Flaky Braided Cherry Danish (Printable Version)

Tender puff pastry braid layered with cream cheese and cherry filling, finished with a powdered sugar glaze.

# Everything You’ll Need:

→ Pastry and Filling

01 - 1 box puff pastry (2 sheets, approximately 17.3 oz)
02 - 8 ounces cream cheese, softened
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract
06 - 1 can (21 ounces) cherry fruit filling
07 - 1 large egg
08 - 2 to 3 tablespoons turbinado sugar

→ Glaze

09 - 1 cup powdered sugar
10 - 4 to 5 teaspoons milk

# Steps to Cook:

01 - Remove puff pastry and cream cheese from the refrigerator and allow them to sit at room temperature for 40 minutes until softened.
02 - In a small bowl, beat together cream cheese, granulated sugar, vanilla extract, and almond extract until smooth and creamy.
03 - Unfold both puff pastry sheets and remove any paper backing. Place each sheet on lightly floured parchment paper and gently roll with a rolling pin to smooth creases.
04 - Using a knife or pizza cutter, make small notches at both ends of each pastry sheet, then cut diagonal strips along both sides, leaving approximately 4 inches uncut in the center. Transfer each sheet on parchment paper to separate baking sheets.
05 - Spread the cream cheese mixture evenly along the center strip of both pastries. Spoon cherry fruit filling over the cream cheese layer, distributing it evenly.
06 - Fold up the notched ends first, then braid by alternating strips from each side, overlapping them across the filling. Place both trays in the refrigerator and chill for 30 minutes.
07 - Preheat the oven to 375°F. Whisk the egg with 1 tablespoon of water to create an egg wash. Carefully brush over the braided pastry strips, avoiding cut edges. Sprinkle turbinado sugar evenly on top.
08 - Bake one tray for 28 to 30 minutes until puffed and golden brown. Remove from oven and allow oven temperature to recover before baking the second tray.
09 - Keep the second tray refrigerated and bake it after the first one has finished, following the same baking parameters.
10 - After both pastries have cooled completely, whisk together powdered sugar and milk to prepare the glaze. Drizzle evenly over the danishes and allow to set before serving.

# Extra Suggestions:

01 - Chilling the assembled pastry before baking improves puff pastry rise and texture.
02 - If dough softens excessively during handling, refrigerate briefly to firm up.
03 - A pizza cutter facilitates clean diagonal cuts in the dough.
04 - Avoid brushing egg wash on the cut edges to maximize puffiness.
05 - Puff pastry can be substituted with crescent roll dough if needed.
06 - Experimental fruit fillings such as apple, strawberry, peach, or blueberry are excellent alternatives.
07 - Omission of glaze is acceptable; alternatively, dust with powdered sugar.

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