This Cherry Cream Cheese Danish Braid couldn’t be easier. Just a few ingredients and you’ll have a freshly baked Danish for brunch!
Cherry season is almost to an end but I just do not feel like it gets enough hype. We see lots of recipes with strawberries at the beginning of summer and then blueberries at the end of the summer but what about cherries?
Well I am here to share with you this Cherry Cream Cheese Danish Braid Recipe and give some credit to the cherry!
This year I have been able to find so many deals in my local grocery store when I go looking for berries. I may or may not of bought eight pounds at a time. So if you are like me and went crazy buying cherries, try this small batch cherry preserves recipe! It looks amazing!!
I made this danish the week of our move, more on that next month, but we couldn’t eat it all so I decided to take it to a farewell gathering.
The remarks that I received concerning this danish put a smile on my face! People said things like “WOW!!” or “this is amazing!”
Ultimately what I’m trying to say is make this! You will not be disappointed!
So when making this Cherry Cream Cheese Danish Braid Recipe you want to make sure you roll out your puff pastry into a nice rectangle shape. This helps when you are cutting your slits on each side. Also remember that the filling may look like it is too much but believe me, it is not! It may seep some through your slits when baking but don’t worry it holds together nicely. Lastly I made sure that I completely cooled my danish and refrigerated it so that I could make nice clean cuts through it! Enjoy!
If you’d like more cherry recipes check out this Cherry Berry Crisp and this Cherry Vanilla Poke Cake!
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Cherry Cream Cheese Danish Braid Recipe
Ingredients
- 1 sheet Frozen Puff Pastry thawed
- 8 ounces Cream Cheese softened
- 1 cup Powdered Sugar
- 2 tablespoons Heavy Cream
- 20 Fresh Cherries pitted and chopped
- 1 cup Powdered Sugar
- 1 tablespoon Heavy Cream
Instructions
- Preheat oven to 375°F. Line baking sheet with parchment paper or silpat and set aside.
- Unfold puff pastry and roll out slightly. Make 9 slits evenly on each side of the puff pastry. On each end make a small slits on the creases at the top and bottom of the pastry.
- In medium size bowl add cream cheese, powdered sugar and heavy cream. Mix until smooth and creamy. Spread mixture in the center of the pastry.
- Spread cherries evenly on top of the cream cheese.
- Starting on one end of the pastry. Fold the end up then fold slits over alternating from right to left to the other end. Fold the opposite end up before finishing the side slits.
- Place on baking sheet and bake for 25-30 minutes or until golden brown.
- Remove from oven and allow to completely cool. Refrigerate for 2 hours.
- For the icing:
- Mix powdered sugar and heavy cream together. Drizzle over pastry.
- Cut and ENJOY!
Jacey
Tuesday 12th of November 2024
This tasted really good but didn't look so great. Any tricks to get the pastry to stay braided when baking? It's also a lot of cream cheese for just one sheet of dough.