Ingredients
For the Cream Cheese Filling:
- 4 oz cream cheese, softened: Provides a creamy, tangy base for the filling.
- ¼ cup sugar: Sweetens the cream cheese mixture to perfection.
- 1 egg yolk: Adds richness and binds the filling.
- 1 tablespoon ricotta cheese: Enhances the creaminess and gives a subtle tang.
- ½ teaspoon almond extract (or vanilla extract): Adds a fragrant nuttiness (almond) or warmth (vanilla).
- A pinch of salt: Balances the sweetness.
- ½ tablespoon lemon zest: Brightens the filling with a hint of citrus.
For the Danish:
- 2 sheets puff pastry (1 box): The flaky, buttery base for the danish.
- 1 can cherry pie filling: Provides the sweet and tart topping with juicy cherries.
- 1 large egg + 1 tablespoon water: Acts as an egg wash for a glossy, golden finish.
- Flour (for dusting): Prevents the pastry from sticking when rolling it out.
Instructions
1. Prepare the Puff Pastry
- Thaw puff pastry according to the package instructions. While thawing, line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Make the Cream Cheese Filling
- In a medium-sized bowl, combine softened cream cheese and sugar using an electric mixer. Blend until smooth.
- Add the egg yolk, ricotta cheese, almond extract, salt, and lemon zest. Mix until fully incorporated. Refrigerate the filling to firm it up while preparing the pastry.
3. Shape the Pastries
- Lightly dust a clean surface with flour and roll out each sheet of thawed (but still cold) puff pastry into a 10×10-inch square.
- Use a heart-shaped cookie cutter to cut out pastry hearts. If you don’t have a heart cutter, use a round cutter or create squares by slicing the pastry into equal portions.
- Transfer the pastry shapes to the prepared baking sheets. Prick the center of each heart (or shape) with a fork, leaving about a ½-inch border. This step helps the edges puff up while keeping the center flat for the filling.
4. Add the Filling and Topping
- Scoop about 1 heaping tablespoon of the cream cheese mixture onto the center of each pastry. Spread slightly, staying within the forked area.
- Top the cream cheese filling with a tablespoon of cherry pie filling, ensuring each danish gets 4–5 cherries for that juicy burst of flavor.
5. Brush with Egg Wash
- Whisk together the egg and water to create an egg wash. Brush the edges of the puff pastry hearts with the mixture to promote browning and add a golden sheen.
6. Chill the Danish
- Place the prepared pastries in the refrigerator for 15 minutes. Chilling ensures the filling stays intact during baking and gives the puff pastry an optimal texture.
7. Bake
- While the pastries chill, preheat your oven to 350℉ and adjust the oven rack to the center position.
- Bake the danishes for 15–20 minutes or until the puff pastry is golden brown and flaky.
8. Cool and Serve
- Allow the danishes to cool slightly on the baking sheet before serving. Enjoy warm or at room temperature with your favorite beverage.
Notes
- Keep the Puff Pastry Cold
- Cold puff pastry creates the best flaky layers. If it becomes too soft while working, pop it in the refrigerator for a few minutes.
- Don’t Overfill
- Avoid overloading the pastries with filling to prevent it from spilling over during baking.
- Refrigerate Before Baking
- Chilling the assembled danishes ensures the filling stays in place and helps the pastry puff up beautifully.
- Use a Sharp Cutter
- Whether using a cookie cutter or a knife, ensure it’s sharp to avoid compressing the pastry layers.
- Experiment with Flavors
- Swap the cherry pie filling with other fruit fillings like blueberry, raspberry, or apple for variety.
- Prep Time: 30 minutes
- Cook Time: 15 minutes