Cherry Almond Danish (Coffee Cake)
This Cherry Almond Danish is a bakery-style treat you can make right in your kitchen. With a buttery almond filling, juicy cherry topping, and flaky puff pastry all braided into a show-stopping dessert (or breakfast!), it’s as beautiful as it is delicious.
The final glaze and optional apricot jam give it a glossy, irresistible finish.
Why You’ll Love This Recipe:
Bakery-quality at home: Impress guests with a stunning braid that looks professionally made.
Flavor-packed: Rich almond paste pairs perfectly with tart-sweet cherries.
Easy and elegant: Uses store-bought puff pastry for simplicity without sacrificing wow factor.
Versatile: Great for brunch, holidays, or an indulgent afternoon coffee pairing.
Key Ingredients:
Puff pastry: Flaky and buttery base for the braid.
Almond paste: Brings deep, nutty flavor to the filling.
Cherry pie filling: Provides sweet, fruity contrast.
Egg wash & sliced almonds: Adds crunch and a golden finish.
Glaze: A sweet finishing touch made with powdered sugar and extracts.
Kitchen Tools & Timing:
Baking sheet
Parchment paper
Food processor or hand mixer
Pastry brush
Knife or kitchen shears
Cherry Almond Danish (Coffee Cake)
Ingredients
For the Almond Filling:
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup granulated sugar
7 oz almond paste
2 egg whites
1 teaspoon almond extract
1/3 cup all-purpose flour
1/2 teaspoon salt
For the Danish Pastry:
2 sheets of puff pastry (joined together or one long sheet), thawed
1 jar cherry pie filling (use mainly cherries, less of the gel)
2 reserved egg yolks
1 tablespoon water
3/4 cup sliced almonds, lightly toasted
1/4 cup apricot jam (optional)
2 tablespoons water (optional, for thinning jam)
For the Glaze:
1 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a food processor, combine the butter, sugar, and almond paste. Blend until it forms a smooth mixture.
Add egg whites and almond extract, and blend again until silky. Mix in the flour and salt until the filling becomes a sticky, smooth paste.
Unroll the puff pastry onto the baking sheet. Lightly score a rectangle in the center (not cutting through) to mark the filling area.
On each side of that rectangle, cut diagonal strips at a 45° angle, about 2 inches apart. Leave about 2 inches of uncut dough at both the top and bottom.
Spread almond filling down the center rectangle, avoiding the edges. Then spoon the cherry pie filling on top, focusing the cherries in the center to prevent overflow.
Fold the top and bottom flaps inward. Then braid the pastry by alternately folding strips from each side over the filling, crossing them like a braid.
Whisk egg yolks and water to make an egg wash. Brush it generously over the pastry. Sprinkle with toasted sliced almonds.
Bake for 22–25 minutes, or until golden brown and flaky.
While it bakes, prepare glaze: whisk powdered sugar, almond and vanilla extract, and heavy cream until smooth.
If using apricot jam, warm it with 2 tablespoons of water until thin. Once the Danish is out of the oven, brush the jam over the hot pastry for a glossy finish.
Drizzle the glaze over the Danish while still slightly warm. Let it cool and set before slicing.
Serve and enjoy!
Nutrition Information
(Approx. per serving, based on 10 slices):
Calories: 320 | Fat: 17g | Saturated Fat: 7g | Carbohydrates: 38g | Sugar: 24g | Protein: 5g | Fiber: 1g
Recipe Swaps and Variations:
Fruit swap: Use raspberry, blueberry, or apple pie filling instead of cherry.
Nut-free version: Substitute cream cheese filling for almond paste.
Add citrus: Add a bit of orange zest to the glaze for brightness.
Make it mini: Cut pastry into smaller rectangles for individual servings.
How to Store Leftovers:
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for 4–5 days.
Reheating: Warm in a 300°F oven for 5–7 minutes. Avoid microwaving to preserve crispness.
Freezing: Wrap tightly and freeze up to 2 months. Reheat directly from frozen.
Food and Drink Pairings:
Drinks: Serve with black coffee, almond milk lattes, or sparkling wine.
Sides: Add fresh fruit salad, yogurt parfaits, or a slice of aged cheddar for contrast.
Occasions: Ideal for holiday breakfasts, Mother’s Day, or brunch parties.
Frequently Asked Questions:
Can I make this Danish ahead of time?
Yes! Assemble the braid and refrigerate it (unbaked) overnight.
Bake fresh in the morning.
Is almond paste the same as marzipan?
Not quite. Almond paste has less sugar and is softer than marzipan.
Use almond paste for this recipe.
Can I skip the glaze or jam topping?
Yes, though the glaze adds sweetness and polish.
Apricot jam gives a beautiful sheen but is optional.
What if I don’t have a food processor?
You can use a hand mixer to blend the almond filling.
Just make sure the paste is well combined.
Can I use homemade cherry pie filling?
Absolutely! Just make sure it’s thick and not too runny to avoid a soggy braid.
How do I prevent the filling from leaking out during baking?
Keep the filling centered, and don’t overfill.
Also, seal the ends well and braid snugly.
How do I toast almonds properly?
Bake them on a dry sheet at 350°F for 5–7 minutes until golden, shaking halfway.
Why does my puff pastry turn out soggy?
That could be from too much moisture in the filling.
Use mostly the fruit and not the gel.
Can I use one puff pastry sheet instead of two?
Yes, if it’s long enough for the braid.
Just make sure the pastry is wide enough to fold.
Can I use store-bought glaze?
Yes, but homemade glaze takes just a minute and tastes fresher.