Cherry Cheesecake Danish

Directions

1. Step 1
   Place the puff pastry sheets and cream cheese on the counter to soften for 40 minutes.

2. Step 2
   Beat the cream cheese, sugar, and extracts in a small bowl until creamy.

3. Step 3
   Unfold the puff pastry sheets and remove any inner papers. Place on a lightly floured piece of parchment paper and roll out slightly with a rolling pin.

4. Step 4
   Use a knife or pizza cutter to notch the two ends, then cut diagonal strips on either side of the pastry, leaving about a 4 inch strip in the center. Move the papers to 2 sheet pans.

5. Step 5
   Spread the cheesecake filling evenly on the center of both sheets of dough. Spoon the cherry pie filling evenly on top of the cheesecake.

6. Step 6
   Fold the ends up, then start braiding the strips, overlapping each one. Place the pans in the refrigerator for 30 minutes.

7. Step 7
   Preheat oven to 375°F. Whisk together the egg and 1 tablespoon water.

8. Step 8
   Use a pastry brush to very carefully brush the egg wash on the strips of dough. Make sure the egg wash does not touch any of the cut edges of the dough. Sprinkle with sugar.

9. Step 9
   Place one pan in the fridge and one in the oven. Bake 28-30 minutes or until puffed and golden brown. Remove and let oven heat up again, then bake the other one.

10. Step 10
    Once the pastries are cool, whisk together the powdered sugar and milk and drizzle over the top.

Notes

NOTES: Be sure to chill the assembled pastry before putting it into the oven. Puff pastry cooks and puffs best when it is cold. If your puff pastry gets too soft or warm while you are working with it, return it to the refrigerator to chill. Use a pizza cutter to cut the diagonal lines in the pastry. This keeps nice clean lines in the dough. Keep the egg wash on top of the pastry and not on the edges of the braid. The layers in the pastry will puff up better if there is not egg on the edges. Can't find puff pastry? You can use crescent rolls or crescent sheets instead.