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
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 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 DOUGH
This streamlined process for making Danish dough gives you flaky, crisp, buttery pastry with a fraction of work that the traditional method requires. The only trick to this recipe is planning for the considerable resting time. Break up the work over a few days to simplify the process. If you don't have a food processor, cut the butter into 1/4-inch pieces and chill until firm. Fold the cold butter pieces into the flour mixture and continue with the recipe as written. If you are using this dough to make our pear and almond Danish braid, add 1 teaspoon (2 grams) coarsely ground fresh cardamom to step 1, along with the flour, sugar, yeast and salt.
Provided by Samantha Seneviratne
Categories breakfast, brunch, pastries, project
Time 6h30m
Yield Enough for 9 or 10 small pastries, or 1 large braid
Number Of Ingredients 7
Steps:
- Combine the flour, granulated sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The butter should be the size of small marbles and peas. Transfer this mixture to a medium bowl.
- In a small bowl, whisk together the egg, milk and 2 tablespoons/30 milliliters water.
- Add the egg mixture to the flour mixture. Using a rubber spatula, fold the mixture until it is evenly moistened. Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
- On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a bench scraper to help lift and fold the dough if necessary. At this point, the dough will be rough and shaggy with visible butter pieces; as you roll and fold the dough it will come together. Rotate the dough 90 degrees. Repeat the rolling and folding process, then rotate the dough once more and roll and fold again. As you work, dust the work surface, your hands and the rolling pin with flour as necessary. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Repeat the entire rolling and folding process one more time for a grand total of six turns. If the dough starts to fight you and become difficult to roll at any point, just pop it in the fridge for an extra rest. Wrap the dough and refrigerate for at least 2 hours, or overnight.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 123 milligrams, Sugar 3 grams, TransFat 1 gram
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