Sour Cherry and Pistachio Danish Recipe

Make the cherry compote:

• In a small pot, combine the cherries, orange liqueur, star anise, cinnamon, chile, orange juice and zest, and a pinch of salt.
• Bring to a boil over medium heat, then immediately remove.
• Set aside to cool completely.
• Drain the cherries, reserving soaking liquid.
• Discard the star anise and cinnamon, and transfer the cherries and chile to a food processor.
• Pulse to make a coarse paste, then transfer to a small bowl and set aside.
• In a separate small bowl, beat the egg yolks and heavy cream; set aside.
• Three hours before you are ready to serve, remove the thawed dough from the refrigerator.
• Place the dough on a lightly floured work surface and use a rolling pin to flatten it to a 13x34-inch rectangle about 1⁄8 inch thick.
• Use a straight edge and a paring knife or pizza cutter to trim about ½ inch from all 4 sides so that you have an even, 12x33-inch piece of dough.
• With one of the long sides facing you, lightly brush a 1-inch strip along the long side farthest from you with the egg wash.
• Then use an offset spatula or the back of a spoon to spread the compote evenly over the rest of the dough.
• Roll the dough up away from you like a jelly roll to make a log about 4 inches in diameter.
• Press gently on the seam to seal.
• Cut the log in half, wrap in plastic, and transfer to the freezer to chill before slicing, 15–20 minutes. (Or, you can freeze one or both logs for up to a week. Thaw in the refrigerator before using.)
• Line 4 baking sheets with parchment paper and set aside.
• Place 2 racks at least 3 inches apart in the center of the oven, then preheat to 400°.
• Set a large, wide baking dish filled with water on the floor of the oven.
• Remove the rolls of dough from the freezer and slice into twenty-eight to thirty 1¼-inch-thick disks.
• Space the disks evenly apart on the prepared baking sheets, then place in a warm, preferably humid spot.
• Let rise until they are puffed, very gassy, and the layers of dough are beginning to separate, 35–45 minutes.
• Once risen, brush the pastries evenly with the egg wash.
• Bake until evenly golden brown, 24–28 minutes.
• Remove and brush each with some of the reserved cherry soaking liquid, then sprinkle with crushed pistachios.
• Serve immediately.