Cherry Danish Pastry
Buttery, flaky Danish pastry layered with almond cream and tart cherries. A show-stopping breakfast or dessert that looks bakery-made but comes together at home.
- Total time
- 45 min
- Servings
- 8
- Calories
- 385
- Protein
- 8g
Ingredients
- 2 sheets (1 lb package) thawed puff pastry sheets
- 4 tablespoons unsalted butter, softened
- ½ cup almond flour
- ¼ cup granulated sugar
- 1 whole large egg
- ½ teaspoon vanilla extract
- 1.5 cups fresh or frozen pitted cherries
- 2 tablespoons all-purpose flour
- ½ teaspoon lemon zest
- 1 whole large egg yolk
- 1 tablespoon water
- ¼ cup sliced almonds
- ½ cup powdered sugar
Instructions
- 1
Remove your 2 thawed puff pastry sheets from the refrigerator — they should be cold but pliable. Line a large baking sheet with parchment paper.
- 2
Make the almond cream filling: In a small bowl, cream together 4 tablespoons of softened unsalted butter with 0.5 cup of almond flour and 0.25 cup of granulated sugar using a fork or small whisk until the mixture is pale and fluffy, about 1 minute. Beat in 1 large egg and 0.5 teaspoon of vanilla extract until fully combined and smooth.
- 3
Prepare the cherry topping: In a medium bowl, toss 1.5 cups of fresh or frozen cherries (patted dry with paper towels if they're wet) with 2 tablespoons of all-purpose flour and 0.5 teaspoon of lemon zest — the flour prevents the cherries from releasing too much liquid and making the pastry soggy.
- 4
Make the egg wash: Whisk together 1 large egg yolk and 1 tablespoon of water in a small bowl until combined. Set aside.
- 5
Lay the first puff pastry sheet on the lined baking sheet. Lightly score a 1-inch border around all four edges with a knife — do not cut all the way through, just score enough to mark where the pastry will puff up. This creates a frame that won't rise as much.
- 6
Spread the almond cream filling evenly over the interior (inside the scored border), leaving the border clear — use an offset spatula or the back of a spoon to distribute it in an even 0.25-inch layer.
- 7
Arrange the floured cherries over the almond cream in a single, fairly even layer — avoid piling them too thickly or they will weep during baking.
- 8
Top with the second puff pastry sheet, aligning the corners. Press gently around the edges and over the scored border of the bottom sheet to seal them together — you want them fused but not compressed.
- 9
Brush the entire top surface with the egg wash using a pastry brush, covering every inch including the edges — this gives the pastry a golden, glossy finish. Sprinkle 0.25 cup of sliced almonds evenly over the top for texture and visual appeal.
- 10
Preheat your oven to 400°F (200°C). Once the pastry is assembled and topped, transfer the baking sheet to the oven and bake for 25–30 minutes, until the pastry is puffed, golden brown, and a skewer inserted into the center (avoiding the cherries) comes out hot to the touch.
- 11
Remove the pastry from the oven and let it cool on the baking sheet for 5 minutes — the filling will set slightly, making it easier to cut and serve.
- 12
While cooling, whisk 0.5 cup of powdered sugar with 1–2 teaspoons of water until you have a thin, drizzleable glaze. Once the pastry has cooled, drizzle the glaze over the top in a loose zigzag pattern using a fork or squeeze bottle.
- 13
Allow the glaze to set for 2–3 minutes, then slice the pastry into 8 pieces with a sharp knife, using a gentle sawing motion to avoid crushing the pastry. Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- parchment paper
- small bowl
- fork
- medium bowl
- small whisk
- knife
- offset spatula or spoon
- pastry brush
- oven
- instant-read thermometer
- skewer
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