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.
- Preheat oven 190C.
- Gently egg wash the pastry (not the sour cherry fill) with lightly beaten egg.
- Bake for 18 – 25 minutes, rotating the tray half way through to ensure an even bake.
Bench top thaw
Remove danish from the bag and place on baking paper. Thaw on bench top at room temp for 1 – 2 hours.
- Preheat oven 190C.
- Gently egg wash the pastry (not the sour cherry fill) with lightly beaten egg.
- 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 sour cherry fill as the danish come out of the oven.
Baking results may vary depending on your oven. Please use these instructions as a guide.
