There’s nothing better than a warm sweet pastry in the morning, so why not make mum breakfast in bed with a braided raspberry danish.
Braided Raspberry Danish
Ingredients
1 Puff pastry sheet
50g cream cheese
2 tbsp Ricotta cheese
2 tbsp sugar
½ tsp lemon juice
¼ cup raspberry jam
1 x egg, mixed with 1 tbsp of water for egg wash
½ tbsp milk
¼ cup icing sugar
Method
Place cream cheese, ricotta, sugar, and lemon juice in a bowl and blend with a handheld mixer.
Place thawed puff pastry onto a sheet of baking paper you’ve sprinkled in flour. You are going to want to picture your sheet of puff pastry in thirds. You will use the two outer sections to cut into strips and braid. The middle will need to stay intact and provide the base for your filling.
Cut both top corners off your pastry sheet. Cut strips at an angle down each side of the pastry. The strips should be about 1 ½ – 2 cm wide. There will be another triangle of pastry to remove at the bottom, once you have cut all of the strips.
Spread out the cheese filling evenly on the middle puff pastry sheet. Then add a layer of jam on top.
Braid by crossing the strips over each other – alternating the sides. Don’t forget to pinch the strip down once you have pulled it over to the other side. Before you get to the last strips, fold the bottom middle flap up, so it can be secured under them.
Brush your danish with the egg wash. Bake at 200°C for 20 minutes or until it goes a nice golden brown.
Once your danish is cooled, combine your milk and icing sugar to make a glaze and drizzle over the top. You can serve with fresh raspberries if you like.
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