Braided Cherry Danish
A delightful pastry filled with cream cheese and cherry filling, perfect for novice bakers and experienced pros alike.
Ingredients
Danish Ingredients
- 1 box puff pastry (2 sheets) Flaky and tender
- 8 ounces cream cheese Softened to creamy perfection
- 1/4 cup granulated sugar Adds just the right amount of sweetness
- 1/2 teaspoon vanilla extract Provides warm, aromatic notes
- 1/2 teaspoon almond extract Adds a nutty richness
- 1 can (21 ounce) cherry fruit filling For a luscious burst of fruitiness
- 1 large egg For a beautiful golden sheen
- 2-3 tablespoons turbinado sugar Offers a delightful crunch
- 1 cup powdered sugar For a smooth, sweet drizzle
- 4-5 teaspoons milk To create the perfect glaze
Instructions
Preparation
- Take the puff pastry and cream cheese out of the fridge. Allow them to sit on the counter for about 40 minutes to soften slightly.
- In a small bowl, beat the softened cream cheese together with granulated sugar, vanilla extract, and almond extract until smooth and creamy.
- Unfold both puff pastry sheets and roll them out gently on lightly floured parchment paper.
- Make small notches at both ends of each pastry sheet, then cut diagonal strips on both sides, leaving about 4 inches uncut down the middle.
- Transfer the parchment with pastries to two baking sheets.
- Spread the cream cheese mixture evenly down the center strip of both pastries. Spoon the cherry filling on top, spreading it evenly.
- Fold the notched ends up first, then braid by alternating strips from each side over the filling. Chill the pastries in the refrigerator for about 30 minutes.
Baking
- Preheat the oven to 375°F (190°C). In a small bowl, mix the egg with 1 tablespoon of water to create an egg wash.
- Brush the egg wash over the braided strips, avoiding the cut edges.
- Sprinkle turbinado sugar over the top.
- Bake the first pan for 28-30 minutes until puffed and golden brown. Let the oven heat back up before baking the second pan.
Finishing Touch
- Once both pastries have cooled, whisk powdered sugar and milk together to create a glaze and drizzle it over the pastries.
Notes
Ensure cream cheese is fully softened, and don’t rush the chilling of pastries for the best puff. Common mistakes include not thawing puff pastry properly or overfilling the danish.