Cherry-Almond Danish

This Danish pastry recipe makes a stunning breakfast, or a gorgeous addition to brunch. And if you're not a fan of cherry, you can use this Danish pastry dough recipe to make a Danish with your favorite fruit instead.

Cherry Almond Danish
Prep Time:
40 mins
Rise Time:
2 hrs
Bake Time:
25 mins
Total Time:
40 mins
1 danish


  • ¼ cup warm water (105°F to 115°F)

  • 1 package active dry yeast

  • ½ teaspoon sugar

  • 3 ½ cup all-purpose flour

  • ½ cup sugar

  • ½ teaspoon salt

  • ½ cup fat-free milk

  • ¼ cup butter or margarine, melted

  • 2 eggs

  • 1 teaspoon vanilla

  • 1 12 ounce jar cherry preserves

  • ½ cup sliced almonds, lightly toasted

  • 1 tablespoon water

  • 1 ½ teaspoon sugar

  • 1 recipe Almond Glaze

Almond Glaze

  • ½ cup powdered sugar

  • 2 teaspoon milk

  • ¼ teaspoon almond extract


  1. In a small bowl combine the 1/4 cup warm water, the yeast, and the 1/2 teaspoon sugar, stirring to dissolve yeast. Let stand about 5 minutes or until bubbly.

  2. In a large bowl combine 1 1/2 cups of the flour, the 1/2 cup sugar, and the salt. Gradually add the yeast mixture, the 1/2 cup milk, the melted butter, one of the eggs, and the vanilla, beating with an electric mixer on medium speed until combined. Beat for 2 minutes more, scraping sides of bowl constantly.

  3. Using a wooden spoon, stir in as much of the remaining flour as you can with a spoon. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.

  4. Place dough in a large greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until nearly double in size (about 1 1/2 hours).

  5. Line an extra-large baking sheet with parchment paper. Place dough in center and sprinkle top lightly with flour. Using a lightly floured rolling pin, roll dough into a 15x10-inch rectangle. Spread cherry preserves lengthwise down center third of the dough rectangle, leaving a 1-inch border at the top and bottom. Set aside 1 tablespoon of the almonds for topping; sprinkle the remaining almonds over preserves.

  6. Using a sharp knife, make diagonal cuts, 1 inch apart, along both long sides of the dough rectangle, cutting from each edge almost to the preserves. Starting with a strip at the top of one side of the rectangle, fold strip over preserves; fold a strip from the other side over preserves. Repeat with the remaining strips, alternating sides. Pinch ends under to seal.

  7. In a small bowl beat together the remaining egg and the 1 tablespoon water; brush over dough. Sprinkle with the 1 1/2 teaspoons sugar. Let rise in a warm place until nearly double in size (about 30 minutes).

  8. Meanwhile, preheat oven to 350°F. Bake about 25 minutes or until golden brown. Carefully transfer bread to a wire rack; cool completely.

  9. Drizzle Almond Glaze over top of cooled bread. Sprinkle with the reserved 1 tablespoon almonds.

Almond Glaze

  1. Stir together powdered sugar, 1 teaspoon milk, and almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency.

Make-Ahead Tip:

Prepare as directed through Step 8. Cover tightly with freezer wrap and freeze for up to 1 month. Thaw overnight in the refrigerator. Preheat oven to 350°F. Bake about 10 minutes or just until warmed through. Continue as directed in Step 9.

Nutrition Facts (per serving)

256 Calories
5g Fat
47g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 256
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 31mg 10%
Sodium 118mg 5%
Total Carbohydrate 47g 17%
Total Sugars 21g
Protein 5g
Vitamin C 1.8mg 9%
Calcium 30.3mg 2%
Iron 1.6mg 9%
Potassium 94mg 2%
Folate, total 72.6mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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