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Directions
Step 1 – Preheat oven
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2 – Make the almond filling
In a food processor, combine butter, sugar, and almond paste. Pulse until the mixture is cohesive. Add egg whites and almond extract, then blend until smooth. Mix in flour and salt until a sticky filling forms.
Step 3 – Prepare the pastry
Lay the puff pastry on the prepared baking sheet. Lightly score a rectangle in the center (for the filling), leaving 2-inch borders on both sides. This marks the braid area.
Step 4 – Add filling & cherry topping
Spread the almond filling evenly down the center. Spoon the cherry pie filling on top—focus on placing the cherries in the middle, and avoid adding too much of the syrupy part to prevent leaks.
Step 5 – Create the braid
With a knife, make diagonal 45° cuts on each side of the pastry, spaced about 2 inches apart. Fold the top and bottom flaps inward. Then, alternate folding each side strip over the filling to form a braided pattern.
Step 6 – Egg wash & top
Whisk together egg yolks and water to create an egg wash. Brush it over the pastry and sprinkle with sliced toasted almonds.
Step 7 – Bake
Bake for 22–25 minutes, or until golden brown and puffed.
Step 8 – Add apricot glaze (optional)
In a small bowl, mix apricot jam with 2 tbsp of water until smooth. As soon as the Danish comes out of the oven, brush it with the apricot glaze for a glossy finish.
Step 9 – Make and add the glaze
In another bowl, whisk powdered sugar, almond extract, vanilla extract, and heavy cream until smooth. Drizzle or spread over the warm Danish.
Step 10 – Cool and serve
Let cool until the glaze sets. Slice and enjoy!
Tips & Variations
Substitute cherry with strawberry or raspberry pie filling.
Try orange marmalade instead of apricot for the finish.
Swap almond paste with almond flour if needed (adjust moisture).
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