Greek Yogurt Cherry Danish Recipe

Prepare and cut pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour a work surface with the all-purpose flour. Unfold thawed puff pastry sheets and roll each gently with a rolling pin to smooth seams and enlarge to roughly 12 x 9 inches. Using a sharp knife or pizza cutter, cut each sheet into 6 equal rectangles (approximately 4 x 3 inches) for a total of 12 pastries. If desired, score a 1/2-inch border inside each rectangle (do not cut through) to create a raised rim when baked.

Transfer cut rectangles to the prepared baking sheet, spacing at least 1 inch apart.

Make filling

In a medium bowl, beat the softened cream cheese with a whisk or hand mixer until smooth. Add the Greek yogurt, powdered sugar, vanilla extract, and lemon zest. Whisk until fully combined and smooth, about 1–2 minutes. Taste and adjust sweetness; mixture should be thick but spreadable. Transfer filling to a piping bag or a small bowl for easier assembly.

Cook cherries

Place the frozen cherries, granulated sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally and bring to a gentle simmer so cherries release juices, about 4–6 minutes. In a small cup, whisk the cornstarch with the water until smooth. Pour the slurry into the simmering cherries and stir constantly until the mixture thickens slightly, about 1 minute. Remove from heat and let cool until lukewarm. If the topping becomes too thick as it cools, stir in a teaspoon of water to loosen.

Fill pastries

Lightly beat the egg with 1 teaspoon milk to make an egg wash. Brush the scored border of each pastry rectangle with the egg wash. Spoon or pipe about 1 to 1 1/2 tablespoons of the Greek yogurt filling into the center of each rectangle, staying inside the scored border. Top each filled center with about 1 tablespoon of the cherry topping, leaving some of the cherry juices to go on top but not so much that the pastry becomes soggy.

Bake

Bake the pastries in the preheated oven for 15–18 minutes, rotating the sheet halfway through, until the puff pastry is golden and puffed and the edges are crisp. Watch closely in the final minutes to avoid over-browning.

Finish

Remove the baking sheet from the oven and let the pastries cool on the sheet for 5 minutes, then transfer to a wire rack. If desired, make a quick glaze by whisking powdered sugar with 1 teaspoon milk or water until smooth and drizzle over slightly cooled danishes, or simply dust with powdered sugar. Serve warm or at room temperature.