Cherry Almond Danish
It’s all about mom! Surprise her in bed with a warm, flaky danish and a cup of coffee. I know I would be thrilled at such a gesture. This lovely Cherry Almond Danish is made with ready-made puff pastry and can be assembled ahead of time, making it easy to have ready for the oven. With its flaky pastry, fruity filling and cream cheese layer, this danish makes for a perfect brunch item for Easter, Mother’s Day or any entertaining occasion.
Using pre-made puff pastry gives you peace of mind that it will be flaky and golden with very little effort. The cherry sauce has a hint of almond flavouring as does the sticky sweet glaze and it’s topped with toasted almonds. It’s a combination I love and it’s so easy to make, giving you no excuse not to treat that special lady or welcomed quests.
Author: Compelled to Cook
- 2 cups frozen cherries about 8 ounces
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1/4 tsp almond extract
- 1 sheet 10"x10" puff pastry
- 4 ounces cream cheese
- 1/2 tsp pure vanilla extract
- 1 tbsp powdered sugar
- 1 large egg
- 1 tbsp milk or cream
- 1/2 cup powdered sugar
- 1 tbsp milk or cream
- 1/4 tsp almond extract
- 1/4 cup toasted sliced almonds see note
- Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
- 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.
- Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
- Preheat oven to 425℉ and line a heavy baking sheet with parchment.
- In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
- Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
- 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).
- Spread cream cheese evenly along the centre uncut 4" portion of pastry.
- Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
- 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.
- In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
- Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
- 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.
- Serve warm, cutting into 1 1/2" slices.
-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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