Cherry-Filled Danish Pastries with Almond Glaze
Cherry Danish
Buttery laminated pastry filled with tart cherry jam and topped with a sweet almond glaze. Perfect for brunch or a special breakfast treat.
Nutrition (per serving)
These cherry-filled Danish pastries are the kind of treat that feels fancy but is absolutely within reach for home bakers. The magic happens in the lamination—those gorgeous flaky, buttery layers that shatter when you bite into them. Combined with tart cherry jam and finished with a sweet almond glaze, these Danes are sophisticated enough for company but easy enough for a casual weekend baking project.
What I love most about this recipe is how rewarding it feels. There's something special about pulling a batch of these golden, glossy pastries from the oven. The aroma alone will have everyone in your kitchen asking when breakfast is ready. These keep beautifully for a few days, though I promise they won't last that long.
Ingredients
- All-purpose flour:2.5 cups
- Cold unsalted butter:1 lb
- Whole milk:0.75 cup
- Granulated sugar:2 tbsp
- Active dry yeast:2.25 tsp
- Salt:0.5 tsp
- Egg yolk:1 piece
- Cherry jam:0.75 cup
- Powdered sugar:1.5 cups
- Sliced almonds:0.25 cup
- Almond extract:0.5 tsp
- Milk for glaze:2 tbsp
Instructions
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Warm milk to 110°F and stir in yeast and sugar. Let sit for 5 minutes until foamy.
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In a large bowl, combine flour and salt. Make a well in the center and pour in yeast mixture and egg yolk. Mix until a shaggy dough forms.
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Knead dough for 5 minutes until it comes together but is still slightly sticky. Shape into a square, wrap in plastic, and refrigerate for 30 minutes.
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Cut cold butter into thin slices. On a floured surface, roll dough into an 8x10 inch rectangle. Arrange butter slices over two-thirds of the dough, leaving a border.
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Fold the uncovered third over half the butter, then fold again, creating three layers. Turn 90 degrees, seal edges, and chill for 20 minutes. Repeat this folding process two more times, chilling between folds.
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After final fold, chill dough for at least 2 hours or overnight.
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Preheat oven to 400°F. Roll chilled dough into a 10x12 inch rectangle. Cut into 8 squares.
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Place 1.5 tablespoons cherry jam in the center of each square. Fold two opposite corners toward the center, slightly overlapping them. Press gently to seal.
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Place pastries on a parchment-lined baking sheet. Brush lightly with milk. Bake for 16-18 minutes until golden brown.
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While pastries bake, whisk together powdered sugar, almond extract, and milk until smooth. Drizzle glaze over warm pastries and sprinkle with sliced almonds.
Tips & Notes
- Keep all ingredients cold during lamination for the best flaky layers.
- Don't skimp on the folding process—each fold creates more layers for that signature Danish texture.
- Cherry jam can be replaced with apricot, strawberry, or any fruit preserve you prefer.
- These pastries are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- If dough becomes too warm during rolling, simply chill it in the freezer for 10 minutes.
