• 2 Ratings

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.

Source: Better Homes and Gardens
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Cherry-Almond Danish

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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).

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  • 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.

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  • 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.

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  • 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).

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

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

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 (Cherry-Almond Danish)

256 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 31 mg cholesterol; 118 mg sodium. 94 mg potassium; 47 g carbohydrates; 1 g fiber; 21 g sugar; 5 g protein; 0 g trans fatty acid; 146 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 73 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 2 mg iron;

Almond Glaze

Ingredients

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Directions

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  • 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.

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Reviews

2 Ratings
  • 5 star values: 2
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