Cherry Danish Cream (Print Version)
# Ingredients:
→ Pastry
01 -
1 puff pastry sheet
→ Cream Cheese Filling
02 -
6 ounces softened cream cheese
03 -
1/4 teaspoon vanilla extract
04 -
A pinch of salt
05 -
1 egg yolk
06 -
1/4 cup granulated sugar
07 -
1/4 teaspoon lemon juice
→ Cherry Filling
08 -
1 drained can (21 ounces) of Country Cherry filling
→ Glaze
09 -
3 tablespoons milk
10 -
1/4 cup powdered sugar
→ Egg Wash
11 -
1 egg yolk, large
# Instructions:
01 -
Set the pastry out on the counter for about a half-hour to soften. Keep it folded while it thaws since unfolding it can cause it to tear easily.
02 -
Mix softened cream cheese with sugar on a low setting until it's creamy. Then, toss in the egg yolk, vanilla, a pinch of salt, and lemon juice, mixing everything until it's totally smooth.
03 -
Put parchment paper on a baking tray and lay your pastry on top. Roll it out lightly with a sprinkle of flour to keep it from sticking.
04 -
Spread the cream cheese filling in the middle of the pastry, keeping it about 3 inches wide. Top it off with the cherries.
05 -
Cut the sides into 1-inch-wide strips pointing toward the filling but leave an inch untouched near the filling itself. Take the strips and fold them over one another to get that braided look.
06 -
Brush the pastry all over with the beaten egg yolk to give it a nice shine when baked.
07 -
Pop into a 400°F (200°C) oven and bake for about 25 minutes, or until the top is golden brown.
08 -
Stir the powdered sugar and milk together in a small bowl until they're fully combined and smooth.
09 -
Wait until the pastry is fully cooled, then drizzle the glaze over the top.
# Notes:
01 -
Try swapping out the cherries with other fruit or even using Nutella for a decadent twist.
02 -
Wrap it or use an airtight container to keep it fresh at room temperature.