Description
Enjoy the flaky goodness of this Cherry Danish Pastry, made with a homemade dough and a sweet cherry filling. Perfect for breakfast or dessert, these pastries are not only delicious but also visually stunning, making them a delightful treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 cup cherry pie filling (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar (for dusting)
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Whisk until well mixed.
- Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized pieces of butter.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. Add just enough water until the dough holds together without being sticky.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- After 30 minutes, remove the dough from the refrigerator. On a lightly floured surface, roll it out into a rectangle about 1/4 inch thick.
- Fold the dough into thirds, like a letter. Wrap the folded dough in plastic wrap and refrigerate for another 30 minutes.
- Repeat the rolling and folding process two more times. After the final fold, wrap the dough tightly and refrigerate for at least 1 hour, or overnight.
- If making homemade cherry filling, pit and halve about 2 cups of fresh cherries (or use thawed, drained frozen cherries).
- In a medium saucepan over medium heat, combine the cherries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Stir gently to combine.
- Cook for about 5-7 minutes, stirring occasionally, until the cherries release their juices and the mixture thickens. Remove from heat and let cool completely.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll the chilled dough out again into a large rectangle, about 1/4 inch thick.
- Cut the dough into squares, about 4×4 inches each, or into triangles if preferred.
- Make diagonal cuts from each corner of the squares towards the center, about 1 inch in, being careful not to cut all the way through.
- Place a spoonful of the cherry filling in the center of each square. Fold the corners of the dough over the filling, overlapping them slightly.
- Brush the tops of the pastries with the beaten egg mixed with milk for a golden finish.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Allow to cool slightly before dusting with powdered sugar.
Notes
- For a richer flavor, consider adding a splash of almond extract to the cherry filling.
- These pastries can be made ahead of time and frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the baking time.
- Prep Time: 90 minutes
- Cook Time: 20 minutes