Cherry Cheese Danish

CAUTION: If you’re on a diet, avert your eyes!

Here’s whatcha need:
One puff pastry sheet(You can find this in the freezer section at your grocery store; let thaw 30 minutes beforehand)
Cherry pie filling
4 ounces of cream cheese softened(set the cream cheese in a dish on the counter 30 mins beforehand)
1 tblspn of sour cream
One egg(Yolk separated; save egg white to brush on pastry)
3 tblspns of sugar
parchment paper
Rolling pin
Flour to dust cutting board
Large knife or a pizza cutter
Brush for egg-white wash

-Optional: Once the pastries have cooled, you can top them with a sugar glaze. It’s just powdered sugar and milk. Sugar to milk ratio is 4 to 1 respectively.

The puff pastry comes frozen. Be sure to take the pastry out of the freezer 30 minutes before you start. Usually, when you buy the packaged puff pastry, you will get two sheets. This recipe calls for one, but if you plan on using both, just double the ingredients.

While the pastry is thawing, prep the cheese filling. Add three tablespoons of sugar to the 4 ounces of softened cream cheese, one tablespoon of sour cream and one egg yolk. Mix the ingredients well. It should have a smooth consistency.

Set the cream cheese filling aside.

Time to work on the puff pastry. Dust the cutting board and rolling pin with flour. Place one sheet of puff pastry on the board. Roll the pastry to about one to two inches bigger than its current size. Add more flour if needed.

Cut the pastry sheet like so…

Scoop 1&1/2 to 2 tablespoons of cream cheese filling onto each square…

Scoop a tablespoon of the cherry filling on top of the cream cheese. Each pastry can fit two to three cherries.

Take opposite corners of the pastry and pinch together. Be sure the corners are sealed tightly. I’ve had a couple of pastries open up while in the oven because they were not sealed well.

Line a cookie sheet with parchment paper.

Add a tablespoon of water to the egg white that we saved from earlier. Give it a quick mix with a fork. Brush each pastry with the egg-white wash. This will give the pastries a nice gloss. Don’t brush the cherry filling though, only the dough.

The pastries need to cool in the fridge for 30 minutes before putting into the oven. After the pastries have been in the fridge for 20 minutes, set the oven temp to 400F. Cook the pastries for 20 to 25 minutes or until they have a nice golden brown color to them.
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