I have made this in the past with canned cherry pie filling and it was pretty good. It must be better with home made sour cherry filling.
I used a recipe in Baking with Julia to bring together my previous posts on:
|Sour Cherry Danish Braid|
For this recipe I used:
1/2 Sour Cherry Filling Recipe
1 Almond Filling Recipe
1/2 Danish Pastry Dough Recipe
1 Large Egg – beaten
Blanched Sliced Almonds
For the Glaze:
2 to 3 Teaspoons of Strong Coffee
1/2 Cup Sifted Icing Sugar
|Sour Cherry Danish Braid – The Ingredients|
I took the chilled pastry and rolled it out on a well floured surface with my rolling pin.
|Sour Cherry Danish Braid – Danish Dough|
|Sour Cherry Danish Braid – Rolled Our and Marked|
With a small pallet knife I spread the almond filling along the middle 1/3 of the pastry making sure the layer was even.
|Sour Cherry Danish Braid – The Almond Filling|
With the point of a very sharp paring knife I made angled slices on each side of the almond filling. The slices are about 3/4″ of an inch wide and there were about 13 slices on each side.
|Sour Cherry Danish Braid – Slicing the Braid Strands|
Next, I spread the sour cherry filling over the almond filling.
|Sour Cherry Danish Braid – Adding the Sour Cherries|
The the fun part! I braided the danish by folding over one side slice from each side over one and other until all of the slices were used. for the last slices, I folded the edges under the braid and tucked them in a little. Then I lifted the braid onto a baking sheet.
|Sour Cherry Danish Braid – Braided and Transferred to a Pan|
For a little decoration I brushed the braid with the beaten egg and sprinkled the sliced almonds over the top.
|Sour Cherry Danish Braid – Egg Washed and Almonds|
I put a large clean kitchen towel over the whole thing and let it rise in an oven that was warmed to 170˚ F and turned off.
|Sour Cherry Danish Braid – The Rise|
After an hour, I removed covered pan from the oven and let the oven heat to 400˚F. When the oven was heated I removed the towel, sprinkled the braid with pearl sugar and put it in the oven to bake for 18 minutes.
|Sour Cherry Danish Braid – Risen and Ready for the Oven|
When the braid was nice and golden brown I removed it from the oven and set the tray on a cooling rack for about 20 minutes.
|Sour Cherry Danish Braid – Just out of the Oven|
Then I lifted the braid off the pan with the parchment paper and let it cool on the rack for another 15 minutes.
|Sour Cherry Danish Braid – Goodness|
I quickly mixed up the glaze and drizzled it over the whole braid.
|Sour Cherry Danish Braid – Ready to Eat|
This was pretty darned awesome!
- lightly toast the sliced almonds – they don’t get dark enough in the oven
- spread a piece of plastic wrap over the braid then a kitchen towel before proofing it, the rising braid stuck to my towel giving the final bake a rough finish
- the glaze was really not needed, especially a coffee one. If you decide to use a glaze you may wish to make it pretty thick