Easy Braided Danish Puff Pastry
If you want to feel like a French pastry chef, then you have to make this Easy Braided Danish Puff Pastry. Homemade cream filling and fresh fruit nestled between flaky, buttery layers of puff pastry. It's delicate, impressive and delicious!
Ingredients
- 3 sheets pre-made puff pastry frozen or refrigerated
- 1 Tablespoon powdered sugar for dusting
- 1 egg white whisked, for the egg wash
- 2 cups fresh peaches, blueberries, blackberries
- 1/4 cup sliced almonds
- 1 Tablespoon coarse sugar
For the cream filling:
- 8 ounces cream cheese softened at room temperature
- 1/4 cup granulated sugar
- 1 egg yolks room temperature
- 1 teaspoon vanilla extract
For the icing:
- 1 cup powdered sugar
- 2 teaspoons hot water
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
- Preheat the oven to 425°F / 218°C. Thaw puff pastry per package directions. The dough should be easy to work with but still cold to the touch. Gently use a rolling pin to smooth out any bumps or curves.3 sheets pre-made puff pastry
- In a stand mixer bowl, combine cream cheese, egg yolk, sugar and vanilla extract. Use the whisk attachment and beat until smooth and creamy. Alternatively, you may use a large mixing bowl and an electric hand mixer.8 ounces cream cheese, 1/4 cup granulated sugar, 1 egg yolks, 1 teaspoon vanilla extract
- Working with one sheet at a time, use a pastry cutter or sharp knife to cut 12 slits, about 1 inch apart, on both sides of the puff pastry, leaving the center in tact.
- Remove the first cut from each corner.
- Evenly spread 1/3 of the filling down the center of each puff pastry sheet, leaving a border around the cuts. Fill the center with fresh, seasonal fruits of your choice.2 cups fresh peaches, blueberries, blackberries
- Working with one sheet at a time, first fold the top of strip over the filling.
- Starting on one end, fold the next strip over the filling to the other side of the puff pastry, matching with the direct strip across. Continue until you reach the bottom. When you get to the end, tuck in the center piece and pull the last flap over. Note: if you need more detailed step by step photos of the braiding process, see above blog post.
- Brush the tops with egg wash and sprinkle coarse sugar. I like to add sliced almonds to the pastries filled with peaches.1 egg white, 1/4 cup sliced almonds, 1 Tablespoon coarse sugar
- Bake at 400°F for 50-55 minutes until puffy and golden brown.
- Make the glaze by adding powdered sugar and hot water together. Whisk until smooth and glossy. Lightly drizzle the puff pastry while its still hot. Dust with powdered sugar. Depending on how big or small you cut these pastries, you can have up to 8 servings.Note: although it’s not absolutely required, please trust me when I say a light drizzle of my glaze on top is a necessity! The pastry on it’s own is not sweet at all. Try it first before you skip it. Discard any leftover glaze. You don't need to use it all.1 Tablespoon powdered sugar, 1 cup powdered sugar, 2 teaspoons hot water
Notes
- Hot cream cheese filling will have an eggy texture, taste undercooked, and simply put, it's not pleasant to eat. Wait at least 30 minutes before enjoying.
Nutrition
Calories: 294kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 71mgSodium: 129mgPotassium: 63mgSugar: 39gVitamin A: 551IUCalcium: 41mgIron: 0.1mg
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
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