Small Batch Cherry Danishes

Sweet black cherries baked in puff pastries topped with coarse sugar. These small batch cherry danishes are simple to make, delicious, and great for breakfast.

Happpy Sunday!

I hope you’ve been enjoying your weekend so far! I’ve been kind of hiding out a little at home because it’s Outside Lands this weekend in SF. Golden Gate Park is packed with thousands of people attending the music festival so traffic is terrible in and out and around the city. But it’s nice to sort of relax before heading back to a full week of work.

The past week and a half or so, I’ve been only working part time since one of my offices is closed for vacation, which meant I had so many days this week to create and test out recipes. <3 But now it feels like it’s going to be difficult to get back into routine again after having all those days off.

So let’s start the week off with something delicious, something that will start the week off on an amazing note and set the rest of the week to follow the same way.

It’s cherry season! And you know how short lived cherry season always is. So of course, we’re going to use all those cherries up while we can. Let’s start with this small batch of cherry danishes.

I had a sheet of puff pastry sitting in the freezer waiting to be used. So I thought it would be perfect for using to make danishes. Super quick and easy. And so very delicious. You’ll want to make this ASAP. To end the weekend on an amazing note and to start the work week off right.

Take a single puff pastry sheet out from the freezer. Allow it to thaw for about 30 minutes or so until you can unfold the puff pastry but it is still cold.

Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking sheet. Set the baking sheet aside for now.

While the oven is preheating, add cherries, granulated sugar, cornstarch, and water to a small pot. Stir to mix and cook the cherries for about 5-8 minutes over medium heat until they’ve softened and the juices have thickened. Allow them to cool for a few minutes.

Cut the puff pastry into 4 even pieces.

Spoon the cherry filling into the center of each puff pastry square. Take two opposite corners and fold them to the center.

In a small bowl, whisk together a beaten egg and milk to make the egg wash. Brush the egg wash all over the puff pastry. You can use the egg wash to “glue” the folds together so that it will stay in place.

Sprinkle coarse sugar on the puff pastry. Bake the cherry danishes for about 15-20 minutes until the puff pastry turns a golden brown. Remove the cherry danishes from the oven and allow them to cool for several minutes.

Serve these small batch cherry danishes warm or cold.

Enjoy!

Small Batch Cherry Danishes

 

Print

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Sweet black cherries baked in puff pastries then topped with coarse sugar. These small batch cherry danishes are simple to make, delicious, and great for breakfast.

Author: Andrea Giang

Recipe type: Dessert

Serves: 4 danishes

Ingredients

Cherry Filling

• 2 cups cherries, pits removed and halved or quartered
• 1 tablespoon granulated sugar
• ½ teaspoon cornstarch
• 2 teaspoon water

Egg Wash

• 1 large egg, beatened
• 1 tablespoon milk

Danish

• 1 thawed puff pastry sheet, sliced into four
• Course sugar for sprinkling

Directions:

1. Take a single puff pastry sheet out from the freezer. Allow it to thaw for about 30 minutes or so until you can unfold the puff pastry but it is still cold.
2. Preheat the oven to 400F. Line a baking sheet with parchment paper or a silicone baking sheet. Set the baking sheet aside for now.
3. While the oven is preheating, make the cherry filling. In a small bowl, whisk together cornstarch and water until the cornstarch has dissolved. Add cherries, granulated sugar, and the cornstarch mixture to a small pot. Stir to mix and cook the cherries for about 5-8 minutes over medium heat until they’ve softened and the juices have thickened. Allow them to cool for a few minutes.
4. Cut the puff pastry into 4 even pieces.
5. Spoon the cherry filling into the center of each puff pastry square. Take two opposite corners and fold them to the center.
6. In a small bowl, whisk together a beaten egg and milk to make the egg wash. Brush the egg wash all over the puff pastry. You can use the egg wash to “glue” the folds together so that it will stay in place.
7. Sprinkle coarse sugar on the puff pastry. Bake the cherry danishes for about 15-20 minutes until the puff pastry turns a golden brown. Remove the cherry danishes from the oven and allow them to cool for several minutes.
8. Serve the small batch of cherry danishes warm or cold.

Wordpress Recipe Plugin by EasyRecipe

3.5.3229