Danish braid

12 small spiral


12 small cherry Danish
_4I90Q
- could use lemon curd instead of candied cherry as filling here


1 Danish braid w/ cheese and dried fruit
_2s
1+1/2 cup dried fruits =
½ cup (75 g) raisins
½ cup (85 g) dried cranberries
½ cup (80 g) pitted prunes, cut in half
¼ cup (60 g) diced candied citrus peel (orange or lemon)

* if sub orange juice w/ lemon, just use 1/2 volume of lemon juice plus 1/2 volume of water

用料  

Danish braid的做法  

1. 1. separate yolk and white
   2. soften cream cheese

2. ---- Fruit Filling -------
   For the fruit, toss the raisins, cranberries, prunes and candied citrus peel with the zest, juice, cinnamon, ginger and sugar.  Set aside, stirring occasionally.

3. --- Cheese filling -------
   beat the cream cheese with the sugar by hand until smooth and then beat in the egg yolk and vanilla.  Set aside.

4. ----- shape -------
   On a lightly floured surface, roll out the Danish pastry dough into a 10-x-15-inch (25-x-36-cm) rectangle.  
   
   Mark 2 parallel lines (without cutting through the pastry) about 3 1/2-inches (9 cm) from each of the long sides of the rectangle.  
   
   Use a pastry wheel to cut in strips about 1 ½-inches (33 mm) wide at an angle from the outside, stopping at the 3 ½-inch (9 cm) mark.

5. ----- fill ------
   Spread the cheese filling down the middle of the pastry and top this with the fruits – drizzle any excess juices from the fruit bowl over the fruit.

6. ---- braid ------
   Trim away any excess pastry and fold over a bit of pastry at the top and bottom on the rectangle. Alternating strips from each side, fold the strips over the filling so that they reach the opposite side and create a braided look.
   
   Once you reach the end of the pastry, tuck the last 2 strips underneath.

7. ---- rest 90 mins ------
   Lift the braid carefully to a parchment-lined baking tray, cover with a tea towel and let rise for 90 minutes.

8. --- bake -----
   Brush the Danish braid with the egg wash
   
   bake at 375F for about 30 mins, until a rich golden brown.

9. --- cool completely ------
   Cool the pastry completely on the baking tray before glazing and topping with sugared almonds.

10. ---- topping ------
    For the sugared almonds, whisk the egg white by hand until foamy and whisk in the sugar until dissolved and the whites are still foamy.  
    
    Stir in the almonds to coat well and spread these on a parchment lined baking tray.  
    
    Bake the almonds, still at 375 F (190 C), until browned, 12-15 minutes
    
    cool before using
    
    * this will make more than you need for this recipe, but they also make a lovely topping for ice cream or other desserts

11. whisk the icing sugar and milk together and drizzle this over the Danish braid.

12. Lightly crumble the almonds over the glaze and let this set 30 minutes before serving.

小贴士

* topping is usually apricot glaze for Danish

* another sugared almond recipe