Follow these easy instructions and create flaky, buttery raspberry Danish braids at home. You can be a master in the kitchen too, I promise!
yield: 2 BRAIDS, 4-6 SERVINGS EACH
1 recipe Homemade Danish Pastry Dough (step-by-step photos included)
2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
3 Tablespoons (40g) granulated sugar
1 Tablespoon (15ml) warm water
2 teaspoons cornstarch
1 cup (120g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 Tablespoons (30ml) heavy cream (or milk)
- 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.
- Visit Iced Raspberry Danish Braids @ sallysbakingaddiction.com for full directions.