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Iced Raspberry Danish Braid

Iced Raspberry Danish Braid is a stunning bakery-style pastry made right at home using flaky homemade Danish dough, a bright and slightly tart raspberry filling, and a smooth vanilla glaze. This recipe delivers impressive results without requiring professional baking skills. Perfect for brunch, holidays, or special occasions, each slice offers layers of buttery pastry wrapped around a fruit-filled center that bakes up golden and beautiful.
Prep Time40 minutes
Cook Time20 minutes
Chilling Time6 hours
Total Time7 hours
Servings: 2 large Danish brides

Ingredients

Dough

  • 1 recipe Homemade Danish Pastry Dough

Raspberry Filling

  • 2½ cups raspberries fresh or frozen
  • 3 Tbsp granulated sugar
  • 1 Tbsp warm water
  • 2 tsp cornstarch

Vanilla Glaze

  • 1 cup confectioners’ sugar sifted
  • 1 tsp vanilla extract
  • 2 Tbsp heavy cream or milk

Instructions

  • Whisk warm water and cornstarch in a small bowl; set aside.
  • Combine raspberries and sugar in a saucepan over medium-low heat and cook until berries break down, about 4 minutes.
  • Stir in cornstarch mixture and simmer for 3 minutes until thickened. Cool completely.
  • Prepare danish dough through shaping step (rolling and folding completed).
  • Roll dough into a rectangle and spread half of the raspberry filling down the center.
  • Cut slanted strips along both sides and fold alternately over the filling to form a braid.
  • Repeat with remaining dough and filling.
  • Brush braids with egg wash and refrigerate for 15–60 minutes.
  • Preheat oven to 400°F (204°C).
  • Bake for 18–22 minutes until golden brown.
  • Cool for at least 5 minutes.
  • Whisk glaze ingredients and drizzle over warm pastries before serving.

Notes

Baking Success

  • Let filling cool fully before spreading to prevent soggy dough
  • Chill shaped braids to maintain structure
  • Don’t overfill—less filling prevents leaking

Make-Ahead & Storage

  • Filling can be made 1–2 days in advance
  • Baked danish stores at room temperature 1 day or refrigerated up to 5 days
  • Freeze baked pastries up to 3 months

Variations

  • Swap raspberries for blueberries or strawberries
  • Add cream cheese beneath the fruit filling
  • Finish with sliced almonds for crunch