Cream Cheese Braided Danish Loaf

What you'll need


Working Method

Prepare Danish mix according to manufacturer’s instructions, using the Danish formula on the bag including lamination.  Retard overnight.

The next day,  sheet to 1 cm. thickness.  Cut a 12x16 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 350ºF until rich chestnut brown.

Additional Info

Chef Tips

To make egg wash, use a ratio of 2:1 whole eggs:water.  For example, for every pound of eggs used, add 8oz water.  Mix together and add a pinch of salt if desired.

 * Please reach out to Dawn Sales Representative for item number. 

Danish, Cream Cheese, Raspberry, Filling, Filled, Streusal, Braid 


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Cream Cheese Braided Danish Loaf

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