BRAIDED STRAWBERRY DANISH

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     Via another post, we previously discussed fresh homemade Danish.  OK, maybe “we” isn’t the right word.  I discussed it.  I hope some of you have tried it because there’s nothing better!  Today I experimented with strawberry filling made from a bag of sliced strawberries that I had stuck in the freezer over the summer.  The taste is great, however, I experimented a teensy bit with the preparation.  I used a silicone sheet instead of parchment paper. Let’s just say I’m never doing that again.  It didn’t stick, so that was good.  The problem was that I ran out of room.  So, please follow my prep instructions. Use a big sheet of Parchment paper.  Ha ha. Do as I say, not as I do.  Or as I did.  I know I learned my lesson.

 DANISH DOUGH

¾ cup cottage cheese

1/3 cup sugar

¼ cup vegetable or canola oil

1/3 cup milk

1 tsp vanilla extract

2 cups AP flour

2 tsp baking powder

½ tsp salt

 

FILLING

4 Ounces cream cheese, at room temp

¼ cup sugar

1 egg yolk

1 tsp vanilla extract

1 rounded Cup fresh strawberries

NOTE:  All I had was a quart of frozen strawberries so I drained them very well before using them.  On the plus side, the icing is strawberry flavored!

 

GLAZE

3/4 cup confectioner’s sugar

2 tsp milk (or 2 tsp juice from drained strawberries)

½ tsp vanilla (don’t add vanilla if you’re making strawberry glaze)

 

PASTRY DOUGH PREPARATION:

In a blender or food processor, process cottage cheese until it’s lump free. Add sugar, oil, milk, and vanilla.  Process until well incorporated.

Add baking powder and salt, processing until well mixed.  Add flour and pulse just until dough comes together and forms a ball. (Dough will be very sticky). Place dough in a bowl, cover and refrigerate for 30 minutes.

FILLING PREPARATION:

In a mixing bowl, beat cream cheese, sugar, vanilla, and egg yolk until smooth. (Reserve the egg white for wash).

ROLLING PASTRY DOUGH:

Place pastry dough ball in the center of an 18” length of parchment paper. Spray two large lengths of plastic wrap and lay side by side on top of the dough, overlapping them 3” – 4”.  You want them to overlap because the dough will grow larger as you roll it out.  (A great trick to avoid frustration!  The dough will not stick and you don’t have to wash your rolling pin.  (Yippee)

Roll dough into a 16 x 12-inch rectangle. Pick up the dough and parchment paper together, placing them on a large baking sheet.  (You may need to angle your pastry to give it room to expand while baking.  See my photo.  I used a half sheet baking pan).

Spread cream cheese mixture down the center of dough. Sprinkle fresh sliced strawberries (or drained frozen strawberries) on top of the cheese. On each side of dough, use a very sharp paring knife, and cut 3/4” wide strips. Don’t cut all the way to the filling, it’s best to leave approximately ½” uncut dough.  Near the filling is the section of dough that will wrap around the side section of your pastry.  You don’t want it to ooze out during baking. Fold alternating strips at an angle across berries. Pinch ends to seal and tuck under. Beat egg white with 1 tsp milk; brush over dough.

Bake at 400°  F for 25-30 minutes or until golden brown. Remove to a wire rack.

In a small bowl, combine glaze ingredients, and drizzle over warm pastry. Refrigerate leftovers, if there are any.

By Tika

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By Tika for CHEW WANNA EAT? © 2016

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