Cherry Danish Pastries: Delicious Homemade Recipe

Welcome, fellow food enthusiasts! ????

Are you craving a bakery-quality treat that’s surprisingly achievable in your own kitchen? If you’re searching for a dessert that balances sweetness, fruitiness, and that irresistible flaky texture, you’ve landed in the right place! The average homemade pastry can take an hour of prep, but what if I told you that you could master these delightful Cherry Danish Pastries in around 2 hours without a hitch? These Mouthwatering Cherry Danish Pastries are a perfect blend of creamy, fruity, and flaky goodness that’s sure to become a favorite in your household. The aroma alone as they bake is enough to bring everyone to the kitchen, eager for a taste of this delightful creation. Let’s embark on this delicious baking adventure together!

Ingredients

Crafting perfect Cherry Danish Pastries starts with high-quality ingredients. Don’t be intimidated by the list; each component plays a vital role in achieving that signature flaky, rich, and fruity perfection.

For the Pastry Dough:

• 2 ½ cups (320g) all-purpose flour: The sturdy base of our pastry. Use a good quality, unbleached flour for the best texture.
• 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
• 1 cup (2 sticks or 226g) unsalted butter, very cold and cubed: This is crucial for creating those distinct, flaky layers. Ensure it’s straight from the fridge!
• ½ cup (120ml) ice water: Helps to keep the butter cold and brings the dough together without overworking it.
• Optional: 1 tablespoon granulated sugar: A touch of sugar can add a hint of sweetness to the dough itself.

For the Cherry Filling:

• 2 cups (about 300g) fresh or frozen pitted cherries: Fresh offers a brighter flavor, while frozen works beautifully and is often more convenient. If using frozen, do not thaw.
• ½ cup (100g) granulated sugar: To sweeten the cherries. Adjust to your preference and the sweetness of your cherries.
• 2 tablespoons cornstarch: This is our thickener, ensuring a luscious, jam-like consistency for the filling.
• 1 tablespoon lemon juice: Brightens the cherry flavor and adds a subtle tang.
• ½ teaspoon almond extract (optional): Complements the cherry flavor beautifully, adding a sophisticated depth.
• Pinch of salt: To balance the sweetness and highlight the fruity notes.

For the Egg Wash and Glaze:

• 1 large egg, beaten: For that beautiful golden-brown sheen and crisp finish.
• 1 tablespoon milk or water (for egg wash): To lighten the egg wash for even application.
• ¼ cup (50g) powdered sugar: The base for our simple, sweet glaze.
• 1-2 tablespoons milk or cream (for glaze): To achieve the desired drizzling consistency.

Timing Your Bake

While traditional danishes can take days, this recipe streamlines the process to fit a more manageable baking day. Here’s a breakdown:

Compared to many complex pastry recipes that involve multiple folds and long chilling periods over days, this recipe is designed for efficiency. The 1-hour minimum chill is essential for flaky layers, but you can prepare the dough and filling ahead of time.

Step-by-Step Instructions

Let’s get baking! Follow these steps carefully, and you’ll be rewarded with stunning, delicious cherry danishes.

Step 1: Prepare the Dough

In a large bowl, whisk together the flour, salt, and optional sugar. Cut in the very cold, cubed butter using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flakiness! Gradually add the ice water, a tablespoon at a time, mixing until just combined. The dough should be shaggy but hold together when squeezed. Turn the dough out onto a lightly floured surface and gently gather it into a ball. Flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough makes it easier to handle and ensures those beautiful layers develop during baking.

Step 2: Make the Cherry Filling

While the dough chills, prepare the filling. In a medium saucepan, combine the cherries (fresh or frozen, unsweetened), sugar, cornstarch, lemon juice, almond extract (if using), and a pinch of salt. Stir well to combine, making sure the cornstarch is fully dissolved. Cook over medium heat, stirring constantly, until the mixture thickens and becomes bubbly, about 5-7 minutes. It should have a jam-like consistency. Remove from heat and let it cool completely. Stir occasionally to prevent a skin from forming. A perfectly thickened filling ensures it won’t ooze out during baking.

Step 3: Assemble the Pastries

Once the dough is chilled and the filling is cool, preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough into a large rectangle, about 12×18 inches and ¼ inch thick. Trim the edges to make them neat. Cut the rectangle into 9 equal squares (3×3). Spoon about 1-2 tablespoons of the cooled cherry filling into the center of each square. Now, bring the corners of each square towards the center, overlapping slightly, or fold two opposite sides towards the middle, then fold the other two sides over those to create a neat square package. Pinch the edges gently to seal. Place the assembled pastries onto the prepared baking sheets, leaving some space between them.

Step 4: Bake to Golden Perfection

In a small bowl, whisk together the egg and milk/water for the egg wash. Brush the tops and sides of each pastry generously with the egg wash. This will give them a beautiful, golden-brown crust. Bake for 20-25 minutes, or until the pastries are puffed up, golden brown, and the filling is bubbling. Keep an eye on them, as ovens can vary. If they are browning too quickly, you can loosely tent them with foil.

Step 5: Glaze and Serve

While the pastries are still warm, prepare the glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk or cream until smooth. Add more milk/cream a teaspoon at a time if needed to reach a drizzly consistency. Drizzle the glaze generously over the warm danishes. Allow the glaze to set slightly before serving. These are best enjoyed warm!

Nutritional Information

• Calories: Approximately 350-400 per pastry (this can vary based on exact ingredient amounts and portion size).
• Carbohydrates: Around 40-50g
• Fat: Around 20-25g
• Protein: Around 5-7g

Please note that these are estimated values and can change depending on ingredient brands and precise measurements used.

Healthier Alternatives

While traditional danishes are a decadent treat, here are a few ways to make them a bit lighter without sacrificing too much flavor:

• Whole Wheat Pastry Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber.
• Reduced-Fat Butter: Use a reduced-fat butter spread; however, this may slightly affect flakiness.
• Fruit Sweetened Filling: Reduce the added sugar in the cherry filling or rely solely on the natural sweetness of the fruit.
• Lighter Glaze: Skip the powdered sugar glaze entirely or opt for a very thin drizzle.
• Greek Yogurt Cream Cheese Filling: For a creamier, protein-boosted filling, you could mix a bit of drained Greek yogurt with cream cheese and a touch of sweetener.

Serving Suggestions

These Cherry Danish Pastries are a fantastic treat for any occasion! Serve them warm with your morning coffee for a delightful breakfast. They also make a wonderful accompaniment to an afternoon tea, or as a light dessert after a meal. A small scoop of vanilla bean ice cream alongside a warm danish is pure indulgence!

Common Mistakes to Avoid

• Overworking the Dough: This develops gluten and can lead to tough pastries instead of flaky ones. Handle it gently.
• Butter Not Cold Enough: Cold butter creates steam in the oven, forming those distinct layers. Ensure it’s truly cold.
• Filling Too Wet: A runny filling can soak into the dough. Make sure it’s nice and thick.
• Not Enough Egg Wash: The egg wash is responsible for that beautiful golden-brown color and slight crispness. Don’t skip it!
• Oven Not Hot Enough: A hot oven is crucial for puffing up the pastry quickly and creating that signature texture.

Storing Your Pastries

For the best texture and flavor, Cherry Danish Pastries are best enjoyed the day they are made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can gently reheat them in a 300°F (150°C) oven for a few minutes to revive their crispness. Avoid refrigerating, as this can make the pastry soggy.

Frequently Asked Questions

Cherry Danish Pastries: Delicious Homemade Recipe

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Welcome, fellow food enthusiasts! ???? Are you ready to indulge in a delightful treat that will leave your taste buds singing? Today, we’re diving into the world ofMouthwatering Cherry Danish Pastries—a perfect blend of creamy, fruity, and flaky goodness that’s sure to become a favorite in your household.

• Author: Chef Sally

Ingredients

Scale 1x2x3x

• 1sheet puff pastry, thawed
• 1/2 cupcherry pie filling
• 4 ozcream cheese, softened
• 1/4 cuppowdered sugar
• 1 teaspoonvanilla extract
• 1egg, beaten (for egg wash)
• 1 tablespoonmilk
• 1 tablespoongranulated sugar (optional, for sprinkling)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface and cut it into 4 equal squares.
3. In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
4. Spoon a tablespoon of the cream cheese mixture onto the center of each puff pastry square.
5. Top the cream cheese mixture with a tablespoon of cherry pie filling.
6. Fold the corners of each pastry square towards the center, overlapping slightly to enclose the filling.
7. Brush the pastries with the beaten egg wash and sprinkle with granulated sugar if desired.
8. Bake for 15-20 minutes, or until the pastries are golden brown and puffed.
9. Allow to cool slightly before serving.

Notes

Make sure your puff pastry is fully thawed before you start, but keep it cool to maintain its structure.
Use a fork to crimp the edges of the pastries if you want to ensure they stay sealed during baking.