Raspberry Cream Cheese Danish Braid Recipe: The Raspberry Cream Cheese Danish Braid is a delicious breakfast pastry that is made with puff pastry that is purchased from a store and is filled with a sweet raspberry cream cheese filling. It is simple to prepare, quite tasty, and aesthetically pleasing to present. Have it for breakfast, brunch, or dessert all day long!
Raspberry Cream Cheese Danish Braid Recipe
For the Pastry:
- 8 oz cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 Puff pastry sheets (17.3 oz box), thawed according to package instructions
- 4 tablespoons raspberry jam
- 2/3 cup fresh raspberries
- 1/3 cup sliced almonds, optional
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
For the Glaze:
- 1/2 cup confectioners’ sugar
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon almond extract
- Put the oven on to 400 degrees Fahrenheit.
- The cream cheese, sugar, and egg yolk should be mixed together in the bowl of a stand mixer (there is also the option of using a hand mixer). Continue beating until everything is incorporated. When you have finished scraping down the sides of the bowl with a spatula, add the almond extract and vanilla extract to the mixture. Repeat the beating until the mixture is smooth. A refrigerator should be used to store the food until it is ready to be used.
- After carefully unfolding the puff pastry sheets, place them on a piece of parchment paper that has been lightly dusted with flour or a Silpat baking mat. To ensure that the sheets are 9 inches by 11 inches in size, you can use a rolling pin to roll them out, adding two inches in the lengthwise direction.
- In order to remove the top two corners of each page, you can either use a sharp knife or scissors. It is not necessary to use these pieces for the Danish braid; however, you should not dispose of them. You may sprinkle them with a tiny bit of sugar and cinnamon, and then bake them apart from the main dish.
- To create slanting strips, cut nine or ten strips, each about ¾ to 1 inch in width, into both sides of each pastry sheet. The two flaps that are still attached to the bottom of each sheet should be cut off. After setting these additional pieces aside, bake them with the scrap pieces from the top.
- Provide the cream cheese filling with a thorough mixing. Spread the filling down the middle of each pastry after dividing it in half and spreading it out. The raspberry jam should be spread on top of the cream cheese filling for each pastry, which should be two tablespoons. Place a quarter cup of fresh raspberries on top of each pastry.
- In order to create the appearance of a braid, begin at the top and fold the strips over the filling, alternating between each side. To ensure that the filling is contained within, fold the bottom end and press it gently. Transfer the pastries to a large baking sheet making sure to do so carefully. They ought to be able to fit on a single pan. The oven will cause them to puff up, but they will not spread out too much.
- Egg and water should be mixed together in a small bowl using a whisk. The egg wash should be applied to the tops of the Danishes using a pastry brush. If using, sprinkle with almonds that have been sliced.
- Cook for twenty to twenty-five minutes, or until the top is golden brown and puffed out. After removing from the oven, allow it to cool on its own.
- Make the glaze while the food is cooling. A medium bowl should be used to combine the confectioner’s sugar, heavy cream or milk, and almond extract by whisking them together.
- After the Danishes have cooled, drizzle the glaze over them. When ready to serve, cut into pieces!