Cherry Almond Puff Pastry Danish

What you'll need for the danish filling:

• 1 large egg
• 2 Tbsp all-purpose flour
• 2 Tbsp granulated sugar
• Pinch of salt
• 1 Tbsp lemon juice
• 1/2 tsp almond extract
• 8 oz cream cheese, room temperature

What you'll need for the pastry:

• 1 sheet frozen puff pastry, thawed
• Milk (for brushing)
• 2/3 cup Cherry & Amaretto Preserves

What you'll need for the glaze:

• 1 cup confectioners' sugar
• 2 Tbsp water (approximately)
• 1/4 tsp almond extract
• Pinch of salt
• 1/4 cup sliced almonds, lightly toasted

How to make: 

1. Preheat oven to 400°F (200°C).

2. In a small bowl, whisk the egg until smooth. Add flour, sugar, and salt; whisk until smooth. Stir in lemon juice and almond extract. Add cream cheese; whisk until smooth (tiny lumps are okay).

3. Unfold and roll out puff pastry on parchment paper to flatten. Cut into two rectangles (10" x 5"). Score around the edges (3/4" in) to create a frame. Transfer pastry on parchment to a baking sheet. Lightly brush edges with milk.

4. Bake for 15 minutes, until puffed. Remove from oven; gently press down the center to create an indentation.

5. Divide cream cheese mixture between the rectangles and spread evenly. Dollop Cherry & Amaretto Preserves on top and spread gently.

6. Bake for an additional 15 minutes, until golden brown and set. Tent with foil after 5 minutes to prevent excess browning.

7.  Let pastries cool. To make the glaze, whisk together confectioners' sugar, water, almond extract, and salt until smooth. Drizzle glaze over cooled pastries and top with sliced almonds. Allow glaze to set before slicing and serving.