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This delicious Danish pastry is everything you need for a delicious breakfast pastry.
Try my cherry Danish pastry recipe today and you’ll see why it’s the best.
Breakfast is one of my favorite meals of the day because there is such a variety of different things you can eat.
Have you had a chance to try these breakfast crescent rolls yet?
Danish Pastry Recipe
These delicious Danish pastries are made from scratch.
I know that some people like to use puff pastry when they bake. But, this recipe starts with homemade pastry. And, it honestly tastes as they came from your favorite corner bakery.
While we used canned cherry pie filling in the center of our pastries, you can use any type of pie filling you like.
The possibilities really are endless. Why not try blueberry, lemon curd, chocolate pudding, or even strawberry.
And, if you have it, you can use your favorite homemade preserves as well.
These would be amazing with a scoop of orange marmalade or strawberry preserves in the center!
Tips for making this Danish pastry recipe
While there are several steps to making this recipe, it’s really not difficult at all. Here are a few simple tips to follow.
- The dough will be sticky. Add a bit more flour until it’s workable. And, be sure to chill it.
- A slotted spoon is helpful to separate the cherries from the glaze.
- A pizza cutter works really well to cut the strips for this Danish pastry.
Can I use puff pastry for Danish pastry?
I promise that the homemade pastry dough I’ve used in this recipe is well worth the few minutes it takes to make.
But, if you are very pressed for time, you can use sheets of puff pastry instead if you like.
The taste won’t be exactly the same. Danish pastry is typically not as light as puff pastry.
Puff pastry is raised by steam and has flaky layers you won’t find in this dough.
Danish pastry filling
Danish pastry or danish for short comes with many different types of fillings.
The most popular variety in Denmark is cinnamon rolls.
But, you can also use cream cheese or any variety of fruit fillings as well.
Should I eat these warm or cold?
Typically, these pastries are eaten cold or at room temperature.
But, if you just can’t wait until they cool completely, you can certainly eat them warm out of the oven as well.
Just be sure to let the confectioner’s sugar glaze cool completely so it sticks to the top of the pastry.
What should I serve with Danish pastry?
I generally just go with a Danish and a cup of coffee for breakfast.
But, if you want to do more than that, you can serve the danish with a cheese omelet or even scrambled eggs.
Why not make the day special and serve someone a few of these pastries and coffee in bed?
Add a flower to a vase and you will have a perfect romantic breakfast idea.
How should I store leftovers?
Place pastries in a single layer on parchment or wax paper in a container with a tightly fitting lid.
You can store them for 3 to 5 days.
Danish pastry is best eaten fresh after it’s made. So, don’t try to store them for too long.
You can reheat them slightly in the oven or microwave the next day.
How do I make Danish pastries?
This recipe is really a multi-step process.
You will need to make the pastry first and refrigerate it until it is workable.
To do this, mix the dry ingredients in one bowl and set aside.
Mix the wet ingredients in a food processor.
Combine the two and mix in your mixer with a paddle until dough begins to form. It will be quite sticky.
As you can see the dough is a bit sticky.
Add a little flour as you work the dough until you have a nice smooth dough. Then toss it in the refrigerator to chill it for a bit.
Meanwhile, you can create the cherry filling from your ingredients and canned cherry pie filling.
You can find the complete recipe, ingredient amounts, and more below near the bottom of the page.
After that, make an egg wash and set it aside.
Next, it’s time to roll out the dough, add slits along each side, and spread the filling down the center of the pastry.
Then, you will fold the strips toward the center in a crisscross pattern.
Continue all the way down each pastry.
Finally, spread the egg wash on the top and bake for 22 minutes; allow them to cool.
Follow up with a drizzle of confectioner’s sugar glaze on the top.
How delicious is this!?
More pastry recipes
If you enjoyed this recipe, I hope you will try one of these next.
- Electric Mixer
- Food Processor
- 2 Cups cottage cheese
- 1 Cup sugar
- ⅔ Cup milk
- ½ Cup vegetable oil
- 2 teaspoons vanilla extract
- 4 Cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 8 oz cream cheese softened
- ½ Cup sugar
- 2 Large eggs yolks and whites separated
- 2 Cup canned cherry pie filling in glaze
- ½ teaspoon vanilla
- 1 Cup powdered sugar
- 3 Tablespoons milk
- 1 teaspoons vanilla extract
- Egg whites leftover from the filling
- 1 teaspoon water
- Combine baking powder, salt, and flour in a bowl and set aside
- In the food processor, process cottage cheese until creamy. Add in milk, sugar, oil, and vanilla; process until smooth
- Transfer wet ingredients into the mixer bowl. Add dry ingredients and mix with the paddle attachment until it comes together. The dough will be sticky.
- Turn dough out onto a floured surface and knead several times, forming a ball. Add additional flour as needed to form the ball. The dough will remain soft but workable
- Place dough into a bowl, cover with plastic wrap, and chill for about 45 min. Make filling at this time.
- Onc chilled, cut dough into half, then cut each half into 8 pieces. You should have 16 pieces
- On a floured surface roll a dough piece to approximately 5 x 6 inches. Transfer to parchment lined baking sheet
- Spoon cream cheese filling down the center of rolled out dough. Place cherries down center on top of cream cheese.
- On lengthwise edges, cut approx. one-inch wide strips going in towards center, stopping just before filling. Brush strips with egg wash
- Fold strips in toward the center in a criss-cross fashion
- Bake in the preheated oven, on the center rack for approx. 22 min. until golden brown
- Cool on rack until warm, add icing mixture or premade cream cheese icing
- Combine powdered sugar, milk, and vanilla until smooth. Add more or less milk as needed
- Separate cherries from the glaze. Place 4 Tablespoons cherry glaze into a mixing bowl
- Add cream cheese and sugar to a bowl and mix until smooth. Add egg yolks and vanilla; mix on low speed until smooth
- Whisk egg whites with a fork, adding in 1 teaspoon water to make egg wash
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