Prepare. Preheat oven to 400F. Take the puff pastry dough out of the refrigerator or freezer and let it sit at room temperature for 20 minutes. Prepare a baking sheet by lining it with parchment paper.
Cream cheese filling. Mix cream cheese, confectioner’s sugar, and 2 teaspoons of vanilla extract together until thoroughly combined.
Cut and fold puff pastry. Unfold thawed puff pastry sheet,cut into 4 squares. Place the squares on the baking sheet spaced 2 inches apart. Depending on the size of your baking sheet you may need more than one to bake all 8 danish.Lightly brush the edges of each square of pastry dough with egg wash. Then fold each corner into the center.
Add the cream cheese filling. Place 2 tablespoons of the sweetened cream cheese mixture in the center of each square. Use the back of the tablespoon to gently press down on the cream cheese making an indentation that will hold the cherries.
Glaze. When the pastry has cooled to room temperature mix up your glaze by mixing the confectioner’s sugar, milk, and 1 teaspoon of vanilla extract together. Drizzle the glaze over the pastries and let it set.
HOW TO STORE THEM Refrigerator – Cherry Danish with cream cheese should be stored in an airtight container in the refrigerator for up to one week. Before serving, you can reheat them in the oven at a low temperature to make them warm and crispy again. However, keep in mind that the longer you store Cherry Danish, the more likely they are to lose their texture and flavor. Freezer – To freeze them, wrap the pastries tightly in plastic wrap and then place them in a freezer-safe container or plastic bag. The pastries can be stored in the freezer for up to three months. Remove them from the freezer to thaw frozen cherry danish and let them come to room temperature. Once thawed, you can reheat them in the oven at a low temperature to make them warm and crispy again. However, remember that the longer you freeze them, the more likely they are to lose their texture and flavor.