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

Layered Cherry Danishes on top of one another on wire rack.

Like I said before, I’m a huge lover of breakfast. I don’t care if it is sweet or savory, breakfast is my jam and I could eat it for each and every meal of the day.

This Cherry Danish is one of my all-time hands-down favorite recipes. There is so much depth of flavor to them, yet they are super simple to make. 

If you are a cherry fan like I am then this is one breakfast recipe that you absolutely will not want to miss out on! With the flavors combined it’s a flavor explosion in your mouth.

I love working with puff pastry and this was the perfect base for this recipe! It really holds things in nicely and really gives a great contrast to the flavors of this recipe.

With a mixture of “cheesecake”, cherry pie, streusel and glaze you are in literal Heaven with each and every bite. I am not even lying, I have people ask me for this recipe all the time. 

Also, we oftentimes make this for brunches or breakfasts with family for holidays or just because. Once you try this recipe, you will see why this one is a keeper.

Some of our other favorite breakfast recipes we have on our site include: Blueberry Croissant French Toast, Lemon Berry Sweet Rolls and Baked Coconut Donut Holes.

Close up of one Cherry Danish showing filling and topping.

WHY THIS RECIPE WORKS:

  • With multiple layers of flavor, everything just works well together.
  • You can easily double this recipe to serve more people.
  • Switch out the filling for a whole new flavor!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

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

Ingredients needed to make a Cherry Danish.

HOW TO MAKE A CHERRY DANISH:

  1. Preheat the oven to 400°F. Line two sheet trays with parchment paper, set aside.
  2. For the cream cheese filling, place the cream cheese, sugar, and vanilla in a bowl, mash everything together with a fork to combine, set aside.
  3. For the crumble topping, mix together the brown sugar and butter in a medium-sized bowl until combined.
  4.  Add in the flour and using a fork, stir it together until all of the flour is moistened and the mixture is crumbly, set aside.
  5. Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry so you have 3 pieces. Cut these pieces in half so you now have 6 rectangles. 
  6. Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife. 
  7. Poke a few holes with a fork into the pastry but just in the center of the smaller rectangle you scored. Place these on one of the prepared sheet trays, not touching. Repeat with the other puff pastry sheet.
  8. Evenly distribute the cream cheese filling into the center of the pastries and smooth it out making sure you do not go into the outer border of the pastry. It will be about a tablespoon of the filling per pastry.
  9. Top with the cherry pie filling, again keeping inside the border. 
  10. Add the crumble over the cherries. 
  11. In a small bowl whisk together the egg and splash of water. With a pastry brush, brush the outer border of the exposed puff pastry with the egg wash. 
  12. Bake for 13-15 minutes until golden brown and the edges are puffed. 
  13. Transfer the pastries to a wire rack to cool. 
  14. While the pastries are cooling, make the glaze by whisking together the powdered sugar and milk until smooth. You want the glaze to be thick yet pourable, start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency. 
  15. Drizzle the glaze evenly over the pastries. Serve immediately or let cool completely.

Step by step photos on how to make a Cherry Danish.

CAN I USE OTHER FLAVORS WITH THIS RECIPE?

Absolutely, this works beautifully with many various flavors. Some of the ones that we have and love to use include blueberry, apple, lemon, and peach.

The remaining ingredients work well with all those flavors so nothing needs to be changed in the recipe besides the filling that you want to use.

DO I HAVE TO USE THE STREUSEL?

If you are not a fan of the streusel topping you can absolutely omit it, we love it for the flavor and texture contrast that it gives these so we always include it.

But it is not necessary to the recipe and if you would like to omit it that will be fine.

WHAT ELSE CAN I TOP THIS WITH?

While we usually use a powdered sugar glaze, you could absolutely make a cream cheese icing or even just dust these with some powdered sugar.

We have done these with all of them and they taste great each and every way, even plain. So whatever you’d like to do will work fine!

Hand holding up one Cherry Danish.

HOW TO STORE:

To store these place in an airtight container in the refrigerator, they should last for up to 5 days.

These can also be frozen glazed or unglazed. Let cool and then place in a freezer container where they will keep for up to 3 months.

Let defrost in the refrigerator and if you froze unglazed you can glaze them at this point.

TIPS AND TRICKS:

  • This recipe has only been tested with puff pastry so I don’t suggest using anything else.
  • The crumble and icing are optional, see my tips above.
  • You can switch out your filling flavors to your liking.
  • Make sure that you score and poke your puff pastry, this is what will make the sides rise and encase the filling.
  • These can be frozen, see my tips above.
  • Easily double this recipe to serve more people.

Bite taken out of one danish stacked on top of others on wire rack.

If you are looking for that perfect morning treat that you just don’t want to put down, this is it! You have to make these Cherry Danishes! You will not be disappointed.

If you like this recipe you might also like:

If you’ve tried this CHERRY DANISH let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
4.84 from 6 votes

Cherry Danish

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
A fun and fruity breakfast recipe this Cherry Danish has layers of cream cheese, cherry pie filling, a crumble topping and drizzled with a powdered sugar icing.
Servings 12

Ingredients
  

For the cream cheese filling:

For the crumble topping:

For assembly:

For the glaze:

Instructions

  • Preheat the oven to 400°F. Line two sheet trays with parchment paper, set aside.
  • For the cream cheese filling, place the cream cheese, sugar, and vanilla in a bowl, mash everything together with a fork to combine, set aside.
  • For the crumble topping, mix together the brown sugar and butter in a medium-sized bowl until combined.
  • Add in the flour and using a fork, stir it together until all of the flour is moistened and the mixture is crumbly, set aside.
  • Place one sheet of puff pastry on a clean work surface. Cut along the folds of the pastry so you have 3 pieces. Cut these pieces in half so you now have 6 rectangles.
  • Score each pastry about ½ inch to ¾ inch around the border of the rectangle with a paring knife.
  • Poke a few holes with a fork into the pastry but just in the center of the smaller rectangle you scored. Place these on one of the prepared sheet trays, not touching. Repeat with the other puff pastry sheet.
  • Evenly distribute the cream cheese filling into the center of the pastries and smooth it out making sure you do not go into the outer border of the pastry. It will be about a tablespoon of the filling per pastry.
  • Top with the cherry pie filling, again keeping inside the border.
  • Add the crumble over the cherries.
  • In a small bowl whisk together the egg and splash of water. With a pastry brush, brush the outer border of the exposed puff pastry with the egg wash.
  • Bake for 13-15 minutes until golden brown and the edges are puffed.
  • Transfer the pastries to a wire rack to cool.
  • While the pastries are cooling, make the glaze by whisking together the powdered sugar and milk until smooth. You want the glaze to be thick yet pourable, start with 1 tablespoon of milk and add up to another tablespoon to your desired consistency.
  • Drizzle the glaze evenly over the pastries. Serve immediately or let cool completely.

Notes

  1. This recipe has only been tested with puff pastry so I don't suggest using anything else.
  2. The crumble and icing are optional, see my tips above.
  3. You can switch out your filling flavors to your liking.
  4. Make sure that you score and poke your puff pastry, this is what will make the sides rise and encase the filling.
  5. These can be frozen, see my tips above.
  6. Easily double this recipe to serve more people.

Nutrition

Calories: 418kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 175mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Nutrition Disclaimer
Course Breakfast
Cuisine American

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4.84 from 6 votes (6 ratings without comment)

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