I laughed the first time I tried to make a Danish because my kitchen looked like a pastry war zone: flour on the counter, a rogue puff pastry corner gone rogue, and me grinning like I’d discovered treasure. I kept at it, and now this Cherry Almond Danish feels like the kind of weekend treat that makes any morning feel celebratory. It has a flaky, buttery shell from store-bought puff pastry, a tangy-sweet **cherry** filling, and that cozy almond note that smells like holidays. If you can fold, scoop, and brush an egg wash, you can make this — and I’ll walk you through the tiny stumbles I learned so you don’t repeat them. Let’s bake something that makes the kitchen smell like happiness.
Quick Facts
- Yield: Serves 8
- Prep Time: 25 minutes (plus 15 minutes chilling)
- Cook Time: 15–18 minutes
- Total Time: About 60 minutes (including cooling)
Why This Recipe is Awesome
This Cherry Almond Danish comes together fast, thanks to a trusty sheet of puff pastry, but it tastes like you spent all morning. You get crisp, flaky layers, a creamy **cream cheese** cushion, bright cherry bursts, and nutty almond fragrance. It’s sweet but balanced, with a glossy cherry glaze that makes it look bakery-fancy. It’s so easy even your oven can’t mess it up — and the kitchen will smell like toasted almonds and warm fruit. Who doesn’t love crispy edges and a gooey center?
Ingredients
For the Main Dish:
- 1 (17.3 oz) sheet frozen puff pastry, thawed (one sheet makes 8 mini danishes)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup cherries, pitted and halved (fresh or thawed frozen, drained)
- 2 tbsp cherry jam or preserves (optional, for extra gloss)
- 1 large egg, beaten (for egg wash)
- 2 tbsp sliced almonds, toasted
- Powdered sugar for dusting (optional)
For the Sauce / Garnish (if applicable):
- 2 tbsp water + 1 tbsp powdered sugar to thin jam into a glaze (optional)
How I Make It
Step 1:
Preheat the oven to 400°F. Line a baking sheet with parchment. Unfold the thawed puff pastry and gently roll it into a rough 12×12-inch square to even the edges. Cut the sheet into 8 squares (about 3.5–4 inches each). I like to press a fork around the outer 1/2-inch to make a border so the filling stays put; this also makes a pretty ridge that crisps up. Keep the cut pieces chilled while you make the filling — cold pastry puffs up better.
Step 2:
In a bowl, beat the softened cream cheese with 1/4 cup sugar, vanilla, and almond extract until smooth and glossy. Taste and add a pinch more sugar if your cherries lean tart. Spoon about 1.5 tbsp of the cream cheese mixture into the center of each pastry square, spreading slightly but leaving the border free. Don’t overload; you want a balance so the edges get crispy.
Step 3:
Top the cream cheese with 1–2 tsp of cherry jam, then scatter the halved cherries on top. If you use frozen cherries, pat them dry so they don’t make the pastry soggy. For a bright shine, warm the jam with 2 tbsp water and brush it over the cherries before baking. Brush the pastry borders with the beaten egg — you’ll get that gorgeous golden color and crisp sound as they bake.
Step 4:
Bake at 400°F for 15–18 minutes, rotating the pan at 10 minutes if your oven runs hot. Watch for the pastry to **puff and turn a deep golden brown** at the edges and for the filling to bubble slightly. You’ll hear light crackling as the layers separate and smell that toasty almond note — that’s when you know they’re close.
Step 5:
Let the danishes cool for 8–10 minutes on the sheet before transferring to a rack. Sprinkle with toasted sliced almonds and a dusting of powdered sugar. Serve warm for the best texture: flaky, tender, and slightly oozy at the center. If you want extra shine, brush with the warmed jam glaze again.
Pro Tips
- Keep the pastry cold until the oven door opens. Cold butter = flaky, layered pastry.
- Don’t overcrowd the baking sheet. Give each danish room to puff and brown evenly.
- Use room-temperature cream cheese for a lump-free filling, but keep the pastry chilled while you fill.
- If your cherries are very juicy, toss them with 1 tsp cornstarch to prevent soggy bottoms.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap cherries for blueberries, sliced peaches, or canned pie filling — fruit changes sweetness and moisture.
- Replace cream cheese with mascarpone for a richer, silkier filling.
- Dairy-free: use vegan cream cheese and vegan puff pastry; bake the same way, but expect slightly different browning.
- Gluten-free: buy a gluten-free puff pastry or make almond flour tart shells; texture will be less flaky but still delicious.
Variations & Tips
- Add a thin layer of almond frangipane (1/4 cup almond flour + 2 tbsp butter + 2 tbsp sugar) under the cream cheese for an almond croissant vibe.
- Swap cherries for Nutella and banana for a kid-friendly twist.
- Make them savory: replace sugar with herbs, drop in goat cheese and roasted tomatoes instead of fruit.
- Top with a drizzle of almond icing (1 cup powdered sugar + 1–2 tbsp milk + 1/4 tsp almond extract).
- Creative twist: brown 2 tbsp butter and use it in the cream cheese mix for a toasty, caramel-like depth.
- Add lemon zest to the filling for a bright contrast to the cherries.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Assemble the danishes on the baking sheet, cover tightly, and refrigerate for up to 4 hours before baking. Reheat in a 350°F oven for 6–8 minutes to refresh the crispness.
- Can I double the recipe?
- Sure thing. Use two baking sheets and stagger them across oven racks, swapping positions halfway through baking to ensure even browning. Don’t crowd the pans.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil.
- How do I know it’s done?
- Look for **deep golden-brown edges**, puffed layers, and a slight bubble in the filling. The pastry should sound light when tapped and feel crisp at the border.
- What if I don’t have ingredient X?
- If you don’t have almond extract, use extra vanilla and a few drops of almond-flavored syrup, or skip it entirely — the toasted almonds still add aroma.
How I Like to Serve It
I love serving these warm with a dollop of plain Greek yogurt or a scoop of vanilla ice cream for brunch or dessert. Pair with strong coffee or a citrusy tea to cut the sweetness. They work great for weekend breakfasts, casual dinner-party desserts, or when you need to cheer someone up — trust me, a warm danish does wonders.
Notes
- Store leftovers in an airtight container at room temperature for up to 24 hours; re-crisp in a 350°F oven for 5–7 minutes.
- If you use meat in a variation, follow safe cooking temps (e.g., chicken to 165°F).
Final Thoughts
Closing: Go on — make these Cherry Almond Danishes. They look impressive, taste like love, and won’t make your kitchen the same disaster twice. Enjoy every flaky, fruity bite!