Outstanding Cherry Twist Danishes Made by Anna

Anna’s Danishes are a family-owned bakery in the Boston area that makes some of the best cherry twists around. The company has been around since 1958 and is known for its delicious, traditional Danish pastries.

The cherry danish recipe puff pastry is a recipe for the delicious cherry twist danishes that Anna, an outstanding baker, makes.

Chef Anna Olson’s wonderful kitchen has Cherry Twist Danishes on the menu, and she’s going to show you how to create them from scratch!

Follow the steps in the recipes below!


  • 12 pound yield
  • 30 minutes active prep time
  • Time to Rest: 90 minutes
  • 30 minutes to prepare
  • 12 recipe dough for Danish pastries
  • 12 cup cherry jam (125 g)
  • 1 cup (250 mL) pitted cherries, well-drained (frozen, thawed, or jarred)
  • Brushing: 1 egg whisked with 2 tbsp (30 mL) water
  • 12 cup apricot jam or apple jelly (125 g)


  1. Roll out the dough into a 12-inch (30 cm) square on a lightly floured board and trim the edges. Make 12 1-inch (25-mm) strips out of the dough. Twist each strip without stretching it too much, then spiralize the twist. Place each Danish on a baking sheet lined with parchment paper and tuck the spiral end beneath each pastry. Cover the tray with a tea towel and let aside for 90 minutes to allow the pastry to rise.
  2. Preheat the oven to 375 degrees Fahrenheit (190 C). Combine the cherry jam and well-drained cherries in a mixing bowl. Brush each pastry with the egg wash, then spoon a tablespoon of cherry filling into the middle of each Danish, gently pressing down the dough in the center with the back of your spoon to keep the filling in place. Preheat the oven to 350°F and bake the Danishes for 30 minutes, or until golden brown. Allow the Danishes to cool on the baking pan for 20 minutes.
  3. Melt the apricot jam or jelly in a small saucepot over medium-low heat to glaze the Danishes (if using apricot jam, strain out the fruit pieces before using). Brush each Danish with the jam or jelly, let aside for a minute, and then serve.


The Danishes should be eaten on the same day that they are made.


The lemon curd and fresh tropical fruit are added after the Danishes have been formed and baked, making them fresh and aesthetically beautiful.

  • 12 pound yield
  • Time to Prepare Actively: 50 minutes
  • Time to Rest: 90 minutes
  • Time to prepare: 20 minutes


  • Curd of Lemon
  • 14 cup unsalted butter, cut into pieces (60 g)
  • 75 g granulated sugar, 6 tbsp (caster sugar)
  • a lemon’s zest (12 lemons)
  • a single big egg
  • 14 cup (60 mL) freshly squeezed lemon juice
  • 14 teaspoon cornstarch (1 mL) (cornflour)


  • 12 recipe dough for Danish pastries
  • Brushing: 1 egg whisked with 2 tbsp (30 mL) water
  • fresh tropical fruits, such as dragon fruit, starfruit, mangosteen, mango, kiwi, passion fruit, fresh coconut shavings, etc., as they are in season and available.
  • 12 cup apricot jam or apple jelly (125 mL)


  1. In a saucepot, melt the butter, sugar, and lemon zest over medium heat until the butter is completely melted (the sugar will not dissolve at this point). Whisk together the eggs, lemon juice, and cornstarch, then pour into the saucepan. Continue whisking the curd over medium heat for another 7 minutes, or until it thickens and barely starts to boil. Pour the liquid through a sieve and wrap the curd with plastic wrap. Allow the curd to cool to room temperature before chilling entirely.
  2. Roll out the Danish dough into a 16-by-12-inch (40-by-30-cm) rectangle on a lightly floured board and trim the edges. Make twelve 4-inch (10-cm) squares out of the puff pastry. Cut a notch approximately 12 inches (35 mm) from each corner towards the center to create the pinwheel shape. Bring a point from each corner towards the middle and firmly push in where all four points meet. Place the Danishes on a parchment-lined baking sheet, cover with a tea towel, and set aside for 90 minutes to let the pastry to rise.
  3. Preheat the oven to 375 degrees Fahrenheit (190 C). To ensure that the Danishes remain in place during baking, press the centers of the Danishes where the points meet once again. Brush the eggwash over the Danish pinwheels and bake for approximately 20 minutes, or until golden brown. Allow for full cooling before topping the Danishes.
  4. Place a tiny spoonful of lemon curd in the center of each Danish to assemble. Arrange tiny tropical fruit pieces on top of the curd (you can play with the arrangements). To bind the fruit in place and add shine, heat the apricot jam or apple jelly until bubbling (strain the apricot jam if there are any fruit bits) and brush it over the fruit and Danish.


The Danishes should be eaten on the same day that they are made.

Video of a recipe



The danish pastry filling is a type of dough that is made with flour, eggs, sugar, butter, salt, and vanilla extract. It is then shaped into a ball and rolled out to about 1/8-inch thick.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.