Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Gently unfold each thawed sheet of puff pastry onto a lightly floured surface. If the pastry is very cold, let it sit at room temperature for a few more minutes until it’s pliable but not sticky.2 sheets frozen puff pastry, thawed according to package directions
- Using a sharp knife, lightly score a 1/2-inch border around the edges of each puff pastry sheet. Be careful not to cut all the way through the pastry. This border will help create the "frame" for your filling.2 sheets frozen puff pastry, thawed according to package directions
- In a medium bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer or a whisk until smooth and well combined.8 oz cream cheese, softened, 1/4 cup granulated sugar
- Beat in the beaten egg, vanilla extract, and lemon zest (if using) until the mixture is creamy and thoroughly incorporated.1 large egg, beaten, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest
- Evenly spread the cream cheese mixture within the scored border of each puff pastry sheet. Leave the scored border untouched, as this will puff up and become a beautiful, golden crust.2 sheets frozen puff pastry, thawed according to package directions
- Spoon about 1/2 cup of cherry pie filling over the cream cheese mixture on each pastry sheet. You can spread it out evenly or create a slightly rustic swirl for visual appeal. Don't overfill, or the filling might bubble out too much during baking.1 cup cherry pie filling
- In a small bowl, whisk together the remaining beaten egg (or a new egg if you used it all in the filling) with 1 tablespoon of milk or water.1 tablespoon milk or water, for egg wash
- Gently brush the scored borders of the puff pastry with the egg wash. This will ensure they turn a lovely golden color as they bake.2 sheets frozen puff pastry, thawed according to package directions
- Carefully transfer the prepared baking sheets to the preheated oven. Bake for 15-20 minutes, or until the puff pastry is puffed, golden brown, and the filling is set.
- Once baked, remove the danishes from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack. If desired, lightly dust with powdered sugar for an extra touch of sweetness and elegance just before serving.1 tablespoon powdered sugar, for dusting
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheat in a preheated oven at 300°F (150°C) for 5-8 minutes.
