Cherry Cream Cheese Danish (Print Version)
# Ingredients:
→ Pastries
01 -
2 sheets frozen puff pastry sheets, thawed according to package directions
02 -
8 ounces cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
1 teaspoon almond extract
05 -
1 can (21 ounces) cherry pie filling
→ Egg Wash
06 -
1 large egg, room temperature
07 -
1 tablespoon water
→ Topping
08 -
confectioners' sugar, for dusting
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Line 2 large baking sheets with parchment paper and set aside.
02 -
Lay the puff pastry sheets on a lightly floured surface, and cut each sheet into 6 equal-sized rectangles (approximately 4½x3 inches). Arrange the 12 rectangles onto the lined baking sheets, leaving about 1 inch between each.
03 -
Use a fork to poke holes into the center of each pastry rectangle, leaving a ½-inch perimeter around the edges to allow the borders to puff up and hold the filling.
04 -
In a medium bowl, combine the cream cheese, granulated sugar, and almond extract. Stir until fully blended.
05 -
Spread 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry. Top the cream cheese with 2 heaping tablespoons of cherry pie filling.
06 -
In a small bowl, whisk together the egg and water. Brush the mixture onto the edges of each puff pastry.
07 -
Bake in the preheated oven for 15-18 minutes, or until the pastries are golden brown. Optionally, dust with confectioners' sugar before serving.