Low Sodium Cherry Danish
Indulge in the delightful simplicity of a Low Sodium Cherry Danish, a healthier twist on the classic pastry that's perfect for guilt-free enjoyment. Crafted with a buttery homemade dough enriched with creamy Greek yogurt, these danishes are light and flaky, with just the right balance of decadence. The vibrant cherry filling, sweetened naturally with honey and brightened by a hint of lemon juice, elevates every bite while keeping sodium levels in check. A drizzle of smooth powdered sugar glaze completes this elegant treat, making it ideal for brunches, tea time, or a refined dessert. Quick to prep and featuring fresh, wholesome ingredients, this recipe is a must-try for those seeking a delicious low sodium option without sacrificing flavor.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 1 cup plain Greek yogurt
- 0.5 cup honey
- 1.5 cups fresh cherries, pitted and halved
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 large egg yolk
Instructions
In a large bowl, whisk together the flour and chilled, cubed unsalted butter. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
Stir in the Greek yogurt until the dough begins to come together. Turn the dough onto a floured surface and knead gently to form a smooth ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
Meanwhile, prepare the cherry filling. In a medium saucepan over medium heat, combine the cherries, honey, lemon juice, and vanilla extract.
In a small bowl, mix the cornstarch with water until smooth, then add to the cherry mixture. Stir constantly until the mixture thickens, about 3-4 minutes. Remove from heat and allow to cool completely.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the prepared dough on a lightly floured surface to a large rectangle, about 1/4 inch thick. Use a sharp knife or pizza cutter to cut the dough into 12 equal squares.
Place a tablespoon of the cherry filling in the center of each square. Carefully fold the corners of each square towards the center over the filling, pressing gently to secure.
Arrange the danishes on the prepared baking sheet. In a small bowl, beat the egg yolk with a tablespoon of milk and brush over the tops of each Danish.
Bake for 20-25 minutes, or until the Danish are golden brown and puffed. Remove from the oven and let cool on a wire rack.
To prepare the glaze, whisk together the powdered sugar and remaining milk until smooth. Drizzle over the cooled Danish before serving.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 503.4 g | 183% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 256.0 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
