Cherry Danish

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These cherry danishes are easy to make and taste like they came from your favorite bakery!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Freezer chill time 30

Total Time 1 5

Servings danishes

Calories 362kcal

Line two baking sheets with parchment paper. Set aside.
In a large bowl, mix together the softened cream cheese, granulated sugar, and almond extract until well combined. Set aside.
Unfold the thawed pastry sheets on a cutting board. With a sharp knife, or a pizza cutter, cut each sheet into 6 even rectangles, giving you 12 rectangles total. Place them on the prepared lined baking sheets, 6 to each sheet.
Spoon approximately 1 Tablespoon of the cream cheese mixture onto the center of each puff pastry rectangle. Gently spread the cream cheese mixture out a bit, leaving space around the edges.
Spoon about 1 Tablespoon of the cherry pie filling on top of each cream cheese center.
Bring together two sides of the puff pastry in the middle, gently pressing the corners together (see photos for example).
Freeze for 30 minutes.
Just before the 30 minutes are up, preheat the oven to 400°F.
Brush each of the pastries with egg wash. Then bake for 20 minutes, or until the tops of the pastry are golden brown and the pastry is fully cooked.
Sprinkle each pastry with powdered sugar immediately, as soon as it's out of the oven.

Makes 12 cherry danishes.

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or in the oven until heated through.