Cream cheese Braided Danish Loaf
What you'll need
Directions
Working Method
Make Danish mix according to manufacturer’s directions, using the Danish formula on the bag including lamination. Retard overnight.
The next day, sheet to 1cm thick. Cut a 12x16 inch rectangle and place onto parchment lined half sheet tray. Gently mark the dough into 3 sections lengthwise. Fill the center portion with cream cheese filling and raspberry filling. Cut the other sections into strips, working away from the filling and keeping the dough attached. Alternating sides, fold each strip over prepared filling- you will notice the pastry taking form as a braid. Continue to the end, tucking in the last strips. Beat up whole eggs to make egg wash and liberally brush the prepared loaf. Liberally sprinkle streusel up the center of the pastry. Proof for 20 minutes, bake at 350F until rich chestnut brown.
Cream cheese Braided Danish Loaf
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