Iced Raspberry Danish Braids

By á-160091

Ingredients

• Dough
• 1 recipe Homemade Danish Pastry Dough (step-by-step photos included)
• Raspberry Filling
• 2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
• 3 Tablespoons (40g) granulated sugar
• 1 Tablespoon (15ml) warm water
• 2 teaspoons cornstarch
• Vanilla Glaze
• 1 cup (120g) confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 2 Tablespoons (30ml) heavy cream (or milk)

Details

Servings 2
Preparation time 90mins
Cooking time 360mins
Adapted from sallysbakingaddiction.com

Preparation

Step 1

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 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. Dough may be prepared in advance. See "make ahead" instructions in the pastry dough recipe.