Delicious raspberry and cream cheese danish braid will sure be a crowd pleaser. It is bursting with creamy cream cheese and sweetened raspberries. It is by far one of the best things that has come out of my kitchen.
Ingredients:
Dough
- 1 recipe Homemade Danish Pastry Dough
Raspberry Filling
- 2 and 1/2 cups raspberries, fresh or frozen
- 3 Tablespoons granulated sugar
- 1 Tablespoon warm water
- 2 teaspoons cornstarch
Cream Cheese Filling
- 8oz Full-fat cream cheese, softened to room temperature
- 1 egg yolk
- 1/3 cup granulated sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
Vanilla Glaze
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 2 Tablespoons heavy cream (or milk)
Directions:
The first step is to make the raspberry filling. 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 to come to room temperature before using. You can also keep it chilled in the refrigerator.
Make the filling: in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla. Beat until smooth. When adding the fillings, first add the cream cheese and then top with the raspberry. You will have extra of the raspberry filling. Don’t over fill your braids.
Make the pastry dough through step 10.
As the braids are baking, prepare the vanilla glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.
Braids taste best served on the same day.
