When my husband and I bought our new home last year and were looking for new trees to plant in our yard, I was very opinionated about what I wanted. I wanted a couple of trees that would have gorgeous colors in the fall, a lilac, and a cherry tree- with pie cherries.
Last year, our tree got one gorgeous little cherry and I was so excited. This year, we got about 50. Still not enough for a pie, but I was very excited to have enough to make this cherry-cheese danish.
If you don’t have access to tart pie cherries (around here in Seattle they are impossible to find, except in a can) you could easily use a can of store bought cherry pie filling for this recipe. This delicious puff pastry is filled with a cream cheese mixture, topped with cherries, baked, and then glazed.
It is perfect for breakfast, brunch, tea parties, baby/bridal showers, you name it. Oooh, or Christmas morning.
And it’s so pretty too.
Hope you enjoy!
A Rumbly in my Tumbly original
1 sheet puff pastry, thawed
2 oz cream cheese, room temperature
2 tablespoons granulated sugar
1 cup tart pie cherries (pitted) + 1/2 cup granulated sugar
1/2 ounce cream cheese
1 cup powdered sugar
1-3 tablespoons milk or cream
Preheat oven to 375°.
Place puff pastry into a piece of parchment paper placed on a cookie sheet. Cut the ends and the sides like so:
Mix together cream cheese and sugar, and spread down the middle of the sheet, as shown above. Then, top the cream cheese mixture high with your cherry/sugar mixture, (if you are using cherry pie filling, try to keep as much of the “liquidy” part out as possible) like so:
Fold the ends up, and then, alternating sides, pull the pastry “tabs” over top of each other in a braid. You will have wings at the top and the bottom that you will cut off after you finish braiding.
Bake for about 15 minutes, until golden brown and puffed. Start checking after it has been cooking for 10 minutes.
Remove from oven and drizzle with your glaze.