Monday, December 26, 2016

Cherry Cheese Danish Braid

As a general rule, I prefer my breakfast to be on the savory side with enough protein to get me through the morning.  But holiday breakfasts are special occasions, and this year, I wanted to make something fast and simple, but also special enough to suit the day.

I'd had some puff pastry up in my freezer that I needed to use, and I grazed through my pantry to see what I had at hand, and this is what I came up with.  I made this up the night before, and had it waiting in the refrigerator for a simple, fun breakfast treat.  We will definitely be doing this again - if you haven't got cherry pie filling, some thick jam or lemon curd would also do nicely!

Cherry Cheese Danish Braid

1 sheet of puff pastry

8 oz cream cheese, softened
1/3 cup sugar
1 egg
1 tsp lemon juice
1/2 tsp vanilla or almond extract
1/4 tsp salt
1 can tart cherry pie filling (there will be leftover filling)

1 egg yolk

1/3 cup powdered sugar
1 tsp. milk
1/4 tsp. vanilla or almond extract

Let the puff pastry thaw in refrigerator, if frozen - it should be cold, not room temperature when used.

Prepare a cookie sheet by laying out a sheet of parchment paper on top.  Carefully lay out the puff pastry, rolling or gently stretching it so that it is sized well to the pan.

Using an electric mixer, blend together softened cream cheese, sugar, egg, juice, extract and salt.  No need to overmix - just get it blended together.

Spread cream cheese mixture down the center 1/3rd of the puff pastry. Mine spread a little bit, but it still worked out fine.

Top cream cheese with cherry pie filling. I used about half the can.

Using kitchen shears, cut slices in the sides of the puff pastry, stopping at the portion containing topping.

Gently pull up strips at a slight angle, alternating each side so they 'braid' with one another. Continue until the entire pastry has been braided.

Beat the egg yolk in a small dish, and brush over the top of the pastry.

Bake in a preheated 400F oven for 15 minutes, or until golden brown.

Remove from oven and let cool on a rack until completely cooled.

Once cooled, make the glaze by blending powdered sugar and extract in a small dish, then adding milk a little at a time until a glaze thin enough to be drizzled has formed.

Using a spoon, drizzle the glaze over the top of the cooled danish, the put it all in the refrigerator to set.

Before serving, bring it back out of the refrigerator and let it come to room temperature, then cut into slices to serve.

This makes a generous portion of danish, and would be enough for 6 people - it's also very travelable for bringing to a potluck, or into the workplace to share.

We will certainly be making this again, trying a variety of fillings, whenever we decide to have a special treat for breakfast!


  1. Oh, my! This looks absolutely divine! Thank you for sharing the recipe at Tuesday with a Twist LINKY PARTY! -Marci @ Stone Cottage Adventures

  2. Cherries and cream cheese are two of my favorites. This does sound sooo good. Thanks for sharing!

  3. That looks yummy and travelling well around this time of year is a must. Thanks for sharing this at the DI & DI Link Party.

  4. This looks great! Saved for later :)

  5. Oh yum! This looks delicious Lynda. Thanks for sharing your recipe with SYC. Pinning.

  6. This looks SO good! Cheese danish is my favorite! Thank you so much for sharing on the Homesteader Hop!

  7. This looks amazing, making my mouth water.
    Thank you for sharing on the Oh My Heartsie Girls Friday Features!
    Happy New Year!!!

  8. This looks so good! I would love you to come share this at Smell Good Sunday!

  9. You made it look so easy! Thanks for sharing on the What's for Dinner link up!

  10. My kinda treat! Thanks for sharing with us at Funtastic Friday!

  11. What a lovely idea! I, too, like a savoury breakfast... Thank you for bringing it along to Fiesta Friday!
    Happy New Year!

  12. I love your Cherry Cheese Danish Braid, it looks amazing! Thanks so much for sharing your awesome post with us at Full Plate Thursday and best wishes for 2017!
    Miz Helen