Effortless Cherry and Puff Pastry Danish 


here's what you'll need:

Stop! Before you do anything, run and grab that puff pastry out of the freezer. Leave it on your countertop for about 30 minutes  to defrost.

Let's make the filling while the puff pastry defrosts! Using an electric mixer, beat the cream cheese filling together until smooth.

Place the puff pastry on the tray, gently roll it out and then spread the cream cheese filling in the middle

Top with the drained cherry pie filling and then cut 1-inch wide strips in the puff pastry using pizza cutter.

Alternating sides, fold the strips of dough in and over the filling until it looks like a braided pastry with fruit peeking out. Brush with beaten egg yolk and bake.

Bake until golden brown, let it cool and then drizzle with the glaze and slice.

Expert Tips

- Don’t try to unfold the puff pastry when it's defrosting- it’ll easily break while frozen. – For convenience, I used a can of cherries, but you can use fresh cherries, especially during cherry season. – To prevent melting, let the pastry cool before adding the glaze

Storing Tip:

– At room temperature for 1-2 days, cover with plastic wrap. – In the fridge for up to 5 days then warm them in the air fryer or oven. – Or freeze the pastry for up to 3 months in a plastic wrap and freezer Ziploc.