Sour Cherry Danish Braid

For this recipe I used:

1/2 Sour Cherry Filling Recipe

1 Almond Filling Recipe
1/2 Danish Pastry Dough Recipe
1 Large Egg – beaten
Pearl Sugar
Blanched Sliced Almonds

For the Glaze:
2 to 3 Teaspoons of Strong Coffee
1/2 Cup Sifted Icing Sugar

Sour Cherry Danish Braid – The Ingredients

I took the chilled pastry and rolled it out on a well floured surface with my rolling pin.

Sour Cherry Danish Braid – Danish Dough
I rolled the dough into a 16″ x 10″ rectangle placed it on a piece of parchment paper and used the edge of my ruler to mark the pastry into 1/3’s .
Sour Cherry Danish Braid – Rolled Our and Marked

With a small pallet knife I spread the almond filling along the middle 1/3 of the pastry making sure the layer was even.

Sour Cherry Danish Braid – The Almond Filling

With the point of a very sharp paring knife I made angled slices on each side of the almond filling. The slices are about 3/4″ of an inch wide and there were about 13 slices on each side.

Sour Cherry Danish Braid – Slicing the Braid Strands

Next, I spread the sour cherry filling over the almond filling.

Sour Cherry Danish Braid – Adding the Sour Cherries

The the fun part! I braided the danish by folding over one side slice from each side over one and other until all of the slices were used. for the last slices, I folded the edges under the braid and tucked them in a little. Then I lifted the braid onto a baking sheet.

Sour Cherry Danish Braid – Braided and Transferred to a Pan

For a little decoration I brushed the braid with the beaten egg and sprinkled the sliced almonds over the top.

Sour Cherry Danish Braid – Egg Washed and Almonds

I put  a large clean kitchen towel over the whole thing and let it rise in an oven that was warmed to 170˚ F and turned off.

Sour Cherry Danish Braid – The Rise

After an hour, I removed covered pan from the oven and let the oven heat to 400˚F. When the oven was heated I removed the towel, sprinkled the braid with pearl sugar and put it in the oven to bake for 18 minutes.

Sour Cherry Danish Braid – Risen and Ready for the Oven

When the braid was nice and golden brown I removed it from the oven and set the tray on a cooling rack for about 20 minutes.

Sour Cherry Danish Braid – Just out of the Oven

Then I lifted the braid off the pan with the parchment paper and let it cool on the rack for another 15 minutes.

Sour Cherry Danish Braid – Goodness

I quickly mixed up the glaze and drizzled it over the whole braid.

Sour Cherry Danish Braid – Ready to Eat

This was pretty darned awesome!

Baker’s Notes:

  • lightly toast the sliced almonds – they don’t get dark enough in the oven
  • spread a piece of plastic wrap over the braid then a kitchen towel before proofing it, the rising  braid stuck to my towel giving the final bake a rough finish
  • the glaze was really not needed, especially a coffee one. If you decide to use a glaze you may wish to make it pretty thick

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8 thoughts on “Sour Cherry Danish Braid

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  1. What a show-stopping pastry! You certainly wouldn't be able to find something so lovely or so tasty at any bakery. No one would be able to resist this temptation.

  2. Very interesting blog. A lot of blogs I see these days don't really provide anything that attract others, but I'm most definitely interested in this one. Just thought that I would post and let you know.

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