For the Pastry & Filling:
1 sheet puff pastry, thawed but cold
1/2 cup almond paste (frangipane)
4 oz cream cheese, softened
2 tbsp powdered sugar
1/2 tsp almond extract
1 cup black cherry preserves or canned cherry pie filling
1 egg (for egg wash)
1/4 cup sliced almonds
For the Vanilla Glaze Threads:
1 cup powdered sugar
2 tbsp heavy cream
1 tsp vanilla bean paste (for visible flecks)
A pinch of salt
Directions
Prep the Dough: Preheat your oven to 400°F. Line a large
baking sheet with parchment paper. Roll out the puff
pastry sheet slightly into a rectangle.
The Cream Base: In a small bowl, whisk together the
cream cheese, 2 tbsp powdered sugar, and almond
extract until smooth.
The Roll: Spread the almond paste in a thin layer over the
pastry, leaving a 1-inch border. Spread the cream cheese
mixture directly over the almond paste. Finally, spoon the
cherry preserves in small dollops across the surface.
Form the Wheels: Starting from the long side, roll the
pastry into a tight log (like a cinnamon roll). Use a sharp
serrated knife or unflavored dental floss to slice into 1-
inch thick wheels.
The Bake: Place the wheels on the baking sheet. Brush
the pastry edges with a beaten egg and sprinkle with
sliced almonds. Bake for 18–22 minutes until the pastry
is puffed, deeply golden, and the cherry filling is
bubbling. Let cool on a wire rack for at least 10 minutes.
The Glaze: Whisk the powdered sugar, cream, vanilla
bean paste, and salt until thick but pourable. If it's too
thick, add a few drops of cream.
Thread the Glaze: Using a fork or a piping bag with a tiny
tip, drizzle the glaze in very thin, rapid "threads" back and
forth across the warm danishes to create a delicate