Almond, Pecan & Sour Cherry Danish

IMG_1110If you like your traditional Danish Pastry, or Pain au Raisin, you’re just going to love this!  The wholemeal pastry gives an added dimension, and the frangipane and sour cherries work so well to complement this


Makes about 10 pastries


  • 1 portion of Wholemeal Danish Pastry Dough
  • 75g Butter
  • 75g Castor Sugar
  • 1 Egg
  • 20g Plain Flour
  • 80g Ground Almonds
  • A few drops Almond Extract
  • 5og Pecans, roughly chopped
  • 50g dried Sour Cherries
  • 1 tbsp Demerara Sugar
  • a little beaten Egg to glaze



  • Cream the butter & sugar together until smooth
  • Beat in the egg, flour, ground almonds & extract to make the frangipane
  • Carefully roll out the dough on a lightly floured surface to give a rectangle, about 40cm * 30cm
  • Spread the frangipane evenly over the dough, then sprinkle with the nuts,cherries and demerara sugar.  Press into the frangipane
  • Taking the longest edge, carefully roll the pastry in on itself to form a tight spiral log like a swiss roll.  Roll the log backwards & forwards to seal the edge
  • Trim of the ends off, then cut the log into even slices, about 4cm wide
  • Place each slice onto a baking sheet. Decorate with sliced almonds if desired
  • Cover with clingfilm and leave to prove for 1 hour
  • Preheat an oven to 180oC.  Brush with a little beaten egg and bake the pastries for about 20 minutes until golden
  • Allow to cool on a wire rack before eating

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