Raspberry Danish Braid #TuesdayswithDorie

Raspberry Danish Braid | Tender dough filled with raspberry and cream cheese. Plus how to make a cheater laminated dough!

Raspberry_Danish_Braid (2)
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.

Raspberry_Danish_Braid (3)

Raspberry_Danish_Braid (4)

Raspberry_Danish_Braid (5)

I should have known that the microwave instructions for the vanilla cream and raspberry filling were outdated.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.

An apricot version of this danish can be viewed here.

Raspberry Danish Braid #TuesdayswithDorie


    See link for danish recipe.

      Fresh Berry Jam Filling

      • 2 cups crushed fresh raspberries
      • 1 cup sugar
      • 1-2 tablespoons fresh lemon juice

      Confectioner's Cream

      • 1 cup heavy cream
      • 1 1/2 tablespoons cornstarch
      • 2 tablespoons sugar
      • 1 egg yolk
      • 1 teaspoon vanilla


      1. For berry filling, stir the berries and sugar together in a microwave safe bowl. Cook for 10 minutes on full power. Stir and cook 5-8 minutes longer till most of the liquid has been absorbed and filling looks glossy.Mine took less time. Cook time will vary depending on the strength of your microwave. Stir in lemon juice and cool till room temperature before using.
      2. For cream filling, whisk together cream, cornstarch and sugar in a large microwave safe bowl. Microwave on full power for about 1 minute (time will vary depending on strength of your microwave). Stir and cook 2-3 more minutes till the mixture boils and thickens a bit. Watch carefully as all microwaves cook differently.
      3. Whisk together egg yolk and vanilla. Temper the egg mixture by slowly whisking in a little of the hot cream mixture, then slowly add the yolk mixture into the cream, whisking constantly.
      4. Microwave 30 seconds more, then stir. Mixture should be thick like lemon curd. Press some plastic wrap over surface and cool to room temperature.
      5. Spread some the berry filling over middle of danish, then top with some of the cream filling. You may not need to use all the fillings.

      Adapted from Baking with Julia

        Yield: filling for one danish, 6-8 servings

          Total time: 1+ hours with cooling times factored in.


            Nutrition Facts
            Serving Size
            Amount Per ServingAs Served
            Calories 1927kcal Calories from fat 840
            % Daily Value
            Total Fat 93g143%
            Saturated Fat 56g280%
            Cholesterol 472mg157%
            Sodium 103mg4%
            Carbohydrate 275g92%
            Dietary Fiber 16g64%
            Sugars 243g
            Protein 10g

            Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

            Total FatLess than65g
            Sat FatLess than25g
            CholesterolLess than300mg
            SodiumLess than2,400mg
            Total Carbohydrate300g
            Dietary Fiber25g
            Did you make this recipe?
            Leave review!

            Raspberry Danish Braid | Tender dough filled with raspberry and cream cheese. Plus how to make a cheater laminated dough!


            1. That is beautiful Liz! Love the cream sauce. Had to chuckle about your microwave, we call mine “the ubberwave”:@)

            2. Oh my, that looks amazing. And I love that the dough is easier to make than authentic puff pastry. The only thing that’s kept me from trying it is the amount of work involved. I agree with your friends, it’s glorious.

            3. Yours is beautiful Liz! Nicely done!

            4. Liz, this is so beautiful, I would have a hard time cutting into it…but, I probably could be convinced. Thanks for the directions on making this dough in an easier way.

            5. Ah Lizzy this look absolutely beautiful!!

            6. This looks SO delicious…and gorgeous as always. Raspberry/cheese danish is one of my all-time favorite pastries. Yummy!

            7. Absolutely gorgeous danish bread.

            8. Your braid is so pretty, I love the raspberry filling!

            9. This is gorgeous! Your presentations are always lovely.

            10. This looks so professional Liz! Raspberries and vanilla cream, how delicious. I do love that simplified laminated dough, that’s one way I don’t mind cheating. 🙂

            11. Liz, Your braiding on this danish is beautiful. I’m inspired and pinning.

            12. Your raspberry braid is a stunner! Raspberry and vanilla do seem to be perfect compliments for the bread 🙂

            13. Raspberries and pastry cream are a perfect combination!

            14. Liz, Your danish braid looks just perfect. And the filling sounds so yummy! I am afraid if I made one it wouldn’t look nearly as nice as yours.

            15. It beautiful, and a perfect pastry and braid. Love it.

            16. Now that’s a beautiful thing!!! It looks absolutely perfect and delicious!

            17. Great pics, Liz! Your pastry braid looks perfect. I loved this recipe. I just made pinwheels tonight with the other half of the dough….and they’re good!

            18. What a fantastic find, Liz! I have Dorie’s book but wouldn’t have thought this pastry is so easy and gorgeous! You’ve done it again.

            19. There is no doubt in my mind that this braid tastes as good as it looks, Liz. I must check out the process. It sounds like something even I can do, lol…

              Thanks for sharing, Liz…

            20. What a gorgeous, work-worthy Danish braid, Liz! I am so sharing it!

            21. Wow, that is a stunning pastry!!! Sorry to hear about the raspberry filling in the microwave – it looks like in the end it turned out beautifully though 🙂 Raspberries with cream are the perfect combination!

            22. So beautiful! I’d ooh and aah too. 🙂

            23. We eat with our eyes first 🙂 Your Danish Braid looks very festive – I love all the reds and the beautifully arranged almonds.

            24. What a beautiful braid, Liz. I once made one like that (not as beautiful – not even close! LOL) for my very first low-carb cookbook, Splendid Low-Carbing. Now that I can’t use gluten for the cookbooks, it’s next to impossible, it seems at the moment. 🙁

            25. I like the idea of this dough too! I can see why it was so difficult to wait…very tempting and what a presentation!

            26. it not only looks beautiful but so darn delicious!

            27. Ooh! I have to try this method Liz! I’m all about an easier version of laminated dough. Thank you for sharing. Just a gorgeous braid!

            28. This is almost too beautiful to slice it open! Well done, Liz!

            29. Absolutely divine looking! Your filling sounds delicious!

            30. I was just getting ready to turn off the light to go to sleep and then I saw this. Now you’ve got me so hungry I feel like I need to eat something. Wow you did a beautiful job on this Liz. I bet it doesn’t last long in your house.

            31. The braid looks absolutely gorgeous! I wish I’m that lucky neighbour of yours!

            32. Liz, raspberries and pastry cream sound like two delicious fillings for this very versatile and wonderful recipe – glad that you also enjoyed this somewhat “easier” version of the lamintaed dough!
              Have a great Wednesday!

            33. it looks yummy!

            34. Agreed – this cheater dough was a win. I wonder how it would work on croissants… Hmmmm , I may have to test that soon!
              Raspberry = 🙂

            35. expert braid work–that’s beautiful! I knew that microwave pastry cream sounded a little scary. if I do try to make it one day, i’ll be sure to watch my times.

            36. Wow this braid looks amazing! Love the filling and I have to make this pastry, I cannot make a puff pastry to save my life.

            37. Liz, I always gasp in delight when I visit your blog. This braided bread is beautiful. Thanks for the photo where you show how the dough looked right before “braiding” it. I would never have figured out how you shaped the loaf without it. You have the luckiest friends/family/neighbours since they get to eat everything you make!

            38. So beautiful, Liz. In college I made one of these with apricot. It is fun to see how pretty they come out. But yours is prettier than I remember mine being! Now I’m checkin’ out the dough!

            39. Beautiful, Liz. My microwave’s power is kind of underwhelming so the 10 minutes worked for me thankfully!

            40. Beautiful!! This was such a great recipe!

            41. You make the most wonderful desserts. I love everything about this with the vanilla crème and raspberries. I could pop those in a gluten-free pastry and be in heaven.

            42. The braids are perfect. A quick sweet dough recipe if very handy when time is short.

            43. Glorious it is! Your danish is stunning – your almonds are so perfectly placed. I went with an apple filling, delicious as it was, I’m jealous of the beautiful red color of your raspberry version. Nicely done as usual.

            44. Danish looks stunning! I love the pictures!

            45. Beautiful braid and great pictures!

            46. Lizzy,
              I don’t know how you waited for this lovely Danish to cool before eating. Danish is something I’d love to make but just never got around to.

            47. G’day Liz, your photo and recipe looks so delicious, true!
              WISH could come through the screen and try one of these right now too!
              Cheers! Joanne
              Viewed as part of Nancy’s Your Best Recipes Oct 2013

            48. Hi Liz,

              This looks amazing! I actually just made an apricot braid today but this looks even better =)
              I’m trying to view the recipe but the link isn’t working for me. Do you have it written on another page, or a direct link? I appreciate your help!


            1. […] dough that Liz (from That Skinny Chick Can Bake) made. So out came the iPad and I went to work! The ‘quick’ laminated pastry dough still required more hours than I had to allow the dough to rest in between foldings, but I was […]

            Speak Your Mind