Cherry Almond Cream Cheese Danish Tree
This Cherry Almond Cream Cheese Danish Tree is a festive pull-apart pastry made with flaky crescent dough, smooth almond-scented cream cheese, and sweet cherry pie filling. The pastries bake together in a tree shape, then get finished with a light powdered sugar glaze and sliced almonds.
It’s a lovely centerpiece for a Christmas breakfast or brunch, but it’s simple enough to make whenever you want a shareable sweet treat. Each pastry has its own creamy center, so guests can pull off a piece and enjoy it without slicing the whole tree.
Prep Time: 25 minutes
Bake Time: 18–22 minutes
Total Time: Approximately 50 minutes
Servings: 12–16 pastries
Why You’ll Love This Recipe
- Festive presentation: Arrange the pastries in a tree shape for a fun holiday table centerpiece.
- Easy to share: Each round is an individual Danish that pulls apart from the rest.
- Flaky and creamy: Crescent dough bakes into golden pastry around a smooth cream cheese center.
- Sweet cherry topping: Cherry pie filling adds bright color and fruity flavor.
- A touch of almond: Almond extract complements the cherries and cream cheese.
- Simple ingredients: Refrigerated crescent dough makes the recipe approachable.
- Make-ahead friendly: Prepare the filling in advance, then assemble and bake when you’re ready.
Ingredients
Danish Tree
- 2 cans refrigerated crescent roll dough
- 8 ounces cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon almond extract
- 1 can (21 ounces) cherry pie filling
- ¼ cup sliced almonds
Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
How to Make a Cherry Almond Cream Cheese Danish Tree
Step 1: Preheat the Oven
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. The parchment will make cleanup easier if a little cherry filling bubbles over while baking.
Step 2: Make the Cream Cheese Filling
Place the softened cream cheese in a mixing bowl. Add ⅓ cup powdered sugar and the almond extract. Beat until the mixture is smooth and creamy, scraping down the sides of the bowl as needed.
Softened cream cheese is important here. If it’s cold, it may leave lumps in the filling. Take it out of the refrigerator about 30 minutes before mixing.
Step 3: Divide and Shape the Dough
Unroll the crescent dough and separate it into triangles. Roll each triangle into a small ball, then gently flatten it into a thick round.
Arrange the rounds on the prepared baking sheet in a tree shape. Start with one pastry at the top, then create rows that gradually widen. Finish with one pastry at the bottom for the trunk.
Keep the rounds close together, but leave a little room for the dough to puff as it bakes. If the baking sheet is too small, make two smaller trees or bake the pastries separately.
Step 4: Make Wells in the Pastries
Use your thumb, the back of a small spoon, or the bottom of a measuring spoon to press a shallow well into the center of each dough round. Avoid pressing all the way through. The well should be deep enough to hold the filling while leaving a border of dough around it.
Step 5: Add the Cream Cheese Filling
Spoon a small amount of the cream cheese mixture into each well. Spread it gently in the center, leaving the edges clear so the filling stays contained as the dough rises.
Step 6: Add the Cherries
Spoon a few cherries and a little of the thick pie filling over each cream cheese center. Drain off any excess syrup as you scoop; too much loose filling may run off the dough during baking.
Step 7: Bake the Danish Tree
Bake for 18–22 minutes, until the crescent dough is puffed and golden brown and the cream cheese centers look set. Check the center and the lower pastries, which may take a little longer to brown if the rounds are touching.
If the tops are browning before the dough is cooked through, loosely cover the tree with foil for the last few minutes.
Step 8: Prepare the Glaze
While the pastry cools, whisk the remaining ½ cup powdered sugar with 1 tablespoon milk. Add more milk a little at a time until the glaze is smooth and easy to drizzle. If it becomes too thin, stir in a little extra powdered sugar.
Step 9: Finish and Serve
Let the Danish tree cool on the baking sheet for about 10 minutes. Drizzle the glaze over the top, then sprinkle with sliced almonds. Serve warm or at room temperature.
Tips for the Best Danish Tree
- Use softened cream cheese. It blends easily with the powdered sugar and almond extract.
- Keep the pastries similar in size. Evenly sized dough rounds bake at about the same rate.
- Don’t overfill the centers. A small amount of cream cheese and cherries is enough for each pastry.
- Use thick cherry filling. Let excess syrup drip back into the can before adding cherries to the dough.
- Leave space for expansion. The rounds should be close enough to form a tree, but not tightly packed.
- Check for doneness near the center. The outer pastries may brown before the middle ones.
- Glaze after cooling slightly. A short cooling period helps the glaze stay visible instead of melting completely into the pastry.
Easy Variations
Vanilla Cream Cheese Filling
Replace the almond extract with 1 teaspoon vanilla extract. This gives the filling a familiar vanilla flavor that pairs nicely with the cherries.
Lemon Cherry Danish Tree
Add ½ teaspoon finely grated lemon zest to the cream cheese filling. Lemon brightens the sweet cherry topping.
Blueberry or Raspberry Tree
Replace the cherry pie filling with blueberry or raspberry pie filling. Use the same amount and spoon it on sparingly.
Apple Cinnamon Tree
Use apple pie filling instead of cherry, and add ½ teaspoon ground cinnamon to the cream cheese mixture. Chop large apple pieces into smaller bits before filling the pastries.
Individual Danish Pastries
Arrange the dough rounds separately on the baking sheet instead of forming a tree. This works well when you want pastries that are easy to pack or serve individually.
Can I Make It Ahead?
You can prepare the cream cheese filling up to one day ahead. Cover and refrigerate it, then let it sit briefly at room temperature before assembling so it’s easier to spoon.
For the best texture, assemble and bake the Danish tree shortly before serving. You can also arrange the unfilled dough rounds in the tree shape on the parchment-lined pan and refrigerate them briefly while you prepare the filling. Add the filling just before baking.
Storage and Reheating
Store leftover Danish in an airtight container in the refrigerator for up to 3 days. The pastry will soften slightly as it sits because of the cream cheese and cherry filling.
To warm leftovers, heat a portion in the microwave for a few seconds or place it in a low oven until just warm. Add the sliced almonds after reheating if you’d like them to stay crisp.
Can You Freeze Cherry Almond Cream Cheese Danish?
This Danish tree is best served fresh, but leftovers can be frozen. Let the pastries cool completely, then place them in a freezer-safe container with parchment between layers. Freeze for up to 1 month.
Thaw overnight in the refrigerator and warm briefly before serving. The glaze and almonds may soften after freezing, so add fresh glaze and sliced almonds after reheating if desired.
Frequently Asked Questions
Can I use crescent dough sheets instead of perforated crescent dough?
Yes. Cut the sheets into small pieces and shape them into rounds. Follow the same instructions to arrange, fill, and bake them.
How do I keep the cherry filling from running off?
Use only a small spoonful of filling in each center, and let excess syrup drain off before adding it. Leave a border of dough around every well.
Can I use homemade cherry filling?
Yes. Use a thick, cooled cherry pie filling so it stays in place during baking. A runny filling may spread onto the baking sheet.
How do I know the pastries are baked through?
The dough should look puffed and golden, including the pastries near the center of the tree. If the middle still looks pale or doughy, continue baking for a few minutes and check again.
Do the pastries need to be connected?
No. Arrange the rounds close together for a tree shape, but they can remain slightly separated. If they touch, they may bake into a pull-apart tree that’s easy to serve.
Can I skip the sliced almonds?
Yes. They add a little crunch and reinforce the almond flavor, but the Danish tree is still delicious without them.
Can I use almond slices and almond extract together?
Yes. The extract flavors the cream cheese filling, while the sliced almonds add texture on top. If you prefer a milder almond flavor, use ¼ teaspoon extract.
Serving Suggestions
Serve the Danish tree warm or at room temperature with coffee, tea, or hot chocolate. It’s especially nice as part of a holiday breakfast spread with fresh fruit, scrambled eggs, or a savory breakfast casserole.
For a festive finish, place it on a serving board and add a few extra sliced almonds around the edges. Set it out whole and let everyone pull off a pastry.
Final Thoughts
This Cherry Almond Cream Cheese Danish Tree combines golden crescent pastry, creamy almond filling, sweet cherries, and a simple glaze in one festive, shareable bake. Prepare the filling ahead, assemble the tree, and bake it just before serving for a cheerful addition to a holiday breakfast, brunch, or dessert table.
