Easy Raspberry Cream Cheese Danish Braid Little Spice Jar Instructions. combine cream cheese, ricotta, sugar, and lemon juice with a handheld mixer. place the thawed puff pastry out onto a sheet of floured parchment paper. roll it out lengthwise about 2 inches. cut the top corners off and begin cutting strips diagonally down the sides of the pastry. Use a small cookie scoop to do a line of pastry filling down the very middle (cream cheese will be twice the width). bring dough points over in braid pattern and secure on other side. brush dough with egg , and bake for approximately 20 mins (check at 18 minutes). remove from the oven and let it cool for a few minutes.
Easy Raspberry Cream Cheese Danish The Seaside Baker Preheat the oven to 350f. line a baking sheet with parchment paper. cut the puff pastry sheets into squares and then cut each corner towards the center, stop at one inch from the center. you will have the corners cut in half, fold 4 of the half corners inside. brush the puff pastry pinwheels with whisked egg,. Instructions. in a small bowl, combine water and yeast. let sit for 5 minutes. put the flour, yeast, salt and sugar into the processor and briefly pulse just to mix it up. drop in the cold butter, and process briefly to chop up the butter to pea sized crumbles. in a bowl whisk together yeast, milk, and egg. Step 5: add raspberries on top of the cream cheese filling. in a small bowl, make an egg wash by beating the egg and water together. brush the egg wash on the edges of each rectangle using a pastry brush. bake at 395°f for 17 20 minutes, until the pastry is golden brown to your liking. let cool for a few minutes. Instructions. preheat oven to 400°f and line a baking sheet with parchment paper. remove both sheets of puff pastry from the freezer and let set on the counter for 5 10 minutes. while the puff pastry is thawing a bit, combine the softened cream cheese, powdered sugar and vanilla in a small mixing bowl; set aside.
Comments are closed.