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Cherry Cream Cheese Danish

Source: Found on Pinterest

Tastes just like Toaster Strudel, only better!
Takes about 20 minutes to prep

Ingredients

  • 2 sheets frozen puff pastry sheets, thawed (according to package directions or in refrigerator overnight)

Cream Cheese & Cherry Filling

  • 8 oz. cream cheese, softened
  • 2 Tbls. white sugar
  • 1 t. almond extract
  • 1 can (21 ounces) cherry pie filling

Egg Wash

  • 1 large egg, room temperature
  • 1 Tbls. water

Topping

  • powdered sugar, for dusting

Instructions

Preheat the oven to 400 degrees.

Line 2 large baking sheets with parchment paper and set aside.

Lay the puff pastry sheets on a lightly floured surface and cut each sheet into 6 equal-sized rectangles. You will have a total of 12 rectangles, about 4½x3 inches in size.

Arrange the puff pastries evenly onto the lined baking sheets, leaving about 1 inch between each pastry.

Use a fork to poke a few holes into the middle of the pastry sheet (be sure to leave about a ½-inch perimeter around the edge). This will allow the outside border to puff up while the center stays low and holds the filling.

Cream Cheese & Cheery Filling: In a medium bowl stir together the cream cheese, sugar, and almond extract until fully combined.

Spread 1 heaping tablespoon of the cream cheese mixture onto the center of each puff pastry.

Top the cream cheese mixture with 2 heaping tablespoons of cherry pie filling.

Egg Wash: In a small bowl, whisk the egg and water together. Brush onto the outside edges of the pastry.

Bake for 15-18 minutes, or until golden.

Remove from oven and dust with confectioners' sugar. Set aside to cool slightly before serving.

NOTE: Makes 12