Braided Cherry Danish
A delightful pastry filled with sweet, tangy cherry filling and a creamy center, perfect for brunch or gatherings.
Ingredients
Pastry and Filling
- 1 box puff pastry (2 sheets) Flaky and airy, provides the perfect foundation.
- 8 ounces cream cheese, softened Creamy and smooth, balances the sweetness of the cherries.
- 1/4 cup granulated sugar Just the right amount of sweetness.
- 1/2 teaspoon vanilla extract Adds a comforting depth of flavor.
- 1/2 teaspoon almond extract Enhances the overall flavor profile.
- 1 can cherry fruit filling (21 ounces) Brings brightness and a burst of flavor.
- 1 large egg For egg wash, adds shine and richness.
- 2-3 tablespoons turbinado sugar Adds crunch and sparkle on top.
- 1 cup powdered sugar For drizzling on top.
- 4-5 teaspoons milk Makes the icing pourable and smooth.
Instructions
Preparation
- Allow the puff pastry and cream cheese to soften at room temperature for about 40 minutes.
- In a mixing bowl, beat softened cream cheese with granulated sugar, vanilla extract, and almond extract until smooth.
- Roll out the puff pastry on a floured surface, cut notches along the ends, and create diagonal strips on the sides.
- Spread the cream cheese mixture in the center and top with cherry filling evenly.
- Fold notched ends upwards and braid the strips over the filling.
- Chill the assembled Danish in the refrigerator for about 30 minutes.
- Preheat your oven to 375°F (190°C) and prepare egg wash by whisking the egg with a bit of water.
- Brush the egg wash over the braid and sprinkle with turbinado sugar.
- Bake for 28-30 minutes until golden brown and puffy.
- Cool the Danish on a wire rack, prepare a drizzle with powdered sugar and milk, and drizzle over the cooled pastry before serving.
Notes
For best results, ensure cream cheese is fully softened. You can freeze unbaked pastry for later use. Consider adding lemon zest or using different fruit fillings for diversity.