Easy Cherry Danish Cream (Print Version)
# Ingredients:
→ Pastry
01 -
1 sheet puff pastry
→ Cream Cheese Filling
02 -
6 oz cream cheese, softened
03 -
¼ cup sugar
04 -
1 egg yolk
05 -
¼ tsp vanilla extract
06 -
¼ tsp lemon juice
07 -
1 pinch salt
→ Cherry Filling
08 -
21 oz Original Country Cherry, 1 can, drained
→ Glaze
09 -
¼ cup powdered sugar
10 -
3 Tbsp milk
→ Egg Wash
11 -
1 large egg yolk
# Instructions:
01 -
Take the frozen pastry out of the freezer and let it thaw on the counter for about 30 minutes. Do not unfold it as it may easily break.
02 -
Beat cream cheese and sugar on low speed until creamy. Add egg yolk, vanilla extract, lemon juice, and salt, then continue mixing until the mixture is smooth.
03 -
Place the puff pastry on a tray lined with parchment paper. Dust it with flour and carefully roll it out.
04 -
Spread the cream cheese mixture lengthwise down the middle of the puff pastry sheet, creating a 3-inch strip of filling. Spread the cherries on top of the filling.
05 -
Using a pizza cutter or kitchen scissors, cut the sides of the pastry into 1-inch wide strips toward the filling, leaving about 1 inch of space before reaching the filling. Alternate and fold the strips over the filling to create a braided pattern with fruit peeking out.
06 -
Brush the dough with the beaten egg yolk.
07 -
Bake the pastry at 400°F (200°C) for 25 minutes or until golden brown.
08 -
Mix powdered sugar and milk in a bowl until well blended.
09 -
Let the pastry cool completely before drizzling the glaze over it.
# Notes:
01 -
You can substitute the cherries with other fruits or use Nutella as an alternative filling.
02 -
Store the Danish at room temperature in a closed container or wrapped to keep it fresh.