This cherry Danish has become my go-to for weekend breakfasts and holiday brunches. I discovered this version on a blustery Saturday morning when pantry classics and a tube of crescent dough transformed into something unexpectedly delightful. The contrast between the tangy cherry topping and the rich, silky cream cheese center makes every bite feel indulgent yet familiar. It’s a simple treat that always draws a crowd and brings a warm, bakery-style aroma into the house.

The technique is straightforward: a small scoop of sweetened cream cheese is nested into rounds cut from chilled crescent dough, topped with bright cherry pie filling, baked until golden, then finished with a glossy sugar glaze. I especially appreciate how quickly these come together—most of the time is hands-off baking—so they’re ideal for mornings when you want something special without laboring over pastry from scratch. Family members have a habit of claiming the still-warm ones, the sticky glaze leaving little trails on napkins and wide smiles on faces.

Ingredients

• Cream cheese (5 ounces): Use full-fat, block-style cream cheese for the smoothest filling. Brands like Philadelphia give a reliably tangy, stable base—make sure its softened to room temperature for lump-free mixing.
• Almond extract (1/2 teaspoon): Adds a subtle nutty perfume that complements cherries; pure extract is stronger than imitation so measure carefully.
• Granulated sugar (1/4 cup): Balances the tang of the cheese without overpowering the fruit. Caster sugar works well if you prefer quicker dissolution.
• Cherry pie filling (21 ounces): Use a high-quality canned pie filling or homemade preserves. Tart cherries add brightness; Bing-style sweet cherries produce a sweeter finish.
• Egg and water (1 egg + 1 tablespoon water): Make an egg wash to create golden, glossy edges—beat together until uniform.
• Crescent rolls (16 ounces total): Two 8-ounce tubes of flaky crescent dough. Keep them chilled or lightly frozen (about 30 minutes) for easier handling and better puff.
• Slivered almonds (1/4 cup, optional): Toast lightly for a nutty crunch; sprinkle after glazing so they remain crisp.
• Glaze: 1 cup powdered sugar + 3 tablespoons whole milk—whisk until smooth. Adjust milk by teaspoonfuls until you reach a pourable consistency.

Instructions

Preheat and prepare: Preheat the oven to 350F. Line two baking sheets with parchment paper and set aside. Chilling the crescent tubes for 2030 minutes prior to cutting helps them hold shape and prevents tearing when flattened. Make the cream filling: In a medium bowl, beat 5 ounces softened cream cheese with 1/4 cup granulated sugar and 1/2 teaspoon almond extract using a handheld mixer on medium-high until smooth and silky. Scrape sides to ensure even texture; set aside at room temperature so it remains spreadable but not runny. Prepare the egg wash: In a small bowl, whisk together 1 large egg and 1 tablespoon water until uniform. Keep a pastry brush nearby to gently coat the dough edges—this promotes even browning and helps seal the rims. Shape the pastry bases: Open one tube of crescent rolls and keep the dough in the long cylinder. Using a sharp knife, cut the tube into 12 equal pieces. With your thumb and forefinger, press each round into a flattened disc, creating a shallow well in the center for the filling. Place on prepared sheets about 2 inches apart. Assemble the centers: Brush the edges of each dough round lightly with egg wash, then spoon a small dollop (about 1 teaspoon) of the cream cheese filling into the center. Top each with two cherries from the pie filling, pressing gently so they stay centered. Avoid overfilling to prevent run-off during baking. Bake: Bake the assembled pastries for 10 to 11 minutes, or until the edges are a deep golden brown and the dough has puffed. Because oven temperatures vary, check at 9 minutes and monitor closely toward the end to prevent over-browning. Glaze and finish: Let the pastries cool for about 5 minutes on the sheets. Meanwhile, whisk 1 cup powdered sugar with 3 tablespoons whole milk until smooth. Drizzle the glaze over each warm Danish using a spoon or piping bag. Sprinkle with slivered almonds if desired. Repeat the process with the second tube of dough.

Storage Tips

Store cooled pastries in a single layer in an airtight container at room temperature for up to 24 hours; add a sheet of parchment between layers to prevent sticking. For longer storage, individually wrap each pastry in plastic wrap and freeze in a sealed freezer bag for up to 3 months. To reheat, thaw overnight in the refrigerator or at room temperature for 30 minutes, then warm in a 325F oven for 810 minutes to revive the crisp edges. Avoid microwaving as it will soften the pastry too much.

Ingredient Substitutions

If you need dairy-free alternatives, use a full-fat dairy-free cream cheese and swap the whole milk in the glaze for a plant-based milk like oat or almond (note: sweetness and texture will vary). For a nut-free option omit the almond extract and slivered almonds—replace with 1/2 teaspoon vanilla extract. If canned cherry filling is unavailable, use thawed frozen cherries tossed with 23 tablespoons sugar and 1 tablespoon cornstarch cooked briefly to thicken; let cool before topping.

Serving Suggestions

These pastries pair beautifully with a robust coffee, milky latte or lightly brewed black tea. For brunch, present them alongside scrambled eggs, a citrus fruit salad and smoked salmon on a platter for balance. Garnish with a few fresh mint leaves or a light dusting of extra powdered sugar before serving. Small ramekins of warmed cherry compote on the side allow guests to add more fruit if desired.

Cultural Background

While Danishes are often associated with Danish baking traditions, the popular versions found in American bakeries are adaptations that emphasize convenience and familiarity. Traditional Danish pastry involves laminated dough with many butter layers; this shortcut uses store-bought flaky crescents to mimic that layered, tender texture with far less effort. The cherry-and-cream combination nods to Central European fruit-and-cheese pastries while fitting seamlessly into contemporary American brunch culture.

Seasonal Adaptations

In summer, swap cherry pie filling for fresh macerated berries or peach compote and add a light lemon glaze. For winter holidays, use spiced apple filling with a pinch of cinnamon and nutmeg and top with chopped toasted pecans. If serving at Easter, replace cherries with apricot preserves and fold a teaspoon of orange zest into the cream cheese for a bright, citrusy touch.

Meal Prep Tips

Prepare the cream cheese filling the night before and store it covered in the refrigerator. Keep crescent tubes chilled until youre ready to slice and assemble in the morning. Portion the filling into a small piping bag for faster assembly at scale. Bake in two batches to avoid crowding the oven and to ensure even browning. For a make-ahead brunch, assemble on parchment-lined trays, cover tightly, and refrigerate up to 12 hours before baking.

These cherry pastries are a small, sticky, joyful project that rewards you with bakery-style results and minimal fuss. Share them, adapt them, and make them your own—I hope they become a favorite in your breakfast rotation just as they are in mine.