Easy Cream Cheese and Cherry Danish

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A cheese and cherry danish sits on a white plate, its braided pastry drizzled with white icing. The golden, flaky crust reveals hints of cherry and cream cheese filling beneath the sweet topping.

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4.59 from 12 votes

Easy Cream Cheese and Cherry Danish

This is a perfect Cheese and Cherry Danish recipe with tender yeast dough, creamy cheese filling, and sweet cherry topping. This bakery-style pastry brings professional results to your home kitchen with easy step-by-step instructions.

Prep Time20

Cook Time30

Rise Time1

Total Time1 50

Servings:

Calories: 290kcal

Author: Melissa Griffiths

Ingredients

Dough

3 cups bread flour
1 ½ teaspoons salt
3 tablespoons sugar
2 ¼ teaspoons active dry yeast* (1 package)
¼ cup water
½ cup sour cream
3 tablespoons butter
2 eggs
1 teaspoon vanilla

Filling

6 oz. cream cheese, room temperature (two 3 oz. packages)
1 egg
1 tablespoon sugar
⅛ teaspoon salt
1 can 1 lb. 5 oz. cherry pie filling

Icing

2 to 3 tablespoons water
1 ¼ cup powdered sugar

Instructions

In a mixing bowl, combine yeast, 1 cup flour, salt and sugar.
Heat water, sour cream and butter to 120º to 130º F; add to dry ingredients. With mixer, beat 2 to 3 minutes on medium speed.
Add eggs and vanilla; beat 1 minute.
Gradually add remaining flour by hand or with a mixer that has dough hook(s); knead for 5 to 7 minutes until smooth and elastic.
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, approximately 30 to 40 minutes.
To prepare filling, cream together cream cheese, egg, sugar, and salt. Set aside
Punch down dough and divide in half. On a lightly floured surface, roll each half to a 12 x 17-inch rectangle.
Spread half of filling lengthwise over center third of dough. Top with approximately half of pie filling. (Save a few cherries from filling to decorate danish after it is baked.)
On each long side, cut 1-inch wide strips, 2 inches long. Starting at one end, fold strips at an angle across filling, alternately from side to side.
Place dough on greased baking sheet. Cover; let rise until indentation remains after lightly touching the side of the dough, approximately 30 minutes.
Preheat oven to 350º. Bake in preheated oven 30 to 35 minutes. Cool on wire rack. Drizzle with icing; place a few cherries on small lattice openings to decorate. Cut into individual danishes, if desired.

Notes

Customize to Your Taste Preferences: While cherry pie filling is classic, you can easily substitute other fruit fillings or adjust the sweetness level of the cheese mixture.

Creating the Perfect Icing Consistency: Start with 2 tablespoons of water when making your icing, adding more gradually until you achieve a consistency that drizzles smoothly but isn't too thin. The icing should coat the back of a spoon and flow in a steady ribbon when lifted.

Yeast Substitution: You can substitute instant (fast-rising) yeast for active dry yeast using the same amount. Instant yeast can be mixed directly with the dry ingredients without proofing, which may slightly reduce your total preparation time.

Storage Tips:

Store cooled danish in an airtight container at room temperature for up to 2 days.
Or refrigerate for up to 5 days.
For longer storage, wrap individual pieces and freeze for up to 2 months. Reheat gently in a 300°F oven for best texture.

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