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For this recipe, you need 1 sheet of puff pastry, fully thawed. Puff pastry gives the braid its flaky and light texture. You can find it in the frozen section of your grocery store. Make sure it is completely thawed before you start. You will need 1 cup of cherry pie filling. This adds a sweet and tart flavor to the braid. You can use store-bought cherry pie filling or make your own with fresh cherries. For the almond cream, use 1/2 cup. You can buy it or make it at home. If you want to make it, blend ground almonds, sugar, and a bit of butter. It will add a rich taste that pairs well with cherries. - 1 egg, beaten (for egg wash) - 1/4 cup sliced almonds - 2 tablespoons powdered sugar (for garnishing) - 1 teaspoon vanilla extract - 1/2 teaspoon almond extract - 1 tablespoon milk (optional, to adjust almond cream consistency) Having these ingredients ready will set you up for a successful baking experience. Enjoy crafting this delightful Cherry Almond Danish Braid! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This helps the pastry rise perfectly. Line a baking sheet with parchment paper. This keeps the braid from sticking. Next, take your thawed puff pastry sheet. Place it on a clean, lightly floured surface. Gently roll it out to about 10x14 inches. You want a smooth rectangle with no creases. Spread the almond cream down the center of the pastry. Make sure to leave about 2 inches on each side. Drizzle vanilla and almond extracts over the cream. Then, spoon cherry pie filling on top. Spread it evenly for the best taste. Now, starting at the edges, make diagonal cuts about 1 inch apart. This creates strips on both sides. Fold the strips over the filling, alternating sides. This gives a nice braided look. Keep braiding until the filling is fully covered. Tuck the ends under to seal the braid. Brush the top with beaten egg for color. Sprinkle sliced almonds on top for crunch. Place it in the oven and bake for 25-30 minutes. Look for a golden brown finish. Once baked, cool for a few minutes. Dust with powdered sugar for a lovely touch. To get the best puff pastry, always use a fully thawed sheet. Keep the pastry cold until you roll it out. If it warms up, it won’t puff well. Lightly flour your surface to avoid sticking. Roll it to about 10x14 inches for even baking. Thin layers help it rise beautifully. Cherry almond is a classic mix, but feel free to get creative! Use different fruits like blueberries or peaches. You can swap almond cream for cream cheese for a rich flavor. Add spices like cinnamon or nutmeg for warmth. Each choice adds a unique twist to your Danish braid. An egg wash gives your braid a shiny, golden finish. Brush the top with a beaten egg just before baking. This step is key for that perfect color. Also, watch the oven closely. If it browns too fast, lower the heat. Aim for a beautiful golden brown for the best look and taste. Pro Tips Use Cold Puff Pastry: Ensure your puff pastry is cold when you work with it; this helps create those delicious, flaky layers when baked. Customize Fillings: Feel free to experiment with other fruit fillings like raspberry or blueberry for a different flavor profile. Egg Wash Alternatives: For a vegan option, you can use almond milk or soy milk brushed on the pastry before baking for a golden finish. Serve Warm: This Danish braid is best served warm right out of the oven to enjoy the flaky texture and warm cherry filling. {{image_4}} You can change the fruit filling to suit your taste. Try using blueberry, raspberry, or even peach. Each fruit adds its own flavor. Just make sure to use a similar amount as the cherry pie filling. This keeps the braid balanced and delicious. Nuts can give your Danish braid extra crunch. You can use chopped walnuts, pecans, or hazelnuts. Simply mix them into the almond cream or sprinkle them on top. This adds a nice texture and richer taste. Just remember, if you have nut allergies, skip this step for safety. You can switch up the flavors in your cream. Use different extracts like orange or lemon for a fresh twist. You can also mix in a bit of cocoa powder for a chocolate almond cream. Be creative! Adjust the amounts to keep the cream smooth. This lets you enjoy a unique Danish each time you bake. To keep your cherry almond Danish braid fresh, store it in an airtight container. Place it at room temperature if you plan to eat it within a day or two. For longer storage, put it in the fridge. This will help maintain its texture and flavor. Make sure to wrap it tightly with plastic wrap before storing. When you are ready to enjoy your Danish braid again, preheat your oven to 350°F (175°C). Place the braid on a baking sheet. Heat for about 10-15 minutes, or until it warms through. This method keeps the pastry flaky. You can also use a microwave, but the pastry may become soft. If you choose this method, heat it for about 30 seconds. If you want to save some for later, freezing works well. Wrap the Danish braid tightly in plastic wrap, then in aluminum foil. This double layer prevents freezer burn. You can freeze it for up to three months. When you are ready to eat it, thaw it in the fridge overnight before reheating. This keeps the taste and texture intact. Yes, you can make almond cream at home. To do this, mix 1/2 cup of almond flour, 1/4 cup of sugar, 1/4 cup of softened butter, and 1 egg. Blend well until creamy. This gives a fresh taste that pairs well with the pastry. If you don't have cherry pie filling, try using fresh or frozen cherries. Cook them with a little sugar and cornstarch to thicken. You can also use other fruits like blueberries or raspberries for a twist. Yes, you can use phyllo dough. However, phyllo will be less flaky than puff pastry. You’ll need to layer several sheets, brushing each with butter to mimic the puff pastry's texture. The Danish braid stays fresh for about 2-3 days at room temperature. Keep it in an airtight container to maintain its taste and texture. If you want to keep it longer, store it in the fridge. Yes, you can prepare the braid ahead of time. Assemble it, cover it tightly, and store it in the fridge. Bake it just before serving. This way, you enjoy warm, fresh Danish bread without extra hassle. You now know how to make a delicious Danish braid with cherry and almond flavors. We covered the key ingredients, step-by-step instructions, helpful tips, and various filling options. You can mix and match ingredients to suit your taste. Store leftovers properly to enjoy them later. This treat is fun to make and great to share. I hope you try it out and impress your friends and family with your baking skills.

Cherry Almond Danish Braid

A delightful pastry filled with cherry pie filling and almond cream, braided for a beautiful presentation.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 sheet puff pastry, fully thawed
  • 1 cup cherry pie filling
  • 1/2 cup almond cream
  • 1 each egg, beaten (for egg wash)
  • 1/4 cup sliced almonds
  • 2 tablespoons powdered sugar (for garnishing)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon milk (optional, to adjust almond cream consistency)

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • On a clean, lightly floured surface, gently roll out the thawed puff pastry sheet. Aim to smooth out any creases and expand the pastry to approximately 10x14 inches, creating an even rectangle.
  • Spread the almond cream evenly down the center of the pastry, forming a rectangle. Be sure to leave about 2 inches of blank pastry on each side. Drizzle the vanilla and almond extracts over the almond cream for added flavor.
  • Spoon the cherry pie filling evenly over the almond cream, distributing it for even coverage.
  • Starting from the edges of the pastry, make diagonal cuts about 1 inch apart into the sides of the pastry, creating strips that will be folded over the filling.
  • Begin braiding by folding the pastry strips alternately over the filling, creating a beautiful woven pattern. Continue until the filling is completely enclosed.
  • Tuck the ends of the braid securely underneath to seal. Brush the entire top surface with the beaten egg to achieve a rich, golden color while baking.
  • Evenly sprinkle sliced almonds on top of the braid to add a delightful crunch and appealing finish.
  • Place the prepared braid into the oven and bake for 25-30 minutes, or until the pastry is puffed up and turns a beautiful golden brown.
  • Once baked, carefully remove the Danish braid from the oven. Allow it to cool for a few minutes before dusting with powdered sugar for an elegant touch.

Notes

Serve warm with a dusting of powdered sugar and fresh cherries for garnish.
Keyword almond, cherry, Danish, pastry