Sweet Cherry Almond Danish
This Sweet Cherry Almond Danish is everything you’d want in a homemade pastry but without the fuss. Flaky layers of puff pastry wrap around a rich, creamy almond filling that’s topped with vibrant, sweet cherries. Once baked to golden perfection, it’s brushed with a glossy apricot glaze and finished with a light drizzle of sweet almond glaze. It’s like something you’d pick up from a high-end bakery, yet it's incredibly simple to make at home. Perfect for a cozy brunch, a holiday gathering, or just because—because who doesn’t love a treat like this?
8 Servings
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
Want to make this Danish gluten-free? It’s totally doable! Just swap out the regular puff pastry with a gluten-free puff pastry (many brands make excellent versions that work great for this recipe). The almond filling and cherry pie topping are naturally gluten-free, so you’re set there. Just double-check that any added ingredients, like the almond paste or jam, are also gluten-free if needed. This way, you still get all the delicious flavors and textures without the gluten!