• If the puff pastry is frozen, remove it from the freezer and allow it to thaw at room temperature.

Cream Cheese Mixture-

• In a mixing bowl, add the softened cream cheese, granulated sugar, and vanilla extract.
• Using a hand mixer or stand mixer, blend until smooth and creamy. Set aside.
• Line two baking sheets with parchment paper. (9x13 sheets or bigger)

Assemble the Danish Pastries-

• Dust your workspace with flour and unfold a thawed pastry sheet and roll it out slightly to form a 9x11 inch rectangle. (For smaller pastries, you can opt out of rolling the pastry.)
• Cut the pastry into 6 even-sized triangles, using the folded lines as a guide.
• Repeat this with the second pastry sheet, giving you a total of 12 triangles.
• Using a small knife, gently score a 1/4-inch border around the edge of each triangle. Do not cut through the pastry, just create a light indentation.
• With a fork, poke a few holes in the center of each triangle (this helps the border rise higher than the center).
• Transfer the 12 pastry triangles to the prepared baking sheets.
• Divide the cream cheese mixture evenly among the 12 pastries (about 2 tablespoons per pastry), spreading it in the center.
• Top each with about 2 tablespoons of cherry pie filling.
• Place the sheets with the pastries in the fridge to chill for at least 15 minutes. This helps give you puffy and beautiful pasties during baking.

Bake the Danishes-

• Preheat the oven to 400℉.
• In a small bowl, whisk together 1 egg and a splash of water to create an egg wash.
• Using a pastry brush, lightly brush the egg wash onto the outer border of each pastry.
• Bake the pastries at 400°F for 18-22 minutes, or until the puff pastry is golden brown and crispy.
• Once baked, remove the Danishes from the oven and allow them to cool for 5-10 minutes.
• Dust the pastries with powdered sugar. Optional: Drizzle with icing if desired for extra sweetness.
• Serve warm or chilled, as preferred.