Crisp pastry. Sweet, fruity filling. Luscious cream. These are the making of one impressive pastry. This one, a Danish Braid pastry from Baking with Julia, by Dorie Greenspan, is the baking selection this week from the group of bakers following TWD, or Tuesdays with Dorie. To see what everyone else created, click here.
How impressed I am that I was able to create such a wonderful pastry! The dough is a puff pastry version that is made in the food processor initially, and then after resting in the refrigerator, it is turned out and rolled and folded just like a regular puff pastry. I was very happy with how easy it was to roll out into the required rectangle. I did just recently purchase a pastry mat to help me with just this kind of thing.
I made two pastries, one using my Peach Vanilla Jam and confectioners cream and another using my Strawberry Rhubarb Jam and a mix of the confectioners cream and cream cheese (I mixed 1/4 cup confectioners cream with 4oz. cream cheese). Both jams I made over the summer when the fruit was abundant.
Braiding the dough was so easy. I was expecting it to be like making a lattice on top of a pie, which I always have problems doing. Here I folded in both ends first and then finished the folding in the middle sections. This was easy-peasy-pumpkin-pie, as I like to say.
The recipe has you adding glazes on top of the pastry. But I thought it looked beautiful out of the oven with just the sparkling sugar and almonds on top, so I left it as is.
This was really delicious. My favorite part was the crunch of the pastry. No Danish pastry I have ever had has tasted as good as this one. I definitely will be making this again. If you are interested in making it, here is a link to the recipe. Seriously yummy.