Sweet Cherry Almond Danish – If you’re looking for a dessert that’s equal parts show-stopping and easy, this Sweet Cherry Almond Danish will become a new favorite. With a golden, flaky puff pastry braided around a rich almond filling and sweet cherry pie topping, it’s finished off with a simple glaze that makes it bakery-worthy. Plus, with just a few main ingredients—puff pastry, almond paste, and cherry pie filling—you’re all set for a treat that’s impressive without the stress.
The first time I made this Danish, I remember watching my husband’s eyes widen with each bite. He paused, grinned, and then went back for seconds before I’d even sliced a piece for myself! And my little one? They were sneaking cherries off the top before it even cooled. Now, it’s a family favorite whenever we’re craving something special but don’t have all day to bake.
What makes this Sweet Cherry Almond Danish truly special?
This Danish is all about simple ingredients with a high payoff. It’s got the perfect combination of textures—a soft, nutty almond filling, fruity cherry topping, and crispy, golden pastry. It’s surprisingly easy, thanks to the ready-made puff pastry and jarred cherry pie filling, but feels like something you’d find in a bakery window. Serve it for brunch, dessert, or whenever you need a beautiful dish to impress with minimal effort.
What You Need To Make This Sweet Cherry Almond Danish Recipe?
Butter: Alright, you want this softened, not melted. Think about it like this—softened butter will blend beautifully with the almond paste, so you get a smooth, creamy filling that’s easy to spread.
Almond Paste: This is the magic here! Almond paste gives that rich, nutty flavor that makes this Danish feel so special. Grab the paste, not marzipan—almond paste has a rougher, deeper almond flavor that’s perfect for baking.
Egg Whites: This help give the filling that lovely light texture. The whites mix in seamlessly and bind everything without adding any extra flavor. Don’t skip them!
Puff Pastry: Here’s where it gets easy. Puff pastry does all the heavy lifting when it comes to that golden, flaky crust. Let it thaw just enough so you can handle it, but keep it cool so it stays nice and puffy in the oven.
Cherry Pie Filling: I love this because it’s fuss-free but still gives you that glossy, vibrant cherry layer. Just be a bit picky here—aim for mostly cherries without too much of the jelly (or go ahead and use a fork to pick them out) to keep the texture just right.
Almond Extract: A tiny splash, and boom—serious almond flavor! Go easy, though; this extract is strong and a little goes a long way in both the filling and the glaze.
Apricot Jam (Optional): Think of this as a finishing touch. It adds a glossy, sweet shine to the Danish and makes it look like you picked it up from a fancy bakery! Just warm it up with a bit of water, and it’s ready to go.
Steps To Make Sweet Cherry Almond Danish:
Preheat the Oven: First, go ahead and preheat your oven to 375°F so it’s ready to go when you are.
Make the Filling: In a food processor, toss in the softened butter, sugar, and almond paste. Give it a few pulses until everything’s blended and smooth. Then, add the egg whites and a teaspoon of almond extract. Pulse again until it’s creamy. Now add the flour and salt, and keep pulsing until you’ve got a smooth, sticky filling.
Set Up the Pastry: Roll out your puff pastry sheet (or connect the two sheets if you’re using them that way) on a baking sheet lined with parchment paper. Take a knife and lightly mark the center of the pastry—this is where the filling’s going to go.
Start the Braid: Cut diagonal lines at a 45° angle along each side of the pastry, about 2 inches apart. Make sure to leave some uncut dough at each end so you can close it up later.
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Fill and Spread: Spread your almond filling down the middle of the pastry, leaving about a 2-inch border on the sides. Next, spoon on the cherry pie filling, focusing on the middle. Aim for mostly cherries without too much of the jelly—it keeps things neat.
Fold It Up: Fold the little ends up, then start braiding by pulling a strip from one side, then crossing a strip from the other side over it. Keep alternating until you’ve covered all the filling. It doesn’t have to look perfect—just have fun with it!
Egg Wash and Almonds: Mix up the egg yolks with a tablespoon of water, then brush it over the whole pastry to get that golden brown look. Sprinkle the sliced almonds on top.
Bake: Pop it in the oven for about 22-25 minutes, or until the crust turns a beautiful golden brown.
Make the Glaze: While it’s baking, whisk together the powdered sugar, almond extract, vanilla extract, and heavy cream in a small bowl. You want a smooth, pourable glaze—if it’s too thick, add a splash more cream.
Finish and Glaze: When the Danish comes out of the oven, brush it with a bit of apricot jam mixed with water for a shiny finish if you like. Then, drizzle the glaze over the warm Danish and let it cool until the glaze sets a bit. Slice it up and enjoy!
Tip:
For the best texture and look, keep your puff pastry cold while working with it. Puff pastry is all about those flaky layers, which happen when the butter in the dough melts in the oven and creates steam. If the dough warms up too much before baking, you’ll lose some of that flakiness. So, if your kitchen is warm or you’ve been working with the pastry for a while, just pop it in the fridge for 10 minutes before you fill and braid it. And remember, handle the dough gently—overworking can make it tough rather than light and crispy!
Frequently Asked Questions:
Can I use fresh cherries instead of cherry pie filling?
Definitely! Fresh cherries will give it a more natural sweetness, but you’ll need to cook them down a bit first. Pit and halve them, then simmer with a touch of sugar and lemon juice for about 10 minutes until they soften and release some juice. Let them cool before adding to the pastry.
Do I need a food processor for the almond filling?
It makes it a lot easier, but you can get by without one! Just soften the butter really well and use a fork to mash it with the almond paste and sugar until smooth. Then, whisk in the egg whites and almond extract, and finally mix in the flour and salt by hand until it’s all combined.
How do I store leftovers?
If there are any leftovers (big “if”!), store them in an airtight container in the fridge for up to 3 days. To keep that flaky texture, warm slices in the oven at 325°F for about 5-10 minutes instead of microwaving, which can make the pastry a little soggy.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Sweet Cherry Almond Danish
Ingredients
For the Filling:
- 1/2 stick butter softened
- 1/2 c sugar
- 7 ounces almond paste
- 2 egg whites
- 1 tsp almond extract
- 1/3 c flour
- 1/2 tsp salt
For the Danish:
- 2 sheets puff pastry connected or one long sheet, thawed
- 1 jar cherry pie filling
- 2 reserved egg yolks
- 1 tbsp water
- 3/4 c sliced almonds toasted
- 1/4 c apricot jam optional
- 2 tbsp water optional
For the Glaze:
- 1 c powdered sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Start by preheating your oven to 375°F.
- In a food processor, blend together the softened butter, sugar, and almond paste. Give it a few pulses until everything’s nicely combined and smooth.
- Next, add the egg whites and a splash of almond extract, pulsing until you have a smooth paste. Sprinkle in the flour, mixing until the filling is sticky and holds together well.
- Now, roll out your puff pastry onto a baking sheet lined with parchment paper. Take the back of a knife and gently mark the center of the pastry—this is where the filling will go.
- For the braid, make diagonal cuts along each side of the pastry, about 2 inches apart, at a 45-degree angle. Leave a small flap at each end to seal the Danish once it’s filled.
- Spread the almond filling evenly down the center of the pastry, leaving a 2-inch border on each side. Then, add the cherry pie filling right on top, focusing on the center to keep it neat—mostly cherries, and try to leave out the extra gel so it doesn't get too messy.
- Fold up the end flaps, and begin braiding by crossing each strip over the filling, one from each side at a time, until it’s fully wrapped up.
- Brush the whole pastry with an egg wash (whisk the egg yolk with water). Sprinkle the sliced almonds over the top.
- Bake for 22 to 25 minutes, or until the pastry turns a beautiful golden brown.
- While it bakes, whisk together the powdered sugar, almond extract, vanilla extract, and heavy cream until the glaze is smooth. If using apricot jam, mix it with a little water to thin it out.
- Once out of the oven, brush the Danish with the apricot glaze right away, doing a couple of layers if you like that glossy finish. Then, drizzle the almond glaze over the warm Danish.
- Let it cool a bit to set the glaze, then slice and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
