SIMPLY CHERRY DANISH

 

Simply Cherry Danish: A Complete Guide to a Classic Pastry

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Introduction: Why Cherry Danish?

The Cherry Danish is one of those timeless pastries that strikes a perfect balance between flaky, buttery layers and sweet-tart cherry filling. Originating from Denmark, the Danish pastry has traveled the world, becoming a beloved breakfast or dessert item. Its charm lies in its delicate puff pastry wrapped around luscious fruit, finished with a glaze that shines like a jewel.

A Simply Cherry Danish elevates minimal ingredients into a sophisticated treat. Whether you’re making it for a weekend brunch, a cozy coffee break, or impressing guests, this recipe will guide you through everything—from making the puff pastry to preparing the cherry filling, assembling, baking, and glazing.

The cherry flavor adds a bright contrast to the rich pastry, creating an irresistible bite every time. This recipe uses accessible ingredients but doesn’t skimp on the authentic Danish pastry experience.

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The Origins of Danish Pastry

Despite its name, the Danish pastry is not solely Danish. It actually evolved from Austrian baker’s techniques and was popularized in Denmark in the 19th century. The Danish called it “Wienerbrød” or “Viennese bread” to honor its Austrian roots. Over time, local bakers added their own spin, incorporating butter layers and fruit fillings.

Cherry filling is a classic choice—fruity, tangy, and naturally vibrant. It pairs perfectly with the buttery layers of the dough.

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Ingredients Overview

To keep things simple yet authentic, we’ll break the recipe into three parts:

1. Puff Pastry Dough (can be homemade or store-bought)

2. Cherry Filling

3. Glaze

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Part 1: Puff Pastry Dough

Making puff pastry from scratch is a rewarding but slightly involved process. For ease, you can use high-quality store-bought puff pastry sheets, but if you want to try homemade, I’ll include that too.

Homemade Puff Pastry Ingredients:

• 2 1/2 cups all-purpose flour (plus extra for dusting)

• 1 teaspoon salt

• 1 cup cold unsalted butter (cubed)

• 2/3 cup ice-cold water

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Step-by-Step Homemade Puff Pastry

1. Mix dry ingredients: In a large bowl, whisk the flour and salt together.

2. Cut in butter: Add the cold butter cubes and use a pastry cutter or fingers to incorporate until the mixture resembles coarse crumbs with some pea-sized pieces.

3. Add water: Gradually pour in the ice water and mix until dough just comes together. Don’t overwork it.

4. Form dough and chill: Shape into a rectangle, wrap in plastic, and chill for 30 minutes.

5. Roll and fold (lamination):

   • Lightly flour your surface.

   • Roll the dough into a rectangle roughly 20 x 10 inches.

   • Fold the dough into thirds, like a letter.

   • Turn 90 degrees and roll out again.

   • Repeat the fold and roll process 4-6 times.

6. Chill between folds: Rest the dough for 30 minutes between each fold in the refrigerator to keep the butter cold and create layers.

7. Final chill: After the last fold, chill for at least 1 hour before using.

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If you prefer to use store-bought puff pastry:

• Choose a high-quality brand.

• Thaw according to package instructions before assembling your Danish.

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Part 2: Cherry Filling

The filling is the heart of the Danish. Using fresh or frozen cherries, you’ll cook them down into a thick, sweet, slightly tart filling perfect for spooning onto your pastry.

Ingredients:

• 2 cups fresh or frozen pitted cherries

• 1/2 cup granulated sugar

• 1 tablespoon lemon juice (freshly squeezed)

• 1 tablespoon cornstarch

• 2 tablespoons water

• 1 teaspoon vanilla extract (optional)

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How to Make Cherry Filling

1. Combine cherries and sugar: In a medium saucepan, mix cherries and sugar. Let sit for 10 minutes to macerate.

2. Cook cherries: Heat the pan over medium heat until the cherries release juices and begin to soften, about 5 minutes.

3. Make slurry: In a small bowl, whisk cornstarch with water until smooth.

4. Thicken filling: Add cornstarch slurry to the cherries, stirring constantly. Cook for 2-3 minutes until thickened.

5. Add lemon juice and vanilla: Stir in lemon juice and vanilla extract if using. This brightens the flavor.

6. Cool: Transfer to a bowl and let cool completely before assembling.

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Part 3: Glaze

A simple powdered sugar glaze adds that shiny, sweet finishing touch.

Ingredients:

• 1 cup powdered sugar

• 2-3 tablespoons milk or cream

• 1/2 teaspoon vanilla extract (optional)

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How to Make Glaze

• Whisk powdered sugar with milk and vanilla until smooth.

• Adjust thickness by adding more sugar or milk as needed.

• Drizzle over cooled Danish before serving.

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Assembly

Now that you have your puff pastry dough and cherry filling ready, let’s put it all together.

Instructions:

1. Preheat oven: 400°F (200°C). Line a baking sheet with parchment paper.

2. Roll out dough: On a lightly floured surface, roll your puff pastry into a rectangle about 12 x 14 inches.

3. Cut dough: Cut the dough into 4 equal squares.

4. Score edges: Using a knife, lightly score a smaller square inside each piece, about 1 inch from the edge—don’t cut all the way through.

5. Add filling: Spoon 1-2 tablespoons of cherry filling into the center of each square.

6. Fold edges: Fold the edges slightly to create a border that will hold the filling and puff up when baked.

7. Optional egg wash: Brush edges with an egg wash (1 egg beaten with 1 tablespoon water) for golden shine.

8. Bake: Place on the baking sheet and bake 20-25 minutes until golden brown and puffed.

9. Cool: Let cool on a wire rack for 10 minutes.

10. Glaze: Drizzle glaze over the warm Danish.

11. Serve and enjoy!

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Tips for Perfect Danish Pastry

• Keep everything cold: Cold butter and dough layers ensure flaky texture.

• Don’t overfill: Too much filling can cause soggy centers or spillage.

• Use parchment: Prevents sticking and helps with even baking.

• Brush edges: Egg wash makes the Danish golden and shiny.

• Cool before glazing: Hot pastries will melt the glaze.

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Serving Suggestions

• Enjoy warm or at room temperature.

• Serve alongside a cup of strong coffee or tea.

• Pair with fresh berries or a dollop of whipped cream for a brunch spread.

• Store leftovers in an airtight container; reheat gently in the oven.

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Variations

• Other fillings: Swap cherries for raspberry, blueberry, or apricot preserves.

• Cream cheese layer: Spread a thin layer of sweetened cream cheese beneath the cherry filling for added richness.

• Nut topping: Sprinkle sliced almonds or chopped pistachios on top before baking.

• Gluten-free: Use gluten-free puff pastry (store-bought or homemade).

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Troubleshooting

Problem: Pastry is doughy or not flaky
Solution: Ensure butter is cold; chill dough between folds; don’t overwork dough.

Problem: Filling is runny
Solution: Cook cherries long enough with cornstarch to thicken; cool before assembling.

Problem: Pastry edges don’t brown
Solution: Use egg wash; bake at the correct temperature.

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Why Making Danish Pastry Is Worth the Effort

Yes, it takes patience, but homemade Danish pastry rewards you with layers of buttery crispness store-bought versions can’t match. And filling it with fresh cherry goodness elevates it to bakery-level deliciousness.

Plus, baking is a creative, therapeutic process—something to savor and share. At the end, you’ll have a warm, fragrant treat that’s as beautiful as it is tasty.

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Fun Fact: Danish Pastry Around the World

While the cherry Danish is classic, variations abound. In Sweden, they fill with almond paste. In the U.S., you’ll find cream cheese or apple cinnamon fillings. But the essence of layering rich dough and fruit remains the same.

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Final Words

The Simply Cherry Danish is a celebration of buttery layers, vibrant fruit, and sweet glaze, all wrapped into one elegant pastry. Whether you make the dough from scratch or use store-bought, this recipe brings joy to the kitchen and delight to your taste buds.

So, put on your apron, preheat your oven, and get ready to impress yourself and your loved ones with this beautiful, flaky, fruity treat.