Braided Danish

By Dixie Elliott

Braided Danish
Perfect for afternoon tea, try our Braided danish with apricot or berry jam and almonds.

1 x danish dough

1/2 cup thick berry, cherry or apricot conserve

1/2 cup Premium vanilla custard

1/4 cup flaked almonds, toasted

1 egg white, beaten

1 tablespoon white sugar

extra 1/4 cup flaked almonds, toasted

1 Preheat oven to 200C. Roll pastry into a 26cm wide x 38cm long rectangular shape. Lift pastry onto a sheet of baking paper. Spread conserve down the length of the middle third of the pastry. Spread custard over the conserve, then sprinkle with almonds.

2 Using a sharp knife, cut slanting lines, 2cm apart, down each side of filling. Trim top and bottom ends and fold flaps in toward centre of braid. Lift one strip from right side over filling. Then fold over one strip from left side crossing over previous strip. Continue braiding in this way until all filling is covered with pastry. Carefully lift baking paper onto a long baking tray.

3 Brush braid with egg white. Sprinkle with sugar and then almonds. Bake for 15-20 minutes or until golden brown and crisp. Serve warm or cold cut into slices.

Serve with thick cream if you wish.

Check out Dixie’s fool-proof recipe for Danish Pastry dough.


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