Easy Cherry Danish Sweet Cream (Print Version)
# Ingredients:
01 -
1 sheet puff pastry
02 -
6 oz cream cheese, softened
03 -
¼ cup sugar
04 -
1 egg yolk
05 -
¼ tsp vanilla extract
06 -
¼ tsp lemon juice
07 -
1 pinch salt
08 -
21 oz Original Country Cherry, 1 can, drained
09 -
1 large egg yolk, for brushing on the danish
10 -
¼ cup powdered sugar
11 -
3 Tbsp milk
# Instructions:
01 -
Take the frozen pastry out of the freezer and let it thaw on the counter for about 30 minutes (do not unfold as it will easily break).
02 -
Beat cream cheese and sugar on low speed until creamy. Add egg yolk, vanilla extract, lemon juice, and salt, and continue mixing until smooth.
03 -
Place the puff pastry on a tray lined with parchment paper, dust it with flour, and roll it out carefully.
04 -
Place the cream cheese mixture down the middle of the puff pastry sheet lengthwise, creating about a 3-inch strip of filling.
05 -
Spread the drained cherries on top of the cream cheese filling.
06 -
Using a pizza cutter or kitchen scissors, cut the sides of the pastry into 1-inch wide strips, cutting toward the filling but leaving about 1 inch uncut before reaching the filling.
07 -
Alternating the sides, fold the strips over the filling to create a braided look with fruit peeking through.
08 -
Brush the dough with the beaten egg yolk.
09 -
Bake in a preheated oven at 400°F for 25 minutes until the pastry is golden brown.
10 -
Mix powdered sugar and milk until well blended.
11 -
Let the pastry cool before drizzling with the prepared glaze.
# Notes:
01 -
You can use different fruits or Nutella instead of country cherries.
02 -
Store the danish on the counter in a closed container or wrap.