Cherry & Greek Yogurt Danish Recipe
Flaky buttery pastry filled with Greek yogurt, cream cheese, and cherry filling.
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Ingredients
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Pastry
Filling
Cherry topping
Finish
Method
Pastry
- 1
Make dough
In a large bowl whisk together flour, 1 tablespoon granulated sugar, and salt. Add the cold cubed butter and use a pastry cutter or two forks to cut butter into the flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining.
- 2
Add liquids
Stir together cold water and cold milk in a small measuring cup. Drizzle the liquid over the flour-butter mixture, one tablespoon at a time, gently folding with a spatula until dough just comes together. Do not overwork; dough should be slightly shaggy but hold when pressed. If it seems dry add up to 1 tablespoon more cold water.
- 3
Chill and roll
Turn dough onto a lightly floured surface, press into a 1-inch-thick rectangle, wrap in plastic, and chill in refrigerator for at least 30 minutes (up to 2 hours). After chilling, roll dough into a 10x12 inch rectangle about 1/8–1/4 inch thick. Trim edges and cut into twelve roughly 3.5x4 inch rectangles.
Filling
- 4
Prepare yogurt-cream cheese filling
In a medium bowl, beat together softened cream cheese and powdered sugar until smooth. Add Greek yogurt, vanilla extract, and lemon zest; stir until uniform and slightly thick. Taste and adjust sweetness if desired. Chill briefly if needed so the filling is firm enough to pipe or spoon.
Cherry topping
- 5
Cook cherries
In a small saucepan combine cherries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat until cherries release juices and begin to simmer, about 4–6 minutes. In a small bowl whisk cornstarch with 2 tablespoons water until smooth, then stir into simmering cherries. Continue cooking 1–2 minutes until mixture thickens slightly. Remove from heat and let cool to room temperature (should be thick but spoonable).
Assemble & Bake
- 6
Fill pastries
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. On each pastry rectangle, spoon or pipe about 1.5 tablespoons of the yogurt-cream cheese filling into the center, leaving a 1/2-inch border. Top the filling with about 1 tablespoon of the cooled cherry topping. Fold two opposite short edges toward the center to form a Danish shape or leave open-faced—press lightly to adhere edges.
- 7
- 8
Cool and finish
Remove from oven and transfer to a wire rack. Let cool 10–15 minutes. If desired, dust lightly with powdered sugar or whisk the reserved tablespoon powdered sugar with 1 teaspoon milk to make a thin glaze and drizzle over warm danishes.