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This braided cherry danish is a perfect treat for a weekend breakfast or a special brunch. It combines flaky puff pastry with a luscious layer of sweetened cream cheese and vibrant cherry filling. The finishing touch is a delicate powdered sugar glaze that adds just the right amount of sweetness without being overpowering.
I first made this recipe for a holiday brunch and was amazed at how impressive it looked for such a simple method. Now it’s a favorite whenever I want a bakery-quality pastry without the fuss.
Ingredients
- Puff pastry: two sheets make a flaky, buttery base and are easy to work with when chilled properly
- Cream cheese: provides a creamy texture and tangy richness you want in every bite
- Granulated sugar: sweetens the cream cheese but not too much to overpower the fruit
- Vanilla extract: gives warmth and depth to the cream cheese filling
- Almond extract: adds a subtle nutty note that enhances both the pastry and filling
- Cherry fruit filling: delivers bright, sweet-tart flavor with a jammy consistency—go for a high-quality brand with whole cherries if you can
- Large egg: helps bind the braid layers together and gives a golden shine when mixed with water for the wash
- Turbinado sugar: adds a crunchy glaze topping and a mild molasses flavor
- Powdered sugar: forms the smooth icing that glazes the finished braids
- Milk: thins out the glaze for perfect drizzling consistency
Step-by-Step Instructions
- Softer ingredients ready:
- Take the puff pastry and cream cheese out of the fridge. Let them sit on the counter for 40 minutes to soften up and become easier to work with.
- Prepare the cream cheese filling:
- Beat the cream cheese, granulated sugar, vanilla, and almond extract in a small bowl until the mixture is smooth and creamy. This will ensure an even, silky filling.
- Roll out the puff pastry:
- Unfold both puff pastry sheets and remove any paper inside. Place each on a lightly floured piece of parchment paper and gently roll them out with a rolling pin to smooth any creases without stretching the dough.
- Cut the pastry into strips:
- Use a knife or pizza cutter to make small notches at both ends of each pastry sheet. Then cut diagonal strips on both sides, leaving about four inches uncut down the middle to hold the filling. Transfer the parchment paper with the pastry to two baking sheets.
- Add the fillings:
- Spread the cream cheese mixture evenly down the center strip of both pastries. Spoon the cherry filling on top of the cream cheese, spreading it out evenly so every bite has fruit and cheese.
- Braid the pastry:
- Fold the notched ends up first, then start braiding by alternating strips from each side, overlapping them across the filling. This braided pattern locks in the filling and creates a beautiful look. Place both pans in the refrigerator for 30 minutes to chill.
- Prepare to bake:
- Preheat your oven to 375 degrees Fahrenheit. Mix the egg with one tablespoon of water to make an egg wash. Carefully brush this egg wash on top of the braided strips, avoiding the cut edges—the clean edges puff best. Sprinkle turbinado sugar evenly over the egg wash for extra crunch and color.
- Bake in batches:
- Keep one pan chilled in the fridge. Bake the other for 28 to 30 minutes until it is puffed up and golden brown. Remove it and let the oven heat back to temperature. Then bake the second one the same way.
- Glaze the danish:
- Once both pastries have cooled completely, whisk the powdered sugar and milk together until smooth. Drizzle this glaze over the tops and let it set for a sweet, shiny finish.
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My kids say the almond note makes it taste like a fancy bakery treat. One holiday when I brought these along, they disappeared from the table surprisingly fast, proving just how irresistible this braid really is.
Storage Tips
Store the danish in an airtight container at room temperature for up to two days. If you want to keep it longer, wrap tightly and freeze before glazing for up to one month. To reheat, thaw if frozen and warm gently in a 300 degree oven for about 10 minutes to refresh the crispness of the puff pastry.
Ingredient Substitutions
If puff pastry is unavailable, crescent roll dough sheets can be used though the texture will be less flaky and more soft. For the cherry filling, homemade cherry preserves or pie filling works well and lets you control the sweetness. You can substitute almond extract with an equal amount of vanilla extract if you prefer a more straightforward flavor.
Serving Suggestions
This danish pairs beautifully with a cup of freshly brewed coffee or tea for a cozy breakfast. It also makes a lovely dessert served alongside a dollop of whipped cream or vanilla ice cream. For brunch, serve it with fresh fruit salad to balance the richness of the pastry.
Pro Tips
- Make sure both the puff pastry and cream cheese are properly softened but not too warm to work with.
- Use a pizza cutter for clean diagonal cuts that make braiding easier and neater.
- If working with warm pastry, return it to the fridge between steps to keep it firm and flaky after baking.
Recipe FAQs
- → What’s the best way to keep the puff pastry flaky?
Keeping the pastry cold before baking is essential. Chilling the assembled braid helps the layers puff up and keeps the texture light and flaky.
- → Can I use other fruit fillings instead of cherry?
Yes, fillings like apple, strawberry, peach, or blueberry work well and offer delicious variations.
- → Why is an egg wash necessary before baking?
Brushing egg wash adds a shiny, golden finish and helps the braid set, while keeping cut edges clear improves puffing.
- → How does the glaze enhance the pastry?
The powdered sugar glaze adds a subtle sweetness and a glossy appearance, making each bite slightly sweeter and visually appealing.
- → What can I substitute for puff pastry if unavailable?
Crescent roll dough or crescent sheets can be used as suitable alternatives with similar results.