Lemon Cherry Cheese Danish Recipe is very easy to make with puff pastry, ready in 30 minutes, with delicious lemon and cherry flavors!
Lemon Cherry Cheese Danish Recipe is one of the easiest recipes you will ever try! After making your homemade danish braid, the ones from the coffee shop just won’t cut it anymore. This Lemon Cherry Cheese Danish Recipe is made with puff pastry, so you don’t have to worry about rolling any dough. You will end up with a soft pastry, filled with perfectly baked sweet cheese, cherry filling and an amazingly fresh lemon flavor. The Lemon Cherry Cheese Danish is topped with sweet Lemon Icing.
- Don’t skip the lemon zest! It will add so much flavor and it compliments the cheery filling nicely.
- Don’t substitute the lemon extract with lemon juice, the lemon extract has a more pronounced flavor
- You can use more or less cherry filling, I like mine bursting with cherries so I used 1 cup of cherry filling
- The cherry filling can be substituted with raspberry preserves, or even fresh cherries, blueberries or blackberries
- I used fresh squeezed Meyer lemon juice to make the icing and it’s the beast thing ever! It tastes so fresh and citrusy!
- Make sure you buy the Crescent Dough Sheet 🙂 not croissants, not biscuits, not cinnamon buns, while all these sound delicious you need the Crescent Dough Sheet for this recipe
This pastry will melt in your mouth with it’s deliciousness! It’s perfect for breakfast or brunch and since it is so easy to make it would be great to bake a few for a crowd. The combination of sweet cherry, fragrant Meyer lemon, sweet cream cheesy and soft pastry is tempting and delicious. The Lemon Cherry Cheese Danish Recipe only takes 10 minutes to put together and 20 minutes to bake.Tools/Ingredients I used to make this Lemon Cherry Cheese Danish Recipe:
- Cherry Pie Filling – I love this one! It’s so perfect in this recipe, also you can use it to make cherry cheesecakes and cherry pies
- Lemon Extract – if you are looking to make a lemon dessert that is bursting with lemon flavor adding lemon extract is key
- Baking Sheet – a sturdy baking sheet will serve you years, I am very happy with this one, I use it to bake pastries and cookies
- Parchment Paper – in this recipe I prefer to use parchment paper to bake the danish and not baking spray, I like this brand and always have some in my kitchen
- Crescent Dough Sheet – endless possibilities to create recipes and my first choice when it comes to homemade danishes
Here is a step by step video of the recipe:
- 1 tube Pillsbury Crescent Dough Sheet
- 8 ounce cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon zest
- ¾ cup - 1 cup cherry pie filling
- Lemon Glaze:
- 1 cup powdered sugar
- 2 - 3 tablespoons fresh lemon juice
- Preheat oven to 375F degrees.
- Top a baking sheet with parchment paper and set aside.
- Add the softened cream cheese, sugar, lemon zest and lemon extract to the bowl of a stand mixer and beat until fully combined and smooth. Stop once to scrape the sides of the bowl with a spatula to make sure the mixture is fully combined.
- Unroll the seamless dough sheet onto the prepared baking sheet.
- Spread the lemon cream cheese filling down the middle of the dough sheet.
- Spread the cherry filling on top of the lemon cream cheese layer. You can use more or less cherry filling, I like using 1 cup so the danish is bursting with cherry filling.
- On each long side of the dough, left and right from the filling, make 2 inch long cuts about 1 inch apart. Check the photo at the end of the recipe.
- Starting at one end of the dough sheet, fold the strips over the filling from one side to the other, if you want on an angle.
- Bake the danish for 15-20 minutes, or until it is golden brown. Check at 15 minutes as it is probably ready.
- Remove the danish from the oven and let it completely cool before icing, around 20 - 30 minutes.
- Lemon Glaze:
- Add the powdered sugar to a medium bowl, add two tablespoons of fresh lemon juice and mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of lemon juice. I like the glaze on the thicker side, yet pourable, so it will look white and shiny on the danish, not transparent.
- After the danish has cooled, use a fork or spoon to drizzle the lemon icing over the danish.
- Slice the danish and serve!
Ok, I am off to bake another one! If you love danishes, check this Peanut Butter Nutella Danish: