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Sour Cherry Danish

Bake at home   |   4 pack

$18 ea

Vegetarian

Tart sour cherry jam housed in our signature Pepe Saya butter croissant 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 the pastry (not the sour cherry fill) with lightly beaten egg.
  3. 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.

  1. Preheat oven 190C.
  2. Gently egg wash the pastry (not the sour cherry fill) with lightly beaten egg.
  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 sour cherry fill as the danish 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.

Keep frozen. Store at or below -18 degrees. Reseal after opening and use within best before.