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.
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
ALMOND DANISH BRAID
This Almond Danish Braid is so easy & makes the sweetest breakfast treat. Flaky puff pastry is brushed with butter, filled with sweet almond filling and finished with a drizzle of vanilla icing and a sprinkling of almonds. It's absolutely irresistible! Easy braiding instructions will make anyone a pro.
Provided by Linda Warren
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Thaw puff pastry dough as directed on package. This should take about 30-40 minutes.
- Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.
- Open puff pastry sheet on a wooden cutting board and lay flat.
- Using a pizza cutter, cut 2" long strips on either side of center, making them about 1" wide. You should have 8 or 9 strips on each side when done.
- Remove the strips on each corner, leaving the center intact to fold over filling.
- Brush melted butter on center of dough.
- Top butter with 1/2 can almond filling and spread evenly.
- Beginning at one end, fold over center flap to cover filling.
- Fold over the top strip at a slight angle. Repeat with opposite side. Proceed with remaining strips until you reach the bottom set of strips.
- Fold over the center flap on the bottom then fold over the last two strips.
- Using a large spatula, move braid to cookie sheet.
- Repeat with remaining puff pastry and filling to make second braid.
- Whisk egg in a small bowl and brush on top of braids.
- Bake in oven for 20 minutes.
- While pastry is baking, mix all ingredients for almond or vanilla icing together. Add more confectioner's sugar if you need to thicken it or more cream if it needs to be thinner. It should be a good consistency to drizzle over braid.
- Remove cookie sheets to wire rack and immediately drizzle icing over braids. Sprinkle on sliced almonds.
- Makes 2 braids.
Nutrition Facts : Calories 296 kcal, Carbohydrate 33 g, Protein 3 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 129 mg, Sugar 17 g, ServingSize 1 serving
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).
DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
CHOCOLATE ALMOND BRAID RECIPE BY TASTY
Here's what you need: puff pastry, chocolate, egg wash, crushed nuts
Provided by Tasty
Categories Desserts
Yield 5 pieces
Number Of Ingredients 4
Steps:
- Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
- Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
- Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
- Bake at 415°F (213°C) for 25 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
More about "almond danish braid recipes"
ALMOND BRAID - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
DANISH ALMOND BRAID - BEAUTY BODY & HEALTH
From beautybodynhealth.com
ALMOND DANISH BRAID - MEALPLANNERPRO.COM
From mealplannerpro.com
CHOCOLATE ALMOND BRAIDED DANISH | THE DOMESTIC REBEL
From thedomesticrebel.com
ALMOND CREAM PUFF PASTRY BRAID - LET THE BAKING BEGIN!
From letthebakingbegin.com
RASPBERRY ALMOND CREAM CHEESE BRAID - GARLIC & ZEST
From garlicandzest.com
CHERRY ALMOND DANISH BRAID - TUTTI DOLCI
From tutti-dolci.com
Reviews 22Estimated Reading Time 4 minsServings 14Calories 240 per serving
- For the sponge, heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Whisk together warm milk, sugar, yeast, and flour in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.
- For the dough, combine sugar, cream cheese, butter, salt, vanilla, egg, and sponge in a large mixer bowl; beat at medium speed for 1 minute until combined. Add 2 cups (280 g) flour and mix in at low speed until a soft dough forms, about 2 to 3 minutes. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth and elastic, adding remaining 1/4 cup (35 g) of flour 1 tablespoon at a time to prevent dough from sticking. The dough is ready when it feels tacky but doesn’t stick to your fingers.
- Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 50 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough.
- While the dough rises, prepare the filling. Combine cherries, sugar, and Amaretto in a medium bowl. Let stand 15 minutes, tossing occasionally. Place cherries and their juices in a heavy saucepan over medium heat; cook for 10 minutes, stirring frequently, until cherries have softened and mixture has thickened. Remove cherries from heat and cool to room temperature. Combine butter, almond paste, and sugar in a food processor and pulse for 1 minute until combined.
CREAM CHEESE DANISH BRAID RECIPE | MYRECIPES
From myrecipes.com
CHERRY ALMOND CREAM CHEESE BREAKFAST BRAID | THE RECIPE CRITIC
From therecipecritic.com
HOW TO MAKE AN AMAZINGLY FLAKY ALMOND-RHUBARB DANISH
From midwestliving.com
RHUBARB-ALMOND DANISH BRAID | MIDWEST LIVING
From midwestliving.com
DANISH PASTRY BRAID WITH ALMONDS : WILD FLOUR - YOUTUBE
From youtube.com
CHERRY ALMOND DANISH BRAID - RED STAR® YEAST
From redstaryeast.com
EASY BRAIDED ALMOND DANISH PASTRY – BROKEN OVEN BAKING
From brokenovenbaking.com
DANISH ALMOND BRAIDS — BAKING WITH THE FRENCH TARTE
From frenchtarte.com
DANISH ALMOND CRESCENT RING RECIPE - PILLSBURY.COM
From pillsbury.com
RASPBERRY CREAM CHEESE DANISH BRAID - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love