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Sour Cherry Danish (4 pack)

$18 ea

Vegetarian

Tart sour cherry jam housed in our signature Pepe Saya butter puff pastry.

Thaw: Overnight | Prep: 10mins | Bake: 18-35mins

You’ll need: Baking paper, 1 egg, jam (optional).

Bake from fridge (recommended)

Remove danish from the bag, place on baking paper and thaw in fridge overnight.

  1. Preheat oven 190C.
  2. Gently egg wash danish with lightly beaten egg (not the jam filling).
  3. Bake for 18 – 25 minutes, rotating the tray half way through to ensure an even bake. 

Bake from frozen

Remove them from the bag and place on baking paper. Thaw on bench top at room temp for 1 – 2 hours.

  1. Preheat oven 190C.
  2. Gently egg wash danish with lightly beaten egg (not the jam filling).
  3. Bake for 25 – 35 minutes, rotating the tray half way through to ensure an even bake.

Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the jam as they come out of the oven.

Pastry: Premium NSW wheat, whole milk, Pepe Saya butter, brown sugar, yeast, salt, improver.

Fill: Sour cherries, sugar, cold set starch.

Store frozen (sealed) for up to 6 months.