Description
Enjoy these Mini Cherry Cheese Danishes, featuring a creamy cream cheese filling and sweet cherry topping, all encased in flaky puff pastry. Ideal for breakfast, brunch, or a delightful snack!
Ingredients
Scale
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 package (17.3 oz) frozen puff pastry sheets, thawed
- 1 can (21 oz) cherry pie filling
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- In a medium mixing bowl, add the softened cream cheese. Make sure its at room temperature for easy mixing.
- Add the granulated sugar to the cream cheese.
- Pour in the vanilla extract.
- Using a hand mixer or a whisk, beat the mixture until its smooth and creamy (about 2-3 minutes).
- Preheat your oven to 400°F (200°C).
- On a lightly floured surface, unfold the thawed puff pastry sheets.
- Using a rolling pin, gently roll out each sheet to about 1/8 inch thickness.
- Cut each sheet into 3×3 inch squares (about 9 squares from each sheet).
- Place each puff pastry square on a baking sheet lined with parchment paper.
- Add about 1 tablespoon of the cream cheese filling to the center of each pastry square.
- Top with a spoonful of cherry pie filling (about 1 tablespoon).
- Fold the corners of each pastry square towards the center and pinch them together.
- Brush the tops with the beaten egg.
- Place the baking sheet in the preheated oven.
- Bake for about 15-20 minutes, or until golden brown.
- Let them cool on the baking sheet for about 5 minutes.
- Dust with powdered sugar if desired.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Adjust the size of the pastry squares based on your preference for larger or smaller danishes.
- Keep an eye on the danishes while baking, as oven temperatures may vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes