Braided Cherry Danish
A delightful pastry filled with creamy cream cheese and sweet-tart cherry filling, wrapped in flaky puff pastry. Perfect for brunch gatherings or special occasions.
Ingredients
For the pastry
- 1 box puff pastry (2 sheets) Light, flaky, and buttery base.
- 1 large egg For egg wash.
- 2-3 tablespoons turbinado sugar Crunchy topping for texture.
For the cream cheese filling
- 8 ounces cream cheese, softened Brings a luscious texture.
- 1/4 cup granulated sugar Adds sweetness.
- 1/2 teaspoon vanilla extract For aromatic flavor.
- 1/2 teaspoon almond extract Enhances nutty notes.
For the cherry filling
- 1 can cherry fruit filling (21 ounces) Sweet, juicy cherries.
For the glaze
- 1 cup powdered sugar For drizzling glaze.
- 4-5 teaspoons milk To achieve perfect glaze consistency.
Instructions
Preparation
- Take the puff pastry and cream cheese out of the fridge. Let them sit on the counter for 40 minutes to soften.
- In a small bowl, beat the softened cream cheese, granulated sugar, vanilla, and almond extract until smooth.
- Unfold both puff pastry sheets and roll them out on parchment paper.
- Make small notches at both ends of each pastry sheet and cut diagonal strips on both sides, leaving about 4 inches uncut down the middle.
- Transfer the parchment papers with pastries to baking sheets.
- Spread the cream cheese mixture down the center strip of both pastries. Spoon the cherry filling on top.
- Fold the notched ends up first and braid by alternating strips from each side.
- Chill both pans in the refrigerator for 30 minutes.
Baking
- Preheat the oven to 375°F and prepare the egg wash by mixing the egg with 1 tablespoon of water.
- Brush the egg wash over the braided strips.
- Sprinkle turbinado sugar over the top and bake for 28-30 minutes until puffed and golden.
- Cool both pastries, then whisk together powdered sugar and milk for glaze.
- Drizzle glaze over the cooled pastries and allow to set before serving.
Notes
Store leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate or freeze unbaked braids.