Braided Cherry Danish
A delightful pastry with flaky layers of puff pastry and a creamy cherry filling, perfect for brunch or dessert.
Ingredients
For the pastry
- 1 box puff pastry (2 sheets) Flaky and tender, thawed and chilled
- 1 large egg For egg wash
- 2-3 tablespoons turbinado sugar For sprinkling
For the filling
- 8 ounces cream cheese Softened and rich
- 1/4 cup granulated sugar Sweet and delightful
- 1/2 teaspoon vanilla extract Aromatic and warm
- 1/2 teaspoon almond extract Nutty and fragrant
- 1 can cherry fruit filling (21 ounce) Vibrant and juicy
For the glaze
- 1 cup powdered sugar For a luscious glaze
- 4-5 teaspoons milk To achieve the perfect drizzle
Instructions
Preparation
- Allow puff pastry and cream cheese to soften for about 40 minutes at room temperature.
- In a mixing bowl, beat the softened cream cheese with granulated sugar, vanilla extract, and almond extract until smooth and creamy.
- Roll out the puff pastry sheets on a lightly floured surface. Cut notches on the ends and make diagonal strips along the sides, leaving a central strip uncut.
- Spread the cream cheese mixture in the center and top it with cherry filling.
- Fold the notched ends upwards and braid the strips over the filling.
- Chill the assembled Danish in the refrigerator for 30 minutes.
Baking
- Preheat the oven to 375°F (190°C).
- Prepare an egg wash by whisking the egg with a splash of water and brush it over the braid.
- Sprinkle turbinado sugar over the top.
- Bake for 28-30 minutes, until golden brown and puffed.
- Allow to cool on a wire rack before glazing.
- Whisk together powdered sugar and milk, then drizzle over the cooled Danish.
Notes
For a healthier version, use low-fat or Greek cream cheese. Serve warm or cold, as both options are delicious.