Honey Cream Cheese Cherry Danish

BeeMaid’s Honey Cream Cheese Cherry Danish recipe is light and fluffy, with a filling that’s reminiscent of a classic cherry pie, all wrapped up in a buttery pastry. These delightful and easy-to-make heart shaped treats are perfect for sharing with loved ones this Valentine’s Day.

Nut Free

Ingredients

Pastry

Puff Pastry Sheets

4 Tbsp.

Flour (for dusting)

Egg

2 Tsp.

Powdered Sugar (for garnish)

Cream Cheese Filling

4 Oz.

Cream Cheese (Softened)

3 Tbsp.

BeeMaid Creamed Honey

1 1/2 Tbsp.

Ricotta Cheese

Egg Yolk

1/2 Tsp.

Vanilla Extract

1/2 Tsp.

Fresh Lemon Zest

1/2 Tsp.

Salt

Cherry Pie Filling

1 Can

Cherry Pie Filling

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 approximately 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 (approximately 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 lightly 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 (approximately 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 refrigerator 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!