Strawberry Cheesecake Danish Braid

Strawberry Cheesecake Danish Braid-1-17 One of the desserts that I just can’t stay away from are soft and tender yeast breads. I will pass up cake any day if I can have any kind of yeast bread and one made from a danish dough is simply the best. What makes this dough unique and extra delicious is the extraordinary texture, made by combining two already delicious doughs into one – yeast dough with puff pastry dough. The result? Incredibly soft, tender and fluffy dough with flaky and buttery layers.

I decided to make a danish braid and used my favorite filling ingredients – cream cheese and strawberry jam. Isn’t it jaw droppingly beautiful? It tastes even better than it looks, and that’s saying something.

Ingredients:

1/2 a recipe Danish pastry dough

1 egg (for egg wash)

Filling:

1 (8oz) package cream cheese, softened

1/4 cup sugar

2 teaspoons vanilla

1/4 cup strawberry jam (or any kind of jam)

Glaze:

1 cup powdered sugar

1-2 Tablespoons milk

1/4 teaspoon vanilla (or 1 teaspoon lemon juice and 1 teaspoon lemon zest)

Instructions:

Strawberry Cheesecake Danish Braid-1 Preheat the oven to 400 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper.

Mix the softened cream cheese with the sugar and vanilla (lemon juice and zest too, if you’re using it) until the mixture is well combined.

Strawberry Cheesecake Danish Braid-1-2 Whisk the egg and 1 Tablespoon of water using a fork. Set is aside; this is your egg wash.

Cut the prepared danish pastry dough in half. Danish Pastry Dough-1-22 On a lightly floured surface, roll out each half of dough into a 1/4 inch thick rectangle, about 12×16 inches. Strawberry Cheesecake Danish Braid-1-27 (Work quickly, so your dough stays chilled while you are rolling it out and shaping it. You don’t want the butter to melt and blend into the dough, since the beautiful, soft and flaky texture will not be the same. Keep the second half of the dough in the refrigerator while you are working with the first one.)

Spread out half of the cream cheese filling in the center of the rectangle. Strawberry Cheesecake Danish Braid-1-7 Spread the strawberry jam over top of the cream cheese filling. (I used homemade strawberry jam, which has a great texture and is soft enough to be spread evenly with no problems. If you are using store bough jam, it will come out of the jar in one big glob and will be very hard to spread, so soften it in the microwave or on the stovetop, until the texture is softened and easily spreadable.) You can use any kind of jam that you like.

Strawberry Cheesecake Danish Braid-1-8 Make 3/4 inch diagonal slashes along the sides of the filling. Strawberry Cheesecake Danish Braid-1-9

Strawberry Cheesecake Danish Braid-1-5 Fold the strips over the filling, alternating sides, until the whole loaf is braided. Seal the ends. Strawberry Cheesecake Danish Braid-1-6

Strawberry Cheesecake Danish Braid-1-11

Strawberry Cheesecake Danish Braid-1-12 Place the braided loaf onto the prepared baking sheet, brush with the egg wash. Strawberry Cheesecake Danish Braid-1-13 Allow to rise at room temperature for about 30 minutes. The loaf will not double in size, just become puffy. Strawberry Cheesecake Danish Braid-1-14 Repeat with the other braid.
Bake in the preheated oven for 18-23 minutes.

I know some people will ask, so I will address this right now. Can you use store bought puff pastry for this recipe? Yes and No. Yes, you can use store bought puff pastry. I don’t know the size you would need to roll it out to, I don’t know how much filling you will need or how long you will need to bake it. I didn’t test this recipe with puff pastry. 

Also, the texture will be completely different. It will be like puff pastry, not a danish braid. I’m sure it will be delicious, just a completely different recipe.

Strawberry Cheesecake Danish Braid-1-15 While the danish braid is baking, make the glaze. Strawberry Cheesecake Danish Braid-1-16 Whisk all the ingredients together. You can add more or less milk to the powdered sugar, depending on how thick or thin you want the glaze to be. Strawberry Cheesecake Danish Braid-1-22 When the danish braid has cooled for about 10 minutes, drizzle the glaze on top. Strawberry Cheesecake Danish Braid-1-19

Strawberry Cheesecake Danish Braid-1-18

Strawberry Cheesecake Danish Braid-1-21

Strawberry Cheesecake Danish Braid
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 2 Danish Braids
Ingredients
Filling:
  • 1 (8oz) package cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • ¼ cup strawberry jam (or any kind of jam)
Glaze:
  • 1 cup powdered sugar
  • 1-2 Tablespoons milk
  • ¼ teaspoon vanilla (or 1 teaspoon lemon juice and 1 teaspoon lemon zest)
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper.
  2. Mix the softened cream cheese with the sugar and vanilla (lemon juice and zest too, if you're using it) until the mixture is well combined.
  3. Whisk the egg and 1 Tablespoon of water using a fork. Set is aside; this is your egg wash.
  4. Cut the prepared danish pastry dough in half. On a lightly floured surface, roll out each half of dough into a ¼ inch thick rectangle, about 12x16 inches. (Work quickly, so your dough states chilled while you are rolling it out and shaping it. You don't want the butter to melt and blend into the dough, since the beautiful, soft and flaky texture will not be the same. Keep the second half of the dough in the refrigerator while you are working with the first one.
  5. Spread out half of the cream cheese filling in the center of the rectangle. Spread the strawberry jam over top of the cream cheese filling. (I used homemade strawberry jam, which has a great texture and is soft enough to be spread evenly with no problems. If you are using store bough jam, it will come out of the jar in one big glob and will be very hard to spread, so soften it in the microwave or on the stovetop, until the texture is softened and easily spreadable.)
  6. Make ¾ inch diagonal slashes along the sides of the filling. Fold the strips over the filling, alternating sides, until the whole loaf is braided. Seal the ends.
  7. Place the braided loaf onto the prepared baking sheet, brush with the egg wash.
  8. Allow to rise at room temperature for about 30 minutes. The loaf will not double in size, just become puffy.
  9. Repeat with the other braid.
  10. Bake in the preheated oven for 18-23 minutes.
  11. While the danish braid is baking, make the glaze. Whisk all the ingredients together. You can add more or less milk to the powdered sugar, depending on how thick or thin you want the glaze to be. When the danish braid has cooled for about 10 minutes, drizzle the glaze on top.

 
Signature

Related posts:

Comments

  1. Valentin says

    Wow! Impressive post Olga:) so professional:)) you’re excelling and keep on going:)) looking forward to your posts:))

  2. Adrienne says

    When I first saw the cover photo, I didn’t think there was any way I could make the braid as uniform and even as yours. But looking at the step-by-step photos, it looks like I might be able to. Thanks for posting each photo; they’re very helpful! I am definitely going to work up the courage to make Danish pastry because this looks like heaven.

  3. veronica says

    Looks very good! Will definitely try. How long can you keep it in the fridge for or air tight container? If I wanted to make it a few days ahead.

  4. says

    Just like you, I enjoy anything danish related. How I long for this haha
    Thanks for the recipe. I should probably make this in the near future :)
    Thanks again for the amazing recipe and pictures Olga!

  5. Natallia says

    Hi Olga I have been following your blog for long time. Tried a couple of your recipes, but this is my first review . I made this Danish it was delicious. I freeze the other half and bake it a couple of weeks later and everybody in my family loves it. Thanks for your recipe ;)

  6. Natalia Dmitruk says

    Can u please tell me where u buy the danish pastry dough?
    Im not handy making dough from scratch.
    Hope to hear from u soon

  7. Nina says

    Hi, Olga,

    I have question. Can I use fresh strawberries for this recipe or any other kind of berries.
    Because you can buy fresh berries and pretty cheap. I love fresh berry.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>