Cherry and Cream Cheese Danishes - The Sweet Rebellion
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Cherry and Cream Cheese Danishes

When cherry season rolls around late November, I have so many recipe ideas that I can’t wait to try. Whereas my Cherry Chocolate Mousse Tart falls more into the “dessert” category, these Cherry Cream Cheese Danishes are ideal to serve as a tea-time treat or a fancy brunch. The Danishes are best served straight from the oven (while the pastry is still crisp and the filling warm and bubbly) but what I love about this recipe is that you can make all the elements ahead of time, then simply assemble before serving and have them on the table in just 20 minutes, including baking time!

The recipe makes use of ready-made puff pastry, a simple “cheesecake” mixture and a cherry compote. (By the way, this cherry compote is delicious over vanilla ice cream, on scones or even as an accompaniment to a cheese board!). Lastly the tart lemony glaze (totally optional but recommended) finishes off the pastries beautifully and gives them that bakery-style, professional look.

This post was sponsored by Cherry Time. All text and options are 100% my own.

(makes 12-16)

2 x 400g rolls of ready-made puff pastry

For the cherry compote:
250g pitted fresh Cherry Time cherries (2 cups)
60g castor sugar (¼ cup)
15ml cornflour (1 tbsp)
30ml lemon juice (2 tbsp)
80 ml water (⅓ cup)

For the cheesecake filling:
230g medium fat cream cheese , room temperature
60g castor sugar (¼ cup)
2,5ml vanilla (½ tsp)
1 large egg

For the egg wash:
1 large egg
1 tbsp water

For the glaze:
125g icing sugar (1 cup)
1 tbsp lemon juice
1-2 tbsp water

50g flaked almonds, for decorating


  • Defrost the pastry in the fridge overnight.
  • Start by making the cherry compote. Add all ingredients to a medium saucepan and place over medium heat.
  • Allow the mixture to come to a gentle boil, stirring constantly until thickened, about 5 minutes. Decant into a heatproof bowl, cover with clingfilm and set aside to cool to room temperature.
  • To make the cheesecake filling, cream together the cream cheese and castor sugar.
  • Add the vanilla essence and the egg, and mix well until completely smooth and creamy.
  • Make the egg wash by beating the egg and water together with a fork.
  • Line 2 baking trays with baking paper and preheat the oven to 190°C.
  • Unroll 1 sheet of puff pastry onto your counter top. Use a pizza wheel or sharp knife to slice it into 8 equal squares.
  • Carefully transfer 4 squares onto each baking sheet. Partially cut a 1 cm border along the edges of each square. This will form a raised edge of pastry on baking. Brush the border with the egg wash.
  • Place 1 tbsp of cheesecake filling into the centre of each square. Top with 1 tbsp of cherry compote. Sprinkle with flaked almonds.
  • Bake one tray at a time for 12-15 minutes on the lowest oven shelf.
  • Meanwhile make the glaze. Sift the icing sugar into a large bowl. Whisk in the lemon juice and water, adding a little more water if necessary to form a thick glaze.
  • Remove the danishes from the oven and allow to cool on the tray for 5 minutes, then place on a cooling rack. Drizzle with the glaze and serve immediately while still warm!
  • Repeat with the remaining pastry (or refrigerate all the elements and make the rest tomorrow!)
  • The pastries are best served fresh from the oven, but can be reheated in a 190°C oven for 2-3 minutes.

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