Almond-studded fruit, tangy citrus, and luxurious cream cheese make these Cherry-Cream Cheese Danishes look fancy for the holidays, but we have a feeling you’ll make this recipe for many mornings to come.
Cherry-Cream Cheese Danish
Makes 12 danishes
Ingredients
- 10 ounces cream cheese, softened
- 1 tablespoon lemon zest
- 2 large eggs, divided
- ½ cup plus 3 tablespoons granulated sugar, divided
- 2½ tablespoons cornstarch
- 2 (14.5-ounce) cans cherries in water, drained and liquid reserved
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 1 (17.3-ounce) package frozen puff pastry, thawed according to package directions
- 2 tablespoons turbinado sugar
- ¼ cup toasted sliced almonds
Instructions
- Position oven rack in the lower third portion of oven. Preheat oven to 400°. Line a large rimmed baking sheet with parchment paper.
- In a medium bowl, beat cream cheese, lemon zest, 1 egg, and 3 tablespoons granulated sugar with a mixer at medium speed until smooth, stopping to scrape sides of bowl. Cover and refrigerate.
- In a medium enamel-coated cast-iron Dutch oven, whisk together remaining ½ cup granulated sugar and cornstarch. Gradually whisk in ⅓ cup reserved cherry liquid, lemon juice, and salt until well combined; stir in cherries. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, and simmer, stirring constantly, until mixture is very thick, 2 to 3 minutes. Remove from heat, and let cool completely.
- On a lightly floured surface, unfold pastry sheets, and gently press to flatten. Cut each sheet in half lengthwise and in thirds crosswise. (You should have 6 rectangles of pastry per sheet.) Place rectangles on prepared pan. Spread cream cheese mixture in center of each pastry piece, leaving a ½-inch border on sides. Spoon cherry mixture in center onto cream cheese mixture. Freeze pastries for 10 minutes.
- In a small bowl, beat remaining egg; brush onto edges of pastries. Sprinkle with turbinado sugar. Lightly spray 2 (15-inch) cast-iron baking sheets with baking spray with flour. Transfer cold pastries to prepared pans.
- Bake until pastry is golden brown, 25 to30 minutes. Sprinkle almonds onto hot pastries. Let cool on pans for 10 minutes. Serve warm or at room temperature. Store in an airtight container for up to 2 days.
Notes
[i]Cherry pie filling can be used in a pinch to replace the cooked fruit mixture.[br][/i]