Overnight Cherry Danish

An Overnight Cherry Danish is a delectable pastry that provides the perfect balance of flaky, buttery layers and sweet, tangy cherry filling. This delightful breakfast or brunch treat is known for its convenience, as much of the work is done the night before, allowing you to wake up to freshly baked pastries. The history of Danish pastries, including cherry Danishes, is a testament to centuries of European pastry-making traditions, particularly in Denmark.

Danish pastries, known as “wienerbrød” in Denmark, have a long and storied history that can be traced back to the 17th century when Danish bakers were influenced by Austrian and French pastry techniques. The art of creating flaky, buttery pastry dough was honed over generations, resulting in the Danish pastries we love today.

The term “Danish pastry” actually originates from a strike by Danish bakery workers in the late 19th century. To support the striking bakers, Danish bakers from other countries began making pastries in the Danish style and calling them “Danish pastries.” Over time, these pastries became popular in Denmark itself.

Cherry Danishes, in particular, are celebrated for their sweet and tart filling. Cherries have been a part of European cuisine for centuries and were a natural choice for Danish pastry fillings. This combination of flaky pastry and fruity fillings has become a beloved tradition not only in Denmark but also around the world.

The “overnight” aspect of this recipe is a modern convenience, allowing home bakers to prepare the dough and assemble the pastries the night before, then bake them fresh in the morning. This method provides a delightful breakfast treat that requires minimal morning effort.

INGREDIENTS

For the Danish Pastry Dough:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 1 packet (about 2 1/4 teaspoons) active dry yeast
• 1/4 cup warm water
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cherry Filling:

• 2 cups fresh or frozen cherries, pitted and halved
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon almond extract

For the Cream Cheese Filling:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon almond extract (optional)

INSTRUCTIONS

Step 1: Activate the Yeast

1. In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Step 2: Prepare the Danish Pastry Dough

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
2. Cut the cold, cubed unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the warm milk, melted unsalted butter, eggs, and vanilla extract.
4. Pour the yeast mixture and the milk mixture into the dry ingredients. Mix until a dough forms.
5. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
6. Place the dough in a greased bowl, cover it with plastic wrap, and refrigerate it overnight.

Step 3: Prepare the Cherry Filling

1. In a saucepan, combine the cherries, granulated sugar, cornstarch, and almond extract.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften. Remove from heat and let it cool.

Step 4: Prepare the Cream Cheese Filling

1. In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

Step 5: Assemble the Pastries

1. Remove the chilled dough from the refrigerator and roll it out on a floured surface into a large rectangle, about 1/4-inch thick.
2. Spread the cream cheese filling evenly over the dough.
3. Spoon the cherry filling over the cream cheese layer.
4. Carefully roll up the dough, jelly-roll style, starting from one long edge.
5. Slice the rolled dough into individual pastries, about 1-2 inches thick.
6. Place the pastries on a baking sheet lined with parchment paper, leaving some space between each.

Step 6: Allow for a Second Rise (Optional)

1. Cover the pastries with a clean kitchen towel and let them rise for about 30 minutes to an hour, or until they puff up slightly.

Step 7: Bake and Glaze

1. Preheat your oven to 375°F (190°C).
2. Bake the pastries in the preheated oven for 20-25 minutes or until they are golden brown.
3. While the pastries are baking, prepare the glaze by whisking together powdered sugar, milk, and almond extract (if using).

Step 8: Finish and Serve

1. Once the pastries are out of the oven, drizzle the glaze over them while they’re still warm.
2. Allow the glaze to set for a few minutes, and then serve your freshly baked Overnight Cherry Danishes, savoring the delightful combination of flaky pastry, sweet cherry filling, and creamy cheese, all with the convenience of an overnight preparation.

These Overnight Cherry Danishes bring together the best of Danish pastry traditions with the modern convenience of an overnight preparation. The result is a delicious breakfast or brunch treat that is perfect for sharing with family and friends, allowing you to start your day with a touch of sweetness and nostalgia.