Go Back
Print Recipe

Cherries & Cream Danishes

Prep Time20 minutes
Cook Time15 minutes
Course: Breakfast, Brunch
Keyword: breakfast, brunch, danish, valentine, valentine's day
Servings: 8
Author: Emily - My Messy Kitchen

Ingredients

For the puff pastry:

  • 2 ready to bake puff pastry sheets
  • 1 egg
  • 1 tbsp milk
  • ¼ cup course sugar

For the cream:

  • ½ cup heavy cream cold
  • ½ cup mascarpone
  • ⅓ cup powdered sugar
  • zest of half a lemon
  • 1 tsp vanilla
  • pinch of salt

For the topping:

  • 1 can cherry pie filling
  • powdered sugar for garnish

Instructions

For the puff pastry:

  • First you will thaw the puff pastry by leaving it on the counter for 20-30 minutes. When you go to use it you should be able to easily unfold it.
  • Preheat the oven to 400° and use a large heart shaped cookie cutter (about 3-4 inches) to cut out 4 hearts. Use a smaller heart, or knife, to score another heart but don’t cut all the way through. This way you can push down on it later and pipe the filling inside.
  • Line a baking sheet with parchment paper and place each heart about 1 inch apart on the prepared sheet. Whisk together the egg and milk and brush onto each pastry. Sprinkle on course sugar and bake for 15 minutes or until golden brown.

For the cream:

  • In the bowl of a stand mixer or using a hand held mixer, beat cold whipping cream and powdered sugar on medium-high speed until soft peaks form, 2-3 minutes. Add in the mascarpone, lemon zest, vanilla and salt. Beat until smooth.

For assembly:

  • Use a knife to cut around the heart outline and gently press it down. Pipe or spoon the filling into the heart shape. Top with 2-3 tablespoons of cherry pie filling and dust with powdered sugar. Serve!

Notes

These can be stored in the refrigerator for up to 3 days, although they are typically best served the same day they are made!