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Christmas Breakfast Danish
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Christmas Breakfast Danish

Made with flaky puff pastry, cherry pie filling, and braided design, this Christmas Breakfast Danish is perfect for holiday celebrations!
Prep Time20 minutes
Cook Time25 minutes
Chill Time30 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Christmas, Dessert
Cuisine: American
Keyword: Christmas Breakfast Danish
Servings: 8 servings
Calories: 399kcal
Author: Lois

Equipment

Ingredients

  • 1 sheet puff pastry dough, defrosted but still cold
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 cup cherry pie filling, more if needed - you don't wan to overfill the puff pastry braid or it will "leak" while baking.
  • 1 egg white
  • 1-2 tablespoons granulated sugar

For the Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon almond extract

Instructions

  • In a mixing bowl, combine the softened cream cheese, ½ cup powdered sugar and ½ teaspoon vanilla.  Mix until smooth. Set aside and prepare the puff pastry.
  • Carefully unfold the sheet of puff pastry. Place on top of a sheet of parchment paper and roll lightly with a floured rolling pin until it is ¼ inch thick. Transfer the puff pastry with the parchment paper to a baking tray.
  • Add the cream cheese mixture down the center of the puff pastry only.
  • Carefully spoon the cherry pie filling on top.
  • Using a sharp knife or a pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a ½ inch border around the cream cheese and cherry pie filling. You should get around 8 to 10 strips depending on the length of your pastry braid.
  • Starting at one end, begin folding the strips over the cherries, alternating sides to "braid" the dough.
  • Continue to fold the dough strips until the cherries are covered. Tuck the end strips under to close completely.
  • Place the baking tray in the refrigerator and allow the puff pastry to chill for 30 minutes.
  • Brush the pastry braid with the beaten egg white and sprinkle the top with 1 to 2 tablespoons granulated sugar.
  • Bake in a preheated 400°F oven for 20 to 25 minutes or until golden brown.
  • Allow to cool slightly before drizzling the powdered sugar glaze on top.

Notes

  • Use a sharp knife or pizza cutter for clean cuts.
  • If your filling is very runny, try chilling the pastry for a bit before braiding.
  • Don't worry if your braid isn't perfect – it will still taste delicious!

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 29mg | Sodium: 172mg | Potassium: 92mg | Fiber: 1g | Sugar: 25g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg