Step 1

Preheat an oven to 375°F.

Step 2

Using a food processor, combine butter, sugar and almond paste. Pulse until mixture comes together.

Step 3

Add in egg whites and almond extract until a smooth paste forms. Mix in the flour until a sticky smooth filling is formed.

Step 4

Arrange puff pastry sheet on a parchment lined sheet tray and map out the center of the pastry with the back of knife.

Step 5

To make the braid: make 45 degree cuts 2 inches apart along each side of the filling. Leave a flap of dough on each end of the filling to close the Danish.

Step 6

Fill the center, spreading almond filling evenly across the pastry, leaving a little a 2 inch border along the flaps without filling.

Step 7

Spread cherry pie filling over almond filling focusing on the middle of the pastry, so no cherry filling leaks out. (Use mostly cherries from filling, discard gelatin)

Step 8

Flip both end flaps up and to braid, make overlapping folds alternating one strip at a time over the filling at a 45 degree angle.

Step 9

Brush the pastry with egg wash (egg yolk and water whisked together). Top the pastry with sliced almonds.

Step 10

Bake for 22 - 25 minutes or crust is golden brown.

Step 11

Make the glaze by whisking together all glaze ingredients until a smooth mixture has formed and reserve. Mix apricot jelly with 2 tablespoons of water until jam has thinned out.

Step 12

Remove Danish from oven & brush with apricot glaze immediately. (Go over twice for extra sheen)

Step 13

Drizzle or spread glaze over warm Danish. Let cool until the glaze hardens.

Step 14

Slice & enjoy!