Cherry Danish Puff Braid

A braided Cherry Danish is my go-to when I need an easy but impressive breakfast or dessert. With flaky puff pastry, creamy cheesecake filling, and sweet cherry topping, each slice feels like a bakery treat fresh from your oven. If you love the bright flavor of cherries paired with cheesecake, this will become your new favorite pastry braid.

Every time I serve this braid friends ask for the recipe I first made it during a long weekend with family and now it is always on our brunch table.

Ingredients

• Puff pastry sheets: Provide a flaky golden base look for sheets that are well wrapped and free from cracks
• Cream cheese: Brings creamy cheesecake richness use full fat for best texture
• Granulated sugar: Sweetens the filling slightly choose fine grain for easy mixing
• Vanilla extract: Enhances the classic cheesecake flavor pick pure extract for best taste
• Almond extract: Adds a subtle bakery note a real game changer use sparingly
• Canned cherry fruit filling: Sweet and tart with whole cherries my favorite is Lucky Leaf but any good quality filling works
• Large egg: Used for wash to achieve golden shine make sure it is fresh
• Turbinado sugar: Creates a crunchy sparkling top look for large golden crystals
• Powdered sugar: Combines with milk for a light glaze sift before mixing for smooth drizzling
• Milk: Loosens the glaze use regular dairy or a plantbased alternative

Step-by-Step Instructions

Soften Puff Pastry and Cream Cheese:

Let both the puff pastry sheets and block of cream cheese rest at room temperature for about forty minutes The pastry should be pliable and the cream cheese should be easily spreadable to get a smooth filling that does not tear the dough

Prepare the Cheesecake Filling:

In a bowl blend softened cream cheese granulated sugar vanilla extract and almond extract until completely smooth and creamy This step is crucial for creamy texture and no lumps in the filling

Roll Out Puff Pastry and Make Braids:

Unfold the pastry sheets onto parchment paper and gently roll just enough to smooth out seams Using a sharp knife or pizza cutter cut diagonal strips along each side of the rectangle leaving a broad center section for the filling Clean cuts make your braid look professional

Fill and Braid the Danish:

Spread the cheesecake filling evenly down the center of each pastry sheet Top with a generous spoonful of cherry pie filling Arrange the strips over the filling alternating for a classic woven braid Tuck ends in to keep filling secure

Chill Before Baking:

Transfer the braided pastries to sheet pans and chill in the fridge for at least thirty minutes Cold dough puffs best in the oven so this step makes a huge difference in final texture

Apply Egg Wash and Sugar:

Whisk an egg with a tablespoon of water Brush gently over top of braids avoiding the cut edges Sprinkle turbinado sugar evenly for sparkle and crunch This careful brushing helps the pastry rise well and look glossy

Bake Until Golden:

Preheat your oven to three hundred seventy five degrees Fahrenheit Place one braid in the oven while keeping the other chilled bake for about twentyeight to thirty minutes or until puffed and deeply golden brown Repeat with the second braid

Glaze and Finish:

Once completely cool whisk powdered sugar with a few teaspoons milk until smooth Drizzle generously over each braid letting it settle into the grooves for a bakeryfinished look

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You Must Know

• High in flavor and texture creamy cheese meets tart fruit
• Stays flaky even after cooling
• Quick to prepare with minimal cleanup

My favorite part of this recipe is the almond extract in the filling It instantly reminds me of bakery treats from my childhood when my grandmother would buy cherry Danish from a local shop celebrating every small occasion with pastry

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Storage Tips

Store leftover Cherry Danish in an airtight container in the refrigerator It stays fresh for up to three days I like to reheat slices in a toaster oven or air fryer to re crisp the pastry before serving If you want to freeze the braid wrap it tightly in plastic or foil and freeze unglazed Thaw overnight and refresh in the oven before adding glaze

Ingredient Substitutions

If puff pastry is unavailable you can use crescent roll dough in its place If you are not a fan of cherries substitute any fruit filling such as apple strawberry or blueberry For a dairy free version try dairy free cream cheese and plantbased milk in the glaze The almond extract can be swapped for all vanilla extract for a more neutral flavor

Serving Suggestions

Slice the cherry Danish braid and serve warm at breakfast with hot coffee or chilled for an elegant dessert A dusting of powdered sugar can replace the glaze for a lighter finish For special occasions cut into portions and arrange alongside fresh berries or whipped cream for an indulgent platter

Cultural and Historical Context

Cherry Danish is inspired by the traditional Danish pastry which was originally brought to Denmark by Austrian bakers The modern version often uses convenient puff pastry but keeps the classic combination of sweet cheese and fruit My family always enjoyed this style of pastry at holidays and now it is a symbol of togetherness and comfort at our table

Recipe FAQs

→ How do I prevent the pastry from getting soggy?

Chilling the assembled braid before baking helps achieve a crisp, flaky crust. Ensure the pastry is cold when it enters the oven.

→ Can I use different fruit fillings?

Absolutely! Apple, strawberry, peach, or blueberry fillings all work deliciously in this braided pastry.

→ Is there an alternative to puff pastry?

Crescent dough sheets can be substituted for a similar texture if puff pastry is unavailable.

→ What is the purpose of the egg wash?

The egg wash gives the pastry a glossy golden finish and helps the sugar stick to the surface.

→ Can I skip the powdered sugar glaze?

Yes, a light dusting of powdered sugar makes a simpler but equally tasty finishing touch.