Cherry Cream Cheese Danishes

While I have certainly heard of Danishes, they’re never really the treat I choose in a bakery. However, Claire’s Cherry Cream Cheese Danishes will change my mind next time I’m making this important decision. I have a newfound appreciation for any laminated pastry-related dessert (or perhaps breakfast bakery option) thanks to this recipe.

I made this recipe at the same time I made the Kouign-amann recipe, because Danishes require the same lamination techniques up until the dough is divided into 24 squares. If you want to read about that process, click here; it is very tedious, but I felt it was worth the effort for these Danishes way more than it was for the Kouign-amann. Kouign-amann is essentially a base for Danishes (and quite likely similar recipes with various fillings).

Aside from the Kouign-amann recipe, the rest of the ingredients were easy to find. It was past cherry season when I made this recipe, so I used frozen pitted cherries that worked great.

I started by making the cherry compote mixture. I mixed lemon juice and cornstarch in a small bowl together. Then I combined the cherries, sugar, lemon zest and some water in a saucepan for about five minutes. The color, even with frozen cherries, was spectacular. I then added the cornstarch mixture, stirred for a minute, and took the cherry compote off the heat. Once it cooled, I separated the cherries from the juice compote with a strainer. I placed both in the fridge.

Next, I mixed the cream cheese with egg yolk, then dolloped a spoonful on to all 24 Kouign-amann squares. I also added a couple cherries to the tops of each cream cheese dollop. I made sure the squares were evenly spaced among two baking sheets as well so each Danish had room to expand while baking. I then let the Danishes proof for 40 minutes.

Unlike the experience I endured with baking the Kouign-amann batch before these Danishes, I made sure to turn the temperature down from 400°F to 350°F when I placed both sheets in the upper and lower thirds of the oven. I watched these Danishes like a hawk to avoid a burning disaster! After about 22 minutes, the Danishes were looking pretty good when I took them out to cool. Some had toppled a little more than desired, which I believe likely had to do with the butter softening during the lamination phase. Overall, these Danishes looked beautiful, and most importantly, not burned. I drizzled the cherry compote juice over the tops for a beautiful, colorful finish.

While there are plenty of delicious recipes in Dessert Person, these Cherry Cream Cheese Danishes are one of my absolute favorites. They are everything I could possibly want in a flaky, fruity pastry; the perfect balances of fluffy, airy and sweet. I could easily eat two or three of these if no one was paying attention. This is not only a great option to impress the crap out of people, but it’s also a wonderful opportunity to elevate your baking skills with the lamination technique. Shortly after making these Danishes, I visited a farmer’s market that was selling similar breakfast pastries. It made me realize how many different ways one could use lamination to make incredible treats. I am happy to report this “very challenging” recipe was a success!

If you’re struggling with this recipe, Claire made it on her YouTube Channel, with blueberries, check it out!

https://www.youtube.com/watch?v=a9WXFFF1sto