Cherry Almond Danish Wheels with Vanilla GlazeThreadsIngredients

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

webbed effect.