{"id":53249,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/overnight-cherry-danish\/"},"modified":"2024-10-25T11:21:13","modified_gmt":"2024-10-25T16:21:13","slug":"overnight-cherry-danish","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/overnight-cherry-danish\/","title":{"rendered":"Cherry Danish"},"content":{"rendered":"<p>When a cherry Danish craving strikes, all you need is a good recipe and a little time, and we\u2019ve got you covered. <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-pastry-recipes-you-can-make-at-home\/\" data-name=\"www.tasteofhome.com\/collection\/easy-pastry-recipes-you-can-make-at-home\/\" data-module=\"content engagement\" data-position=\"embedded links\">Homemade pastries<\/a> honestly don\u2019t take much more effort than any other dessert (often less!). They just feel a little more special, and they\u2019ll brighten your day when you sit down to that cup of tea or coffee.<\/p>\n<p>Fun fact: The Danish name for this kind of flaky, layered pastry is Wienerbr\u00f8d, which literally means \u201cVienna bread,&#8221; it\u2019s a nod to the Austrian capital city. Legend has it that bakers from Austria brought those skills to France and Scandinavia centuries ago. Ironically, the Austrian name for a Danish is\u2026Kopenhagener.<\/p>\n<h2>Cherry Danish Ingredients<\/h2>\n<ul>\n<li><strong>Yeast:<\/strong> The active dry yeast and a slow overnight rise give the dough its light and soft texture.<\/li>\n<li><strong>Milk:<\/strong> The warm milk contains enough moisture and natural sugars to activate and nourish the yeast.<\/li>\n<li><strong>Flour:<\/strong> All-purpose flour has enough gluten to form a nicely elastic dough, but not so much that it becomes tough.<\/li>\n<li><strong>Sugar:<\/strong> Sugar is here in part to sweeten the dough, and also to help feed the yeast.<\/li>\n<li><strong>Butter:<\/strong> Butter adds richness to the dough, but more importantly it gives the flakiness you want in a Danish. It also provides a base for the icing.<\/li>\n<li><strong>Half-and-half:<\/strong> Half-and-half cream is the main liquid in the recipe. It helps make the dough rich and soft, and is also used to thin the icing and make it smooth.<\/li>\n<li><strong>Egg yolks:<\/strong> Like the cream, egg yolks (and the natural emulsifiers they contain) help soften and enrich the dough.<\/li>\n<li><strong>Cherry pie filling:<\/strong> Cherry pie filling is already sweetened and thickened, so it\u2019s a convenient way to fill the center of the pastries.<\/li>\n<li><strong>Confectioners\u2019 sugar:<\/strong> Confectioners\u2019 sugar provides a base for the icing, along with butter and cream.<\/li>\n<li><strong>Vanilla:<\/strong> Vanilla brings its familiar, sweet and slightly complex flavor to the icing.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069555\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_03.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 03\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl or measuring cup, dissolve the yeast in the warm milk. In a large mixing bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is crumbly, as if you were making biscuits. Add the yeast mixture, cream and egg yolks, and stir until the mixture comes together to form a soft, sticky dough. Cover the dough and refrigerate it overnight.<\/p>\n<h3>Step 2: Roll and cut the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069556\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_04.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 04\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<p>Take the chilled dough from the fridge and punch it down. Turn the dough onto a lightly floured work surface, and divide it into four equal portions. Roll each piece of dough into a rectangle measuring roughly 18&#215;4 inches. Cut the rectangles crosswise, to make strips 4 inches long and an inch wide.<\/p>\n<h3>Step 3: Shape the pastries<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069557\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_05.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 05\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<p>Take two strips and place them side by side, then twist them together. Shape the twisted dough into a ring, and pinch the ends together. Place the ring on a greased baking sheet and then repeat, spacing the pastries two inches apart. Cover the pans with clean kitchen towels and let the pastries rise in a warm place until they\u2019re doubled in size. It should take about 45 minutes, depending on the temperature in your kitchen.<\/p>\n<h3>Step 4: Fill the pastries<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069558\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_06.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 06\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<p>Heat your oven to 350\u00b0F. Using the handle of a wooden spoon, make an indentation 1\/2 inch deep in the center of each Danish. Fill each one with about a tablespoon of the pie filling.<\/p>\n<h3>Step 5: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069559\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_07.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 07\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the Danishes for 14 to 16 minutes, or until they\u2019re lightly browned. Remove them from their pans to wire racks to cool.<\/p>\n<h3>Step 6: Ice the pastries<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069561\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_08.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 08\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<p>For the icing, beat the confectioners\u2019 sugar, butter, vanilla and salt together in a mixing bowl. Add the half-and-half gradually, until the icing reaches a smooth texture that flows nicely from a spoon. Drizzle the icing over the Danishes before serving them.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069563\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_10.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 10\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<h2>Cherry Danish Variations<\/h2>\n<ul>\n<li><strong>Go homemade for your filling:<\/strong> If you\u2019re not a fan of store-bought cherry pie filling, go ahead and make your own. It\u2019s not difficult, and it\u2019s a definite upgrade. Start with fresh cherries when they\u2019re in season, but frozen work well too. If you haven\u2019t done it before, follow the steps in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/fresh-cherry-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/fresh-cherry-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\">cherry pie recipe<\/a>.<\/li>\n<li><strong>Make a more authentic dough:<\/strong> The version of Danish dough in this recipe is really good, but the classic roll-and-fold method (\u201claminating\u201d the dough) is flakier. It\u2019s a little more work to make it this way, but not especially tricky. It just takes patience. For a visual guide, take a look at our recipe for a Wisconsin-style <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-danish-kringle-recipe\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-danish-kringle-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">Danish kringle<\/a>.<\/li>\n<li><strong>Turn the recipe into a kringle:<\/strong> In fact, any time you\u2019re expecting company, consider turning your batch of individual Danishes into a single ring-shaped kringle with cherry filling. Use this recipe\u2019s dough or the classic version, either will work. The dough in this recipe will make roughly three kringles, so cut it into thirds instead of quarters and proceed as shown in the kringle recipe.<\/li>\n<\/ul>\n<h2>How to Store Cherry Danish<\/h2>\n<p>Once the icing has set, any uneaten Danishes can be transferred to a food safe storage container with an airtight lid. If you layer them, place a sheet of wax paper or parchment paper between layers to keep them from sticking.<\/p>\n<h3>How long will these Danishes keep?<\/h3>\n<p>Most Danishes are fine for at least 5 to 7 days at room temperature, because the rich dough maintains its texture pretty well. If you refrigerate them they\u2019ll quickly lose that just-baked softness, but they\u2019ll stay food safe for at least twice as long. Gently reheat to refresh them.<\/p>\n<h3>Can I freeze my cherry Danishes?<\/h3>\n<p>Yes, absolutely. This makes a big batch, and freezing them is an easy way to always have treats on hand. Just don&#8217;t frost them until they come out of the freezer. Freeze the Danishes on a parchment-lined sheet pan, first. Once they\u2019re frozen, pack them into freezer bags or freezer-safe storage containers. They\u2019ll keep best if they\u2019re vacuum-sealed, or individually wrapped before they go into their bags or containers. They\u2019ll maintain their flavor for 1 to 3 months, depending how well you wrap them.<\/p>\n<h2>Cherry Danish Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069562\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_09.jpg?fit=700%2C1024\" alt=\"Cherry Danish Tohd24 46961 Orlycatz 09\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Orly Catz for Taste Recipes<\/span><\/span><\/p>\n<h3>Can I use a store-bought convenience dough instead?<\/h3>\n<p>Absolutely. Store-bought puff pastry is one option, and in fact some of the <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/pastries\/danishes\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/pastries\/danishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">other Danish recipes<\/a> on our site call for it. Canned crescent roll dough is another good choice. Like puff pastry it\u2019s not sweetened, but the filling and icing make it sweet enough. Look for the oversized crescents if you can find them, or better yet a sheet of uncut crescent-roll dough. Cut it into 4-inch strips, as shown in the recipe, and proceed from there.<\/p>\n<h3>Isn\u2019t Danish dough supposed to have cardamom in it?<\/h3>\n<p>Well spotted! Yes, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-cardamom-and-how-should-i-use-it\/\" data-name=\"www.tasteofhome.com\/article\/what-is-cardamom-and-how-should-i-use-it\/\" data-module=\"content engagement\" data-position=\"embedded links\">cardamom<\/a> is a much-loved ingredient that\u2019s used in a lot of <a href=\"https:\/\/www.tasteofhome.com\/collection\/scandinavian-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/scandinavian-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\">Scandinavian desserts<\/a>, including Danishes. It has a unique flavor, with hints of pine and citrus and mint. You don\u2019t need much in the dough, about \u00bd teaspoon for a batch this size.<\/p>\n<h3>Can I use other fillings in my Danishes?<\/h3>\n<p>Of course you can. Any prepared pie filling is an easy substitution, so you can swap the cherries for blueberries or anything else that appeals to you. Good-quality jam makes an easy filling option, as well. If you want to go old-school with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/prune-filled-danish\/\" data-name=\"www.tasteofhome.com\/recipes\/prune-filled-danish\/\" data-module=\"content engagement\" data-position=\"embedded links\">prune filling<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/heavenly-cheese-danish\/\" data-name=\"www.tasteofhome.com\/recipes\/heavenly-cheese-danish\/\" data-module=\"content engagement\" data-position=\"embedded links\">cheese filling<\/a>, you can crib those from our other Danish recipes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These rolls with their cherry-filled centers melt in your mouth and store well unfrosted in the freezer. \u2014Leann Sauder, Tremont, Illinois<\/p>\n","protected":false},"author":7061,"featured_media":2107893,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304275,304287,304173,304423,304328,305685,305487,304430,304338,306171,304515,306194,303966,304988,304408,304368,303887,304348,304268,305684,304558,324623,303994,304150,303883,305031],"categories-v2":[308500,310461,309438,310897,310890,308295,308300,309455,308821,308988,308984,308481,340251,310796,308830,308992,312036,308880,312060,308495,308935,308813,308745,308478,309000,259483,311074,308910,309177,308528,309434,308476,308975],"coauthors":[343387],"recommended_recipes":[{"post_title":"Overnight Salad","post_link":"\/recipes\/overnight-layered-lettuce-salad\/","post_image":"\/wp-content\/uploads\/2024\/09\/Overnight-Salad_EXPS_TOHD24_51732_EricKleinberg_5.jpg"},{"post_title":"Overnight Fruit Salad","post_link":"\/recipes\/overnight-fruit-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9874_B163857D11_06_3b-2.jpg"},{"post_title":"Raspberry Cheese Danish","post_link":"\/recipes\/raspberry-cheese-danish\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Cheese-Danish_exps126024_TH2236620D06_02_6bC_RMS.jpg"},{"post_title":"Cherry Cheesecake","post_link":"\/recipes\/cherry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Cheesecake_EXPS_TOHcom23_8008_DR_08_24_6b.jpg"},{"post_title":"Overnight Cherry-Almond Oatmeal","post_link":"\/recipes\/overnight-cherry-almond-oatmeal\/","post_image":"\/wp-content\/uploads\/2017\/09\/Overnight-Cherry-Almond-Oatmeal_EXPS_SDON16_164146_B06_08_6b.jpg"},{"post_title":"Overnight Apricot Pecan Coffee Cake","post_link":"\/recipes\/overnight-apricot-pecan-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/05\/Overnight-Apricot-Pecan-Coffee-Cake_EXPS_TOHON24_275138_DR_03_26_6b.jpg"},{"post_title":"Overnight Pancakes","post_link":"\/recipes\/overnight-pancakes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Overnight-Pancakes_EXPS_THCA18_9637_C05_12_5b.jpg"},{"post_title":"Danish Pancakes","post_link":"\/recipes\/danish-pancakes\/","post_image":"\/wp-content\/uploads\/2025\/02\/Danish-Pancakes_EXPS_TOHD24_44542_OrlyCatz_8.jpg"},{"post_title":"Overnight Sausage Strata","post_link":"\/recipes\/overnight-sausage-strata\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Overnight Raisin French Toast","post_link":"\/recipes\/overnight-raisin-french-toast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38678_SD1440070D48C.jpg"},{"post_title":"Overnight Apple French Toast","post_link":"\/recipes\/overnight-apple-french-toast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Overnight-Apple-French-Toast_exps1137_BB2406671C07_20_1bC_RMS.jpg"},{"post_title":"Blueberry Cheese Danish","post_link":"\/recipes\/blueberry-cheese-danish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15110_LT10177C45-1.jpg"},{"post_title":"Apple Danish Cheesecake","post_link":"\/recipes\/apple-danish-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9564_TH10019C27D.jpg"},{"post_title":"Cherry Cheese Danish","post_link":"\/recipes\/cherry-cheese-danish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24175_QC10480D29D.jpg"},{"post_title":"Overnight Yeast Pancakes with Blueberry Syrup","post_link":"\/recipes\/overnight-yeast-pancakes-with-blueberry-syrup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Overnight-Yeast-Pancakes-with-Blueberry-Syrup_exps50353_HCA2081250A02_10_1bC_RMS.jpg"},{"post_title":"Overnight Stuffed French Toast","post_link":"\/recipes\/overnight-stuffed-french-toast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25283_LT10591D19C.jpg"},{"post_title":"Overnight French Toast","post_link":"\/recipes\/overnight-french-toast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2207_CW2031C33D-1.jpg"},{"post_title":"Overnight Butternut & Bacon Strata","post_link":"\/recipes\/overnight-butternut-bacon-strata\/","post_image":"\/wp-content\/uploads\/2024\/05\/Overnight-Butternut-and-Bacon-Strata_EXPS_TOHON24_274982_DR_03_26_2b.jpg"},{"post_title":"Overnight Salad","post_link":"\/recipes\/overnight-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps3715_CX1394C51D.jpg"},{"post_title":"Overnight Strawberry French Toast","post_link":"\/recipes\/overnight-strawberry-french-toast\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Overnight-Cherry-Danish_EXPS_TOHD24_46961_OrlyCatz_11.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/overnight-cherry-danish\/","name":"Cherry Danish","datePublished":"2018-01-01","dateModified":"2024-10-25","prepTime":"PT01H30M","cookTime":"PT15M","totalTime":"PT01H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Overnight-Cherry-Danish_EXPS_TOHD24_46961_OrlyCatz_11.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Sometimes a cup of coffee just demands a sweet treat to go with it, and a fresh-baked cherry Danish is the perfect choice. This recipe is less complicated than most, with just a few minutes' prep and a slow, overnight rise.","recipeIngredient":["2 packages (1\/4 ounce each) active dry yeast","1\/2 cup warm 2% milk (110&deg; to 115&deg;)","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&deg; to 80&deg;)","6 large egg yolks, room temperature","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"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the dough","text":"In a small bowl or measuring cup, dissolve the yeast in the warm milk. In a large mixing bowl, combine the flour, sugar and salt. Cut in the butter until the mixture is crumbly, as if you were making biscuits. Add the yeast mixture, cream and egg yolks, and stir until the mixture comes together to form a soft, sticky dough. Cover the dough and refrigerate it overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_03.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roll and cut the dough","text":"Take the chilled dough from the fridge and punch it down. Turn the dough onto a lightly floured work surface, and divide it into four equal portions. Roll each piece of dough into a rectangle measuring roughly 18x4 inches. Cut the rectangles crosswise, to make strips 4 inches long and an inch wide.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_04.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the pastries","text":"Take two strips and place them side by side, then twist them together. Shape the twisted dough into a ring, and pinch the ends together. Place the ring on a greased baking sheet and then repeat, spacing the pastries two inches apart. Cover the pans with clean kitchen towels and let the pastries rise in a warm place until they\u2019re doubled in size. It should take about 45 minutes, depending on the temperature in your kitchen.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_05.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Fill the pastries","text":"Heat your oven to 350\u00b0F. Using the handle of a wooden spoon, make an indentation 1\/2 inch deep in the center of each Danish. Fill each one with about a tablespoon of the pie filling.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_06.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake the Danishes for 14 to 16 minutes, or until they\u2019re lightly browned. Remove them from their pans to wire racks to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_07.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Ice the pastries","text":"For the icing, beat the confectioners\u2019 sugar, butter, vanilla and salt together in a mixing bowl. Add the half-and-half gradually, until the icing reaches a smooth texture that flows nicely from a spoon. Drizzle the icing over the Danishes before serving them.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Cherry-Danish_TOHD24_46961_OrlyCatz_08.jpg?fit=700,1024"}],"recipeYield":"3 dozen","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 218 calories","fatContent":"8g fat (5g saturated fat)","cholesterolContent":"55mg cholesterol","sodiumContent":"188mg sodium","carbohydrateContent":"33g carbohydrate (16g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.625,"reviewCount":64,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBottle"},"reviewBody":"Second time's the charm! We also had big problems with the dough not rising while in the fridge overnight... here's how we did it:Put a little sugar in the yeast\/milk combo in the beginning to help the yeast wake up. We used fresh yeast the second time too for good measure. Secondly, leave the dough outside of the fridge in a draft-free spot (aka oven that's turned off) for like an hour before chilling it. This step gives the yeast time to set up before putting it back to sleep in the fridge. It rose considerably more that way by the time we took it out of the fridge next morning. Yielding fluffy, croissant-like danishes. :)Also, notes for what we added to the dough to give it flavor: 1tsp or so almond extract (for half the recipe) and half a grated Tonka bean. The cream cheese filling recipe by nw1653 (see below) is fantastic! Good luck and enjoy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueChilli"},"reviewBody":"Have made this recipe several times and have always had great results. Making it again today to donate to a benefit. Not sure why some people are having trouble, I follow this recipe to the letter each time with no problem. I would recommend making sure that you activated the yeast. As with any yeast recipe, it will start   rising as it warms up (if you have refrigerated it) and will continue to rise as it should during the 45 minutes between shaping them and putting them into your oven. Thank you so much for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBox"},"reviewBody":"Deleting one star just for the confusion in the recipe.  I found this recipe in my Taste Recipes Best Loved Recipes cookbook.  I followed the directions carefully.  However, upon rising in the morning (like other reviewers), my dough had not risen at all.  It was just like it was when I put it in the fridge the night before.  I was about to throw out the entire lump of dough, but decided to check on line to see if there was a typo with the recipe in the book or something.  Nope, just the same.  Thankfully...many reviewers had the same issue as I did.  Just continue doing as the recipe states and your rolls will turn out perfectly.  (I guess the rising over night is unnecessary.)  They are light and flaky like a croissant.  The dough is only slightly sweet.  They turned out bigger than I thought they would...they are about the size of my palm.   Remind me of a kolache, only the dough is lighter and flakier.  Were fun to make once I realized they weren't ruined, and will make a nice addition to Christmas Dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFlask"},"reviewBody":"I'm going to make these tomorrow, I don't get the fact that people don't understand the recipe. It clearly states refrigerate overnight then take out and let it rise in a warm place. I will give my review after I make them. Okay, I just finished icing the last one. The dough was very easy to make and came together easily. When I took the refrigerated dough out, like others, there was nothing to punch down. I expected that since dough needs a warm place to rise. I rolled out and formed the Danish according to directions, braiding it very close. After an hour of being covered in a warm place, the Danish rose some but not a lot.  I put a pineapple filling on them and baked until lightly brown. When cooled, I iced them. They are absolutely delicious. Just as good as the ones made by laminating with butter only so much easier to make.  Leann, thank you so much for the recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedChefHat"},"reviewBody":"OMG! just made this recipe, and it is soooooo good!    I said to my sister ( we are retired living together) that I thought the results were Bakery ready, and she said they were even better than that!  It takes a minute to get through the recipe so read it several times first.  I added sugar to the yeast\/milk and it activated the yeast just fine.  I did let it sit outside the Fridge for just a half hour after putting dough together, then covered with plastic wrap and put in Fridge.  By this morning it had raised over double.  The dough feels really dense at first, but when you start working with it, braiding and making the rings it had a lot of elasticity.  Still had a lot of butter chunks in it which gives it the pastry feel and taste.  I love this recipe!  Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveScissors"},"reviewBody":"I loved this recipe. Have been looking for something like this for years! I did add 8 oz. of cream cheese softened, and 3\/4 c. of powdered sugar creamed together and put this in the hole before adding the cherries. It was great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBone"},"reviewBody":"I\u2019ve made this recipe for a few years now. I\u2019ve read some reviews and gave to say that the overnight rise is important, it helps the dough to develop a better flavour. It never looks like it has risen much, but you\u2019ll always get a good result following this recipe as is. I\u2019ve gotten so many compliments on these~ they\u2019re delicious and good proof!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSeahorse"},"reviewBody":"This was an amazing little treat.  They were perfect for my husbands lunch box.  I put a drop of almond extract  in the frosting recipe to really bring out the taste of the cherry filling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBasketball"},"reviewBody":"I just made these.. They turned out wonderful! I looked at lots of other recipes for a danish, then I found this one. Not a lot of work(made dough in my bread maker), and they look like something from a bakery! This is my favorite recipe for danishes now. I didn't have any cherries for my filling, but using another's idea for making my own filling  using  the apples I had here at home. Just an easy, pro recipe I think!! Will use this one from now on!! Thank you so much.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveScissors"},"reviewBody":"I loved this recipe. Have been looking for something like this for years! I did add 8 oz. of cream cheese softened, and 3\/4 c. of powdered sugar creamed together and put this in the hole before adding the cherries. It was great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBus"},"reviewBody":"I want to thank Leanne S for posting this great sounding recipe.I'm giving this 3 stars only because there are already issues. hope the end result is supergood.the idea, ingredients and looks of this recipe caught my eye and attention. I'm an experienced baker so the work involved didn't faze me and used my KitchenAid. first problem was my yeast didn't dissolve in my warm milk. yeast is new and milk warmed and checked by thermometer. second problem was my dough did not form a 'soft anything' as stated in recipe. so I scraped it out of KA bowl, halved it and set in 2 zipper 'sprayed' bags to rise. placed inside the oven as I know dough will rise in frig but no draft or coolness in oven, better conclusion for me. today I'll buy the can of cherry pie filling and finish recipe tomorrow. my fingers are crossed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenButton"},"reviewBody":"I have these rising (formed) right now so really don't have a rating. I thought the recipe was confusing. My dough didn't seem to rise at all in fridge but I used it anyhow (had to let it sit out an Hoyt to soften enough to roll -there was nothing to punch down. Hadn't risen. Anyhow I'm curious as to the ring you shape. Does that fill in as it rises after forming?  Otherwise  won't the pie filling just fall through?  A bit more clarity (or pictures) would help.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleRocket"},"reviewBody":"these danishes are wonderful, I really don't understand what the complaints were about. Flaky, soft, richand easy to make (even cutting in strips then twisting..no biggie!) After making dough , only takes about an hour to do the rest!  Wonderful recipe Leann. Only thing I changed was added a little extra vanilla to the icing (makes it like a cherry\/vanilla Danish) I made these in blueberry too! awesome!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"Excellent.  Made some cherry and apple.  Family loves it.  Easy to make. Will definately do again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPuzzle"},"reviewBody":"Well, I must be the one person that did something wrong in the recipe. They didn't turn out like the recipe said or like anyone else says. I have gone back over the recipe over and over and can't figure out what I missed. :(","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueChilli"},"reviewBody":"Great cipe, my family loved them!! Make sure you make the danish rings have a very small hole, so that when they rise there isn't one. I added 2 Tbsp of cream cheese and about a 1\/4 tsp of extract to the icing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDice"},"reviewBody":"cherylwhit? When making in your bread maker, did you still have to refrigerate overnight?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCoffee"},"reviewBody":"Everyone that likes cherries loves these.  I cut the recipe in 1\/2 so I could make the dough in the bread machine.  It makes the recipe so easy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBeer"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"These did require a bit of work but were amazing. They tasted like a danish you would buy at a bakery.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleMagnet"},"reviewBody":"It doesn't rise until the next day...  these were delicious","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"46961","romance_copy_dek":"Sometimes a cup of coffee just demands a sweet treat to go with it, and a fresh-baked cherry Danish is the perfect choice. This recipe is less complicated than most, with just a few minutes' prep and a slow, overnight rise.","enhanced_recipe_title":"Overnight Cherry Danish","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 packages (1\/4 ounce each) active dry yeast","IngredientText":"2 packages (1\/4 ounce each) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup warm 2% milk (110&deg; to 115&deg;)","IngredientText":"1\/2 cup warm 2% milk (110&deg; to 115&deg;)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 cups all-purpose flour","IngredientText":"6 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup sugar","IngredientText":"1\/3 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons salt","IngredientText":"2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup cold butter, cubed","IngredientText":"1 cup cold butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups warm half-and-half cream (70&deg; to 80&deg;)","IngredientText":"1-1\/2 cups warm half-and-half cream (70&deg; to 80&deg;)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 large egg yolks, room temperature","IngredientText":"6 large egg yolks, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (21 ounces) cherry pie filling","IngredientText":"1 can (21 ounces) cherry pie filling"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>ICING:<\/b>","IngredientText":"<b class='sIngredient'>ICING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups confectioners' sugar","IngredientText":"3 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, softened","IngredientText":"2 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon vanilla extract","IngredientText":"1\/4 teaspoon vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Dash salt","IngredientText":"Dash salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 to 5 tablespoons half-and-half cream","IngredientText":"4 to 5 tablespoons half-and-half cream"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Overnight-Cherry-Danish_EXPS_TOHD24_46961_OrlyCatz_11.jpg","RecipeId":46961,"AttachmentSourceId":null,"AttachmentSource":"Orly Catz for Taste Recipes","PhotoCredit":"Overnight Cherry Danish Recipe photo by Orly Catz for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Overnight-Cherry-Danish_EXPS_TOHD24_46961_OrlyCatz_11.jpg","ContributorId":null,"Firstname":"Leann","Lastname":"Sauder","City":"Tremont","StateDescription":"Illinois","IsCommunityCook":false,"TimeCallout":"Prep: 1-1\/2 hours + chilling Bake: 15 min.","MinimumServingQuantity":36,"MaximumServingQuantity":36,"Yield":"3 dozen.","DigitalTitle":"Overnight Cherry Danish","SubmittedTitle":"Cherry Filled Rolls","RecipeTypeId":1,"AverageRating":4.63,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_46961_OrlyCatz_10.jpg","PreparationTimeInMinutes":90,"CookTimeInMinutes":15,"TotalTimeInMinutes":105,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Overnight Cherry Danish","OriginalSourceProject":"Overnight Cherry Danish","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"These rolls with their cherry-filled centers melt in your mouth and store well unfrosted in the freezer. \u2014Leann Sauder, Tremont, Illinois","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, dissolve yeast in warm milk. 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