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.
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:
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, 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.
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 the small batch of cherry danishes warm or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2018/08/12/small-batch-cherry-danishes/