Mini Cherry Danish Pastries

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper./n
Step 2: Roll out the puff pastry and cut into small squares./n
Step 3: Score a smaller square inside each piece without cutting all the way through./n
Step 4: Place a spoonful of cherry pie filling in the center of each square./n
Step 5: Whisk the egg with water and brush the edges of the pastry./n
Step 6: Bake for 12–15 minutes or until golden brown and puffed./n
Step 7: Remove from the oven and let cool slightly./n
Step 8: In a small bowl, mix powdered sugar, milk, and vanilla to create a glaze./n
Step 9: Drizzle the glaze over the pastries.
/nStep 10: Serve warm or at room temperature.

Storage and Reheating Tips

Store pastries in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven at 325°F (165°C) for a few minutes to restore crispiness. Avoid microwaving to keep the pastry flaky.