Ingredients
Pastry
- 1 sheet frozen puff pastry thawed according to package directions
- 1 tbsp all-purpose flour for dusting surface
Cream Cheese Filling
- 8 oz 225g cream cheese, softened
- ¼ cup 50g granulated sugar
- 1 tsp pure vanilla extract
- 1 egg yolk
- 1 tsp fresh lemon juice optional, for brightness
Cherry Topping
- 1 cup cherry pie filling
- or homemade cherry compote
Egg Wash
- 1 egg
- 1 tbsp milk
Optional Glaze
- ½ cup 60g powdered sugar
- 1 –2 tbsp milk
- ¼ tsp vanilla extract
Instructions
- Prepare the Oven
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Prepare the Pastry
- Lightly flour your surface and unfold the puff pastry.
- Cut into 8 equal squares.
- Using a knife, lightly score a smaller square inside each piece (about ½ inch from the edge). Do not cut all the way through — this helps create a raised border.
- Make the Cream Cheese Filling
- In a bowl, beat:
- cream cheese
- sugar
- egg yolk
- vanilla
- lemon juice
- Mix until smooth and creamy.
- Assemble
- Spoon about 1 tablespoon of cream cheese filling into the center of each pastry square.
- Top with 1 tablespoon cherry filling.
- Brush the outer edges with egg wash.
- Bake
- Bake for 18–22 minutes, or until golden brown and puffed.
- Remove and cool for 10 minutes.
- Add Glaze (Optional)
- Whisk powdered sugar, milk, and vanilla until smooth.
- Drizzle over slightly cooled danishes.