Cooking From Every Angle

Cherry-Almond Danish

By • December 7, 2012 • 14 Comments

Every day till Christmas, we're bringing you 12 Days of Baking: 12 all-new baking recipes to lift holiday spirits -- from breakfast pastries to dinner rolls, and all the desserts you can handle.

Today: Amanda brings us her cherry-almond danish.

Danish

Once a year, at Christmas, my mother would make a morning danish. Her cherry almond twist had a buttery, downy crumb and layers of almond and cherry filling. The recipe came from a 1965 clipping in a magazine called "The American Home." It's remarkably easy to make. The dough, with its larding of butter and milk, is soft and easy to manage. And if you don't feel like kneading, then don't. Just cover the dough and let it proof overnight in the fridge.

I made a tweak to the recipe, because in the 47 years since the recipe was published, some improvements have been made to our food system -- also we've come to our senses. No longer do you need to speckle the dough with those abominable red candied cherries. We now have tart and sweet dried cherries -- and I took them and plumped them with some hot rum, and subbed them in.

When it comes time to shape the dough, don't stress. This dough is the most easy-going danish you'll ever meet. Flatten it with a rolling pin. Spread the almond filling on top, leaving an inch border on the side you want to use to seal the dough log. Dot it with the rum-cherries, and roll it up. Take your two rolls and twist them, like a twist-tie. Child's play!

In the version above, I forgot that I was supposed to make two twists with the dough, so instead I produced a mammoth loaf. It was a pretty impressive sight, the Mcmansion of danishes! It's also faster to make just one, but if you want to have a loaf for your family and a loaf to give away, then split the dough and make two twists. Do what you feel like, it's Christmas!

Danish Slices of Cherry Almond Twist

Cherry Almond Danish

Adapted from "The American Home," 1965

Makes 1 Large or 2 Small Danishes

Basic Yeast Dough

3/4 cup whole milk
1/4 cup warm water (105 degrees - 115 degrees F.)
1 package active dry yeast
1/2 cup sugar
1 teaspoon salt
2 large eggs
5-5 1/2 cups all-purpose flour, sifted
1/2 cup unsalted butter, at room temperature

Cherry Almond Filling

1/2 cup dried cherries
1/4 cup rum (or other dark spirit)
2 egg whites
1 7-ounce tube almond paste
2 tablespoons sugar
1/4 cup unsalted butter, at room temperature
1 egg yolk
1/4 cup sliced, blanched almonds
Sugar, for sprinkling

See the recipe (and save and print it) here.

Photos by James Ransom

From Our Friends
powered by ZergNet

Tags: Cooking from Every Angle, 12 Days of Baking, Danish, Cherry Almond Danish

Comments (14)

Default-small
Default-small
Photo_(6)

over 1 year ago PistachioDoughnut

I am making this tomorrow. But , I have a problem I could not find almond paste..where do you think I could try finding it.

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Make your own! It's so easy. Here's a good recipe: http://candy.about.com... It's a good idea to let it sit for a week or so, to let the flavors come together, but if you must use it tomorrow, I strongly recommend that you add a few drops of almond extract. ;o)

Photo_(6)

over 1 year ago PistachioDoughnut

Thanks AJ. I thought so that it would be easy to prepare it at home as well..I have all the ingredients . So off I go ..and yes, Happy Holidays and merry christmas..

Default-small

over 1 year ago barbara960

Almond paste is available in small cans (Solo brand) or plastic tubes (Odense brand) in the baking sections of most supermarkets. Look near the pie filling cans.

Alexia

over 1 year ago alexia schmidt

I have loads of cherries canned in light syrup (home canned, we have a montmorency tree in the yard) think i could sub these, well drained of course, for the dried cherries?

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes -- totally!

Img_0024

over 1 year ago Vesna

Sorry, to have to ask, but I am lost: how do I start to roll a mammoth loaf? Isee that you swirl at some point, but I have never done something like this :) Thanks!

Tad_and_amanda_in_the_kitchen

over 1 year ago Amanda Hesser

Amanda is a co-founder of Food52.

You cut the dough in half and make two long rolls from each, then you twist them together. See steps 3 and 4 in the recipe.

Photo_on_2013-11-16_at_13.18__3

over 1 year ago Shalini

Thanks! Now I know just what to make for brunch for my family when they come over. I love the mammoth loaf, it's exactly the right thing: do what you feel like!

540434_3765129049943_1219987725_n

over 1 year ago Marian Bull

Marian is Food52's Associate Editor.

I can't wait to try my hand at this! It's a beauty.

Newliztoqueicon-2

over 1 year ago Lizthechef

I don't think I can wait for Christmas to try this - and anything involving yeast usually makes me break into a cold sweat...

400584_2795982053875_1473082837_n_(1)

over 1 year ago Brette Warshaw

This pastry is so beautiful that I can't believe somebody ACTUALLY made it, with their own hands. Can't wait to try this (gulp) -- thanks Amanda!

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, this is simply gorgeous! I love using almond paste in Danish -- and various other holiday treats. I cannot wait to make this as a gift for several local (lucky) recipients. Thank you so much for sharing this wonderful recipe! ;o)

Tk_033

over 1 year ago PatriciaScarpin

It looks so beautiful! I love the cherry-almond combo - such lovely flavors.