Try using your Bundt pan for something other than a cake for once by using puff pastry and cherry pie filling to create a quick and easy breakfast danish. You’ll love just how easy this recipe is to make and you’ll love how it tastes even more.
I’m super, crazy, jumping up and down in a way too tight bathing suit excited, to be hosting this month’s “Untraditional Bundts” themed Bundt Bakers. What I’m not too excited about is having to host this event from a kitchen that is not mine, whose oven is difficult in only the way that a kitchen with an electric oven can be. So please forgive the horrid pictures featured here, which will eventually be replaced when I once again have access to my normal camera gear and photography accouterments, not to mention a gas oven.
I originally chose the theme “Untraditional Bundts” because I felt that most people only envisioned cakes when they heard the word Bundt. I wanted to change all of that and show everyone that there are so many other options and possibilities when it comes to using a Bundt pan. Unfortunately, my original plan to show y’all how to craft a birdseed wreath was nixed upon discovery of our group’s rule which states that each Bundt must be baked. Quite honestly, I felt with the adherence to this rule, my original intentions for this theme were made completely null and void.
Bundt pans aren’t just for cakes anymore. Try using them to make a jello mold, meatloaf, or even stuffing.
Eventually, however, I understood that rules are rules, and in some cases not meant to be broken, so I put my thinking cap on and tried to decide on a new plan of action. After searching online, I discovered that I was unable to find any form of breakfast danish recipe which was baked using a Bundt pan. Suddenly, I had a recipe that I knew I could work with; one that would quickly and easily allow anyone to make a cherry danish for breakfast with very little effort involved.
The next time you find yourself wanting to make something for breakfast that’s a little extra special, I suggest giving this recipe a try. Puff pastry and cherry pie filling make this lovely breakfast treat one that everyone will joyfully rave over and ask for again and again. And since it’s so simple to throw together, you won’t mind doing it. So y’all, get out that Bundt pan and put it to good use for something other than dessert. I guarantee you won’t be disappointed.
Ingredients:
- 1 Sheet Puff Pastry, Thawed on the Counter for 30 Minutes
- 1 Cup Cherry Pie Filling
- 1/2 Cup Powdered Sugar
- Pinch of Sea Salt
- 2 Tablespoons Half & Half or Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
Directions:
Prep Bundt Pan:
- Trace the outline of the Bundt pan onto a piece of parchment paper.
- Fold the parchment paper in half twice keeping the lines that you drew on top of one another as much as possible.
- Cut inside of the lines by at least half of an inch. You should have a cone-shaped piece of paper at this point.
- Cut the end of the cone off in a half-circle shape.
- Unfold the parchment paper and gently test to see if it fits inside the pan. If it doesn’t, refold it and cut a little bit more off where needed until it fits.
- Cut two long rectangles out of parchment paper and place them underneath the circle of parchment paper. The ends of the rectangles should not come up further than the edge of the Bundt pan. These are what you will use to lift the Bundt Danish out of the pan. Simply pinch the two ends of each rectangular piece of parchment paper together and carefully lift. HERE is an example of what it should be like.
Danish:
- Preheat oven to 400 degrees.
- Cut the puff pastry into quarters and then cut each quarter in half to form two triangles.
- Place each triangle into the bottom of a Bundt pan, allowing them to overlap just a bit. HERE is an example of what it should look like.
- Press the edges of the puff pastry down where they join one another and then evenly spoon the cherry pie filling in a circle in the middle of the puff pastry.
- Fold the corners of each triangle into the center of the Bundt pan. HERE is an example of what it should look like.
- Bake for 15 to 25 minutes, or until the top of the Danish is puffed and golden brown.
- Allow the Danish to cool for at least 10 minutes before lifting it out of the pan by pinching the ends of each rectangular piece of parchment paper together. After you have placed the Danish onto a serving plate, carefully remove all of the parchment paper pieces and dispose of them.
- In a small bowl, whisk together the powdered sugar, sea salt, half & half or heavy whipping cream, and vanilla extract.
- Drizzle the sugar icing over the warm Cherry Danish.
Suggestions:
- While you can always use canned cherry pie filling for this recipe, I suggest using Homemade Bing Cherry Pie Filling.
- If you choose not to use the parchment paper trick I mentioned above, use a silicone spatula
to serve the cherry danish straight out of the Bundt pan. Each triangle of puff pastry will yield one serving
If the puff pastry is too soft it will be hard to work with, make sure to not over-thaw it.
Improvements:
- Place thinly sliced cream cheese on top of the puff pastry before topping it with the cherry pie filling.
- Add chocolate chips on top of the cherry pie filling before folding over the puff pastry.
- There is absolutely no need to get fancy with this recipe, a normal Bundt pan will work perfectly to make this danish.
- CLICK HERE to check out the new and improved version of this recipe.
Ingredients:
- 1 Sheet Puff Pastry, Thawed on the Counter for 30 Minutes
- 1 Cup Cherry Pie Filling
- 1/2 Cup Powdered Sugar
- Pinch of Sea Salt
- 2 Tablespoons Half & Half or Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
Directions:
- Trace the outline of the Bundt pan onto a piece of parchment paper.
- Fold the parchment paper in half twice keeping the lines that you drew on top of one another as much as possible.
- Cut inside of the lines by at least half of an inch. You should have a cone-shaped piece of paper at this point.
- Cut the end of the cone off in a half-circle shape.
- Unfold the parchment paper and gently test to see if it fits inside the pan. If it doesn’t, refold it and cut a little bit more off where needed until it fits.
- Cut two long rectangles out of parchment paper and place them underneath the circle of parchment paper. The ends of the rectangles should not come up further than the edge of the Bundt pan. These are what you will use to lift the Bundt Danish out of the pan. Simply pinch the two ends of each rectangular piece of parchment paper together and carefully lift.
- Preheat oven to 400 degrees.
- Cut the puff pastry into quarters and then cut each quarter in half to form two triangles.
- Place each triangle into the bottom of a Bundt pan, allowing them to overlap just a bit.
- Press the edges of the puff pastry down where they join one another and then evenly spoon the cherry pie filling in a circle in the middle of the puff pastry.
- Fold the corners of each triangle into the center of the Bundt pan.
- Bake for 15 to 25 minutes, or until the top of the Danish is puffed and golden brown.
- Allow the Danish to cool for at least 10 minutes before lifting it out of the pan by pinching the ends of each rectangular piece of parchment paper together. After you have placed the Danish onto a serving plate, carefully remove all of the parchment paper pieces and dispose of them.
- In a small bowl, whisk together the powdered sugar, sea salt, half & half or heavy whipping cream, and vanilla extract.
- Drizzle the sugar icing over the warm Cherry Danish.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
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Bundt Bakers is a group of Bundt-loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. CLICK HERE to see all our delicious past Bundt Cake recipes.
This month’s event is hosted by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice. Please make sure to check out the other great “Untraditional Bundts” recipes below.
- Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes
- Cheesesteak Bundt from Cookaholic Wife
- Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Chicken Fajita Bundt Cake from Sew You Think You Can Cook
- Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love
- Classic Vanilla Flan Bundt from All That’s Left Are The Crumbs
- Pasta Chicken Bundt from Sneha’s Recipe
- Soap Bundt Cake from La Mejor Manera
- Spinach Pasta Surprise from A Day in the Life on the Farm
