Featuring a punchy, sour cherry jam housed in our signature Pepe Saya butter croissant pastry.
Thaw: Overnight | Prep: 10mins | Bake: 18-35mins
You’ll need: Baking paper, 1 egg, jam (optional).
Bake from fridge (recommended)
Remove danish from the bag, place on baking paper and thaw in fridge overnight.
Bench top thaw
Remove danish from the bag and place on baking paper. Thaw on bench top at room temp for 1 – 2 hours.
Note: To prepare glaze, microwave 1 tablespoon of any jam (preferably apricot), with 2 tablespoons water until warm. Mix and brush onto the sour cherry fill as the danish come out of the oven.
Baking results may vary depending on your oven. Please use these instructions as a guide.
Logging you in