Cherry Danish Recipe
Cherry Danish Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I won an award when I first made these delicious danish for a 4-H competition years ago. They're still a family favorite today.—Christie Cochran, Canyon, Texas
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3/4 cup shortening, divided
  • 1/3 cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon each ground mace, lemon extract and vanilla extract
  • 4 to 4-1/2 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  • 1/3 cup chopped almonds

Directions

In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle. Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
On a floured surface, roll dough into a 16-in. x 15-in. rectangle. Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking end underneath the coil. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon of pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Combine the first three glaze ingredients; drizzle over rolls. Sprinkle with almonds. Yield: 40 rolls.
Originally published as Cherry Danish in Country Woman March/April 1998, p29

Nutritional Facts

1 each: 137 calories, 5g fat (1g saturated fat), 17mg cholesterol, 70mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 2g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3/4 cup shortening, divided
  • 1/3 cup sugar
  • 3 eggs
  • 1 teaspoon salt
  • 1/4 teaspoon each ground mace, lemon extract and vanilla extract
  • 4 to 4-1/2 cups all-purpose flour
  • 1 can (21 ounces) cherry pie filling
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  • 1/3 cup chopped almonds
  1. In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle. Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
  4. On a floured surface, roll dough into a 16-in. x 15-in. rectangle. Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking end underneath the coil. Place in two greased 15-in. x 10-in. x 1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon of pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Combine the first three glaze ingredients; drizzle over rolls. Sprinkle with almonds. Yield: 40 rolls.
Originally published as Cherry Danish in Country Woman March/April 1998, p29

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MY REVIEW
Ceege User ID: 730520 27478
Reviewed Sep. 28, 2014

"@ elaineren you use the last 1/4 cup shortening during all the folding steps. I am not sure if you use part of it when folding it 3 times lengthwise OR when folding it 2 times width wise. The directions could use some work as they are not very specific."

MY REVIEW
elaineren User ID: 6037354 22763
Reviewed Jun. 13, 2011

"Yes - But there seems to be a problem with the ingredients/directions. Recipe calls for 3/4 c shortening, 1/4 of which is incorporated into the dough, 1/4 is dotted on the dough when rolling -- where is there remaining 1/4 c included?"

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