Danish Braid
By norsegal8
What looks like a braid is actually just a crisscross of pastry strips, made in minutes but giving the impression of being complex to construct. The braid is packed with 2 fillings (your choice) and decorated with a coffee-sugar glaze
- 1
Ingredients
- 1/2 recipe Danish pastry dough
- 1 recipe Apricot or Fresh Berry Danish Filling
- 1 recipe Confectioner's Cream or Almond Filling
- 1 large egg white, beaten
- pearl sugar or crushed sugar cubes, for garnish
- sliced unblanched or chopped blanched almonds, for garnish
- GLAZE
- 2 to 3 teaspoons cold strong coffee, for glaze
- 1/2 cup powdered sugar, for glaze
Preparation
Step 1
SHAPING THE DOUGH
Working on a lightly floured surface, roll the chilled dough into a rectangle 10 inches wide and 16 inches long. Lift onto a sheet of parchment and position lengthwise on the work surface. Spread some of the fruit filling down the length of the center third of the dough, then top with some of the cream or almond filling, spreading it so that a little of the fruit filling peeks out on either side. Using a pizza cutter or the point of a sharp knife, cut 12 to 14 slanting lines down each side, angling the cuts from the center of the pastry to the edge and cutting the strips about ¾ inch wide. Fold the strips of pastry over the filling by alternating one strip from the left side of the pastry with one from the right. Lightly press the ends together to seal and run your hands along the sides of the pastry to straighten them.
RISE
Brush the pastry with the beaten egg white and sprinkle with pearl sugar and almonds. Cover with a kitchen towel and allow it to rise at room temperature for 30 minutes, until it looks and feels puffy; it will not double.
BAKING THE BRAID
Center a rack in the oven and preheat the oven to 400°F. Slide the braid, paper and all onto a baking sheet; bake for 15 to 20 minutes, or just until golden. Transfer the pastry onto a cooling rack and make the glaze.
GLAZING THE BRAID
Stir the coffee into the powdered sugar, adding just enough coffee to produce a smooth, shiny glaze. Spoon the glaze into a small, zipper-lock plastic bag, seal the top and snip a bottom corner to create a little decorating tube. Squeeze squiggles of the glaze over the pastry; allow it to set for a few minutes, and serve while the pastry is still warm.