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Flaky Berry Cream Cheese Danish Braid

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A delicious flaky pastry braided around sweet berries and luscious cream cheese, perfect for brunch or special occasions. This recipe is easy to follow and yields a crowd-pleasing treat with a satisfying crunch and creamy center.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour, sifted
  • 1 cup (225 grams) unsalted butter, cold and cubed
  • 2 tbsp (25 grams) granulated sugar
  • ½ tsp (3 grams) salt
  • ½ cup (120 ml) cold water, ice-cold
  • 2 tbsp (30 ml) cold milk
  • 8 oz (225 grams) cream cheese, softened
  • ¼ cup (30 grams) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp lemon zest (optional)
  • 1 ½ cups (about 225 grams) fresh mixed berries (blueberries, raspberries, sliced strawberries)
  • 2 tbsp (25 grams) granulated sugar
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (3 grams) cornstarch
  • ½ cup (60 grams) powdered sugar for glaze
  • 1–2 tbsp (15–30 ml) milk for glaze
  • ¼ tsp (1.25 ml) vanilla extract for glaze

Instructions

  1. In a large bowl, combine sifted all-purpose flour, sugar, and salt. Cut in cold, cubed unsalted butter using a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized bits (about 5 minutes). Keep butter cold.
  2. Mix cold water and milk together. Slowly add to flour-butter blend, stirring gently with a fork until dough just starts to come together. Avoid over-mixing or kneading. Wrap dough in plastic and refrigerate at least 30 minutes or up to 2 hours.
  3. Beat softened cream cheese with powdered sugar, vanilla extract, and lemon zest until silky smooth using an electric mixer or whisk. Set aside.
  4. In a small saucepan, combine fresh berries, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until berries break down and mixture thickens (5-7 minutes). Remove from heat and cool slightly.
  5. On a floured surface, roll chilled dough into a 12×14 inch (30×35 cm) rectangle. Transfer to parchment-lined baking sheet. Spread cream cheese filling down center strip (about 4 inches or 10 cm wide). Spoon berry filling on top.
  6. Cut 1-inch (2.5 cm) strips on each side of filling, about 7-8 strips per side. Fold strips over filling, alternating sides to create braid pattern. Pinch ends to seal and brush top with a little milk.
  7. Preheat oven to 375°F (190°C). Bake braid for 25-30 minutes until golden brown and puffed. Watch closely after 20 minutes to avoid burning.
  8. While braid is warm, whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over braid and let cool for 15 minutes before slicing.

Notes

Keep butter and liquids ice-cold to ensure flaky dough. Avoid overworking dough to prevent toughness. Use a sharp knife for clean cuts. If dough is sticky, chill longer. Thaw and drain frozen berries well to avoid sogginess. Let pastry cool before slicing for best shape. Variations include using gluten-free flour or dairy-free substitutes.

Nutrition

Keywords: Danish braid, berry pastry, cream cheese braid, flaky pastry, brunch recipe, easy dessert, berry cream cheese Danish

Find it online: https://blixfood.com/flaky-berry-cream-cheese-danish-braid-recipe-easy-5-step-guide-for-perfect-pastries/