Cherry Danish

Cherries and Cream Cheese Danish Stars - These cherries and cream danishes are so much fun for the Summer holidays coming up! The dough is flakey, buttery, and crispy on the outside and the inside has a creamy cream cheese filling topped with some homemade cherry preserves!

5 from 1 vote

This Cherry Danish recipe is such a simple and delicious Summer treat! Buttery, flaky dough is filled with a homemade cherry jam and sweet cream cheese filling!

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: danishes

Calories: 187kcal

Author: Jessica

Ingredients

2 puff pastry dough sheet

Cherry Preserves

12 oz sweet cherries frozen
4 tbs granulated sugar
1 tbs corn starch
1 tbs water

Cheese Danish Filling

4 oz cream cheese softened
2 tbs unsalted butter softened
2 tbs granulated sugar
2 teaspoon sour cream
1 teaspoon vanilla extract
3 tbs granulated sugar
4 tbs powdered sugar

Egg Wash

1 large egg
2 tbs whole milk

Instructions

Preheat oven to 400°F degrees.
In a medium-sized saucepan, heat cherries and sugar on medium-low heat until the cherries start releasing their juices. Mash them down very slightly and heat some more until there is a lot of liquid. Whisk corn starch and water together in a small bowl and stir into cherry mixture. Bring to a very gentle boil, continuously stirring, until the mixture thickens enough to coat the back of a spoon. Remove from heat and allow to cool completely.
In a small bowl, beat together cream cheese, butter, sour cream and vanilla until smooth. Add granulated sugar and powdered sugar and beat until completely incorporated. Set aside.
Unroll refrigerated Puff Pastry Dough on enclosed parchment paper and place on a large baking sheet. Cut 16, 3-4” stars into the dough and remove the scraps. If you have a small star, I like to cut out little stars with the extra dough and bake them to prevent waste! Spoon 1 tablespoon of the cream cheese mixture in the center of each star, and top with 1 tablespoon of cherry preserves.
Rub the edges of the star with egg wash and place a second star on top. Crimp the edges with a fork. Some filling may squish out. Cut two tiny slits in the top for vent holes, brush the tops with some egg wash and sprinkle with some sugar.
Bake for 15-20 minutes or until tops are golden.

Notes

Storage instructions: Store in an airtight container in the refrigerator for up to 5 days.

Nutrition