Cherry Almond Danish
Jul 4, 2022 0:57:02 GMT -5
Post by PurplePuppy on Jul 4, 2022 0:57:02 GMT -5
Cherry Almond Danish
Serves 8
15m prep time
25m cook time
FOR FILLING:
1/2 stick of butter, softened
1/2 cup sugar
7 oz almond paste
2 egg whites
1 teaspoon almond extract
1/3 cup flour
1/2 teaspoon salt
FOR DANISH:
2 sheets puff pastry, connected or one long sheet, thawed
1 jar of cherry pie filling
2 reserved egg yolks
1 tablespoons water
3/4 cup sliced almonds, toasted
1/4 cup apricot jam (optional)
2 tablespoons water (optional)
FOR GLAZE:
1 cup powdered sugar
1/2 teaspoon almond extract
1/2 vanilla extract
2 tablespoons heavy cream
DIRECTIONS:
Preheat an oven to 375°F.
Using a food processor, combine butter, sugar and almond paste. Pulse until mixture comes together.
Add in egg whites and almond extract until a smooth paste forms. Mix in the flour until a sticky smooth filling is formed.
Arrange puff pastry sheet on a parchment lined sheet tray and map out the center of the pastry with the back of knife.
To make the braid: make 45 degree cuts 2 inches apart along each side of the filling. Leave a flap of dough on each end of the filling to close the Danish.
Fill the center, spreading almond filling evenly across the pastry, leaving a little a 2 inch border along the flaps without filling.
Spread cherry pie filling over almond filling focusing on the middle of the pastry, so no cherry filling leaks out. (Use mostly cherries from filling, discard gelatin)
Flip both end flaps up and to braid, make overlapping folds alternating one strip at a time over the filling at a 45 degree angle.
Brush the pastry with egg wash (egg yolk and water whisked together). Top the pastry with sliced almonds.
Bake for 22 - 25 minutes or crust is golden brown.
Make the glaze by whisking together all glaze ingredients until a smooth mixture has formed and reserve. Mix apricot jelly with 2 tablespoons of water until jam has thinned out.
Remove Danish from oven & brush with apricot glaze immediately. (Go over twice for extra sheen)
Drizzle or spread glaze over warm Danish. Let cool until the glaze hardens.
Slice & enjoy!
link
Serves 8
15m prep time
25m cook time
FOR FILLING:
1/2 stick of butter, softened
1/2 cup sugar
7 oz almond paste
2 egg whites
1 teaspoon almond extract
1/3 cup flour
1/2 teaspoon salt
FOR DANISH:
2 sheets puff pastry, connected or one long sheet, thawed
1 jar of cherry pie filling
2 reserved egg yolks
1 tablespoons water
3/4 cup sliced almonds, toasted
1/4 cup apricot jam (optional)
2 tablespoons water (optional)
FOR GLAZE:
1 cup powdered sugar
1/2 teaspoon almond extract
1/2 vanilla extract
2 tablespoons heavy cream
DIRECTIONS:
Preheat an oven to 375°F.
Using a food processor, combine butter, sugar and almond paste. Pulse until mixture comes together.
Add in egg whites and almond extract until a smooth paste forms. Mix in the flour until a sticky smooth filling is formed.
Arrange puff pastry sheet on a parchment lined sheet tray and map out the center of the pastry with the back of knife.
To make the braid: make 45 degree cuts 2 inches apart along each side of the filling. Leave a flap of dough on each end of the filling to close the Danish.
Fill the center, spreading almond filling evenly across the pastry, leaving a little a 2 inch border along the flaps without filling.
Spread cherry pie filling over almond filling focusing on the middle of the pastry, so no cherry filling leaks out. (Use mostly cherries from filling, discard gelatin)
Flip both end flaps up and to braid, make overlapping folds alternating one strip at a time over the filling at a 45 degree angle.
Brush the pastry with egg wash (egg yolk and water whisked together). Top the pastry with sliced almonds.
Bake for 22 - 25 minutes or crust is golden brown.
Make the glaze by whisking together all glaze ingredients until a smooth mixture has formed and reserve. Mix apricot jelly with 2 tablespoons of water until jam has thinned out.
Remove Danish from oven & brush with apricot glaze immediately. (Go over twice for extra sheen)
Drizzle or spread glaze over warm Danish. Let cool until the glaze hardens.
Slice & enjoy!
link