DANISH PASTRY BRAID
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.
Provided by Beatrice Ojankangas
Categories Pastry Dessert Christmas Almond
Yield Makes 2 filled braids
Number Of Ingredients 26
Steps:
- Quick Method Danish Pastry:
- Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
- In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
- Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
- Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
- Wrap and chill the dough 30 minutes or as long as overnight.
- To make the Danish Pastry Braid:
- Cover two baking sheets with parchment paper or lightly grease and flour them.
- Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
- To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
- Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
- Preheat the oven to 400ºF.
- Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
- To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
- Bake about 15 minutes or until golden.
- Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.
DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID
Provided by Marcela Valladolid
Categories dessert
Time 1h10m
Yield 12 servings (2 braids)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
- Beat the egg and 1 tablespoon water in a small bowl with a fork.
- Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
- Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.
TURKEY AND BROCCOLI PASTRY BRAID
This meal in one is an easy way to get kids-and adults-to eat broccoli. The puff pastry that wraps up turkey, cheese and veggies is pure, flaky goodness. -Jenelle Fender, Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. For filling, mix first 6 ingredients., Unfold pastry onto a lightly floured surface; roll into a 15x10-in. rectangle. Transfer to a baking sheet. Spoon filling down center third of rectangle. On each long side, cut 8 strips about 3 in. into the center. Starting at an end, fold alternating strips over filling, pinching ends to join., Bake until golden brown and filling is heated through, 20-25 minutes.
Nutrition Facts : Calories 463 calories, Fat 26g fat (7g saturated fat), Cholesterol 50mg cholesterol, Sodium 435mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.
3-INGREDIENT CHOCOLATE-STRAWBERRY BRAID RECIPE BY TASTY
Here's what you need: puff pastry, semi-sweet chocolate chips, strawberries
Provided by Merle O'Neal
Categories Bakery Goods
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400ºF (200ºC).
- In a small bowl, melt the chocolate chips.
- Cut puff pastry in half.
- Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
- Spread half of the chocolate spread and sliced strawberries on the center third.
- Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
- Repeat for second half of puff pastry.
- Bake for 12-15 minutes.
- Let cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 918 calories, Carbohydrate 82 grams, Fat 64 grams, Fiber 5 grams, Protein 12 grams, Sugar 20 grams
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