BeeMaid Recipe
Indulge in the perfect balance of sweet, tangy, and creamy with this classic Honey Cream Cheese Cherry Danish. Flaky, golden layers of buttery puff pastry cradle a luscious filling made from whipped cream cheese lightly sweetened with BeeMaid Creamed Honey, delivering a rich and smooth texture with floral notes.
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Ingredients
Recipe
4 oz
Cream Cheese (Softened)
1 1/2 Tbsp.
Ricotta Cheese
3 Tbsp.
BeeMaid Creamed Honey
1/2 tsp.
Fresh Lemon Zest
1/2 tsp.
Vanilla Extract
1/2 tsp.
Salt
2
Puff Pastry Sheets
1 Can
Cherry Pie Filling
1
Egg Yolk
1
Egg
4 Tbsp.
Flour (for dusting)
2 tsp.
Powdered Sugar (for garnish)
Directions
- Allow your puff pastry sheet to thaw ahead of time. As it thaws, combine the cream cheese and beemaid honey using a mixer. Once fully combined, add in the ricotta cheese, egg yolk, vanilla extract, lemon zest and salt.
- Refrigerate the honey cream cheese mixture for approximatley 15-20 minutes.
- Line two baking sheets with parchment paper and preheat your oven to 350F. Add a light dusting of flour to a flat surface and roll out your puff pastry dough evenly into a square (approximatley 10×10 inches). Press a heart shaped cookie cutter into the dough to get the unique shape. Transfer each of the puff pastry hearts to a the baking sheets and lightlly dust with flour again.
- Using a fork, prick the dough several times, leaving a 1/2 inch edge from the outside of the hearts.
- Using a spoon, scoop an equal amount of the honey cream cheese mixture into the centre of each pastry heart. Top the cream cheese mixture with the cherry pie filling (approximatley 4-5 cherries per pastry), ensuring the mixture does not go over the edge of the dough.
- Brush the 1/2 inch edges of each pastry with an egg wash and allow the pastries to chill for 15 minutes in the refridgerator to allow the filling to set. Bake for 15-20 minutes or until the pastry is golden brown and flakey.
- Optional: Top with a light dusting of powdered sugar and serve!
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