Cherry Almond Danish
    Servings Prep Time
    81 1/2″ slices 40 minutes
    Cook Time
    25-28minutes
    Servings Prep Time
    81 1/2″ slices 40 minutes
    Cook Time
    25-28minutes
    Ingredients
    Danish
    Glaze
    Instructions
    Danish
    1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
    2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
    3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
    4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
    5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
    6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12″.
    7. Using a pastry scraper or knife cut 1″ wide fingers on the top and bottom third of pastry (length of fingers will be 3-4″) and the centre 4″ portion will be uncut (see photo).
    8. Spread cream cheese evenly along the centre uncut 4″ portion of pastry.
    9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
    10. Pull fingers across filling, alternating sides as you go (it’s ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
    11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
    12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
    Glaze
    1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
    2. Serve warm, cutting into 1 1/2″ slices.
    Recipe Notes

    -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

    -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

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