There’s somethin’ magical about pulling a tray of freshly baked Cherry Danish with Sweet Cream Cheese from the oven. The aroma of buttery pastry mingling with sweet cherries and warm vanilla hits you first, then comes the sight of golden flaky layers cradling ruby-red fruit nestled against creamy cheese filling. I’ve been perfecting this recipe in my professional kitchen for years, but it’s surprisingly achievable for home bakers who want to bring a touch of patisserie elegance to their breakfast table.
Cherry danish holds a special place in Scandinavian baking tradition, though it’s been enthusiastically embraced across the globe. What makes this version stand out is the balance between simplicity and sophistication store-bought puff pastry keeps things manageable, while the homemade fillings elevate it beyond ordinary breakfast fare. My technique focuses on achieving that perfect contrast between crisp exteriors and tender centers that defines exceptional danish pastry.
Ingredients & Substitutions
For the Cherry Filling:
- 3 cups fresh cherries, pitted and halved (or 2 cups frozen cherries, thawed)
- 1/3 cup granulated sugar (adjust for sweetness of cherries)
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon almond extract
- Pinch of salt
Cherry selection matters tremendously here—Bing cherries provide deep flavor and color, while Rainier offer delicate sweetness. If using frozen, avoid the sweetened kind as you’ll loose control over the final sweetness. For a deeper flavor profile, try substituting 1 tablespoon of the lemon juice with kirsch (cherry liqueur) which intensifies the cherry essence wonderfully.
For the Cream Cheese Filling:
- 8 oz full-fat cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 tablespoons all-purpose flour
- Zest of half a lemon
The cream cheese absolutely must be at room temperature to achieve that silky-smooth consistency we’re after. Low-fat varieties won’t provide the same richness, but if dietary concerns are an issue, Neufchâtel cheese makes a reasonable compromise. Vanilla bean paste offers superior flavor with those lovely flecks, but good extract works fine in a pinch.
For the Pastry:
- 2 sheets puff pastry, thawed but still cold (approximately 17.3 oz package)
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- Turbinado sugar for sprinkling (granulated works too)
- 1/4 cup sliced almonds (optional)
All-butter puff pastry produces noticeably superior results—the flavor is incomparable to vegetable shortening versions. For those avoiding eggs, a wash of heavy cream will still provide nice browning. When choosing almonds, the blanched variety offers a more delicate presentation, while unblanched brings rustic charm and slightly nuttier flavor.
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- Pinch of salt
Customize the glaze consistency by adjusting the liquid—thicker glazes make a dramatic drizzle while thinner ones create an elegant sheen across the entire surface. For a twist, try replacing some or all of the milk with cherry juice reserved from your filling preparation.
Step-by-Step Instructions
Preparing the Cherry Filling:
- Combine pitted cherries, sugar, cornstarch, lemon juice, almond extract, and salt in a medium saucepan over medium heat. Fresh cherries will release their juices as they heat; frozen ones might need a tablespoon of water to get started.
- Bring the mixture to a simmer, stirring frequently to prevent scorching. This is where patience pays off—rush this step and you’ll miss that perfect jammy consistency we’re after.
- Once the mixture bubbles and thickens enough to coat the back of a spoon (about 5-7 minutes), remove from heat. The filling will continue thickening as it cools, so dont worry if it seems slightly loose. Transfer to a bowl and refrigerate until completely cooled.
Making the Cream Cheese Filling:
- Beat the cream cheese and sugar with an electric mixer on medium speed until completely smooth and slightly fluffy, about 2 minutes. Many bakers undermix at this stage—be thorough to prevent lumps in your final product.
- Add the egg yolk, vanilla, and lemon zest, beating until well incorporated. The mixture should look glossy and smooth.
- Gently fold in the flour using a spatula until just combined. This provides structure without making the filling tough or gummy. Refrigerate until ready to use.
Assembling and Baking the Danish:
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Working with cold puff pastry is critical—if it becomes too warm during handling, return it to the refrigerator for 15 minutes.
- Unfold each sheet on a lightly floured surface and cut into 9 equal squares (about 3×3 inches each). I like to use a pizza cutter for clean, quick cuts.
- Transfer the squares to prepared baking sheets, spacing them at least 2 inches apart. With a sharp knife, score a 1/2-inch border around each square without cutting all the way through. This creates that classic danish pastry “frame.”
- Prick the inner square multiple times with a fork to prevent excessive rising. Many recipes skip this critical step, but it ensures your filling stays where it belongs rather than sliding off ballooned pastry.
- Spread about 1 tablespoon of cream cheese filling in the center of each square, staying within the scored border. Then top with a generous spoonful of cherry filling.
- If using the almond garnish, sprinkle around the edges now. Brush the exposed pastry borders with egg wash, taking care not to drip onto the cut edges (this can inhibit rising).
- Sprinkle the borders with turbinado sugar for extra crunch and caramelization. This small detail makes an enormous differance in the final presentation and texture.
- Bake for 18-22 minutes, rotating pans halfway through, until the pastry is deeply golden and puffed. Underbaking is the most common error here—proper color means proper flavor.
- Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack. This brief rest period helps the pastry structure set properly.
Finishing Touch:
- Whisk together powdered sugar, milk, vanilla, and salt until smooth. Adjust consistency by adding more milk (for thinner) or powdered sugar (for thicker) as needed.
- When danishes are mostly cooled but still slightly warm, drizzle the glaze over them in a zigzag pattern. Working with warm pastries allows some glaze absorption while maintaining distinct drizzles.
Cooking Techniques & Science
The magic of danish pastry lies in its laminated structure—alternating layers of dough and butter that create that distinctive flaky texture. Store-bought puff pastry simplifies this notoriously technical process while still delivering impressive results. The science behind successful danish involves controlling temperature at every stage. Cold butter layers remain distinct during baking, creating steam pockets that separate and lift the dough into those characteristic flaky layers.
Scoring the border serves two critical functions: it creates a “dam” to contain fillings and allows the outer edge to rise higher than the center, forming that distinctive danish shape. The egg wash does more than add color—its protein content creates a seal that helps maintain the pastry’s structure during baking and keeps the edges from drying out.
The cornstarch in the cherry filling works through a process called gelatinization. When heated with liquid, the starch molecules absorb water and swell, creating that thick, glossy texture that prevents your filling from being watery. The addition of acid (lemon juice) helps balance sweetness while also preserving the bright cherry color through its antioxidant properties.
Serving & Pairing Suggestions
Cherry danish is at its absolute peak within hours of baking, when the contrast between crisp exterior and tender interior is most pronounced. Serve them slightly warm for breakfast alongside a strong cup of coffee—preferably a medium-dark roast that can stand up to the pastry’s richness. For brunch presentations, arrange on a wooden board with fresh cherries scattered around for visual impact.
These pastries also shine as part of an afternoon tea service, where there more substantial nature balances delicate finger sandwiches nicely. Pair with Earl Grey or Darjeeling tea, whose floral notes complement the cherry-almond flavor profile beautifully.
For a dessert interpretation, warm slightly and serve with a small scoop of vanilla bean ice cream or a dollop of lightly whipped cream. A dessert wine pairing like Sauternes or a cherry-forward port transforms this humble danish into a sophisticated finale for dinner parties.
Storage and Make-Ahead Tips
These danish will maintain good quality for about 2 days at room temperature in an airtight container. Beyond that, the pastry begins losing its textural magic. For longer storage, freeze fully baked (but unglazed) danish for up to 3 months. Thaw at room temperature and warm in a 300°F oven for 5-7 minutes before glazing.
For make-ahead convenience, prepare both fillings up to 3 days in advance and store refrigerated. The assembled, unbaked pastries can be refrigerated overnight, though you’ll want to add about 3-5 minutes to the baking time when cooking from cold.
Conclusion
What makes this cherry danish recipe truly special is its accessibility combined with professional-quality results. The strategic use of store-bought puff pastry removes the most technical barrier while still delivering that authentic danish experience. The balanced relationship between tart-sweet cherries and creamy cheese filling creates complexity that elevates these pastries beyond ordinary breakfast fare.
Remember that temperature control remains your most important technique—cold pastry going into a hot oven creates that magical rise. Don’t rush the cooling of your fillings or the baking process itself. Patience produces pastry perfection.
These cherry danish bridge the gap between casual breakfast treat and elegant pastry, making them versatile for everything from family brunches to impressive entertaining. Master this recipe, and you’ll have a signature offering that draws people to your table time and again.
FAQs
Can I make these with other fruits besides cherries?
Absolutely! This danish method works beautifully with blueberries, blackberries, or sliced peaches. Just adjust the sugar according to the fruit’s natural sweetness. For apples or pears, precook them slightly longer to soften before assembling.
Why did my puff pastry not rise properly?
The most common culprit is warm pastry. If the butter layers melt before baking, you lose the steam action that creates lamination. Always work quickly and return pastry to the refrigerator if it becomes too soft during preparation. Also check that your oven is fully preheated before baking.
Can I prepare these entirely the night before and bake in the morning?
While you can assemble them the night before, moisture from the fillings can make the pastry soggy if left too long. For best results, prepare the fillings ahead and assemble just before baking. If you must prepare entirely ahead, freeze the assembled unbaked danish immediately, then bake directly from frozen, adding about 5-7 minutes to the baking time.
How do I know when the cherry filling is thick enough?
The right consistency is when the mixture coats the back of a spoon and when you draw your finger through it, the line remains distinct without running back together immediately. Remember that it will thicken further as it cools, so err on the side of slightly looser while hot.
Can I use canned cherry pie filling instead of making my own?
You can, though the result won’t have the same bright flavor. If using canned filling, drain excess liquid first and consider enhancing with fresh lemon zest and a drop of almond extract to brighten the flavors.
