Cherry Puff Danish (Print Version)
# Ingredients:
→ Cream Cheese Filling
01 -
4 ounces softened cream cheese
02 -
Egg yolk from 1 egg
03 -
A pinch of salt
04 -
1/4 cup granulated sugar
05 -
Zest from half a lemon
06 -
A tablespoon of ricotta cheese
07 -
Vanilla extract or almond extract, 1/2 teaspoon
→ Danish Assembly
08 -
Cherry pie filling (1 can)
09 -
Two puff pastry sheets from one box
10 -
Flour for rolling out dough
11 -
One large egg whisked with a tablespoon of water
# Instructions:
01 -
Let puff pastry thaw according to what the box says. Prepare two baking trays and cover them with parchment.
02 -
In a medium bowl, mix softened cream cheese and sugar with an electric beater till blended. Add in yolk, ricotta, lemon zest, almond extract, and salt. Pop the mix in the fridge till you're ready to assemble.
03 -
Sprinkle some flour on your surface. Roll the thawed, chilled puff pastry into a square (10x10 inches). Cut out heart shapes with a cookie cutter.
04 -
Move those puff hearts onto the baking trays. Use a fork to poke a heart shape inside each piece, leaving a small border (about half an inch).
05 -
Spoon about a heaping tablespoon of your cream cheese mixture onto each pastry heart. Drop about 4 to 5 cherries with a tablespoon of cherry filling on top of that.
06 -
Brush around the edges of the pastry hearts with the egg wash. Stick the pastries in the fridge for 15 minutes before baking.
07 -
Get your oven warmed up to 350℉ and position the rack in the center. Pop your pastries in the oven and bake for 15-20 minutes, or until golden and puffy.
# Notes:
01 -
Chilling the pastries before baking stops the filling from running.
02 -
Work with the dough while it’s still cold.
03 -
Feel free to use vanilla instead of almond extract if you’d like.