Berry and Almond Danish Braids
Ingredients
200 g cream cheese, at room temperature
1/2 cup (80 g) pure icing sugar, sifted
1/2 tsp almond extract
Pinch of salt
2 free-range egg yolks, divided
3 sheets frozen puff pastry, just thawed
125 g blueberries, divided
125 g raspberries, divided
1/2 cup (40 g) flaked almonds
Almond glaze:
1/3 cup (55 g) pure icing sugar, sifted
2 tsp milk
1/2 tsp almond extract
Pinch of salt
Method
Position rack in centre of oven and preheat to 200 C (180 C fan-forced). Place cream cheese, icing sugar, almond extract, salt and 1 egg yolk in a bowl and stir until smooth and well combined.
Cut 1 pastry sheet in half. Attach 1 half sheet to each remaining whole sheet, overlapping by 1.5 cm. Press to seal. Trim pastry sheets to 30 cm-long rectangles. Starting at 1 short end, arrange the cream cheese mixture down the centre of each pastry sheet, leaving a 2.5 cm border at the top and bottom and an 8 cm border on each long side. Sprinkle 50 g blueberries and 50 g raspberries over each pastry sheet.
Using a sharp knife, cut the long sides of 1 pastry sheet into eight 2.5 cm diagonal strips. Cut 2.5 cm slits at the top and bottom, stopping when you reach filling. Remove triangle pieces from the corners. Fold in top and bottom ends of pastry over filling. Fold strips over filling, alternating each side to resemble a braid. Place in the fridge to chill. Repeat with the remaining pastry sheet. Transfer both braids to a baking tray and freeze for 15 minutes or until pastry is chilled.
Combine remaining egg yolk and 2 teaspoons water in a small bowl. Brush egg mixture over the braids and top with the almonds. Bake for 40 minutes or until braids are puffed and golden. Transfer to a wire rack for 30 minutes to cool.
Meanwhile, to make the almond glaze, combine icing sugar, milk, almond extract and salt in a small bowl.
Drizzle the almond glaze over each braid and leave to set for 15 minutes. Slice into pieces with a serrated knife. Serve with remaining berries.
Credits: Coles
Photo Credits: Coles
