Tart filling bakes inside flaky puff pastry. For pink icing, use pomegranate juice instead of milk and butter.

Source: Midwest Living


Recipe Summary

25 mins
15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line two large baking sheets with parchment paper; set aside. In a medium saucepan combine the cherries, sugar, 1/2 cup pomegranate juice, cornstarch, and vanilla. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Let cool slightly.

  • In a small bowl combine the egg and water.

  • Unfold pastry. Cut each pastry sheet into 12 squares. Spoon a rounded tablespoon of filling in center of half of the squares, leaving a 1/2-inch border along the edges. Using a small pastry brush, brush the edges of the pastry with the egg mixture. Place the remaining pastry squares over the filling. Using the tines of a fork, gently press (or crimp) edges together to form a tight seal. Prick tops of danishes several times with a fork. Place 2-inches apart on the prepared baking sheets.

  • Bake for 15 to 18 minutes or until puffed and golden brown. Cool slightly on baking sheet on a wire rack.

  • Meanwhile, in a small bowl stir together the powdered sugar and cream cheese. Add enough of the 2 tablespoons milk and vanilla* to make of drizzling consistency. Drizzle over danishes. Serve with any remaining frosting, if desired.


For pink icing, use 2 tablespoons pomegranate juice in place of the milk and vanilla.

Nutrition Facts

358 calories; fat 18g; cholesterol 23mg; saturated fat 5g; carbohydrates 44g; mono fat 10g; poly fat 2g; insoluble fiber 1g; sugars 23g; protein 4g; vitamin a 172.9IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.7mg; folate 37.3mcg; vitamin b12 0.1mcg; sodium 136mg; potassium 68mg; calcium 18mg; iron 1.2mg.