Irresistible Flaky Braided Cherry Danish
A delightful pastry featuring layers of flaky dough and a luscious cherry filling, ideal for brunch or dessert.
Ingrédients
Pastry Base
- 1 box puff pastry (2 sheets, approximately 17.3 oz) Use pre-made to simplify the process.
- 1 large egg For egg wash.
- 2 to 3 tablespoons turbinado sugar To sprinkle on top for added crunch.
Filling
- 8 ounces cream cheese, softened Can substitute with dairy-free cream cheese for vegan option.
- 1/4 cup granulated sugar Can substitute with coconut sugar for dietary needs.
- 1/2 teaspoon vanilla extract Adds flavor.
- 1/2 teaspoon almond extract Enhances the overall taste.
- 1 can (21 ounces) cherry fruit filling Can be substituted with other fruit fillings such as blueberries or peaches.
- 1 cup powdered sugar Used for the icing.
- 4 to 5 teaspoons milk To thin out icing.
Instructions
Preparation
- Gather all ingredients and allow the puff pastry and cream cheese to soften at room temperature for approximately 40 minutes.
- In a mixing bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and almond extract until smooth and creamy.
Rolling and Cutting
- On a clean surface sprinkled with flour, unfold the pastry sheets and gently roll them out.
- Make notches at each end of the pastry and diagonal cuts along both sides to facilitate braiding.
Assembly
- Spread the cream cheese mixture evenly onto the uncut section of the pastry, then layer the cherry filling on top.
- Fold the notched ends over the filling and braid the diagonal strips over the top.
Chilling and Baking
- Chill the assembled Danish in the refrigerator for about 30 minutes.
- Preheat the oven to 375°F. Whisk together the egg and a tablespoon of water for the egg wash.
- Brush the egg wash over the Danish and sprinkle with turbinado sugar.
- Bake for 28 to 30 minutes or until golden brown and puffed.
Notes
Serve warm or at room temperature with vanilla ice cream or coffee. Store leftovers in an airtight container for up to two days or refrigerate for up to a week.