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I had a hankering for one of those Butter Braid pastry bread things this weekend. Unfortunately I don't know of anyone selling them. So I did the next best thing, I made my own. The Butter Braids are more of a bread with a sweet filling. I thought I would amp it up a little and make a bigass Danish. I grabbed a box of puff pastry from the freezer and went to work.
For the filling, I added a package of fresh raspberries to a pot and smashed them up. I added some sugar and some corn starch to make a preserve type filling. Then set it aside to cool while I made the rest of the filling. I mixed some softened cream cheese with sugar and a splash of vanilla in the Kitchen Aid until it was blended and smooth.
Now for the dough, I laid out the puff pastry and rolled it out nice and even. I spread the cream cheese on the inner 1/3 to within 1" of the exterior perimeter of the dough. This allows me to make a flap to keep the innards from flowing out while cooking. I then added a layer of raspberry preserves on top of the cream cheese base. The second Danish got cinnamon and sugar on top of the cream cheese (no raspberry on that one).
I used a pizza cutter to cut the outer flaps of dough into strips then crisscrossed them to form the braided appearance. I gave the tops an egg wash and sprinkled some turbinado sugar on top. Popped them into a 375°F oven for 28 min and ended up with these:
After they cooled, they disappeared pretty quickly.
For the filling, I added a package of fresh raspberries to a pot and smashed them up. I added some sugar and some corn starch to make a preserve type filling. Then set it aside to cool while I made the rest of the filling. I mixed some softened cream cheese with sugar and a splash of vanilla in the Kitchen Aid until it was blended and smooth.
Now for the dough, I laid out the puff pastry and rolled it out nice and even. I spread the cream cheese on the inner 1/3 to within 1" of the exterior perimeter of the dough. This allows me to make a flap to keep the innards from flowing out while cooking. I then added a layer of raspberry preserves on top of the cream cheese base. The second Danish got cinnamon and sugar on top of the cream cheese (no raspberry on that one).
I used a pizza cutter to cut the outer flaps of dough into strips then crisscrossed them to form the braided appearance. I gave the tops an egg wash and sprinkled some turbinado sugar on top. Popped them into a 375°F oven for 28 min and ended up with these:
After they cooled, they disappeared pretty quickly.
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