PEAR AND ALMOND DANISH BRAID
This braid is a dazzling use of this shortcut Danish dough recipe, a large braid filled with tender, sweet pears on a bed of ground almonds. Be sure to add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish dough. (Grind it yourself using a grinder or mortar and pestle; the coarse grind allows the spice to permeate the dough, but not in an aggressive way. If you use pre-ground cardamom, you will likely need less.) The apricot glaze adds a festive shine to the finished pastry, but it is not essential.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 10 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 9 grams, TransFat 0 grams
DANISH PASTRY BRAID
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.
Provided by Beatrice Ojankangas
Categories Pastry Dessert Christmas Almond
Yield Makes 2 filled braids
Number Of Ingredients 26
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
This recipe is very special to me. I made this several years ago as one of my first pastry-making attempts. If you follow the directions this recipe is foolproof. Patience is a must. From Baking with Julia.
Provided by spatchcock
Categories Yeast Breads
Time P2DT20m
Yield 2 danish braids
Number Of Ingredients 21
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).
DANISH BRAID
Provided by Food Network
Categories dessert
Time 1h45m
Yield : 4 by 12-inch braid, about 10
Number Of Ingredients 5
Steps:
- Roll the dough to a 12-inch square and place on paper-lined sheet pan. Mark dough into 3 strips, each 4 inches wide and 12 inches long. Slash the two outermost strips diagonally at 1/2-inch intervals, making downward slashes. Spread the filling on the center strip. Fold the slashed pastry over the center strip, alternating a slash from each side. Proof 50 percent. Brush the egg white on the pastry and strew with the sliced almonds. Bake it at 400 degrees about 15 minutes. Cool and drizzle with warm water icing.
NOR'S EASY CHEESE FRUIT DANISH BRAID
I love Cheese danish, cake etc. i wanted to use up some frozen puff pastry I had. I combined it with a cheese filling and used a canned Apricot pastry filing to make this easy braid. You can make it plain cheese, or add any fruit pastry filling you desire. I hope you all enjoy this easy delicious pastry.
Provided by Nor Mac
Categories Other Breakfast
Time 1h
Number Of Ingredients 23
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.
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- To help guarantee success, I recommend reading through the recipe, watching the video tutorial, and reading the explanations below this recipe. (All answer many FAQs.) Do not use an electric mixer for this dough. It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required.
- Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. If the surface doesn’t have bubbles on top or look foamy after 15 minutes (it should if the yeast isn’t expired), start over with a fresh packet of yeast. Whisk in remaining sugar, the milk, egg, and salt. Once these wet ingredients are mixed together, lightly cover and set the bowl aside as you work on the next step.
- Cut the cold butter into 1/4 inch slices and add to a food processor or blender. Top with 2 and 1/2 cups flour. Pulse the mixture 12-15 times, until butter is crumbled into pea-size bits. See photo below for a visual. Using a food processor or blender is best for this dough. Keeping that in mind, if you don’t have one, you can use a pastry cutter to work in the butter.
- Pour the flour mixture into the wet yeast mixture. Very gently fold everything together using a rubber spatula or wooden spoon. Fold *just until* the dry ingredients are moistened. The butter must remain in pieces and crumbles, which creates a flaky pastry. Turn the sticky dough out onto a large piece of plastic wrap, parchment paper, aluminum foil, or into any container you can tightly cover.
ICED RASPBERRY PASTRY BRAID - SALLY'S BAKING ADDICTION
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5/5 (12)Category BreakfastCuisine DanishTotal Time 6 hrs 25 mins
- You can start the dough (next step) and prepare this filling during one of the refrigeration times. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat. Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside and let it cool to room temperature before using. You can also make it 1-2 days ahead of time. Once cooled down, cover, and store in the refrigerator until ready to use.
- Spread 1/2 of the raspberry filling down the length of the center of the strip, which should be about 3 inches wide. Using a sharp knife, pastry wheel, or pizza cutter, cut 10 slanting strips (3/4 – 1 inch wide each) along both sides. Fold strips over filling, alternating each side to resemble a twist or a braid. Fold the bottom end up to seal the filling inside. Repeat with the second half of the dough and the rest of the filling. The braids may seem very narrow, but they puff up and out as they bake.
DANISH BRAID WITH APPLE FILLING - BARBARA BAKES™
From barbarabakes.com
5/5 (1)Category PastryServings 2Calories 469 per serving
- DoughCombine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.
- Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the "walls" of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.
- Butter BlockCombine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
- (Alternative method using a chilled butter block on this post https://www.barbarabakes.com/kouign-amann/)
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- For the blueberry filling, stir together the cornstarch and water in a small bowl. Place the blueberries and sugar in a microwave-safe bowl. Pour the cornstarch mixture over the sugared berries and stir gently.
- In a small bowl combine the warm water, 1 tablespoon of the sugar, and the yeast. Stir to combine and then set aside to allow it to foam. Then add the remaining sugar, milk, and vegan sour cream. Mix well and set aside.
- Prepare the vegan egg wash by stirring together the ingredients (You can use plant-based milk, but I find creamer is richer and helps the pastry brown better). Brush the top of both pastries with the vegan egg wash. Here's more on working with vegan egg wash.
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4.5/5 (58)Total Time 3 hrs 6 mins
- Begin by cutting 1/4" butter off the end of each of the 4 sticks in the pound; you'll have about 2 tablespoons butter. Set them (and the remaining butter) aside.
- In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain.
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- Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.
- Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle.
- Gently pound and roll the butter until it's about 6" x 9". The pieces may or may not meld together. If they do, great, they'll be easier to work with. If not, though, that's OK; don't stress about it.
- Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6" x 9" each.
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