top of page

Braided cherry cheese Danish

Makes 4 braids

The most amazing soft and yummy cheese danish.

Cherries and cheese where always my favorites. You can use different filling to go with the cheese if you like. Any favorite preserve, jam or pie filling should be fine. The dough is so soft thanks to the addition of baking powder that collaborate with the yeast.


For the dough

750 gr pastry flour.

2 tablespoons dry yeast.

1 tablespoon baking powder.

1 cup sour cream.

1 cup sugar.

2 eggs.

¾ cup warm milk.

2 sticks softened butter (225gr).

Zest from 1 lemon/orange.

For the filling

1 package whole milk ricotta cheese - 28 oz/ 793 gr.

1 package vanilla instant pudding 3.4 oz/ 96gr (make sure you are buying the instant version and not the cooked one)

2 eggs

1 cup sugar.

Zest from 1 lemon/orange.

⅓ cup cornstarch.

For the cherry filling

Use the recipe for the cherry filling, or use store bought cherry filling or any other preserve/jam of your choice.

For the glaze

1 beaten egg with 1 tablespoon milk.

½ cup sliced almonds.


Make the dough

  1. In the mixer bowl mix all the dry ingredients.

  2. Add the rest of the ingredients, but the milk and attach the dough hook. Start kneading adding the milk gradually till you get uniform dough. Keep kneading for 5 min. The dough will be smooth and sticky. Transfer covered to the fridge for 4hr or overnight. The dough will not rise a lot and that just fine.

Make the cheese filling

  1. Combine all the filling ingredients and mix well.

  2. Place in the fridge till ready to assemble.

Assemble and bake

  1. Divide the dough to 4 and roll into thin rectangles.

  2. Spread ¼ of the filling in the center of the rectangle, lengthwise, almost all the way to both ends.

  3. Spread ¼ of the cheese filling on top of the cherries.

  4. Cut the sides in parallel lines from both sides of the filling.

  5. Fold both ends of the dough on the filing.

  6. Fold the cut strips toward the center, covering the filling, alternating sides. Always start wrapping from the same side, and then wrap the other side, so the braid will look nicer.

  7. Very very gently transfer the Danish into English cake pans (loaf pans will be too wide and short for that), or assemble it right on a baking sheet covered in parchment paper and leave it right there.

  8. Brush the braids with the beaten egg, and sprinkle with sliced almonds.

  9. Bake for 30 min till the pastries are puffy and golden both on top and bottom.

  10. Remove from the oven and immediately cover with clean kitchen towel for 10 min, to keep them soft and moist.. Good for 2 days.

  11. Keep refrigerated. Can be frozen if needed

Enjoy 😋

1 view0 comments

Recent Posts

See All
bottom of page