There’s nothing quite like a freshly baked cherry danish to brighten your day. With a buttery puff pastry and the vibrant cherry pie filling, this recipe is as delicious as it is easy. Whether you’re hosting brunch or treating yourself to a bakery-style pastry, this quick recipe is sure to impress!
This recipe uses frozen puff pastry to make this an incredibly easy recipe! If you love puff pastry recipes, you’ll also enjoy my Puff Pastry Apple Tart, this easy apple strudel or this amazing blueberry cheese danish for even more easy and inexpensive bakery-style treats at home. A savory recipe to try is this ham and cheese puff pastry. It's a great way to use up left over ham!
Table of contents
Why I Love This Recipe
- Inexpensive to make: And you don't need to leave the house!
- Quick and Simple: A few ingredients and minimal effort create a stunning dessert. You can even just use the puff pastry and the cherry pie filling! That would be two items : )
- Perfect Sweetness: The pastry and tart cherries balance beautifully.
- Versatile and Fun: Great for breakfast, dessert, or a snack anytime.
Ingredients
Just two main ingredients! The egg wash is optional but I like how it makes the finished danishes look.
- 1 sheet puff pastry: Thawed according to package instructions. (There are 2 sheets in the Pepperidge Farm Puff Pastry Box). This recipe does double easily if you want to use pastry sheets.
- 1 cup canned cherry pie filling: Sweet and tangy cherries for a classic flavor. Be aware that the cherry pie filling can usually has about 21 oz in it. Only ½ is needed for the recipe. As mentioned above, recipe is easy to double if you wish to use all the cherry filling.
- 1 tablespoon powdered sugar (optional): For dusting before serving.
Instructions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gently unfold the puff pastry and place onto the sheet.
Step 2
Cut the puff pastry sheet into 6 even pieces. Score the edges of each side with a sharp knife, being careful not to cut through. Use a fork and poke the center a few times to prevent the pastry from rising too much in the middle. Spoon the cherry pie filling evenly in the middle section in a single layer.
Step 3
Bake for 16–18 minutes or until the puff pastry is golden brown and flaky. Remove from the oven and let cool slightly.
Step 4
Dust with powdered sugar if desired, then slice and serve warm or at room temperature.
Tips for Success
- Thaw Puff Pastry Properly: Allow it to thaw in the fridge for the best handling. You want to keep the pastry cold, not at room temperature.
- Choose High-Quality Filling: A good cherry pie filling makes a big difference in flavor. I often scoop more of the cherries and use less of the sauce that comes in the can.
- Customize: Add a drizzle of vanilla glaze or a sprinkle of sliced almonds for extra flair.
Serving Suggestions
Enjoy this Cherry Danish:
- Warm with a cup of coffee or tea for breakfast.
- As a dessert with whipped cream or vanilla ice cream.
- At brunch, alongside fresh fruit and other pastries.
- When you have a craving for a cherry dessert!
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for a few minutes to restore crispness.
- Freezer: Wrap tightly in plastic wrap and store for up to 1 month. Reheat directly from frozen in the oven.
Other Pastry Recipes You’ll Love
Printable Recipe
This Cherry Cream Cheese Danish is an easy way to bring the flavors of a bakery into your home. Let me know how yours turned out— leave a comment below!
Cherry Danish (using puff pastry)
Ingredients
- 1 sheet frozen puff pastry from the grocery store
- 10 oz cherry pie filling about ½ a can (21 oz can)
- 1 large egg for the egg wash
- 1 tablespoon powdered sugar optional - to dust prior to serving
Instructions
- Puff pastry should be thawed overnight in the refrigerator, following instructions on the box.
- Preheat oven to 400℉. Line baking sheet with parchment paper.
- Cut puff pastry sheet into 6 pieces. Each Pepperage Farm puff pastry sheet gets cut into 6 pieces that are 3"x 4.5". This recipe uses 1 sheet, but the recipe easily doubles to make 12 servings using 2 sheets of puff pastry.
- Score border roughly ¾ of an inch. Poke the center part with a fork so the pastry won't rise as much in the center. Spoon the cherry pie filling evenly into single layer inside the scored section.Make an eggwash (scramble egg in a bowl with 2 tablespoons of water). Brush on edges to help danish edges bake to a golden brown.
- Bake for 16 - 18 minutes. Once out of the oven, allow to cool for a few minutes. Dust with powdered sugar just prior to serving. If the danishes are too hot, the sugar melts and you won't see it (if that happens, just add a little more when the pastry as cooled).
Notes
Nutrition (I am not a nutritionist. These are estimates only)
Cindy Thiel
These look delicious, can't wait to try them!
Susan Moncrieff
Let me know how you like them! I think they are such an easy but delicious dessert (that look like they are hard to make).
Clint Jamesson
Thank you ever so much!