How do I make a scrumptious cherry and cream danish pastry?

Treat yourself to the luscious combination of cherries and cream in our danish pastry. Your taste buds will dance with delight!

You'll need

Items needed to answer the question, How do I make a scrumptious cherry and cream danish pastry. Items include: all-purpose flour sugar salt butter milk active dry yeast egg cherries cornstarch heavy cream beaten egg

all-purpose flour 2 cups
sugar 3 tablespoons
salt pinch
butter 1 stick (cold)
milk 1/4 cup (warm)
active dry yeast 1 packet
egg 1 (beaten)
cherries 1 cup (pitted, fresh or frozen)
cornstarch 1 tablespoon
heavy cream 1/2 cup
beaten egg 1 (for brushing)

Take note
Caution: eating these cherry and cream danishes may result in a serious addiction. Proceed with tastebuds at your own risk.

1

Prepare the Dough

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt. Cut in 1 stick of cold butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together 1/4 cup of warm milk, 1 packet of active dry yeast, and 1 tablespoon of sugar. Let it sit for 5 minutes until foamy. Add the yeast mixture and 1 beaten egg to the flour mixture. Mix until everything comes together into a smooth dough.

2

Roll and Fold the Dough

Lightly flour a clean surface and roll out the dough into a rectangle about 1/4 inch thick. Fold the dough in thirds like a letter, then roll it out again. Repeat this process two more times. This will create the flaky layers that make danishes so scrumptious.

3

Prepare the Filling

In a small bowl, mix together 1 cup of pitted cherries (fresh or frozen), 1/4 cup of sugar, and 1 tablespoon of cornstarch. Let the mixture sit for a few minutes to allow the cherries to release their juices. In another bowl, beat 1/2 cup of heavy cream until soft peaks form.

4

Assemble and Bake

Preheat your oven to 375°F (190°C). Cut the dough into squares or rectangles, and spoon a generous amount of the cherry filling onto each piece. Fold the edges over the filling, leaving the center exposed. Brush the exposed dough with beaten egg for a golden finish. Bake for 15-20 minutes, or until the pastries are puffed and golden. Let them cool slightly before serving.