Easy Cherry Cheese Danish Recipes

LEMON CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 375F degrees.
• Top a baking sheet with parchment paper and set aside.
• Add the softened cream cheese, sugar, lemon zest and lemon extract to the bowl of a stand mixer and beat until fully combined and smooth. Stop once to scrape the sides of the bowl with a spatula to make sure the mixture is fully combined.
• Unroll the seamless dough sheet onto the prepared baking sheet.
• Spread the lemon cream cheese filling down the middle of the dough sheet.
• Spread the cherry filling on top of the lemon cream cheese layer. You can use more or less cherry filling, I like using 1 cup so the danish is bursting with cherry filling.
• On each long side of the dough, left and right from the filling, make 2 inch long cuts about 1 inch apart. Check the photo at the end of the recipe.
• Starting at one end of the dough sheet, fold the strips over the filling from one side to the other, if you want on an angle.
• Bake the danish for 15-20 minutes, or until it is golden brown. Check at 15 minutes as it is probably ready.
• Remove the danish from the oven and let it completely cool before icing, around 20 - 30 minutes.
• Lemon Glaze:
• Add the powdered sugar to a medium bowl, add two tablespoons of fresh lemon juice and mix until fully combined with no lumps. If the mixture is too thick add one more tablespoon of lemon juice. I like the glaze on the thicker side, yet pourable, so it will look white and shiny on the danish, not transparent.
• After the danish has cooled, use a fork or spoon to drizzle the lemon icing over the danish.
• Slice the danish and serve!

EASY CHEESY CHERRY DANISH

Steps:

• Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
• Open package of crescent rolls but do not unroll them. Using a sharp knife, cut the roll into 8 even slices (as if you were making slice and bake cookies). Lay each slice on the baking sheet, leaving about 2 inches between pieces. Using the bottom of a drinking glass, flatten each slice. Lightly dust each with flour and using your fingers (lightly flour them), build up the edges slightly. The center of each Danish should be flattened slightly so that each looks like a shallow bowl.
• In a medium bowl with an electric mixer on medium speed, beat cream cheese, granulated sugar, and almond extract until smooth. Evenly dollop mixture in center of each Danish, then top each with a teaspoonful of cherry pie filling.
• Bake 12 to 15 minutes or until golden. Remove to a cooling rack to cool slightly.
• In a small bowl, whisk confectioners' sugar and milk until smooth. Drizzle over each Danish and top with sliced almonds, if desired.

EASY CHERRY DANISH RECIPE WITH CREAM CHEESE

Steps:

• Heat oven to 375°F. Remove crescent dough from can, but DO NOT unroll. Cut dough into 8 slices and place 2 inches apart on cookie sheet. Press each slice into 3 inch round pieces, making sure to leaving ridge around outer edge.
• In small bowl, mix together cream cheese and 4 tablespoons powdered sugar. Spoon about 2 teaspoons cream cheese mixture on center of each piece of dough and spread around the center.
• Top the cream cheese mixture with 1 teaspoon cherry pie filling. Bake 12 to 14 minutes or until golden brown. Cool 4- 5 minutes on cookie sheet before moving them.
• In a small bowl, mix 1/2 cup powdered sugar and 2-3 teaspoons of milk. Start with 2 tsp of milk and add more for your desired constancy. Drizzle glaze over Danish using a spoon and serve warm.

CHERRY CHEESE DANISH PASTRIES

Steps:

• In a small bowl stir yeast into the warm water; let stand for 5 minutes. (Be sure to check the temperature of the water with an instant-read thermometer. If it is not hot enough, it will not activate the yeast; if it is too hot, it will kill the yeast. In either case, the dough will not rise.) In a large mixing bowl beat the 1/4 cup butter, the granulated sugar, and the salt with an electric mixer on medium speed until creamy. Add 1/2 cup of the flour and the milk. Add the egg and egg yolk. Add softened yeast; beat until well mixed. Add the remaining 1 1/2 cups flour, stirring until smooth and dough comes together. Cover bowl; let rise in a warm place until double in size (about 2 hours). Refrigerate dough for at least 4 hours or up to 6 hours or until completely chilled. (Or omit the 2-hour rising time and refrigerate dough for at least 12 hours or up to 24 hours.)
• Preheat oven to 375°F. Grease a baking sheet; set aside. Turn dough out onto a well-floured surface.
• Roll chilled dough into a 15x10-inch rectangle. Arrange half of the butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll dough into a 15x10-inch rectangle. Arrange the remaining butter slices evenly on dough; lightly press butter into dough. Fold dough crosswise into thirds. Rotate dough a quarter turn to the right. Roll again to a 15x10-inch rectangle; fold crosswise into thirds. Give dough a quarter turn to the right.
• Roll folded dough into a 12x9-inch rectangle. Cut dough into twelve 3-inch squares. Place pastry squares on the prepared baking sheet. For each pastry, lift a corner of a dough square and fold it to the center; press lightly to seal. Fold the remaining three corners of the dough square to center, pressing lightly to seal. Repeat with the remaining dough squares. Using the rounded side of a floured tablespoon, press firmly in the center of each pastry to make an indentation.
• Cover; let rise in a warm place until double in size (45 to 55 minutes). If necessary, press indentations again. Spoon about 1 tablespoon of the Almond-Cheese Filling into the center of each pastry.
• Bake pastries for 10 to 12 minutes or until golden brown. Transfer pastries to wire racks. Brush pastries with the 1 tablespoon melted butter. Spoon or drizzle about 2 teaspoons of the melted preserves over cheese center of each pastry. Cool for at least 30 minutes. Before serving, drizzle pastries with Powdered Sugar Icing if desired. Almond-Cheese Filling
• In a medium bowl combine cream cheese, almond paste, sugar, and egg yolk. Beat with an electric mixer on medium speed until combined.

CHERRY CHEESE DANISH

Steps:

• Separate crescent dough into four rectangles. Place on an ungreased baking sheet; seal perforations. Spread 1 tablespoon cream cheese onto each rectangle. Top each with 1/4 cup cherry pie filling., Bake at 375° for 10-12 minutes or until edges are golden brown. Cool for 5 minutes. , Place frosting in a small microwave-safe bowl; heat on high for 15-20 seconds. Drizzle over warm pastries. Serve warm. Refrigerate leftovers.

EASY BREAKFAST CHEESE DANISH RECIPE

Steps:

• Sit cream cheese out to begin softening.
• Preheat oven to 350* degrees
• Grease a 13X9-inch baking pan. We like to use coconut oil.
• Lay crescent roll sheet in the pan, pushing the dough gently out to the edges.
• Beat together the cream cheese, sugar, vanilla, and egg until smooth.
• Spread the mixture over the crescent rolls evenly.
• Top cheese mixture with second pack of crescent rolls dough.
• Brush with egg wash (egg white + 1 Tbsp milk or water)
• Bake for 35-45 minutes until the top is golden brown
• Cool for ~20 minutes, while you make the glaze. Drizzle and brush on cooled danish.

CHERRY CHEESE DANISH RECIPE

Steps:

• Preheat oven to 400°.
• Lay out one roll of puff pastry and cut it in half and then in half again. Making 4 even squares.
• Leaving a ½ centimeter edge, start ½ centimeter in from the corner and cut parallel to one side not quite to the middle. Start from where you cut at the corner and make an L going down the other side but not all the way to the middle. Do this on each corner. (see photo for example)
• Repeat on all 4 squares.
• Mix cream cheese, sugar and Bourbon in a bowl. Put one scant teaspoon in the middle of each corner of the pastry.
• Place one cherry and small amount of filling on each cream cheese corner.
• Dip finger in water and dampen each corner to help them stick.
• Fold each cut corner piece into the middle making sure to press slightly so it will hold. Put one cherry in the middle.
• Repeat with second roll of pastry.
• Bake for 12 min.
• Remove from oven and sprinkle with powdered sugar. Enjoy!

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees.
• Cream together cream cheese, almond extract, and granulated sugar using an electric mixer and set aside.
• Separate each biscuit in half so there will be 16 total slices. I started doing this with a bread knife but actually found it easier to find the center and pull each biscuit apart using my hands. Place the biscuits on a large baking sheet lined with a nonstick baking mat or parchment paper.
• Use a small glass or the bottom of a 1/4 cup measuring cup dipped in sugar and press down to indent the middle of each biscuit.
• Spread about a teaspoon of cream cheese on each biscuit and then add pie filling. Add about a teaspoon of cherries or about three cherries worth to the top.
• Place the pan in the oven and bake for about 12-14 minutes, until lightly browned and cooked.
• While the biscuits are baking, whisk together the glaze ingredients in a small dish. If the mixture is too thick, add a bit more milk until you get the consistency to drizzle.
• Take them out of the oven, let cool, and drizzle your icing over each roll. Enjoy warm or at room temperature.

EASY CHERRY CREAM CHEESE DANISH RECIPE - (3.8/5)

Steps:

• I cut the sheet of pastry into 9 squares. Then spread the cream cheese mixture on a diagonal. Added a few cherries... And pulled the opposite corners up and pinched them together. Brush with a bit of egg wash and bake at 400-425 until golden brown, about 15 minutes in my oven. Pour a cup of coffee and enjoy. These would be great for a brunch table, too!

OMG SO GOOD CHERRY CHEESE DANISH, QUICK & EASY

Steps:

• 1. Preheat oven to 375 degrees. Grease cookie sheet.
• 2. Unroll dough onto cookie sheet forming a 13x7" rectangle. Seal all perforations with your fingers.
• 3. In medium bowl, beat cream cheese and 2 T. sugar by hand. Add slightly beaten egg yolk and mix thoroughly. Spoon lengthwise down center of dough in a 2 1/2" strip. Spoon pie filling on top of cream cheese mixture.
• 4. Carefully cut 1" wide strips on each side of filling to within 1/2" of filling. Fold strips at an angle across filling mixture, alternating from side to side.
• 5. In small bowl, mix egg white and water; beat well. Brush egg white mixture over dough. Sprinkle with 1 tsp. sugar.
• 6. Bake 15-20 minutes until golden brown. Remove cookie sheet onto serving platter. Cool slightly.
• 7. In small bowl, beat powdered sugar, extract and enough half and half (or milk) to make a drizzle and drizzle across top in a decorative manner.

EASY CHERRY CHEESE DANISH

Steps:

• Preheat oven to 400 degrees F. (204.4 C). Take a sheet of parchment paper and place it over one large baking sheet. Set aside.
• In a small bowl, lightly beat one egg and set it aside. This will be used to egg wash the pastries.
• Open the frozen package of puff sheets and allow the package of sheets (one or both) to thaw on your counter, for about 10 to 15 minutes. NOTE: if you plan to make only 6 Danish pastries, then reserve the second frozen pastry puff sheet in the freezer for another day.
• Unfold one pastry sheet, remove packaging paper and place it onto the prepared baking sheet.
• Next, with a paring knife, slice the pastry sheet, along its 3 seams, into three horizontal pieces. Then slice each one, down the center (in half) giving you 6 pieces total for each pastry puff sheet.
• To mince the cherries, slice each cherry to remove the pit. Toss each cherry into a small food chopper or processor. Pulse a few times until the cherries are finely minced. Set it aside.
• In a small bowl, use a fork or a whisk to whisk cream cheese, lemon juice, and sugar until well combined.
• Place about one tablespoon of cream cheese mixture into the center of each pastry square. Then spoon about 1 teaspoon of the freshly chopped cherries over the cream cheese mixture.
• When the pastry sheet is fully defrosted, fold each corner over (about 1-inch) and press down to seal the seam. Fold over all 4 corners of each pastry.
• Now, eggwash each corner. Using a small kitchen brush, dip into the beaten egg and brush each corner (all four corners) of each pastry puff with the egg wash.
• BAKE in the oven for 18 to 20 minutes, until they turn golden.
• Remove from the oven, and while they cool, use a teaspoon to spoon about 1/2 teaspoon of cherry preserves (or jam) in the center of each danish while they are still warm. Then transfer to a wire rack to allow for additional cooling.
• REPEAT the same with the second pastry puff sheet (if you plan to make all 12 danish pastries).
• Mix in a small bowl the powdered sugar and water. Use a teaspoon to drizzle diagonally over each danish and serve.
• When the pastries are fully cooled, use a small spoon to drizzle with icing on top. Serve warm or at room temperature.
• Store any remaining cherry cheese danish in a sealed container, or in the refrigerator.
• It's best to reheat these pastries in a preheated oven at 275 degrees F for about 10 minutes. This will bring back the crispiness in the pastries and taste freshly made.

QUICK AND EASY CHERRY CREAM CHEESE DANISHES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
• On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½" strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½" pieces.
• With a knife, score ½" border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.
• In a bowl, stir together softened cream cheese, sugar, and vanilla. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.
• In the middle of the cream cheese, add about 6 cherries into the middle.
• Brush the egg wash around the edges of the puff pastry.
• Bake for 20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.

CHERRY DANISH

Steps:

• Preheat your oven to 350°F. Line 2 baking sheets with parchment paper, set it aside.
• Using a medium bowl and a handheld electric mixer on medium-high speed, cream together the cream cheese, granulated sugar and almond extract until smooth. Set it aside.
• In a small mixing bowl using a fork, beat the egg and water to make an egg wash. Set it aside.
• Open only 1 package of crescent rolls, remove them from the tube. Do not unroll them, instead keep them in the long cylinder shape and place on the cutting board.
• Using a sharp knife, cut the long cylinder into 12 equal pieces.
• Using your fingers and thumb, flatten each round circle in the middle. Place each circle on the prepared baking sheet 2 inches apart. With a pastry brush, paint the edges and sides of the dough circle with the egg wash.
• Using a small spoon, spoon a small amount of the cream cheese filling into the center of the crescent dough.
• Using a small spoon, place 2 cherries on top of the cream cheese filling.
• Bake for 12 to 14 minutes, or until the edges are golden brown. Allow the danishes to cool for 5 minutes before drizzling with glaze.
• In a small bowl, whisk together the powdered sugar and milk until no lumps are visible. Lightly drizzle the glaze over each danish. You can garnish the danish with a few sliced almonds.
• Open your second tube of crescent rolls and repeat.

CHERRY DANISH RECIPE

Steps:

• Prepare two baking sheets by lining them with parchment paper. Preheat the oven to 400°F.
• Crack the whole egg into a small bowl. Add the water and beat together. Set aside.
• In a medium bowl, add egg yolk, cream cheese, sugar, lemon juice and vanilla. Mix the ingredients together using an electric mixer on medium high speed.
• On a clean surface, spread out both puff pastry sheets. Cut each sheet into 4 even squares. Make the squares into octagons by folding over each corner about 1 inch.
• Add a dollop of the cream cheese mixture into the center of each of the octagon shapes. (about 2 tbsp each). Keep the cream cheese in a dollop shape. Don't spread it out.
• Optional Cherry topping: Add cherry pie filling on top of the dollop of cream cheese.
• Dip a pastry brush into the egg/water mixture. Brush the top of the exposed puff pasty with the mixture. Add a dusting of sugar over the exposed pastry.
• Bake for 15-27 minutes until the pastry is an even golden brown. Cool and serve.

EASY CHERRY (OR APPLE) CHEESE DANISH

Steps:

• Preheat oven to 350°F Unroll one package of crescent roll dough and seal edges to make one large sheet. Place in bottom of an ungreased 9" x 13" baking dish.
• In a bowl, combine cream cheese, 1 cup of the sugar and vanilla. Spread mixture over dough in baking dish. Spread cherry pie filling over cream cheese mixture. (If using apple pie filling, spread apple filling and then sprinkle with cinnamon (optional).
• Unroll remaining package of crescent roll dough and seal edges to form one large sheet. Lay dough over pie filling.
• Mix 1/8 cup sugar and 1 teaspoon of cinnamon together. Sprinkle mixture over top of dough.
• Bake approximately 30 or until golden brown.

CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 375° and line a baking sheet with parchment paper. Set aside.

EASY CHERRY DANISH

Steps:

• Separate breadsticks, but leave coiled in circles.
• Place in a greased 15x10x1 pan.
• Brush generously with margarine.
• Sprinkle with sugar.
• Make an indentation on top of each, fill with 1 T.
• pie filling.
• Bake at 400 for 15-20 minutes.
• Combine conf sugar and water; drizzle over top.
• You may vary the pie filling.
• Blueberry is also great!

CHERRY DANISH

Steps:

• Preheat your oven to 350 degrees.
• In a large bowl using a hand mixer, beat softened cream cheese, sugar and almond extract until smooth. Use a rubber spatula to clean the sides of the bowl as you are mixing. Set cream cheese mixture aside.
• Open only one package of crescent rolls and remove them from the tube. Do not unroll them, instead keep them in a long cylinder shape and place on a cutting board. (The crescent rolls will dry out and not shape easily if left on the counter. This is why we recommend freezing them and then cooking in batches).
• Using a sharp knife, cut the long cylinder into 12 equal pieces.
• Using your fingers and thumbs, flatten each round circle in the middle. Place each circle on a baking sheet lined with parchment paper about 2 inches apart. With a pastry brush, wash the edges and sides of the crescent rolls with egg wash.
• Using a small spoon, place a small amount of cream cheese in the center of each crescent roll.
• Using a small spoon, place a small amount of cherry pie filling on top of the cream cheese filling. Make sure to have at least 3 cherries on each danish or they will look flat and not full of fruit.
• Bake in the oven for 10-11 minutes, or until the edges are golden brown.
• Remove from the oven and let cool for 5 minutes.
• Whisk together powdered sugar and milk to create glaze. Drizzle each danish with glaze and serve warm.
• Open your second tube of crescent rolls and repeat.

CHERRY CREAM CHEESE DANISH

Steps:

• Put all the ingredients of cherry filling in a pot. Mix and cook for around 8-10 minutes until the mixture thickens. Keep aside and let it reach room temperature.
• In a bowl add cream cheese, powdered sugar, and vanilla extract. Mix until the mixture becomes smooth.
• Spread a baking paper on a baking tray and put the puff pastry squares on it.
• Mark around 0.5-inch border around each square. Prick the center with a fork so that it rises lesser than the border.
• Put around 1 tablespoon of cream cheese filling at the center. Top it with a tablespoon of cherry filling. Sprinkle some sugar on top.
• Bake in a pre-heated oven at 200°C for 15-18 minutes or until the puffs pastry turns golden brown.

CHERRY DANISH RECIPE

Steps:

• In a bowl, combine 8 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and 1/4 tsp almond extract.
• Then add in 1 egg and mix it just to combine.
• On a lightly floured surface, roll out both sheets of thawed puff pastry to a 12 x 12-inch square. Do this using a rolling pin.
• Cut each sheet into 9 even squares. Then cut a 1-inch border around each square.
• Transfer each square to a baking sheet lined with parchment paper and brush the edge border of each square with egg wash (1 egg + 1 Tbsp water).
• Pit 2 cups of fresh cherries and cut them into halves. I recommend using a cherry pitter to make this step a lot faster.
• Combine the cherries with 1 Tbsp corn starch, 1/2 cup granulated sugar, and 2 Tbsp lemon juice.
• Place 1 heaping tablespoon of the cream cheese mixture into the center of each square. Then place 1 tbsp of the cherry mixture on top. Sprinkle some sliced almonds on top of the cherries as well. Then bake at 400 degrees Fahrenheit for 15 minutes.
• Meanwhile combine 1 cup powdered sugar, 1 tbsp milk, and 1 1/2 tsp lemon juice. This will be the glaze. Once the pastries are cooled, drizzle the glaze over each square.

EASY CHERRY DANISHES

Steps:

• Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.
• In a medium bowl, use a hand-held mixer to beat cream cheese, granulated sugar, and almond extract until smooth. Set aside.Note: If you don't have an electric mixer, you can use a wooden spoon.
• Open the container of crescent rolls, but do NOT unroll the dough.Using a sharp, serrated knife, cut through the log of dough to form 10 slices.
• Flatten each piece of dough and build up the sides a little so that it is like a saucer.
• Place the dough rounds on the parchment paper-lined baking sheet.Drop a spoonful of cream cheese mixture on each one and top with a spoonful of cherry mixture.
• Bake for 18 minutes, or until golden around the edges.If some of the cherries slide off, just spoon them back onto the danishes.
• Whisk together the powdered sugar and milk in a small bowl. Once danishes have cooled slightly, drizzle glaze on them.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Combine cherries, water, lemon juice, sugar and cornstarch in a small sauce pan. Bring the cherry mixture to a boil over medium-high heat; reduce the heat to low. Cook, stirring frequently, about 5 to 10 minutes. The cherry sauce will start to thicken significantly. Turn off heat and stir in almond extract. Allow the filling to cool while thawing the pastry dough, at room temperature, about 45 minutes to 1 hour.
• Preheat oven to 400 degrees.
• Roll out the thawed pastry dough on a lightly floured surface, into a 9 x 12 rectangle. Cut the dough in half lengthwise, then cut each half into thirds. Using a pastry wheel or small knife, score a border ½ inch around the edge of each rectangle.
• In a small mixing bowl, stir together the softened cream cheese, sugar, and vanilla. Spoon 2 to 3 tablespoons of cream cheese mixture into the middle of each piece of dough. Spread the cream cheese evenly, trying to make sure the mixture stays within the borders.
• Spoon 5 to 7 cherries into the middle of the cream cheese with some of the cherry juice.
• Bake for 15 to 20 minutes, on the middle rack in the oven.
• Remove the danishes from the baking sheet with a spatula and place onto a wire cooking rack to cool.
• When the danishes are cool, Combine the powdered sugar, milk and vanilla extract in a bowl and whisk until smooth. Drizzle over the danishes or use a piping bag for a more decorative touch.
• Serve warm. Reheat in a toaster oven, microwave or serve at room temperature.

EASY CHERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.In a medium bowl, combine granulated sugar, vanilla extract, and cream cheese. Beat until smooth; set aside.Unroll crescent rolls. There will be 4 large rectangles of dough pre-cut down the center lines. Run a knife down the center both vertically and horizontally. Disregard the crescent shapes, you want 4 rectangles. Repeat with second crescent rolls container. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Pinch the seams in each rectangle to hold together and form a solid piece of dough. Generously coat each side of the rectangles with sugar. You should have 8 rectangles of dough from two containers of store-bought rolls.Slice each rectangle of dough in half the long way. You will have 16 strips of sugared dough once done.Gently stretch each strip of dough without it breaking.Twist the dough rope.Spiral the rope around itself to form a loose circle/spiral. SEE NOTES FOR A SIMILAR YOUTUBE VIDEO LINK to demonstrate this.Place onto cookie sheet, spacing danishes about 2 inches apart.Using a spoon/fingers, press fingers into center of dough to create of bowl/well.Add cream cheese to the center and spoon a little cherry filling on top of cream cheese.Bake in oven for 15-17 minutes or until golden brown.To make the icing, combine powdered confectioners' sugar and water. Mix until smooth. Drizzle over the top of each cooled danish.

EASY CHERRY DANISH WITH SWEET CREAM CHEESE

Steps:

• Take the frozen pastry out of the freezer and let it thaw on the counter for about 30 minutes (do not unfold- it will easily break). Beat cream cheese and sugar on low speed until creamy. Add egg yolk, vanilla extract, lemon juice and salt and continue mixing until the mixture is nice and smooth. Place the puff pastry on a try lined with parchment paper, dust it with flour and roll it out carefully. Place the cream cheese mixture down the middle of the puff pastry sheet lengthwise- creating about a 3 inch strip of filling. Spread the cherries on top of the filling. Using a pizza cutter or kitchen scissors, cut the sides of the pastry into 1 inch wide strips. Cut towards the filling, leaving about 1 inch before actually getting to the filling. Alternating the sides, fold them in over the filling until it will look like a braided pastry with fruit peeking out. Brush the dough with the beaten egg yolk. Bake for 400° F for 25 minutes until golden brown. Mix powdered sugar and milk and mix until well blended. Let it cool before glazing the pastry.