Greek Yogurt Cherry Danish Recipe
Make Greek Yogurt Cherry Danish Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough & Assembly
Cherry Topping
Finish & Glaze
Method
Dough & Assembly
- 1
Prepare oven and pastry
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface with the all-purpose flour.
- 2
Roll and cut puff pastry
On the floured surface, unfold or roll each thawed puff pastry sheet into a roughly 10x12 inch rectangle. Using a sharp knife or pizza cutter, cut each sheet into 6 equal rectangles (about 5x4 inches) to yield 12 danishes total. If desired, score a 1/2-inch border inside each rectangle by lightly pressing with the tip of a knife (do not cut all the way through).
- 3
Make yogurt-cream filling
In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth. Add the Greek yogurt, vanilla extract, lemon zest, and a pinch of salt; mix until fully combined and creamy. Set aside.
- 4
Assemble danishes
Transfer the rectangles to the prepared baking sheet about 1 inch apart. Spoon about 1 to 1 1/2 tablespoons of the yogurt-cream filling into the center of each rectangle, staying inside the scored border. Brush the borders lightly with the prepared egg wash (see Finish & Glaze section) to help them brown. Optionally, fold the corners toward the center or leave as rectangles depending on desired shape.
Cherry Topping
- 5
Cook cherry filling
In a small saucepan over medium heat, combine the cherries, granulated sugar, and lemon juice. Cook, stirring occasionally, until the cherries begin to release juices and the mixture is bubbly (about 4–6 minutes). In a small bowl, whisk the cornstarch with the water until smooth, then add to the cherry mixture and continue to cook for 1–2 minutes, stirring, until the filling thickens slightly. Remove from heat and let cool for 5–10 minutes so it’s warm but not piping hot (you want it slightly thick so it doesn't soak the pastry).
- 6
Top danishes
Spoon about 1 tablespoon of the warm cherry topping onto the yogurt-cream mound on each pastry, leaving the border visible. Do not overload—cherry filling should sit primarily on top of the cream so the pastry bakes evenly.
Finish & Glaze
- 7
Egg wash and bake
Whisk together the egg yolk and 1 teaspoon milk to make the egg wash. Lightly brush the exposed pastry borders with the egg wash, taking care not to drip onto the filling. Bake in the preheated oven for 14–18 minutes, or until the pastry is puffed and golden brown and the filling is set.
- 8
- 9
Glaze and cool
When danishes come out of the oven, let them cool on the sheet for 5 minutes, then transfer to a wire rack. Drizzle or lightly brush the vanilla glaze over each warm Danish. Allow glaze to set for 10–15 minutes before serving.