Buttery puff pastry filled with almond paste and cherry filling, finished with toasted almonds and a light almond glaze.
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This Sweet Cherry Almond Danish comes from one of those memories that sneaks up on you when you least expect it. I wasn’t even trying to recreate anything at first. I was cleaning out the pantry, found almond paste shoved way in the back (how long had it been there? no comment), and suddenly I was back in my childhood kitchen. You know that moment when a smell or ingredient just drops you somewhere else? That was me, standing there thinking about those special-occasion mornings when my family would bring home bakery boxes like they were treasure chests.
For us, it was Orland Park Bakery. The almond coffee cake always showed up when something good had happened or was about to. Birthdays, holidays, random Sundays that felt important for no reason. Everyone hovered. Everyone pretended they didn’t want the first slice. Everyone absolutely did.
This Sweet Cherry Almond Danish isn’t an exact copy of that cake, and honestly, I didn’t want it to be. Recipes tied to memories never hit the same note twice. But this one? It feels close enough to make me pause mid-bite and smile. The almond filling is rich and nostalgic, the cherries add that sweet-tart surprise, and the flaky pastry… well, puff pastry rarely disappoints. Ever had a recipe do that to you—bring back a feeling more than a flavor?
Why You’ll Love This Sweet Cherry Almond Danish?
There’s something comforting about a Sweet Cherry Almond Danish that doesn’t try too hard. It looks fancy—like something behind glass at a bakery—but it’s actually pretty forgiving. Uneven braid? Still delicious. Slightly too much glaze? No one’s complaining.
What I really love is how it straddles the line between breakfast and dessert. You can serve it with coffee in the morning and feel totally justified, or slice it up after dinner and call it dessert without blinking. The almond filling is creamy and indulgent, the cherry layer keeps things from feeling too rich, and the glaze ties it all together in that slightly messy, very human way. It’s cozy. It’s nostalgic. And it somehow feels celebratory even on a regular, nothing-special day.
Ingredient Notes
Before you dive in, here’s what really matters in this Sweet Cherry Almond Danish.
- Almond Paste – This is non-negotiable. It’s bold, fragrant, and carries that bakery-style flavor. It can feel intense on its own, but once baked? Magic.
- Cherry Pie Filling – Focus on the cherries, not the gel. Too much filling turns into a slippery situation real fast. Trust me.
- Puff Pastry – Thawed, but still cool. Warm puff pastry gets floppy and dramatic. Not helpful.
- Egg Whites & Yolks – Whites give structure to the filling; yolks give the pastry that glossy, “I bought this at a bakery” look.
- Sliced Almonds – Toast them if you have time. If you don’t, it’s okay. Life happens.
- Apricot Jam (Optional) – Totally optional, but it adds shine and a subtle fruitiness that makes the whole thing look extra special.
How to Make Sweet Cherry Almond Danish?
Step 1: Making the Almond Filling
This part smells amazing, just saying. Butter, sugar, and almond paste go into the food processor until smooth. At first it looks thick and stubborn, but once the egg whites and almond extract go in, it relaxes. The flour pulls it together into a creamy, spreadable filling that you’ll probably want to taste. I always do. For science.
Step 2: Prepping the Pastry
Lay the puff pastry on parchment and lightly mark the center with the back of a knife. Think of it like sketching before you paint—helpful, not strict. Cut angled strips down both sides and leave flaps at the ends. If the strips aren’t perfectly even, that’s fine. Honestly, perfection here feels suspicious.
Step 3: Filling and Braiding
Spread the almond filling down the center, leaving space around the edges. Spoon the cherries on top, focusing on the fruit. Fold the end flaps up, then start crossing the strips over the filling, alternating sides. Left, right, left, right. If one strip goes rogue, just roll with it. This isn’t a competition.
Step 4: Baking and Glazing
Brush the pastry with egg wash, scatter the almonds on top, and bake until golden and puffed. As soon as it comes out, brush on the warm apricot glaze—twice if you want that glossy bakery finish. Drizzle the almond glaze over while it’s still warm so it melts just a little into the pastry. Let it cool enough to slice… or don’t. I won’t judge.
Storage Options
This Sweet Cherry Almond Danish is happiest the day it’s made—warm, flaky, and just a bit messy. If you have leftovers, store them loosely covered at room temperature for a day or refrigerate for up to three days. Reheat in the oven to bring back some crispness. The microwave works too, but it softens the pastry. Sometimes that’s a dealbreaker, sometimes it’s exactly what you want.
Variations & Substitutions
Once you’ve made this once, ideas start popping up whether you ask for them or not.
- Swap cherry filling for raspberry or blueberry
- Skip the glaze for a less-sweet breakfast version
- Add a pinch of cardamom for a cozy twist
- Use orange marmalade instead of apricot jam
- Add a splash of vanilla to the almond filling for balance
This Sweet Cherry Almond Danish isn’t precious. It’s flexible. It wants you to make it your own.
What to Serve with Sweet Cherry Almond Danish?
Coffee is non-negotiable here. Strong coffee, preferably. Tea works too. For brunch, add fresh fruit on the side to keep things balanced. If you’re serving this as dessert, a scoop of vanilla ice cream on a warm slice is dangerously good. Not saying you should… just saying you could.
FAQ
Can I make this ahead of time?
You can assemble it a few hours ahead, but baking it fresh is where it really shines.
Why did my filling leak out?
Too much cherry gel or not enough border space. Less filling than you think goes a long way.
Can I freeze it?
You can, but puff pastry always loses a bit of its magic after freezing.
Do I have to braid it?
Nope. Fold it however you want. The flavor doesn’t care one bit.
This Sweet Cherry Almond Danish feels like one of those recipes that quietly becomes part of your rotation—the one you make when you want something comforting, nostalgic, and just a little special. If you try it, tell me… did it remind you of a bakery you loved, or did it start a new tradition of its own?
Sweet Cherry Almond Danish
Ingredients
Almond Filling
- 1/2 stick unsalted butter softened
- 1/2 cup granulated sugar
- 7 oz almond paste
- 2 large egg whites
- 1 tsp almond extract
- 1/3 cup all-purpose flour
- 1/2 tsp salt
Danish Assembly
- 2 sheets puff pastry thawed (connected or one long sheet)
- 1 jar cherry pie filling
- 2 egg yolks reserved
- 1 tbsp water
- 3/4 cup sliced almonds toasted
- 1/4 cup apricot jam optional
- 2 tbsp water optional, for thinning jam
Glaze
- 1 cup powdered sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Prepare the almond filling by placing the butter, sugar, and almond paste into a food processor. Pulse until the mixture is smooth and fully combined. Add the egg whites and almond extract and process until a smooth paste forms. Add the flour and salt, mixing until a thick, cohesive filling is achieved. Set aside.
- Arrange the puff pastry on the prepared baking sheet. Using the back of a knife, lightly mark the center section of the pastry lengthwise. Cut 45-degree diagonal strips approximately 2 inches apart along both sides of the marked center, leaving uncut flaps at the top and bottom ends.
- Evenly spread the almond filling down the center of the pastry, leaving a 2-inch border at the ends. Spoon the cherry pie filling over the almond layer, focusing on the cherries and minimizing excess gel to prevent leakage.
- Fold the top and bottom pastry flaps over the filling. Braid the pastry by alternately folding the diagonal strips over the filling, overlapping slightly, until fully enclosed.
- Whisk together the egg yolks and 1 tablespoon of water to create an egg wash. Brush the entire pastry evenly with the egg wash. Sprinkle the toasted sliced almonds over the top.
- Bake for 22 to 25 minutes, or until the pastry is puffed and golden brown.
- While the Danish bakes, prepare the glaze by whisking together the powdered sugar, almond extract, vanilla extract, and heavy cream until smooth. If using the apricot glaze, warm the jam with 2 tablespoons of water and stir until thinned.
- Remove the Danish from the oven and immediately brush with the warm apricot glaze, if using. Drizzle or spread the almond glaze over the warm pastry. Allow to cool slightly until the glaze sets before slicing and serving.
Notes
