Cherry Danish

Oh my - delicious breakfast, dessert or treat that is a winner with fresh cherries, or canned if they're not in season.


  • 1⁄2 package frozen puff pastry, (1 sheet), thawed
  • 1⁄3 cup sugar
  • 1 tablespoon cornstarch
  • 2 1⁄2 cups cherries, pitted and chopped
  • 1 large egg, lightly beaten
  • 1 tablespoon water
  • 3⁄4 cup powdered sugar
  • 1 tablespoon butter, softened
  • 1⁄4 teaspoon almond extract
  • 1 1⁄2 tablespoons milk
  • 1⁄2 cup almonds, thinly sliced


  • Preheat oven to 400° F. Line a baking sheet with parchment paper or foil. On a flour covered surface, roll out pastry into a 15x12-inch rectangle. Transfer to the prepared baking sheet; set aside.
  • In a bowl, combine sugar and cornstarch. Add cherries and gently combine.
  • Add coated cherries to half of the pastry rectangle, leaving a 1-inch border of pastry uncovered. Beat egg and add water. Brush uncovered pastry edges with egg wash.
  • Fold the uncovered half of pastry mixture. Using a fork, press together edges of pastry until sealed. Cut slits across the top of pastry. Brush top with egg wash.
  • Bake for 25 minutes; until pastry is golden brown. Cool on a wire rack.
  • Combine powdered sugar, butter, almond extract and milk to make icing. Drizzle on top of pastry. Sprinkle sliced almonds over top.