[X]

Home > Recipes > Overnight Cherry Danish

Overnight Cherry Danish Recipe

Overnight Cherry Danish Recipe photo by Taste of Home

Read reviews (38)

Rate recipe

These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. — Leann Sauder, Tremont, Illinois

[X]

Rate Overnight Cherry Danish Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Overnight Cherry Danish Recipe

Prep: 1-1/2 hours + chilling Bake: 15 min. + cooling

Yield: 36 Servings

90 15 105

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110° to 115°)
6 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1-1/2 cups warm half-and-half cream (70° to 80°)
6 egg yolks
1 can (21 ounces) cherry pie filling
ICING:
3 cups confectioners' sugar
2 tablespoons butter, softened
1/4 teaspoon vanilla extract
Dash salt
4 to 5 tablespoons half-and-half cream

Directions

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.
Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen.

Nutritional Facts 1 danish equals 218 calories, 8 g fat (5 g saturated fat), 55 mg cholesterol, 188 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Overnight Cherry Danish in Taste of Home December/January 2010, p22

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Overnight Cherry Danish

Overnight Cherry Danish

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 38 reviews

Sort Reviews:

Reviewed on Apr. 01, 2011 by PuritySister1

Make it easier on yourself by dividing dough into little balls. Roll out a bit to flatten them, and then make an indentation in the middle and add your cherry, apple, lemon or whatever filling. Bake as directed. Saves all that messing around with rectangles, strips, twisting, etc. Too prissy for me.

Reviewed on Mar. 10, 2011 by amsmomhampton

These were a huge hit at church coffee this morning. I added an extra can of dark sweet cherries to the pie filling.

Reviewed on Feb. 22, 2011 by NevadaRose

These are really good. I made half a recipe, and used lemon pie filling (one of the people in my office doesn't like cherry). The only issue I had was the dough was very stiff the next morning when I took it out of the refrigerator. I let it sit for about 20 minutes before I rolled it out and it worked fine. It also took longer to rise, but that may have been due to the coolness of the house (I had something in the oven, so couldn't use that). Anyway, these turned out great, and even the next day when I sprinkled with water and heated in the microwave, they tasted fresh. Will definitely make these again!

Reviewed on Feb. 01, 2011 by btonto

Made these for Christmas morning. The entire family loved them. I made apple and peach fillings also in addition to the bought cherry pie filling. All 3 flavors were good.

Reviewed on Jan. 24, 2011 by Patricia10

These were beautiful to look at, but really were a lot of work in my estimation. I must have done something wrong because my effort did not produce the product described by others. There was little or no flavor in the finished danish and the glaze didn't add any. I would put in a little almond flavor in both the dough and the frosting if I ever made them again, but probably won't.

Reviewed on Jan. 17, 2011 by bettyrauck

These looked so good. As I had never made Danish before and was anxious to try them, I

made them today following the recipe, refrigerated the dough overnight but they didn't rise for me so thought maybe I should have let the dough rise before refrigerating.

What do you think? Why didn't they rise for me? Any ideas?

Reviewed on Dec. 31, 2010 by maggieaw

So good, and beautiful to look at too! Great recipe although I didnt make them the night before and they turned out awesome.

Reviewed on Dec. 30, 2010 by nastynova

This recipe might be a little time consuming but it is well worth it in the end. Mine made 36. Good for those breakfast parties.

Reviewed on Dec. 29, 2010 by 10spike10

I've been searching for a good Danish like the one's I got as a kid at Leonard's Bakery in Mendota, IL.....I made these and they're pretty close. Next batch will be better!