Long title? It is, indeed. The hardest part of the new challenge was to choose just one or two fillings for the Sherry Yard’s Danish dough. As soon as the new challenge was announced, my mind got overwhelmed with the filling ideas, not to mention – pastry forming ideas, as well. The first braid was the attempt to combine a lot of my favorite things inside one Danish crust. It was natural to me – I like my Danish filled well: it’s not all about the crust, I believe. It seemed logical to go with fresh seasonal fruits, so I chose Bing cherries as one of the filling components. I marinated them in Kirsch which enhanced their flavor (oh, well… I just like booze in my desserts, I guess…). The cherries was placed on the chocolate (brownie-like, almond flavored) and the home-made curd cheese (with addition of sour-cream and lemon zest) fillings that I formed into the logs and placed side-by-side in the center of the rolled dough. As I mentioned, the cherries was a second deck. And toasted coarsely chopped whole almonds went on top of the cherries. After the braid was baked and cooled, I drizzled an icing sugar glaze (diluted with Kirsch again) over the top and sprinkled some toasted sliced almonds over the glaze. I really liked the outcome. All flavors complemented each other nicely without overwhelming or competing. As you can imagine, one moderate slice was quite satisfying with all this filling inside.