This Cherry Danish with cream cheese is my go-to when I want an impressive breakfast with almost no fuss. I discovered this combination during a weekend brunch experiment years ago when I had leftover puff pastry and a can of cherry pie filling on the shelf. The first batch disappeared in under ten minutes—my partner and our neighbor both claimed they were only having one and then asked for another. The contrast between the golden, flaky edge and the creamy, tangy center with bursts of bright cherry is what makes these so memorable. They taste like a bakery treat, but they come together in under 30 minutes when you keep your ingredients ready. I love how forgiving this treat is. The cream cheese filling is sweet but balanced by a touch of vanilla, and the cherry topping adds both color and a nostalgic flavor that feels like holiday mornings. Over the years I’ve learned small adjustments that elevate the final result: let the cream cheese come fully to room temperature for a silky filling, score the pastry border shallowly so it puffs correctly, and use an egg wash for a glossy, golden finish. These little steps make the difference between “pretty good” and “bakery-level” without adding complexity.

Ingredients

• Puff pastry: One 17.3 ounce package of frozen puff pastry, thawed according to package directions. I prefer the brand in the refrigerated aisle that requires a short thaw; look for all-butter varieties if you want a richer flavor.
• Cream cheese: 8 ounces of full-fat cream cheese, softened to room temperature. Full-fat gives the creamiest texture and best flavor; if using low-fat, expect a slightly looser filling.
• Sugar and vanilla: 1/4 cup granulated sugar and 1 1/2 teaspoons vanilla extract (divided). Use pure vanilla extract for the most natural flavor—improves the aroma significantly.
• Egg wash: 1 large egg beaten with 2 tablespoons water. This creates a shiny, deep golden crust on the pastry border and helps with browning.
• Cherry pie filling: One 21 ounce can of cherry pie filling (use the brand you like, look for whole cherries or pie cherries depending on your texture preference). Spoonable preserves can work but are often denser; pie filling has the glossy look and bright flavor you want.
• Glaze: 1/3 cup powdered sugar whisked with 2 teaspoons heavy cream and the remaining 1/2 teaspoon vanilla extract for a smooth, drizzleable finish.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees F. Unfold the two thawed puff pastry sheets on a clean, lightly floured work surface. A hot oven is essential so the pastry puffs quickly and separates into layers. Cut and score: Use a sharp knife or pizza cutter to slice each sheet into six equal rectangles (12 total). Score a 1/2 inch border around each rectangle by cutting only halfway through the dough; this tells the edges to puff and keeps the center flatter for the filling. Dock the centers: Use a fork to prick several holes in the center area of each rectangle. This docking prevents the middle from rising too much, helping the cream cheese layer stay intact and even. Arrange on baking sheets: Transfer the rectangles to one large or two medium baking sheets lined with parchment, leaving about 1 inch between them so the edges can expand without touching. Make the cream cheese filling: In a mixing bowl, beat 8 ounces softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla until very smooth. Scrape down the bowl to ensure no lumps remain; smooth texture is key for a professional finish. Fill and egg wash: Spoon a generous tablespoon or two of the cream cheese mixture onto the center of each rectangle, spreading evenly but not onto the scored border. Whisk the egg with 2 tablespoons water and brush the 1/2 inch border lightly for a glossy result. Bake: Bake at 400 degrees F for 18 to 20 minutes, until the pastry is flaky and deep golden. Keep an eye on the first batch: ovens vary, and color is the best indicator of doneness. Rotate the sheet once if your oven has hot spots. Add cherry filling and glaze: While pastries are still warm, spoon about 1 teaspoon of cherry pie filling onto the cream cheese center—don’t overload or the filling will spill. Once cooled to warm or room temperature, whisk 1/3 cup powdered sugar with 2 teaspoons heavy cream and 1/2 teaspoon vanilla, then drizzle over the pastries for a glossy finish.

Storage Tips

Store cooled pastries in a single layer in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze on a baking sheet until firm, then wrap each pastry in plastic and place in a freezer-safe bag for up to 3 months. To reheat frozen pastries, thaw in the refrigerator overnight and refresh in a 325 degrees F oven for 5 to 8 minutes, or bake from frozen at 325 degrees F for 12 to 15 minutes until warmed through and crisp.

Ingredient Substitutions

If you need dairy-free options, use a plant-based cream cheese and a dairy-free milk or cream alternative for the glaze—expect a slightly different mouthfeel and flavor. For a gluten-free version, use a reputable frozen gluten-free puff pastry and check the pie filling label for cross-contamination. Swap cherries for blueberry or apricot pie filling at a 1:1 ratio; fresh fruit compote works too but may need light cooking to thicken.

Serving Suggestions

Serve warm with a dusting of extra powdered sugar, a side of plain Greek yogurt, or alongside coffee and fresh fruit for a balanced brunch spread. For a more decadent presentation, add a dollop of whipped cream and a few fresh cherries or mint leaves. These pastries work well with sparkling mimosas for a celebratory breakfast or a simple pour-over coffee on a relaxed weekend.

Cultural Background

The Danish pastry has roots in European baking traditions and gained popularity in American brunch culture for its laminated layers and pastry versatility. While often associated with Denmark, variations spread across Europe and North America, where home cooks embraced store-bought puff pastry to recreate classic patisserie flavors with less time and equipment. This cherry and cream cheese combination echoes familiar bakery fillings but keeps the technique approachable for home kitchens.

Seasonal Adaptations

In summer, swap canned cherries for a quick macerated cherry topping with a splash of lemon juice and sugar. For winter holidays, choose spiced pear compote with a pinch of cinnamon and star anise. You can also add citrus zest to the cream cheese filling in spring for a bright, floral note. The structure of the pastry makes seasonal swaps effortless while keeping reliable puff pastry techniques the same.

Meal Prep Tips

Assemble the pastries up to the point of baking and refrigerate on a lined sheet for a few hours before baking; this is great for morning prep. Alternatively, bake a large batch and freeze cooled pastries in individual wraps for quick breakfasts—reheating in the oven preserves the flaky texture. Keep the glaze separate until serving to avoid soggy tops during storage.

These Cherry Danish are one of those small, joyful projects that reward patience with big flavors. Whether you’re feeding a crowd or treating yourself, the balance of crisp pastry, creamy filling, and bright cherry makes every bite feel special. Try them once and I think you’ll tuck this method into your regular breakfast rotation.