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Chocolate Cherry Cream Cheese Danish


These danishes can be made into 2 large danishes or 12 individual ones. Simply apply the same steps as shown in the tutorial, but use 1 sheet of puff pastry in its whole form, rather than cutting it into 6 pieces.

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  • 1 package frozen puff pastry sheets, thawed (2 sheets, 17.3-ounces)
  • 1 recipe cherry filling
  • 1/3 cup Nutella
  • 8 ounces cream cheese, softened
  • 2/3 cups powdered sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 egg
  • 1 tablespoon water


Servings 12
Preparation time 20mins
Cooking time 35mins
Adapted from


Step 1

Preheat oven to 400°F.

Place the cream cheese in the bowl of a stand mixer and beat on medium/high speed until smooth, about 1 minute. Scrape down the sides of the bowl.

Add the powdered sugar and beat into the cream cheese, starting on low and moving up to medium speed as the powdered sugar is incorporated.

Add the lemon juice, vanilla, and almond extract to the mixture. Beat until well incorporated. Cover bowl and set aside until ready to use.

Sprinkle a clean surface with flour. Unfold a sheet of puff pastry(will be folded in thirds) on top of the flour. Sprinkle the top of the pastry with more flour and roll out into a thin square, about 18x18-inches.

With a pizza cutter, cut the square into 6 rectangles.

Lay out one rectangle of pastry in front of you and keep the rest covered. Using the pizza cutter, make diagonal cuts along both sides of the puff pastry.

Place about 1 tablespoon of cream cheese filling in the center of the puff pastry and spread out vertically down the middle of the pastry. Place 1/2 tablespoon of Nutella on top of the cream cheese filling and spread out in the same manner. Place 3 to 4 cherries along with a little sauce across the top of the Nutella and cream cheese filling.

Lift the middle flap of pastry closest to you up and over the filling, sealing the sides.

Take the side strip of pastry closest to you and lay it across the filling, pressing the tip into the puff pastry. Take the side strip of pastry closest to you on the opposite side and lay it across the filling in the opposite direction, across the first strip of pastry and seal. Move to the other side and repeat the process until all the strips have been braided up the length of the pastry.

Tuck the last two strips underneath the top end of the pastry. Carefully move the danish to a parchment lined baking sheet.

Repeat this process with the remaining puff pastry, making 12 danishes total. You will be able to fit about 6 danishes per baking sheet.

When all of the danishes have been formed and place on baking sheets, make an egg wash by beating the egg and 1 tablespoon water in a small bowl and brushing each danish with the mixture.

Bake the danishes for 10 to 15 minutes, or until the pastry is golden brown. Remove and cool slightly before eating.


Store the danishes in the refrigerator if not eating right away. Heat slightly before eating before best results.

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