Mini Cherry Cheese Danishes
Delightful pastries made with flaky puff pastry, creamy cheese filling, and topped with sweet cherry filling, perfect for any occasion.
Ingredients
Danish Components
- 1 sheet frozen puff pastry (thawed) This sheet will form the buttery, flaky base of your danishes.
- 1 egg beaten (for egg wash) This will give your danishes a beautiful, golden sheen as they bake.
Cream Cheese Filling
- 4 oz cream cheese, softened The creamy base that adds richness and tang to your filling.
- 1/4 cup granulated sugar This sweetens the cream cheese and balances the tartness of the cherries.
- 1/2 teaspoon vanilla extract The aromatic essence that enhances the overall flavor profile.
Cherry Filling
- 1 cup cherry pie filling (store-bought or homemade) The star of our danishes, providing a burst of cherry flavor.
- 1 tablespoon cornstarch (if making homemade filling) This will help thicken your cherry filling.
Instructions
Preparation
- In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and well combined. Set aside.
- If using homemade cherry filling, combine 1 cup of fresh or frozen cherries, 1/2 cup of granulated sugar, and 1 tablespoon of lemon juice in a small saucepan. Cook over medium heat until the cherries release their juices and the mixture starts to bubble.
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir the cornstarch slurry into the cherry mixture and cook until thickened. Allow to cool before using.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface. Cut the pastry into 9 squares (or 12 smaller squares, depending on your desired size).
Assembly and Baking
- Place a small spoonful of cream cheese filling in the center of each pastry square. Top with a small spoonful of cherry filling.
- Fold the corners of each square towards the center to form a little packet or triangle, pinching the edges to seal.
- Brush the tops of each danish with the beaten egg for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
- Allow the mini danishes to cool slightly on a wire rack before serving.
Notes
For best results, ensure puff pastry is well-thawed but still chilled. Don't skip the egg wash for better browning, and keep an eye on danishes while baking to avoid burning.