Iced Raspberry Danish Braid Recipe

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Follow these easy instructions and create flaky, buttery raspberry Danish braids at home. You can be a master in the kitchen too, I promise!


yield: 2 BRAIDS, 4-6 SERVINGS EACH


Ingredients:


Dough
1 recipe Homemade Danish Pastry Dough (step-by-step photos included)


Raspberry Filling
2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
3 Tablespoons (40g) granulated sugar
1 Tablespoon (15ml) warm water
2 teaspoons cornstarch


Vanilla Glaze
1 cup (120g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 Tablespoons (30ml) heavy cream (or milk)


Directions:

  1. The first step is to make the raspberry filling. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat.  Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator.
  2. Visit Iced Raspberry Danish Braids @ sallysbakingaddiction.com for full directions.

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