Cherry cream cheese almond danish braid with puff pastry

Mix the cream cheese, a little sugar, lemon zest, a quarter teaspoon of almond extract, an egg yolk and a small pinch of salt, first with a spatula then with a whisk.

Roll the store-bought puff pastry a little longer, mainly in the center.

Cut slits along both sides with scissors or a knife, leaving the center undisturbed.

Spread the cream cheese filling down the center and top with cherry pie filling.

Pinch the strips from each side together over the filling the whole way down.

Brush egg wash over the whole thing and sprinkle with a little sugar and sliced almonds.

Freeze 10 minutes while the oven preheats to 375 so it bakes more evenly.

Bake about 25 minutes, until puffed and golden.

Dust with powdered sugar, or glaze with powdered sugar mixed with a little milk or cream and a touch of lemon to a glaze consistency.

Cool completely before cutting and serving.