This recipe outlines how to prepare “Mini Cherry Cheese Danishes,” delectable individual pastries featuring a flaky, golden crust, a creamy sweet cheese filling, and a bright, fruity cherry topping, all finished with a delicate drizzle of vanilla glaze. The image displays six freshly baked danishes on a parchment-lined baking sheet, showcasing their appealing golden color, visible cherry and cheese fillings, and the contrasting white glaze drizzled artistically over each one. One danish even has a bite taken out of it, revealing the layers within. These mini danishes are perfect for breakfast, brunch, or a sweet snack, offering a delightful combination of textures and flavors.
Ingredients:
For the Pastry Base:
- 1 sheet (about 9-10 oz) store-bought puff pastry, thawed
For the Cream Cheese Filling:
- 4 oz (113g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Pinch of salt
For the Cherry Topping:
- ½ cup cherry pie filling (store-bought or homemade, see tip below for homemade)
For the Vanilla Glaze:
- ½ cup (60g) powdered sugar, sifted
- 1-2 tablespoons milk (or fresh lemon juice for a zesty glaze)
- ¼ teaspoon vanilla extract
Equipment:
- Baking sheet
- Parchment paper
- Small round cookie cutter (approx. 3-3.5 inches diameter) or glass rim
- Small bowls (3)
- Whisk
- Rubber spatula
- Pastry brush (optional)
- Small spoon or piping bag with small round tip (for glaze)
Instructions:
Part 1: Prepare the Pastry Bases
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Out Puff Pastry: Unfold the thawed puff pastry sheet on a lightly floured surface. If it’s very cold, let it sit for a few minutes to become more pliable. You can gently roll it out a bit thinner if desired, to about a 10×12 inch rectangle.
- Cut Rounds: Using a 3-3.5 inch round cookie cutter or the rim of a glass, cut out as many circles as possible from the puff pastry. You should get about 6-8 rounds per sheet, which is consistent with the image. Gently re-roll any scraps to cut additional rounds if desired.
- Form Indentations: Place the pastry rounds on the prepared baking sheet. Using a smaller cookie cutter (about 2 inches) or the back of a spoon, gently press a shallow indentation in the center of each pastry round, leaving a border of about ½ to ¾ inch around the edge. This will create a well for the filling. Do not press all the way through the pastry.
Part 2: Prepare Fillings
- Make Cream Cheese Filling: In a small bowl, combine the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and pinch of salt. Whisk until smooth and creamy, ensuring no lumps of cream cheese remain.
- Prepare Cherry Topping: Have your cherry pie filling ready in a separate small bowl.
Part 3: Assemble and Bake the Danishes
- Fill Pastries: Spoon about 1-2 tablespoons of the cream cheese filling into the center indentation of each puff pastry round. Spread it evenly within the border.
- Add Cherry Topping: Gently spoon about 1 teaspoon of cherry pie filling on top of the cream cheese filling in each danish.
- Bake: Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up around the edges, and the cream cheese filling is set and slightly golden. The image shows the danishes beautifully golden.
- Cool: Transfer the baked danishes to a wire cooling rack and let them cool completely before glazing.
Part 4: Prepare and Apply Glaze
- Make Vanilla Glaze: In a small bowl, whisk together the sifted powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, until you reach a drizzly consistency. The glaze should be thick enough to leave a white trail but thin enough to flow smoothly.
- Glaze Danishes: Once the danishes are completely cool, drizzle the vanilla glaze over each one using a spoon or a piping bag with a small round tip.
- Set Glaze: Allow the glaze to set for about 10-15 minutes before serving.
Tips for Success:
- Keep Puff Pastry Cold: Work quickly with puff pastry to keep it cold. If it becomes too warm and sticky, it will be harder to work with and may not puff up as much. You can place it back in the refrigerator for 10-15 minutes if it gets too warm.
- Don’t Grease Pans for Puff Pastry: Puff pastry releases its own fat during baking, so greasing the pan is usually not necessary and can sometimes hinder proper puffing. Parchment paper is ideal.
- Prevent Soggy Bottoms: Ensure your cherry pie filling isn’t excessively wet. If using a homemade filling, reduce it until it’s quite thick.
- Cream Cheese Consistency: Make sure your cream cheese is truly softened for a smooth, lump-free filling.
- Adjust Glaze Consistency: The amount of milk needed for the glaze can vary slightly depending on the powdered sugar and humidity. Add it gradually to achieve your desired drizzly consistency.
- Variations:
- Mixed Berry Danish: Substitute cherry pie filling with other fruit fillings like blueberry, raspberry, or mixed berry.
- Apple Cinnamon: Use apple pie filling and sprinkle a pinch of cinnamon into the cream cheese mixture.
- Lemon Cheese Danish: Instead of cherry, use a spoonful of homemade lemon curd as the fruit topping, and use lemon juice in the glaze.
- Different Glazes: For a richer glaze, you could use a thin caramel glaze (similar to the pound cakes) or a simple powdered sugar dusting (like on the orange pound cake).
- Savory Danishes: While this recipe is for sweet danishes, puff pastry is versatile for savory applications as well, such as mini pizzas.
- Storage: Store Mini Cherry Cheese Danishes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days (especially if it’s warm, due to the cream cheese).
- Reheating: For best results, gently reheat danishes in a toaster oven or regular oven at 300°F (150°C) for a few minutes until warmed through and the pastry re-crisps.
- Comparison to Other Baked Goods: These mini danishes are a delightful pastry, offering a different experience than full-sized cakes like a rich chocolate cake, a dense pound cake, or a fluffy chiffon cake. They are a lighter, more individual serving compared to large pies like a Cream Pie or Chocolate Crumble Pie. While using puff pastry, they are distinct from other savory puff pastry items like cheese turnovers. They are also different from cookies like Almond Joy Cookies or Raspberry Cheesecake Cookies.