buttery laminated pastry layers shattering delicately under your fork, a smooth vanilla-kissed cream cheese filling, and glossy cherries baked until jammy and fragrant. This Cream Cheese & Cherry Danish brings classic European bakery charm straight into your kitchen—approachable enough for home bakers, yet elegant enough for brunch spreads, cafés, and Pinterest-worthy food photography.

The Danish pastry traces its roots to Austria but was perfected in Denmark, where laminated dough meets creamy fillings and fruit preserves. This version respects tradition while simplifying the process for modern kitchens, offering maximum payoff with manageable effort.

What makes this recipe stand out is the balance:

Flaky, golden pastry that stays crisp
Cream cheese filling that’s smooth, not overly sweet
Cherries that bring brightness and color

This is the kind of pastry that feels special without being intimidating.

Why You’ll Love This Danish

Cream cheese and cherries are a classic pairing for a reason. The tang of the cheese enhances the fruit’s sweetness, while the pastry provides buttery richness. This recipe is ideal for:

Weekend brunch
Holiday breakfasts
Coffee shop–style content
Freezer-friendly make-ahead baking

It also adapts beautifully—swap cherries for blueberries, raspberries, or apricots while keeping the same structure.

INGREDIENTS

Danish Pastry

Puff pastry sheets, thawed
Egg, beaten (for egg wash)

Cream Cheese Filling

Cream cheese, softened
Granulated sugar
Vanilla extract
Egg yolk

Cherry Topping

Cherry pie filling or cherry preserves
Fresh cherries (optional, halved)

Optional Finish

Powdered sugar
Milk or cream

INSTRUCTIONS

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll puff pastry slightly and cut into squares or rectangles.
Lightly score a border around each pastry without cutting through.
Mix cream cheese, sugar, vanilla, and egg yolk until smooth.
Spoon cream cheese filling into the center of each pastry.
Top with cherry filling and fresh cherries if using.
Brush edges with beaten egg.
Bake 18–22 minutes until puffed and golden brown.
Cool slightly before glazing or dusting with powdered sugar.

Flavor, Texture & Baking Tips

For best results, keep the puff pastry cold until baking—this ensures dramatic rise and flaky layers. The cream cheese filling should be smooth and pipeable, not stiff.

If glazing, mix powdered sugar with a small amount of milk until pourable and drizzle lightly once pastries are just warm.

Serve warm for maximum indulgence or at room temperature for brunch buffets.

Storage & Make-Ahead Advice

Store baked danishes in the refrigerator up to 3 days
Reheat briefly in oven to restore crispness
Freeze unbaked assembled danishes for up to 1 month

These pastries are excellent for planning ahead without sacrificing quality.