Braided Cherry Danish (Print Version)

# Ingredients:

→ Pastry and Filling

01 - 1 box puff pastry (2 sheets)
02 - 8 ounces cream cheese, softened
03 - 1/4 cup granulated sugar
04 - 1/2 teaspoon vanilla extract
05 - 1/2 teaspoon almond extract
06 - 1 can (21 ounce) cherry fruit filling
07 - 1 large egg
08 - 2-3 tablespoons turbinado sugar

→ Glaze

09 - 1 cup powdered sugar
10 - 4-5 teaspoons milk

# Instructions:

01 - Take the puff pastry and cream cheese out of the fridge. Let them sit on the counter for 40 minutes to soften up.
02 - Beat the cream cheese, granulated sugar, vanilla, and almond extract in a small bowl until the mixture is smooth and creamy.
03 - Unfold both puff pastry sheets and remove any paper inside. Put each one on a lightly floured piece of parchment paper and gently roll them out with a rolling pin to smooth any creases.
04 - Using a knife or pizza cutter, make small notches at both ends of each pastry sheet. Then cut diagonal strips on both sides, leaving about 4 inches uncut down the middle. Transfer the parchment paper with the pastry to two baking sheets.
05 - Spread the cream cheese mixture evenly down the center strip of both pastries. Spoon the cherry filling on top of the cream cheese layer, spreading it out evenly.
06 - Fold the notched ends up first, then start braiding by alternating strips from each side, overlapping them across the filling. Put both pans in the refrigerator for 30 minutes to chill.
07 - Heat your oven to 375°F. Mix the egg with 1 tablespoon of water. Very carefully brush this egg wash on top of the braided strips, avoiding the cut edges. Sprinkle turbinado sugar over the top.
08 - Keep one pan in the fridge and bake the other for 28-30 minutes until it's puffed up and golden brown. Remove and let the oven heat back up, then bake the second one.
09 - Once both pastries have cooled down completely, whisk the powdered sugar and milk together. Drizzle this glaze over the tops and let it set.

# Notes:

01 - Always chill the assembled pastry before baking. Cold puff pastry puffs up much better in the oven.
02 - If the pastry gets too soft while you're working with it, pop it back in the fridge to firm up.
03 - A pizza cutter works great for making clean diagonal cuts in the dough.
04 - Keep egg wash off the cut edges. The pastry layers puff up better when the edges are clean.
05 - No puff pastry? Crescent rolls or crescent sheets work as a substitute.
06 - Try different fruit fillings like apple, strawberry, peach, or blueberry for variety.
07 - Skip the glaze if you prefer and just dust with powdered sugar instead.

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