Best 6 Danish Braid Recipes

DANISH PASTRY BRAID

Steps:

• Quick Method Danish Pastry:
• Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
• In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
• Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
• Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
• Wrap and chill the dough 30 minutes or as long as overnight.
• To make the Danish Pastry Braid:
• Cover two baking sheets with parchment paper or lightly grease and flour them.
• Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
• To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
• Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
• Preheat the oven to 400ºF.
• Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
• To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
• Bake about 15 minutes or until golden.
• Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.

DANISH BRAID

Steps:

• Danish Dough: Pour water into a large bowl, sprinkle over.
• yeast and let soften for a minute.
• Add milk, egg, sugar and salt.
• Whisk to mix. Set aside.
• Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
• Empty contents of food processor into the bowl with the yeast mixture.
• Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
• Butter must remain in discrete pieces.
• Cover bowl and refrigerate overnight (or up to 4 days).
• Lightly flour work surface, turn the dough out and lightly flour the dough.
• Pat into a rough square.
• Note: If at anytime the dough becomes too soft, cover with plastic and chill.
• Roll out to 16" x 16".
• Fold in thirds like a business letter and turn so that the closed fold is on your left.
• Roll again to 10" x 24".
• Fold in thirds again, turn so the closed fold is on your left.
• Roll into a 20" x 20" square.
• Fold the square in thirds and turn so that the closed fold is on your left.
• Roll into a 10" x 20' rectangle, fold in thirds again.
• Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
• Dough can be frozen for 1 month.
• Thaw in refrigerator overnight.
• Danish-almond filling: Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbsp of the beaten egg white.
• Process until mixed.
• Store in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.
• Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
• Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
• (Can be done in microwave) Stir in lemon juice.
• Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for 1 week.
• Danish Braid assembly: Divide Danish dough in half.
• Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
• Lift on to a parchment lined half sheet pan.
• Spread some of the fruit filling down the middle third of the dough.
• Top with some of the cream or almond filling.
• Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
• Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
• Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
• Brush with egg white, sprinkle with sugar and almonds.
• Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
• About 30 minutes.
• Preheat oven to 400°F.
• Bake in center of oven for 15-20 minutes until golden.
• Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
• Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
• Squeeze squiggles of glaze over pastry and allow to set.
• Serve.
• Notes: you can use other Danish fillings as well.
• Such as:.
• Danish- Cream Cheese Filling (recipe #54153).
• Danish-Prune Filling (recipe #54152).
• Danish-Confectioners Cream filling (recipe #54151).
• Danish-Apricot Filling (recipe #54150).

PEAR AND ALMOND DANISH BRAID

Steps:

• To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
• Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners' sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
• On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don't cut through the dough, you're just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
• Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
• Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
• Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don't open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
• Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It's ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn't risen enough; if it doesn't bounce back at all, it's gone too far.) While dough is rising, heat the oven to 425 degrees.
• Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
• Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.

APPLE DANISH BRAID

Steps:

• Preheat oven to 375°F.
• In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.
• Unroll 1 pkg. of crescent dough; do not separate.
• Arrange longest sides of dough across width of 12" x 15" baking pan. Repeat with remaining pkg. of dough. Work dough to seal perforations. (or use recipe creations, which isn't scored).
• On longest side of baking pan, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling).
• Spread half of cream cheese mixture evenly over middle of dough.
• Cut apple slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
• Combine sugar and cinnamon; sprinkle over apples.
• Scoop remaining cream cheese mixture over apples; sprinkle with pecans. To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn.
• Continue alternating strips to form a braid.
• Tuck ends under to seal at end of braid.
• Bake 25-28 minutes or until deep golden brown.
• Remove from oven; brush with syrup using pastry brush. Cut & serve.

CRANBERRY-ORANGE DANISH BRAID

Steps:

• In large bowl, mix Bisquick mix, 2 tablespoons granulated sugar and the salt. Cut in butter with pastry blender until the size of small peas. Add 1/3 cup milk; stir until soft dough forms. Gather dough together in a ball, and shape into a flat square. Wrap in plastic wrap; refrigerate at least 30 minutes but no longer than 8 hours.
• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Unwrap dough. Sprinkle work surface lightly with flour. Roll dough into 15x9-inch rectangle. Transfer to cookie sheet. With short end of rectangle facing you, gently score it lengthwise, dividing into 3 equal sections. With knife or pizza cutter, cut slanted strips 1 inch wide into both sides.
• In small bowl, beat all Filling ingredients except cranberries with electric mixer on medium speed until smooth. Spread evenly onto center third of dough. Top with cranberries. Working with slanted strips one at a time, crisscross over filling to create a braided look.
• Bake 20 to 25 minutes or until golden. Cool.
• In small bowl, beat Glaze ingredients with whisk until smooth. Drizzle over braided Danish. Slice and serve.

NOR'S EASY CHEESE FRUIT DANISH BRAID

Steps:

• 1. Thaw frozen pastry. Line baking sheet with parchment paper. Dust with flour. Preheat oven to 350 degree's.
• 2. Place thawed and unrolled pastry on prepared parchment lined sheet pan.
• 3. Sprinkle flour on pastry. Roll dough to 12 inches long and width of sheet pan.about a 10 x 12 rectangle
• 4. With knife, or pizza cutter. Cut the outside 3rd of dough in to slices about 3/4 - 1 inch wide all the way down each side. Do not cut in to center 1/3 of dough. You leave the center 3rd uncut to spread filling.
• 5. Make cheese filling. Beat cream cheese until smooth. Add in sugar, egg yolk and vanilla and flour. Beat until smooth.
• 6. Spread cheese filling down the center of dough evenly. Top with 1/2 the can of fruit filling if desired. ( i used solo apricot)
• 7. Bring outside strips you cut across filling . One side at a time alternating and crossing over each other until done.
• 8. Beat egg and water with a fork. Brush over entire pastry. Bake at 350 for 50-60 minutes until golden.
• 9. Heat remaing fuit filling in microwave with 2 tablespoons of water until hot. Remove from microwave and stir. Brush over entire hot pastry. You may have some left over. Just save or discard.
• 10. Mix ingredients together for glaze until smooth. Brush glaze over pastry. Sprinkle with nuts if desired. Cool thoroughly before cutting. Enjoy!
• 11. Directions for optional homemade apricot filling : Place sugar water and apricots in a saucepan. Bring to a boil reduce to simmer. Cook until apricots are tender and most of liquid is boiled down, and it is thickened. Stir in lemon juice. If you prefer a thicker sauce. Mix 1 tablespoon of cornstarch with 1 tablespoon of water add to mixture and boil until thick. Remove from heat to cool before using.