This cheater version of a laminated dough was right up my alley. Made in the food processor, then rolled and folded like puff pastry, this method avoided the messy layering of butter, but produced similar results. Bea Ojakangas, the contributing baker for this exquisite Raspberry Danish Braid in Baking with Julia, relayed that danish is made this way all over Denmark these days…less work, but still producing a buttery, flaky dough. I filled this lovely pastry dough with vanilla cream and gelled raspberries, then crisscrossed strips of dough resulting in a stunning braid. Waiting to for this to cool for a sample was pure torture, but totally worth all the steps…including the overnight resting period of the dough. I think you will agree.
I should have known that the microwave instructions for the vanilla cream and raspberry filling were outdated. I have quite the powerhouse microwave and my raspberry concoction boiled out of its measuring cup at the 7 minute mark…I’m certain I’d still be cleaning if I went the full 10 minutes. I was more cautious with the instructions for the cream filling…and actually enjoyed only having Pyrex measuring cups to clean instead of pots and pans. But the dough is the real star. Feel free to fill with whatever tickles your fancy.
I took this braid over to my neighbor’s house to share with a group of friends…there were oohs and ahs when I set it on the kitchen counter. Then the ultimate compliment..that this beautiful braid tasted as good as it looked. Now I can see why this is Bea’s most requested recipe.
The danish recipe can be found here.