Cherry Pastry Treat (Print Version)
# Ingredients:
→ Cream Cheese Filling
01 -
1 tablespoon ricotta cheese
02 -
4 oz softened cream cheese
03 -
1 egg yolk
04 -
½ tablespoon of lemon zest
05 -
½ teaspoon vanilla or almond extract
06 -
A tiny pinch of salt
07 -
¼ cup granulated sugar
→ Danish Assembly
08 -
1 tablespoon of water and 1 large egg, whisked together
09 -
2 frozen puff pastry sheets (1 box)
10 -
About 1 can of cherry pie filling
11 -
A little bit of flour for sprinkling
# Instructions:
01 -
Let the puff pastry thaw following the box’s directions. Line two baking trays with parchment paper to get them ready.
02 -
Grab a medium bowl and a handheld mixer. Blend the cream cheese with sugar until smooth. Add the egg yolk, ricotta, vanilla (or almond), salt, and lemon zest. Mix well, then chill till it’s time to assemble.
03 -
Roll the just-cool-enough puff pastry into a 10×10 square on a floured surface. Use a heart-shaped cookie cutter to cut out the dough.
04 -
Place the puff pastry hearts on the prepared trays. Use a fork to lightly poke the dough in a heart shape, keeping a little ½-inch border around each.
05 -
Add about one big spoonful of the cream cheese mix to each heart. Scoop a tablespoon of cherry filling on top, with 4 or 5 cherries per pastry.
06 -
Brush the edges of the pastry hearts lightly with the egg wash. Chill the pastries in the fridge for around 15 minutes.
07 -
Make sure your oven rack is in the center. Heat the oven to 350°F. Bake the danishes for 15–20 minutes, until the pastry becomes a nice golden brown.
# Notes:
01 -
Chilling the assembled pastries keeps the filling from running.
02 -
Work quickly so the pastry stays cold.
03 -
Vanilla extract can swap in for almond extract if you like.