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

Source: Midwest Living


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; 18 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 23 mg cholesterol; 136 mg sodium. 68 mg potassium; 44 g carbohydrates; 1 g fiber; 23 g sugar; 4 g protein; 0 g trans fatty acid; 173 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 37 mcg folate; 0 mcg vitamin b12; 18 mg calcium; 1 mg iron;