes
- Make sure your puff pastry is defrosted.
- You can use any filling that you like, see some ideas above.
- The glaze is optional, otherwise this would be great with powdered sugar.
- This can easily be doubled to make more or store for later consumption.
- These can be frozen, see my tips above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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