Puff Pastry Cherry Cream Cheese Danish
Puff Pastry Cherry Cream Cheese Danish
cherry pie filling
cherry pie
filling
puff pastry
puff
pastry
sliced almonds
sliced
almonds
cream cheese
cream
cheese
almond extract
almond
extract
egg
egg
milk
milk
powdered sugar
powdered
sugar
Lightly roll out the puff pastry until it becomes a slight rectangle and is ⅛" thick.
Lightly roll out the puff pastry until it becomes a slight rectangle and is ⅛" thick.
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Cut the corners off of the top, and two triangles out from the bottom. Leave a strip in the middle of each side.
Cut the corners off of the top, and two triangles out from the bottom. Leave a strip in the middle of each side.
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Mix together the cream cheese, almond extract and powdered sugar until smooth.
Mix together the cream cheese, almond extract and powdered sugar until smooth.
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Spread the cream cheese down the center of the pastry, then top with cherry pie filling.
Spread the cream cheese down the center of the pastry, then top with cherry pie filling.
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Cut 1cm strips diagonally along each side, almost meeting the filling.
Cut 1cm strips diagonally along each side, almost meeting the filling.
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Starting on one end, cross the strips over each other, alternating sides.
Starting on one end, cross the strips over each other, alternating sides.
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Brush the pastry braid completely with egg wash.
Brush the pastry braid completely with egg wash.
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Top the egg wash with sliced almonds. Bake completely until golden brown.
Top the egg wash with sliced almonds. Bake completely until golden brown.
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Whisk together the powdered sugar, milk, and almond extract.
Whisk together the powdered sugar, milk, and almond extract.
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Allow the pastry to cool slightly, then drizzle over the glaze and slice into 1" pieces.
Allow the pastry to cool slightly, then drizzle over the glaze and slice into 1" pieces.
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