Simmer & Sage
Homemade Cherry Danish
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Buttery, flaky swirls of pastry with sweet, syrupy cherries
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Make the dough with flour, butter, yeast, eggs, sugar & salt
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Roll the dough into a large rectangle
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Take high quality Irish butter and roll it flat
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It should be about half the size of the dough
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Place the butter onto half of the dough
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Fold the dough over the butter.
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Roll it out again into a rectangle
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Fold both ends in towards each other
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Then fold one end over the other, like closing a book
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Roll it out again into a rectangle. Fold one end 1/3 of the way in.
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Fold the other end over. So now it's folded in thirds.
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Roll it out again. Slice 1" strips of dough.
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Twist the strips of dough
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Form them into spiral shapes.
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Fill each dough spiral with cherries. Brush with egg wash.
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After baking, drizzle danish with vanilla glaze.
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The pastry is golden brown and so flaky!
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Perfect for a special brunch!
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Meet Jackie. "Find the best ingredients and do as little to them as possible."
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