To start, first, thaw the puff pastry according to the package directions. Preheat your oven to a warm 350°F (175°C) and line two baking sheets with parchment paper—this will help your Danishes never stick.
In a medium-sized bowl, take your softened cream cheese and mix it with sugar using an electric mixer until it’s smooth and creamy. Now add the egg yolk, ricotta cheese, almond extract, a pinch of salt, and the bright lemon zest. Mix it well and then refrigerate this delightful cream cheese mixture while we prepare the pastry.
On a lightly floured surface, roll out the thawed puff pastry into a lovely square, about 10×10 inches. Then, using a heart-shaped cookie cutter, cut out charming hearts from the pastry. Transfer these to the prepared baking sheets and don’t forget to prick them with a fork—this allows the pastry to puff beautifully while keeping the edges intact.
Divide and spread the cream cheese mixture evenly among your pastry hearts. Now, top each one with a generous tablespoon of cherry pie filling, placing about 4-5 cherries on each Danish. To finish, brush the pastry edges with a beaten egg for that lovely golden color.
Give the Danishes a short stay in the refrigerator for 15 minutes, helping to prevent any filling from running. Meanwhile, remind the oven it’s time to do its job. Bake the Danishes for about 15-20 minutes or until they turn a beautiful golden brown.
Allow these lovely Danishes to cool for just a minute before serving. Enjoy them warm or at room temperature for that perfect touch!