Cherry Danish Puff Braid
Buttery puff pastry braided with sweet cherry filling and smooth cream cheese, offering a crispy, flaky texture perfect for brunch or any cozy morning treat.
Equipment
- 1 baking sheet lined with parchment paper
- 1 small bowl
- 1 brush for egg wash
Ingredients
- 2 sheets puff pastry thawed
- 1 to 1 ½ cups cherry pie filling or canned cherries in syrup
- ½ cup cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg for egg wash
- Optional glaze: ½ cup powdered sugar 1 to 2 tablespoons milk, ½ teaspoon vanilla
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, blend softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Unfold one puff pastry sheet on a clean surface and place cherry pie filling lengthwise down the center, leaving a 1-inch border on each side.
- Spread the cream cheese mixture evenly over the cherry filling.
- Cut diagonal strips about ½ inch wide along both sides of the filling.
- Fold the strips over the filling alternately from each side to form a braid.
- Beat the egg and brush lightly over the braided pastry for a golden finish.
- Bake for 18–22 minutes until puffed, golden, and filling is bubbling.
- If desired, whisk together glaze ingredients and drizzle over the braid after it cools slightly.
- Slice and serve warm or at room temperature.
Notes
- Try raspberry, blueberry, or apricot jam instead of cherry filling for variations.
- Sprinkle sliced almonds over the filling before folding for added crunch.
- Adjust powdered sugar in the cream cheese layer to your preferred sweetness.
- Pair with coffee, tea, or vanilla ice cream for a delightful treat.