If you like Cherry Cheese Danish, you will LOVE these simple Cherry Cheese Danish Bars. They are a fast and simple way to whip up a batch of danish.
I have always loved danish, Cherry Cheese Danish in particular. Especially when said danish is purchased from Panera, because that place is just so relaxing.
The only problem with relaxing places like Panera is that toddlers do not belong there. Toddlers do not belong anywhere relaxing, actually. In fact, there are whole businesses for toddlers that revolve around being as UNRELAXING as possible, like Chuck E. Cheese.
That’s what happens when you have a toddler — you get banished to all the unrelaxing places. So you drive by Panera and it beckons you with it’s smoothies and gorgeous displays of pastries and calm people wearing cardigans quietly working on their laptops. But you know that if you stop in, your toddler will most likely spill the $5 smoothie you buy them, crying and begging for a drink of your fancy coffee. Which you will give them because for the love, when a toddler is throwing a fit in a calm place, you do what you need to do to so you’re not responsible for disrupting the vibe of the calm, cardigan-wearing people. So you pass up Panera and instead opt for McDonalds with the PlayPlace, where you sit in the playground room that smells like feet, drinking a coke and wishing you had a pastry and a fancy coffee.
Story of my life, people. Welcome to my tribe. The tribe of stinky feet rooms and no relaxing.
In light of my current situation, I decided to make my own darn Cherry Cheese Danish. Obviously I don’t have all the time in the land because, Life. So, I made this quick version that involves making a whole sheet of danish and then cutting it into squares.
The other cool thing about this method is that you can cut yourself a big piece but tell yourself that you only ate ONE danish, so no big deal. Also, you can cut tiny pieces for everyone else because hey — you deserve to be selfish every now and again.
- 1 sheet frozen puff pastry, thawed
- 8 oz block cream cheese, slightly softened
- 1/3 cup sugar
- 1 cup cherry pie filling
- Crumb topping (optional)
- 1/3 cup all purpose flour
- 1/4 cup white sugar
- 2 TBS butter, cold and cut into small pieces
- 1/2 cup powdered sugar
- 1 TBS warm water
- Preheat oven to 350. Unroll thawed puff pastry onto a baking sheet and set aside.
- Prepare crumb topping: In a small bowl, combine flour and sugar. Cut in butter with your hands until combined and crumbly. Set aside.
- In the bowl of your mixer, beat cream cheese and sugar on medium speed until smooth and combined. Spread evenly on puff pastry, leaving 1/2 inch plain all around the edges.
- Spread cherry filling evenly over cream cheese, again leaving it off about 1/2 inch of the edge.
- Fold plain edges of pastry in, pressing in with your fingers to seal.
- Sprinkle pastry evenly with crumb topping and bake for about 20 minutes or until crust is golden brown.
- In a small bowl, mix powdered sugar and water until smooth and drizzle over pastry. Let cool before cutting and serving.
This is one of my new favorites — I can’t wait to try it with blueberry filling, too!