Cherry Danish

Soft and scrumptious Cherry Danish Pastry Recipe. Perfect for Valentine's Day or any other "just because" treat. From sweet cherries to flavorful glaze this Danish Pastry Recipe will be a favorite for years.

Course Dessert

Cuisine American

Keyword Cherry, Pastry, Valentine's Day

Prep Time 1 30

Cook Time 15

Total Time 1 45

Servings Danishes

Calories 330kcal

Author Darcey Olson

Ingredients

½ oz Active Dry Yeast
½ cup Warm Milk (110 - 115 degrees F)
6 cup All-purpose Flour
⅓ cup Granulated Sugar
2 tsp Salt
1 cup Cold Butter (Cubed)
1.5 cup Warm Half and Half Cream (70 - 80 degrees F)
6 Egg Yolks
1 can Cherry Pie Filling (21 oz)
ICING
3 cup Powdered Sugar
2 tbsp Softened Butter
¼ tsp Vanilla Extract
4-5 tbsp Half and Half Cream

Instructions

Place the warm milk in a small bowl and sprinkle the yeast over the top until frothy.
In a large bowl, combine the flour, sugar and salt.
Cut in the cubed butter until crumbly.
Add the yeast mixture, cream and eggs to the flour/butter mixture and stir until a soft dough forms.
Refrigerate overnight (about 12 hours).
Punch down the dough and turn onto a lightly floured surface.
Divide the dough into 4 equal sections.
Roll each section into a 18" x 4" rectangle and cut into 4" x 1" strips.
To form the danish, place two strips together and twist. Shape into a ring and gently pinch the edges together. Transfer to a greased baking sheet. Repeat until there is no more dough strips left.
The danishes should be 2" a part to allow for rising.
Cover with a kitchen towel and let rise for about 45 minutes (in a warm place).
Preheat the oven to 350.
Using your pointer finger, gently push down in the middle of each danish to form a small indentation for the apple filling.
Top each danish with 1-1.5 Tbsp. of the cherry pie filling.
Bake for 15-16 minutes until slightly browned.
Remove from the oven and transfer to a cooling rack.
While the danishes are cooking, make the icing by beating the powdered sugar, butter, vanilla, salt and cream until your desired consistency is formed.

Notes

Adapted From Taste of Home

Nutrition