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Cherry Danish
Cherry Danish is easy to make with a flaky crescent crust, gooey cream cheese, and cherry pie filling. Perfect for a holiday breakfast or a relaxing weekend.
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Cherry Danish is easy to make and will be your new favorite pastry to make for a holiday breakfast or a relaxing weekend at home. Quick and delicious, these danishes start with store-bought crescent rolls and are topped with a sweet cream cheese filling.
If you love simple homemade pastries you’ll also want to make Cherry Breakfast Braid, Cheese Danish, and Crescent Roll Cinnamon Rolls.
Cherry Danish Ingredients
You will need:
- 2 tubes flaky crescent rolls placed in the freezer for 30 minutes
- 5 ounces cream cheese softened
- ½ teaspoon almond extract
- ¼ cup sugar
- 21 ounces cherry pie filling
- 1 egg
- 1 tablespoon water
- ¼ cup slivered almonds optional
Glaze
- 1 cup powdered sugar
- 3 tablespoons whole milk
Substitutions and Additions
PIE FILLING: You can swap out the pie filling in your Danish pastry for any pie filling. The options are pretty much endless. Blueberry, strawberry, blackberry, or apple would all be great substitutions. You could even use a different filling for each of the Danishes, and have a variety to serve up for guests or family members!
TOPPINGS: Slivered almonds are a great addition to this easy recipe. They add just the right amount of texture to an otherwise soft and chewy dish.
How to Make Cherry Danish
STEP ONE: Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set it aside.
STEP TWO: Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar, and almond extract until smooth. Set it aside.
PRO TIP: Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your filling.
STEP THREE: In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
STEP FOUR: Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
PRO TIP: The crescent rolls will dry out and not shape easily if left on the counter. This is why we recommend freezing them and then cooking them in batches.
STEP FIVE: Using a sharp knife, cut the long cylinder into 12 equal pieces.
STEP SIX: Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart. With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
STEP SEVEN: Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
STEP EIGHT: Using a small spoon, place 2 cherries on top of the cream cheese filling.
PRO TIP: Gently press the cherries down to make sure they stay centered. You can also use a fork to ensure a small amount of filling gel per danish.
STEP NINE: Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
STEP TEN: In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
STEP ELEVEN: Open your second tube of crescent rolls and repeat.
How to Serve Cherry Danish
This easy cherry danish is perfect for a brunch with friends or a holiday breakfast, but also quick enough to make for a relaxing weekend at home. Sure to be a family favorite, treat yourself to this yummy danish with a cup of coffee, hot chocolate, or an iced caramel macchiato.
Storage
IN THE FRIDGE: You most definitely want to keep your cherry Danish in the refrigerator between servings. This will keep it fresh for much longer.
Cover your Danish with foil or plastic wrap, or place it in a plastic bag. Make sure it is sealed tightly, to prevent it from drying out.
IN THE FREEZER: To freeze your cherry Danish, wrap it tightly in either freezer plastic wrap or aluminum foil. Make sure it has completely cooled off after baking.
Place the wrapped Danish into a freezer-safe Ziploc bag and put it into the freezer. Make sure to take it out with plenty of time to thaw before serving.
Cherry Danish is irresistible with its flaky crescent crust, gooey cream cheese, and cherry pie filling. This classic pastry isn’t just for breakfast, enjoy a danish as a mid-day treat or even for dessert. With enough to share, anyone who loves cream cheese and cherries will adore these tasty pastries.
FREQUENTLY ASKED QUESTIONS
What is a Danish pastry?
Danish pastries are those super buttery, light, and flaky pastries with a creamy, fruity filling. You’ve likely seen them in your local bakery section or grocery store.
The buttery pastry is most commonly filled with cheese or jam (or a combination of both) and topped off with a simple glaze. You may have also heard them referred to as just a ‘Danish’.
Can I freeze these pastries?
To freeze your cherry Danish, wrap it tightly in either freezer plastic wrap or aluminum foil. Make sure it has completely cooled off after baking. Place the wrapped danish into a freezer-safe Ziploc bag and put it into the freezer.
Should I store my pastries on the counter or in the fridge?
Because of the cream cheese filling and to keep them extra fresh, it is best to store them in the fridge.
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Cherry Danish
Cherry Danish is easy to make with a flaky crescent crust, gooey cream cheese, and cherry pie filling. Perfect for a holiday breakfast or a relaxing weekend.
Ingredients
- 2 tubes flaky crescent rolls placed in the freezer for 30 minutes
- 5 ounces cream cheese softened placed in the freezer for 30 minutes
- ½ teaspoon almond extract
- ¼ cup sugar
- 21 ounces cherry pie filling
- 1 egg
- 1 tablespoon water
- ¼ cup slivered almonds optional
Glaze
- 1 cup powdered sugar
- 3 tablespoons whole milk
Instructions
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set it aside.
- Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar, and almond extract until smooth. Set it aside.
- In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
- Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
- Using a sharp knife, cut the long cylinder into 12 equal pieces.
- Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart. With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
- Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
- Using a small spoon, place 2 cherries on top of the cream cheese filling.
- Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
- In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
- Open your second tube of crescent rolls and repeat.
Notes
Recipe adapted from: https://thebestblogrecipes.com/blueberry-cream-cheese-danish/
TIP: Make sure your cream cheese is at room temperature so that you don’t end up with any lumps in your filling.
TIP: The crescent rolls will dry out and not shape easily if left on the counter. This is why we recommend freezing them and then cooking them in batches.
TIP: Gently press the cherries down to make sure they stay centered. You can also use a fork to ensure a small amount of filling gel per danish.
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