Cherry Danishes (Easy Puff Pastry Recipe with Cream Cheese & Cherries)

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As the puff pastry bakes, the scored edges rise into golden walls while the center stays level, holding a soft layer of sweetened cream cheese. The contrast is striking: crisp, buttery layers yielding to a tangy-smooth filling. A spoonful of glossy cherry pie filling finishes each pastry with deep red fruit. Serve warm with coffee, or let them cool and drizzle with icing for a bakery-style finish at home.

Steps + Photos to make this recipe for Cherry Danishes

Step 1: Preheat oven to 400F. Lay out the puff pastry sheets and cut into 12 rectangles. Take out cream cheese to come to room temperature.

Step 2: Score a ½-inch border on each rectangle and prick the centers with a fork.

Step 3: Mix cream cheese, sugar, and 1 t vanilla until smooth. Spread on the center of each rectangle.

Step 4: Whisk egg and water. Brush onto the pastry borders.

Step 5: Bake at 400F for 18–20 minutes, until puffed and golden. Transfer to a wire rack. Top each pastry with a spoonful of cherry pie filling while still warm.

Step 6: Whisk powdered sugar, cream, and remaining ½ t vanilla. Drizzle over cooled pastries.

Tools & Equipment

• Baking sheets (1 large or 2 medium)
• Sharp knife
• Mixing bowls
• Electric hand mixer
• Fork
• Pastry brush
• Wire cooling rack

Tips for Success

• Make sure the puff pastry sheets are fully thawed but still cold for best rise.
• Don’t skip scoring and pricking — it ensures neat, bakery-style layers.
• Use parchment paper to prevent sticking. Plus easy cleanup.
• Swap in blueberry, raspberry, or apple filling if desired. I’m convinced everything goes with puff pastry.
• Store leftovers in the refrigerator for up to 5 days.
• Reheat briefly in the microwave (10–20 seconds) before serving. This will expand the fats in the pastry layers. 

The bottom line

These cherry danishes deliver everything you want from a pastry: buttery layers that shatter at first bite, a creamy base that melts into the crumb, and bright fruit that anchors the richness. They are versatile enough for brunch, dessert, or even a holiday platter, and with store-bought puff pastry, they come together quickly. The glossy fruit and drizzle of icing make them look as though they came from a bakery case, but the reward here is baking them at home — your kitchen will smell like butter and sugar as they emerge, ready to eat. (Better to wait til they cool a bit before that first bite.)

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