Introduction

Chocolate-Cherry Danish pastries combine rich cocoa dough with luscious cherry filling for a delightful treat. Perfect for breakfast or an indulgent snack, these flaky pastries offer a balance of chocolatey depth and fruity sweetness.

A close-up of several chocolate layered pastries arranged closely on a light brown surface, each pastry showing multiple thin, dark brown layers creating a flaky texture. Each pastry is square-shaped with the corners folded inward, revealing a center filled with yellow custard and red berry jam that looks glossy and slightly thick. The pastries are dusted evenly with white powdered sugar, giving a soft contrast to the rich dark chocolate color. The layers have a slight shine, suggesting a fresh, crisp finish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (340g) milk or water, or a combination; lukewarm, about 100°F
1/4 cup (50g) granulated sugar

4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour
2 1/2 teaspoons instant yeast

2 1/2 teaspoons table salt
4 tablespoons (57g) unsalted butter, softened

1/2 cup plus 1 tablespoon (50g) unsweetened cocoa, Dutch-process or natural
24 tablespoons (340g) unsalted butter, cold*
1/2 batch Pastry Cream, prepared and chilled*

1/2 to 2/3 cup (138g to 183g) cherry pie filling

Instructions

Step 1: In a large bowl, stir together the lukewarm milk or water, sugar, 2 cups (240g) of flour, instant yeast, salt, and softened butter until fairly evenly mixed.
Step 2: Add the remaining flour and cocoa powder, stirring until the dough pulls away from the sides of the bowl. Turn onto a clean surface and knead gently until the dough just starts to smooth; avoid over-kneading.

Step 3: Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for about an hour until puffy.
Step 4: Refrigerate the dough in its covered bowl for 8 to 16 hours to develop flavor.
Step 5: Prepare the cold butter by cutting it into six pieces and pounding these between floured waxed paper sheets with a rolling pin until malleable. Roll into a rough 8″ x 8″ square.

Step 6: Roll the chilled dough into a 12″ square. Place the prepared butter square in the center at a 45° angle. Fold the dough flaps over the butter, pinching to seal.
Step 7: Roll the dough into a 10″ x 20″ rectangle. Fold one-third of the dough into the center, then fold the opposite third over it (letter fold).
Step 8: Turn the dough 90° and roll it again to a 10″ x 20″ rectangle.

Step 9: Fold both shorter edges towards the center without overlapping, then fold the dough in half along the center fold (book fold).
Step 10: Wrap the dough in lightly floured plastic wrap and refrigerate for at least 8 hours, up to 24 hours.
Step 11: Remove dough from the fridge, cut it in half crosswise to make two 5″ squares. Refrigerate or freeze one half for future use.

Step 12: Roll the remaining dough into an 8″ x 24″ rectangle, trimming edges, then cut into 12 squares (4″ x 4″).
Step 13: Rotate one square so it resembles a diamond with a corner facing you.
Step 14: Fold the right (east) corner over to the left (west) corner creating a triangle. Starting 1/2″ below the left corner, cut parallel to the folded edge to the bottom corner through both dough layers.

Step 15: Make a second cut starting 1/2″ above the left corner going up to the top corner. Ensure cuts do not intersect at the left corner.
Step 16: Unfold the triangle, bringing the left top piece over to the right, forming a diamond shape with a border.
Step 17: Lift the top (north) corner and fold the border down to the bottom (south) corner, aligning with the inside edge of the cut.

Step 18: Fold the bottom corner up to meet the top corner, creating a two-layer border with twists at the sides.
Step 19: Place shaped pastries on parchment-lined baking sheets, spacing them at least 3″ apart.
Step 20: Fill each center with 1 to 2 tablespoons of chilled pastry cream, then top with a scant tablespoon of cherry pie filling.

Step 21: Cover and let rise in a warm spot (below 80°F) for 1 to 2 hours until puffy.
Step 22: Preheat the oven to 425°F near the end of the rising time.
Step 23: Bake the Danish for 18 to 20 minutes until edges are set and chocolate aroma is noticeable. Cool before serving to allow structure to set.

Tips & Variations

Use either Dutch-process or natural unsweetened cocoa depending on your flavor preference; natural cocoa offers a sharper chocolate taste, while Dutch-process is milder.
For a different fruit twist, substitute cherry pie filling with raspberry or blueberry preserves.
Freeze unbaked Danish pastries individually on a tray, then transfer to a bag for up to 2 months. Thaw and proceed with filling and baking when ready.

Storage

Store leftover pastries wrapped well in the refrigerator for up to one day. For longer storage, freeze unfilled, baked Danish in an airtight container for up to two months. Reheat in a 350°F oven for 10 minutes to restore freshness.

How to Serve

The image shows a small square-shaped pastry with a thick, textured brown dough base folded at the corners, creating a raised frame around the filling. Inside this frame, there are two layers of filling: the first layer is smooth and creamy pale yellow, piped into a teardrop shape, and the second layer is a dollop of shiny, deep red jam sitting at the front center of the pastry. The pastry rests on a white marbled surface, and other similar pastries are partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but if using regular active dry yeast, dissolve it in the warm liquid first and allow it to activate for 5 to 10 minutes before mixing with the other ingredients.

Do I have to make the dough in advance?

Yes, chilling the dough for several hours or overnight helps develop flavor and makes the lamination process easier, resulting in flakier Danish pastries.