Chef Maria Andersson - Pastry Specialist
👨‍🍳 Certified Pastry Chef

Recipe by Mitchell

🎓 Le Cordon Bleu Pastry Diploma ⏰ 15 Years Professional Baking Experience 🍽️ Published Author - European Pastry Techniques

❤️ My Recipe Story

"I developed this recipe after spending a summer in Copenhagen, where I fell in love with the traditional Danish pastries served at every corner bakery. The locals taught me that the secret isn't complicated techniques, but rather quality ingredients and proper lamination. I've simplified the traditional method by using store-bought puff pastry, making this elegant braid accessible for home bakers without sacrificing that authentic flaky texture and buttery flavor."

As a certified pastry chef with over fifteen years of experience in European bakeries, I specialize in bringing traditional pastry techniques into modern home kitchens. My philosophy centers on demystifying professional baking methods so that anyone can create bakery-quality treats without specialized equipment or culinary training.

View All Mitchell's Recipes →
Golden-brown cherry cream cheese danish braid sliced on white plate showing layers of flaky pastry, cream cheese filling, and glossy cherry preserves with powdered sugar dusting

Mastering the Perfect Danish Braid

The beauty of a danish braid lies in its visual impact combined with surprisingly simple construction. Unlike traditional Danish pastries that require hours of laminating dough, using quality puff pastry gives you those coveted flaky layers without the extended effort. The key is working quickly with cold pastry and avoiding overhandling, which can cause the butter layers to melt and compromise that signature crispy texture. Keep your work surface lightly floured and your hands cool for optimal results.

The braiding technique might look intimidating, but it follows a simple alternating pattern that becomes intuitive after the first few strips. Each diagonal cut should be approximately one inch wide and angled at about 45 degrees for the most attractive presentation. As you fold the strips over the filling, aim for slight overlap rather than stretching the dough, which maintains the pastry's structural integrity during baking. The result is a stunning centerpiece that slices beautifully and reveals those gorgeous layers with every cut.

💡 Professional Tip

Always thaw puff pastry in the refrigerator overnight rather than at room temperature. This controlled thawing keeps the butter layers cold and distinct, resulting in maximum puff and flakiness when baked.

Frequently Asked Questions

You can assemble the unbaked braid up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate, then brush with egg wash and bake directly from cold, adding 3-5 minutes to the baking time. For best texture, avoid freezing assembled raw danish. However, baked danish can be frozen for up to one month wrapped in foil, then thawed at room temperature and crisped in a 300°F oven for 8-10 minutes.

Absolutely! Raspberry, blueberry, apricot, or apple pie filling all work beautifully. Thicker preserves or pie fillings are preferable to thin jams, which can leak during baking. If using fresh fruit, toss it with two tablespoons of cornstarch and two tablespoons of sugar first to prevent excess moisture. Avoid overly juicy fruits like fresh strawberries unless they're macerated and drained first.

Several factors affect puff. Most commonly, the oven temperature is too low, preventing rapid steam formation that creates lift. Always preheat your oven fully and use an oven thermometer to verify accuracy. Additionally, overworking the dough or letting it warm too much before baking causes the butter layers to merge, eliminating the lamination necessary for puffing. Finally, ensure your puff pastry isn't past its expiration date, as older dough loses leavening power.

Full-fat brick cream cheese provides the best flavor and texture. Low-fat or whipped varieties contain too much moisture and can make the filling runny during baking. Make sure your cream cheese is properly softened to room temperature before mixing, which ensures a smooth filling without lumps. If you forgot to soften it, microwave in 10-second intervals, checking frequently to avoid melting.

The braid is fully baked when it reaches a deep golden brown color across the entire surface, not just the edges. The pastry should sound hollow when gently tapped on the bottom, and any visible filling should be bubbling. Internal temperature should reach 190-200°F if you want to be precise. Underbaking leaves a doughy interior, while overbaking dries out the filling and makes the pastry too crisp.

This danish shines at brunch alongside fresh coffee, mimosas, or hot tea. Complement it with fresh berries, a light fruit salad, or Greek yogurt for a complete breakfast spread. For dessert service, pair with vanilla ice cream or lightly sweetened whipped cream. The tangy cream cheese filling also pairs wonderfully with the brightness of citrus segments or a berry compote on the side.

Yes! Cut the puff pastry into 4-inch squares, place a spoonful of filling and preserves in the center, then fold two opposite corners to the middle and press to seal. Alternatively, create a diamond shape by folding all four corners to center. Reduce baking time to 15-18 minutes for smaller portions. These individual servings are perfect for buffets or when you want portion control.

Store cooled danish in an airtight container at room temperature for up to two days, though it's best enjoyed within 24 hours for optimal texture. Avoid refrigerating, as this makes the pastry soggy. To refresh leftover danish, place in a 325°F oven for 5-7 minutes to restore crispness. Don't microwave, as this creates steam that will make the pastry tough and chewy rather than flaky.

Recipe Troubleshooting Guide

✅

Filling Leaking During Baking

Problem: Cherry preserves or cream cheese oozing out from the sides during baking, creating a mess and leaving the braid hollow.

Solution: Don't overfill the center channel. Leave a half-inch border on all sides and use no more than three-quarters cup of preserves total. Make sure the pastry strips overlap slightly when braiding to create a better seal. If your preserves are very thin, drain excess liquid or mix in a tablespoon of cornstarch before using.

✅

Soggy Bottom Pastry

Problem: The bottom of the braid remains pale and doughy even when the top is golden brown.

Solution: Bake on the lower-middle rack position to expose the bottom to more direct heat. Use a light-colored metal baking sheet rather than dark pans, which can prevent browning. Ensure your oven is fully preheated to 400°F before baking. If the top browns too quickly, tent loosely with foil for the final 5-7 minutes while the bottom finishes cooking.

✅

Uneven Braid Appearance

Problem: Some sections of the braid look thick and doughy while others are thin and over-browned.

Prevention: Roll your puff pastry to an even thickness before cutting strips. Use a ruler and sharp knife or pizza cutter to ensure all strips are identical width. When folding strips over filling, maintain consistent tension without stretching some pieces more than others. If you notice uneven areas before baking, gently redistribute the filling underneath to create uniform coverage.

✅

Cream Cheese Filling Too Runny

Problem: The cream cheese mixture is too loose and doesn't hold its shape when spread on the pastry.

Recovery: Make sure you're using full-fat brick cream cheese, not spreadable or whipped varieties. The cream cheese must be softened but not warm or melted. If your filling is already too thin, refrigerate it for 15-20 minutes to firm up before using, or mix in an extra tablespoon of cream cheese. Adding one tablespoon of cornstarch can also help stabilize the filling.

✅

Pastry Shrinking During Baking

Problem: The braid contracts significantly in the oven, becoming shorter and thicker than intended.

Prevention: Allow thawed puff pastry to rest at room temperature for 10 minutes before working with it. Avoid stretching the dough when shaping, as stretched pastry contracts during baking. After braiding, refrigerate the entire braid for 15 minutes before applying egg wash and baking. This relaxes the gluten and sets the shape, minimizing shrinkage.

✅

Flavor Balance Issues

Too Sweet: Add a teaspoon of lemon juice to the cream cheese filling or reduce the sugar to three tablespoons. Balance with less-sweet preserves or mix preserves with fresh tart cherries.

Too Salty: This is rare in sweet pastries, but if your cream cheese tastes salty, rinse it briefly under cold water and pat dry before using. Ensure you're using unsalted butter if making homemade puff pastry.

Bland: Increase vanilla extract to one and a half teaspoons, add a quarter teaspoon of almond extract to the filling, or incorporate more lemon zest. A pinch of salt in the cream cheese mixture enhances overall flavor perception.

Flat lay of danish braid ingredients on marble counter including puff pastry sheet, cream cheese block, cherry preserves jar, eggs, sugar bowl, vanilla extract, lemon, and measuring spoons

Selecting Quality Ingredients for Superior Results

The simplicity of this recipe means each ingredient plays a crucial role in the final product. When selecting puff pastry, look for brands made with real butter rather than vegetable shortening, as butter-based pastries deliver superior flavor and flakiness. Pepperidge Farm and Dufour are excellent widely available options, though European imports like Trader Joe's all-butter puff pastry offer exceptional results. Always check the ingredient list and avoid products with hydrogenated oils if possible.

For the cream cheese component, temperature matters as much as quality. Philadelphia is the gold standard for consistent results, but any full-fat brick cream cheese works well. The preserves you choose dramatically impact the final flavor profile, so taste before buying if possible. Look for preserves with fruit as the first ingredient and minimal corn syrup. For the most authentic Danish pastry experience, seek out European-style preserves with higher fruit content and less added sugar, which provide more complex flavor without overwhelming sweetness.

Essential Ingredient Notes

  • Puff Pastry: Choose all-butter puff pastry for best flavor and texture. Thaw in refrigerator overnight, not at room temperature. Work quickly once unfolded to prevent warming. If pastry becomes too soft while working, refrigerate for 10 minutes before continuing.
  • Cream Cheese: Use full-fat brick cream cheese at room temperature. Soften naturally for 30-45 minutes or microwave in 10-second bursts. Properly softened cream cheese should indent easily when pressed but not feel warm. Avoid whipped or spreadable varieties.
  • Cherry Preserves: Select thick preserves or pie filling rather than thin jam. Check consistency by tilting the jar - it should move slowly. For a more sophisticated flavor, mix cherry preserves with a tablespoon of kirsch or amaretto. Fresh or frozen cherries can substitute if tossed with cornstarch and sugar.
Hands folding diagonal strips of puff pastry over cream cheese and cherry filling on parchment paper, creating braided pattern with flour dusted on work surface and pastry brush nearby

Professional Techniques for Pastry Perfection

Achieving bakery-quality results at home requires understanding a few key pastry principles. Temperature control is paramount - cold ingredients yield crispy, flaky layers while warm ingredients create dense, tough pastry. Work in a cool kitchen when possible, and if your hands run warm, rinse them in cold water and dry thoroughly before handling dough. The egg wash deserves equal attention, as it creates that glossy, professional appearance that distinguishes homemade from store-bought. Whisk the egg white and milk thoroughly to eliminate streaks, then apply in a thin, even layer with a soft pastry brush.

The baking environment matters tremendously for proper puffing and browning. Position your oven rack in the lower-middle position to ensure the bottom cooks through while preventing over-browning on top. Avoid opening the oven door during the first 15 minutes of baking, as the temperature drop can cause the pastry to deflate before the structure sets. Once baked, resist the temptation to cut into the danish immediately - allowing it to cool for at least ten minutes lets the filling set properly and prevents a molten mess. Patience in these final moments ensures clean slices that showcase all your careful work.

The Braiding Technique

Start at one end of the pastry and fold the first strip at a 45-degree angle across the filling. Alternate sides, slightly overlapping each strip to create a woven appearance. The strips should lay flat without stretching or pulling. This alternating pattern not only looks beautiful but also securely encases the filling while allowing the pastry to expand during baking. The tucked ends prevent filling leakage and create a polished presentation.

Cherry Cream Cheese Danish Braid

Prep 20 min
Cook 25 min
Serves 8 servings
Level Intermediate

📋 Ingredients

Pastry & Dairy

  • 8 oz cream cheese (softened)
    Must be full-fat brick style, softened to room temperature for smooth mixing
  • 1/4 cup granulated sugar
    Provides sweetness without overpowering the tangy cream cheese
  • 1 large egg yolk
    Adds richness and helps bind the filling; reserve white for egg wash
  • 1 teaspoon vanilla extract
    Pure vanilla extract enhances flavor depth
  • 1/2 teaspoon lemon zest
    Brightens the filling and cuts through richness
  • 3/4 cup cherry preserves
    Use thick preserves or pie filling; avoid thin jam

Filling & Finish

  • 1 sheet puff pastry
    Thawed according to package directions; keep cold until ready to use
  • 1 egg white
    For egg wash; creates golden, glossy finish
  • 1 tablespoon milk
    Mixed with egg white for easier brushing
  • 2 tablespoons powdered sugar
    For dusting after cooling; adds elegant finish

Instructions

  1. Prepare the Cream Cheese Filling

    In a medium bowl, beat softened cream cheese with granulated sugar until smooth and fluffy, about 2 minutes with an electric mixer. Separate the egg, adding the yolk to the cream cheese mixture and reserving the white for later. Mix in vanilla extract and lemon zest until well combined and creamy with no lumps remaining.

  2. Shape the Danish Base

    Preheat oven to 400°F. Roll out cold puff pastry on a parchment-lined baking sheet into a 10x14 inch rectangle. Using a sharp knife or pizza cutter, cut diagonal strips 1 inch apart along both long sides, leaving a 3-inch wide center strip intact. You should have 8-10 strips on each side. Spread cream cheese mixture evenly down the center channel, then spoon cherry preserves over the cream cheese layer.

  3. Create the Braid

    Starting at one end, fold the first pastry strip at a 45-degree angle across the filling. Alternate to the opposite side and fold that strip over at the same angle. Continue alternating sides, creating a braided crisscross pattern down the length of the pastry. Each strip should slightly overlap the previous one. When you reach the end, tuck the final strips and ends underneath to seal and create a neat finish.

  4. Apply Egg Wash and Bake

    In a small bowl, whisk together the reserved egg white and milk until well blended. Using a pastry brush, generously brush the egg wash over the entire surface of the braid, being careful not to let it pool. Bake on the lower-middle rack for 22-25 minutes until deeply golden brown and puffed. The pastry should sound hollow when gently tapped on the bottom, and any visible filling should be bubbling.

  5. Cool and Finish

    Allow the braid to cool on the baking sheet for 10 minutes to let the filling set. Carefully transfer to a wire cooling rack using two spatulas for support. Once cooled to room temperature (about 30 minutes), dust generously with powdered sugar using a fine-mesh sieve. Slice with a serrated knife and serve. Best enjoyed within 24 hours, though it will keep at room temperature for up to 2 days in an airtight container.

Recipe Notes & Tips

Storage

Store at room temperature in an airtight container for up to 2 days. Do not refrigerate as this makes the pastry soggy. To refresh, place in a 325°F oven for 5-7 minutes. Baked danish can be frozen for up to 1 month; thaw at room temperature and crisp in the oven.

Serving Suggestions

Serve warm or at room temperature with coffee, tea, or mimosas. Excellent for brunch buffets alongside fresh fruit salad and yogurt. For dessert, pair with vanilla ice cream or lightly sweetened whipped cream. Garnish with fresh cherries or mint leaves for an elegant presentation.

Variations

Substitute cherry with raspberry, blueberry, apricot, or apple pie filling. Add 1/4 teaspoon almond extract to the cream cheese for a more traditional Danish flavor. For a chocolate version, spread Nutella instead of preserves. Create individual portions by cutting pastry into 4-inch squares and folding corners to center.