Raspberry Danish Braid

Raspberry Danish Braid

This cheater version of a laminated dough was right up my alley. Made in the food processor, then rolled and folded like puff pastry, this method avoided the messy layering of butter, but produced similar results. Bea Ojakangas, the contributing baker for this exquisite Raspberry Danish Braid in Baking with Julia, relayed that danish is made this way all over Denmark these days…less work, but still producing a buttery, flaky dough. I filled  this lovely pastry dough with vanilla cream and gelled raspberries, then crisscrossed strips of dough resulting in a stunning braid.  Waiting to for this to cool for a sample was pure torture, but totally worth all the steps…including the overnight resting period of the dough. I think you will agree.

Ingredients

  • 2 cups crushed fresh raspberries
  • 1 cup sugar
  • 1-2 tablespoons fresh lemon juice
  • 1 cup heavy cream
  • 1½ tablespoons cornstarch
  • 2 tablespoons sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
Read the whole recipe on That Skinny Chick Can Bake