Cherry Danish with Cream Cheese: Flaky Pastry Recipe

A bright, fruity breakfast treat, this Cherry Danish layers cream cheese, cherry pie filling and a buttery crumble, finished with a simple powdered sugar glaze.

I love breakfast—sweet or savory—and this Cherry Danish is one of my go-to morning treats. It’s easy to make, full of flavor, and a real crowd-pleaser at holiday breakfasts and casual brunches alike.

This recipe combines a creamy cheesecake-style filling with bright cherry pie filling, a crunchy streusel, and a sweet glaze. Puff pastry makes a fantastic base: it holds the fillings neatly while providing a flaky contrast to the soft centers.

Whether you serve these on a special morning or enjoy them as a snack, the combination of cream cheese, cherry, crumble and glaze delivers a delicious bite every time. People frequently ask me for this recipe—once you try it, you’ll see why.

1. Layers of contrasting textures and flavors—creamy, fruity, and crunchy—work beautifully together.
2. The recipe scales easily if you want to double or triple the batch.
3. Swap the cherry filling for any fruit you prefer for a fresh variation.

• Cream cheese
• Granulated sugar
• Vanilla extract
• Light brown sugar
• Unsalted butter
• All-purpose flour
• Puff pastry
• Cherry pie filling
• Egg
• Water
• Powdered sugar
• Whole milk

1. Preheat the oven to 400°F. Line two baking sheets with parchment and set aside.
2. For the cream cheese filling: combine softened cream cheese, granulated sugar and vanilla in a bowl and mash together until smooth; set aside.
3. For the crumble: mix light brown sugar and melted butter in a medium bowl. Add flour and stir with a fork until the mixture is crumbly; set aside.
4. On a clean surface, place one sheet of thawed puff pastry. Cut along the folds into three pieces, then cut each piece in half so you have six rectangles per sheet.
5. Score a ½ to ¾ inch border around each rectangle with a paring knife. Prick the center of each scored rectangle a few times with a fork. Place on prepared sheets, leaving space between pastries.
6. Divide the cream cheese filling evenly into the centers—about a tablespoon per pastry—keeping it inside the scored border.
7. Top each with cherry pie filling, again staying inside the border, and sprinkle the crumble over the cherries.
8. Whisk the egg with a splash of water for an egg wash and brush it along the exposed pastry border.
9. Bake 13–15 minutes, until golden and puffed. Transfer to a wire rack to cool.
10. Whisk powdered sugar with 1 tablespoon milk, adding up to another tablespoon to reach a thick but pourable glaze. Drizzle over cooled pastries and serve immediately or at room temperature.

CAN I USE OTHER FLAVORS WITH THIS RECIPE?

Yes. This method works well with many fruit fillings. Blueberry, apple, lemon, and peach are all delicious alternatives. You won’t need to change the other components—just swap the filling.

DO I HAVE TO USE THE STREUSEL?

No. The streusel adds texture and flavor contrast, but it’s optional. If you prefer a simpler pastry, skip the crumble and still end up with a tasty danish.

WHAT ELSE CAN I TOP THIS WITH?

A powdered sugar glaze is classic, but you can also use a cream cheese icing or simply dust the danish with powdered sugar. Each option tastes great—choose what you prefer.

ANY ADDITIONS?

You can customize these danishes with a few simple additions:

• Add a teaspoon of almond extract to the cream cheese for a nutty note.
• Use pitted fresh cherries for a brighter, more natural fruit flavor.
• Sprinkle a little lemon juice over the cherries for extra brightness.
• Top with sliced almonds for crunch, or drizzle melted chocolate for extra indulgence.
• Swap cream cheese for pastry cream or mascarpone if you want a different texture.

ANY SUBSTITUTIONS?

Feel free to adapt the recipe to suit dietary needs or preferences:

• Substitute puff pastry with crescent roll dough in a pinch, though texture will differ.
• Use homemade cherry sauce or other fruit fillings like strawberry or blueberry.
• Swap cream cheese for mascarpone for a richer filling.
• Use plant-based milk in the glaze if desired.
• Replace vanilla with almond extract for a different flavor profile.

Store finished danishes in an airtight container in the refrigerator for up to 5 days. They freeze well glazed or unglazed: cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and add glaze after reheating if you froze them unglazed.

If you’re hunting for a memorable breakfast pastry that’s simple to pull together and full of flavor, this Cherry Danish is a winner. Give it a try—you won’t be disappointed.

If you try this CHERRY DANISH, let us know how it turned out in the comments. Follow our social channels for more recipes and inspiration.

4.86 from 7 votes

Cherry Danish with Cream Cheese Recipe

Author Dana DeVolk

Prep: 20 mins

Cook: 15 mins

Total: 35 mins

A fun and fruity breakfast recipe, this Cherry Danish has layers of cream cheese, cherry pie filling, a crumble topping and a powdered sugar icing.

Ingredients

For the cream cheese filling:

• 8 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the crumble topping:

• 3 tablespoons light brown sugar, packed
• 2 tablespoons unsalted butter, melted
• ⅓ cup all-purpose flour

For assembly:

• 2 sheets puff pastry, thawed
• 1½ cups cherry pie filling
• 1 large egg
• Splash of water

For the glaze:

• 1 cup powdered sugar
• 1–2 tablespoons whole milk

Instructions

• Preheat the oven to 400°F. Line two sheet trays with parchment paper and set aside.
• Make the cream cheese filling by combining cream cheese, sugar and vanilla until smooth; set aside.
• Prepare the crumble by mixing brown sugar and butter, then stir in flour until crumbly.
• Cut each sheet of puff pastry into six rectangles. Score a border around each rectangle and prick the centers with a fork.
• Place pastries on prepared sheets. Spoon about a tablespoon of cream cheese mixture into each center, top with cherry filling and sprinkle with crumble.
• Brush the exposed edges with beaten egg mixed with a splash of water. Bake 13–15 minutes until golden and puffed.
• Cool on a wire rack. Whisk powdered sugar with milk to a thick but pourable consistency and drizzle over the danishes before serving.

Notes

1. Recipe tested with puff pastry for best texture.
2. Streusel and icing are optional—use according to preference.
3. Score and prick the puff pastry so the border puffs up and contains the filling.
4. These danishes freeze well; thaw in the fridge and re-glaze if needed.
5. Double the recipe to serve a larger group.

Nutrition

Calories: 418kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 24 g

Course Breakfast

Cuisine American