Cherry Cheese Danish (Print Version)
# Ingredients:
→ Cream Cheese Layer
01 -
4 oz softened cream cheese
02 -
1/4 cup granulated sugar
03 -
1 egg yolk
04 -
Pinch of salt
05 -
1/2 tablespoon grated lemon zest
06 -
1 tablespoon ricotta cheese
07 -
1/2 teaspoon almond or vanilla flavoring
→ Pastry Assembly
08 -
1 box (2 sheets) of puff pastry
09 -
1 can of cherry topping
10 -
1 large egg with 1 tablespoon water
11 -
Some flour for rolling
# Instructions:
01 -
Let the puff pastry thaw as instructed on the box. Prepare two baking pans by covering them with parchment paper.
02 -
Use a hand mixer to blend cream cheese and sugar in a mixing bowl until smooth. Mix in yolk, ricotta, lemon zest, extract, and a small pinch of salt. Keep chilled until you're ready to build.
03 -
Roll out the thawed but chilly puff pastry to make a 10×10 inch square. Cut hearts using a cookie cutter.
04 -
Move the puff pastry hearts onto the pans. Gently poke the inside of each heart with a fork, leaving about 1/2 inch of untouched edge.
05 -
Spread about a tablespoon of cream filling onto each piece, followed by a similar amount of cherry topping (4-5 cherries per pastry).
06 -
Brush pastry edges with the egg wash. Let the pastries rest in the fridge for 15 minutes.
07 -
Pop them in the middle rack of a preheated 350°F oven. Cook until the pastries turn a nice golden brown, around 15-20 minutes.
# Notes:
01 -
Chilling them makes sure the filling doesn't ooze out.
02 -
Work quickly with puff pastry so it stays cool.
03 -
You can swap almond extract for vanilla.