If you think making beautiful, bakery-quality pastries means spending all day in the kitchen wrestling with yeast and laminating dough, I have the absolute ticket for you! We’re talking elegance served fast thanks to store-bought puff pastry. Seriously, these Cherry Almond Danish Rolls come together so quickly, I usually make them when I crave something special but only have a tiny window of free time.
Cherry and almond together create a flavor combination that always feels timeless and refined, doesn’t it? It’s that perfect pairing of tart sweetness and rich, subtle nuttiness. By using a good quality cherry pie filling, we cut down the prep time to practically nothing, letting the oven do the heavy lifting while you put your feet up for twenty minutes. Trust me, these are going to be your new go-to when company drops by!
Why You Will Love These Cherry Almond Danish Rolls
Honestly, these rolls just nail that sweet spot between quick weeknight baking and special occasion effort. I keep puff pastry sheets frozen specifically for impromptu mornings when I need something amazing fast. Here’s why these Cherry Almond Danish Rolls jumped straight into my regular rotation:
- Speed is the Name of the Game: Since we’re leaning on that fantastic store-bought puff pastry, the total active time is barely fifteen minutes. You can literally have these assembled and in the oven before your coffee finishes brewing!
- Timeless Flavor Profile: That pairing of bright, sweet cherries against the backdrop of buttery almond? It just feels sophisticated. It’s subtle enough for breakfast but rich enough for an after-dinner treat.
- Reliable Results Every Time: Because we aren’t dealing with delicate yeast doughs, the puff pastry puffs up beautifully and consistently. You get that wonderful flaky texture with minimal risk.
- Perfect Portion Control: You get six distinct rolls, which is great whether you’re serving a small group or just need a few treats for yourself to enjoy throughout the week! They’re neatly portioned, unlike a big slab pie.
- Versatile Serving: Don’t feel limited! These are fantastic warm alongside a strong latte, or completely cooled as part of a brunch spread. They satisfy that sweet craving perfectly.
Essential Equipment for Perfect Cherry Almond Danish Rolls
When you’re working with puff pastry, having the right gear makes all the difference. You don’t need a massive stand mixer for this recipe, which is part of its charm! But you do need a few solid tools to ensure that pastry gets flaky and your filling stays put.
Since we are aiming for that beautiful laminated height, you want to make sure your cuts are clean and your oven is set correctly. Here are the non-negotiable items I always grab before I even pull the pastry out of the freezer:
- Oven: Obviously, this is key! Make sure you know where your oven thermometer is because consistent heat at 190°C is really important for proper puffing.
- Baking Sheet: A sturdy baking sheet is necessary to place the rolls on. If you have light-colored aluminum ones, those are great because they usually promote nice browning on the bottom.
- Sharp Knife or Pizza Cutter: This might sound basic, but when cutting puff pastry, you absolutely cannot use a dull knife. A dull blade drags and seals the layers shut, which ruins the rise! I find a sharp pizza cutter gives the cleanest strip cuts.
- Pastry Brush: This little guy is my secret weapon for the egg wash. You want a light, even coating so the almonds stick and the top browns beautifully, not a heavy gloppy layer, so grab your favorite silicone brush.
Gathering Ingredients for Your Cherry Almond Danish Rolls
You know, the beauty of this recipe is how perfectly straightforward the ingredient list is. It relies on just a handful of items, which means the flavor of the cherry and almond really gets to shine! Because we are keeping things fast, we use store-bought puff pastry, but please, make sure you thaw it completely in the fridge before you even think about touching it. Cold, ready-to-roll pastry is our goal here.
The filling is simple, but if you’re feeling ambitious and want to tackle something from scratch later, check out my recipe for sour cherry almond pie. But for these rolls, we rely on convenience! You’ll need:
- 1 sheet of good quality puff pastry, thawed but kept chilled
- 150g of cherry pie filling—this is where the richness comes from! If you love exploring different cherry options, check out my section dedicated to general Canned Cherry Recipes for inspiration.
- 50g of sliced almonds, reserved just for topping
- 1 egg, beaten well for our egg wash
- 30g of powdered sugar, only if you decide to make the optional drizzle later
See? Five main things! That’s all it takes to get that stunning bakery look without the four-hour commitment.
Step-by-Step Instructions for Making Cherry Almond Danish Rolls
This is the fun part! The beauty of relying on that flaky puff pastry is that these rolls basically assemble themselves. My biggest piece of advice, which I learned the hard way after one batch melted into a sugary puddle, is to work quickly once the pastry starts warming up. It’s all about maintaining that chill!
If you want to see some truly foundational baking knowledge—like why we don’t overwork the butter in scones—you can always check out my guide on Secrets to Perfect Scones. But for these scrolls, the steps are beautifully simple.
Preparing the Pastry and Oven for Cherry Almond Danish Rolls
First things first: we need that heat! Preheat your oven to 190°C right away. You want it fully heated and waiting patiently for our creations.
Next, gently lay that thawed but still cool puff pastry sheet out on a lightly floured surface. Don’t let it sit long! Roll it just a little bit more—maybe an extra inch or so in each direction—to even things out. Once you’ve got your slightly larger rectangle, use your pizza cutter or sharp knife to cut it into even strips. I usually aim for about six strips, depending on how thick I want the final swirl to be.
Assembling the Filling and Shaping Your Cherry Almond Danish Rolls
Now for the sweet center! Take your cherry pie filling. It might be a little thick from the can, so if it looks stiff, just give it a quick stir. Take one of those pastry strips and spread a generous spoonful of the cherry filling right down the middle area of the strip.
To get that classic Danish look, you’re going to fold the edges in just a tiny bit—we aren’t sealing a turnover; we just want to contain the filling as you roll. Then, gently twist that strip into a nice swirl shape! It should look a little rustic, that’s okay! If you wanted to try out a different fruit, like those wonderful dried fruit blends, this is where you’d swap them out; check out the variety in my Sweet Cherry Recipes section for inspiration on fruit flavor pairings!
Baking and Finishing Your Delicious Cherry Almond Danish Rolls
Once all six rolls are sitting nicely spaced out on your prepared baking sheet, it’s time for the polish. Whisk that single egg really well and use your pastry brush to give the tops a very light, even coating. This is what gives us that gorgeous, professional shine.
Generously sprinkle those reserved sliced almonds right over the egg wash. They’ll stick beautifully as they bake! Pop the sheet into your fully preheated 190°C oven. They need about 18 to 22 minutes. Keep an eye on them—the moment they look richly golden brown and puffed up high, pull them out! Let them cool on the pan for just a few minutes before moving them to a rack. Once they’re barely warm, dust them lightly with powdered sugar if you feel like adding that extra sweet kick.
Tips for Success with Puff Pastry Cherry Almond Danish Rolls
Puff pastry is magic, but it can also be temperamental! I’ve learned a few tricks over the years that make sure those beautiful layers lift sky-high every single time, turning these simple rolls into showstoppers. If you’re trying to prevent flat pastries or soggy bottoms, these three focus points are what I always stick to. For more science behind keeping baked goods perfect once they’re out of the oven, you might want to look at my tips on Preventing Dryness in Baked Goods.
When things go wrong with puff pastry, it is almost always because the butter inside has gotten too warm and melted before it could turn into steam and lift the layers, so temperature is everything here. If you are having trouble, I highly recommend checking out the process used for Almond Puff Loaf to see how they handle chilling!
Keep That Pastry Colder Than Ice
I cannot stress this enough: Your puff pastry sheet needs to be cold when you work with it, even if it means putting it back in the fridge mid-assembly! If you notice the dough getting soft, sticky, or losing its shape while you’re cutting or spreading the filling, just pop the whole thing onto a plate and slide it back into the freezer for five minutes. This pause is crucial. The cold butter creates the steam needed for flakiness; warm butter just leaks out and makes the pan greasy instead of lifting the dough.
The Almonds Need a Sticky Surface
You want those gorgeous sliced almonds firmly attached, right? If you sprinkle them onto dry dough, they’ll just roll off into the oven and burn. That’s why the egg wash is non-negotiable! Make sure you brush the egg wash lightly but completely over the entire top surface of the swirl *before* you add the almonds. The wash acts like glue, locking the nuts right where you place them so they toast beautifully and contribute to the texture instead of falling off.
Wait Until Almost Cool for the Final Drizzle
If you decide to make the optional powdered sugar glaze (which I often skip in favor of a simple dusting, honestly), timing is everything. If you pour that glaze—even a simple one—onto hot Danish rolls, the heat will melt the sugar completely, it will run right down the sides, and you’ll end up with a sticky, transparent mess instead of a snowy white finish.
Let the rolls cool down on the tray until they are just warm to the touch, or even room temperature. This allows the surface of the pastry to solidify slightly, giving the powdered sugar something firm to cling to. A light sift right before serving is always best!
Variations on Classic Cherry Almond Danish Rolls
While the cherry and almond combination is absolutely divine—truly a classic for a reason—sometimes you just need to mix things up! Since we are using store-bought puff pastry, these rolls are screaming for different fillings. Changing the filling is the simplest way to turn this recipe into something totally new.
When you move away from cherry, you can lean into other fantastic seasonal fruits. I always experiment based on what looks best at the market that week. If you need inspiration for fantastic fruit mixtures that use similar textures, I have so many great ideas! For instance, if you love that tartness that contrasts the sweet pastry, you’ll want to dive into my recipes that use apples and cranberries.
Swap the Fruit Filling
The 150g of pie filling is easily swapped out for other canned fruit options. You could use apple pie filling, or even pumpkin filling if you catch the baking bug in the fall! I also love using spiced, cooked-down berries.
If you enjoy the combo of tart and sweet fruits together, you absolutely have to try the pairing found in my Apple Cranberry Coleslaw Recipe—that same tart-sweet balance works wonders in a pastry roll!
Change Up the Nut Profile
We used sliced almonds because they complement the cherry so well and bake up nicely, but don’t feel chained to them! This is where you can sneak in something stronger or subtler based on what you have on hand. For a deeper, richer flavor, try substituting walnuts or pecans. Chop them roughly so they have good texture.
If you want a citrus zing to cut through the richness, swap the almonds for crushed, toasted pistachios. Or, if you’re leaning toward a brighter winter flavor profile, try swapping half the almonds for some chopped candied orange peel. Speaking of bright flavors, if you want a different kind of winter pastry, you can’t go wrong with my Cranberry Orange Muffins—it’s a flavor punch!
Boost the Spice Level
This recipe doesn’t rely on heavy spices because the cherry filling does the heavy lifting, but you can easily kick up the flavor in the almond layer. Mix a tiny pinch of cardamom or a touch of almond extract directly into the sliced almonds before you sprinkle them on top.
Be careful with almond extract though; it’s potent stuff! Just a drop or two mixed into the egg wash before brushing will really amplify that nutty essence without overpowering the delicate cherry.
Storing Leftover Cherry Almond Danish Rolls
Okay, I’m going to be honest: these rolls are honestly best eaten the very same day they come out of the oven. That first bite when the pastry is still shatteringly crisp? Nothing beats it! But hey, sometimes life happens, or maybe you baked a double batch because you know you shouldn’t be trusted around fresh pastry (I certainly know I shouldn’t be!). Luckily, storing these Cherry Almond Danish Rolls is pretty straightforward, provided you keep one thing in mind: moisture is the enemy of crispness.
Short-Term Storage: The Countertop Sweet Spot
If you know you’ll be eating the leftovers within a day or two, you don’t need to mess with the fridge. The cold air can actually start to dry out the pastry layers even when sealed. Instead, grab an airtight container—a cookie tin works perfectly here, or just a clean Tupperware box.
Place the cooled rolls inside, making sure they aren’t stacked too tightly if you can help it! If you must stack them, put a small piece of parchment paper between the layers to prevent the sugary glaze or the almond topping from sticking together. They should last quite nicely at cool room temperature for up to two days.
Freezing for Later Indulgence
This is my favorite method for handling a genuine surplus of sweet cherry recipes! Puff pastry freezes beautifully, which means you can save these for a fancy weekend breakfast down the road. The key here is to freeze them *before* you glaze or dust them with sugar—that powdered sugar tends to weep and dissolve when it thaws.
Wrap each individual roll tightly first in plastic wrap, then tuck all the wrapped rolls into a heavy-duty freezer bag. Try to squeeze out as much air as possible before sealing it up. They’ll keep wonderfully for about two months this way. Make sure they are completely cooled before you wrap them, otherwise, you’ll end up with icy pockets!
How to Reheat to Bring Back the Crunch
If you pulled one out of the cookie tin the next morning, you absolutely must reheat it if you want that fresh-baked experience back! Avoid the microwave at all costs—it turns these airy pastries into sad, chewy discs. We need dry heat to re-crisp those beautiful layers!
Pop the leftover roll onto a small baking sheet and place it in a 350°F (175°C) oven for just about five to seven minutes. That little bit of gentle heat warms the butter back up and instantly restores that lovely flaky crunch. When they come back out, *then* you can dust them with your powdered sugar, or maybe even drizzle a quick glaze on top if you are feeling ambitious!
Frequently Asked Questions About Cherry Almond Danish Rolls
I totally get it—when you find a recipe that looks amazing, you always have a few questions bubbling up before you commit to turning on the oven! These Cherry Almond Danish Rolls are designed to be super easy, but sometimes the details matter most, especially when you’re working with pastry. Here are the things I usually get asked most often!
Can I make the dough for Cherry Almond Danish Rolls from scratch?
You definitely *can*, but be warned, you are shifting gears from “quick bakery treat” to “full-day culinary project”! Store-bought puff pastry is my go-to lifeline here because it’s already been laminated perfectly—that means dozens of thin layers of dough and butter pressed together just right. Making it from scratch involves hours of chilling, rolling, and folding to replicate those necessary layers.
If you’re aiming for speed and immediate gratification, stick to the box, trust me. If you decide to tackle homemade dough next time you have a whole afternoon free, I applaud you! Just know that for this particular combination of sweet cherry recipes, the convenience really lets the filling shine.
What are the best serving suggestions for these rolls?
Honestly, I think they are best in the morning or mid-afternoon when you want a real treat! They pair phenomenally well with anything warm and strong. A robust black coffee is my first choice, as the slight bitterness cuts right through the sweet cherry filling and the almond richness.
If you’re doing a brunch spread, skip serving them next to something heavy like eggs; treat them like a proper pastry! They are wonderful served slightly warm—just five minutes back in a warm oven revives that great flakiness we worked so hard for. For a cool beverage pairing, I sometimes make a simple iced chai tea latte on the side to balance out the sweetness. They aren’t really suited for things like a savory Cherry Salad, so definitely keep these reserved for the sweet course!
Can I use fresh cherries instead of pie filling?
That’s a fantastic question, especially if you have a bounty of gorgeous Fresh Cherry Desserts available! You absolutely can, but you *must* cook them down first. Pie filling is thick and syrupy, which keeps it contained within the pastry twist during baking.
Fresh cherries, even pitted ones, release a ton of liquid when they heat up. If you just dump them in, that liquid will soak the pastry, resulting in a soggy, gummy mess instead of flaky layers. If you want to use them, simmer your pitted cherries with a tablespoon of sugar and a splash of lemon juice until the liquid has reduced significantly and it almost turns into a thick jam consistency. Then, let that mixture cool completely before using it as your filling!
Do I have to use the egg wash shown in the steps?
Oh gosh, I know egg washes can seem fussy! But yes, for these particular Cherry Almond Danish Rolls, the egg wash is super important for two reasons. First, it provides the necessary stickiness to make sure all those beautiful sliced almonds adhere to the top surface so they toast nicely instead of falling off in the oven.
Second, it’s what gives you that gorgeous, shiny, golden-brown finish you see in professional bakeries. If you skip it, the pastry will still rise, but it will look quite pale and dull. If you have an egg allergy or simply detest dealing with eggs, you can brush the tops lightly with a tiny bit of milk or cream, but it won’t give you quite the same sheen. It’s a small step with a big visual payoff!
For more tips on making sure your Danish rolls come out perfectly—from technique to storage—you can browse through all my baking advice over in my Breakfast Category!
Nutritional Estimates for Cherry Almond Danish Rolls
Now, before you get too excited and plan to eat all six rolls in one sitting—look, I know, they are addictive—let’s talk numbers! Because we are using convenience ingredients like store-bought puff pastry and pre-made cherry pie filling, the exact nutritional makeup can swing quite a bit depending on which brand of pastry you pick up. Seriously, some brands use more fat than others!
So, please take these figures below as a helpful guideline, not gospel. These are estimates calculated for one beautiful, swirled roll, assuming you use the optional powdered sugar dusting. If you skip the dusting, your sugar count will drop significantly, which is always a good move if you’re watching that intake!
These are primarily a treat, best enjoyed when you’re looking for that decadent breakfast moment or a rich dessert. If you’re looking for something lighter, maybe check out my notes on swapping out fillings in the variations section!
- Estimated Calories: 310 – 350 kcal
- Estimated Total Fat: 18g – 22g (Mostly from the butter in the pastry!)
- Estimated Saturated Fat: 8g – 10g
- Estimated Carbohydrates: 35g – 40g
- Estimated Sugars: 18g – 22g (This will vary wildly based on your pie filling!)
- Estimated Protein: 4g – 5g
Remember, these figures are based on dividing the total ingredients by six servings. If you cut them smaller or larger than I do, you’ll need to adjust your expectations! But hopefully, seeing the numbers doesn’t make you love these less.
Share Your Perfect Cherry Almond Danish Rolls
Well, that’s it—we made magic happen with just a sheet of pastry and a can of cherries! Now that you’ve tried your hand at these incredibly refined yet ridiculously easy Cherry Almond Danish Rolls, I truly want to hear all about them.
Baking is such a shared joy, and seeing your creations lets me know that this simple recipe is making its way onto your tables, whether it’s for a quick weekday breakfast or a fancy weekend brunch. Please, don’t be shy!
Head down to the comments section below and tell me how they turned out for you. Did the pastry puff up perfectly? Did you stick to the almonds, or did you try one of those wilder variations we talked about? I’m always so curious about what readers substitute for the cherry filling!
If you end up posting a picture on social media—and you absolutely should, because these look gorgeous—tag me so I can share in the glory! It means the absolute world to me when you try my family-trusted quick recipes.
Thank you so much for baking with me today. For those interested in learning more about my philosophy on baking and creating beautiful food without the fuss, you can always read more on my About Page.
Happy baking, my friend!
By Clara Bennett, Lead Plate Designer at Recipes by Betty.
Cherry Almond Danish Rolls
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 sheet Puff pastry
- 150 g Cherry pie filling
- 50 g Sliced almonds
- 1 Egg (for egg wash)
- 30 g Powdered sugar (optional glaze)
Instructions
- Preheat your oven to 190°C.
- Roll the puff pastry slightly and cut it into strips.
- Spread the cherry filling along the center of each strip.
- Fold the edges slightly inward and twist the strips into swirls.
- Brush the tops lightly with the beaten egg.
- Sprinkle the sliced almonds on top.
- Bake for 18 to 22 minutes until the rolls are golden and puffed.
- Dust with powdered sugar once the rolls have cooled.