Print

Flaky Strawberry Cream Cheese Danish Braid

flaky strawberry cream cheese danish braid - featured image
Print Recipe

A homemade flaky and buttery Danish braid filled with smooth cream cheese and sweet strawberry jam, perfect for brunch or a special breakfast treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (227g) unsalted butter, cold and cubed
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon (5g) salt
  • 2 ¼ teaspoons (1 packet or 7g) instant yeast
  • ¾ cup (180ml) whole milk, warm (about 110°F/43°C)
  • 1 large egg, room temperature
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (160g) strawberry jam, preferably homemade or Bonne Maman
  • Egg wash: 1 large egg mixed with 1 tablespoon water
  • Optional: powdered sugar for dusting

Instructions

  1. Activate the yeast by combining warm milk (110°F/43°C) with instant yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes.
  2. In a large bowl or stand mixer, whisk flour, remaining sugar, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs with pea-sized bits.
  3. Add yeast mixture and egg to flour-butter mixture. Stir until dough just comes together; it should be shaggy and slightly sticky.
  4. Shape dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Cover and refrigerate.
  6. Roll dough on a floured surface into a 12 x 16 inch rectangle, about ¼ inch thick. Chill briefly if dough softens.
  7. Spread cream cheese filling down the center third of the dough lengthwise, leaving 1-inch borders. Spoon strawberry jam evenly over cream cheese.
  8. Cut 1-inch wide strips on each side of the filling, cutting from edges toward center but not through filling. Fold strips over filling alternately to braid.
  9. Transfer braid to parchment-lined baking sheet. Cover lightly and let rest in warm place for 20 minutes to puff.
  10. Preheat oven to 375°F (190°C). Brush braid with egg wash and bake for 25-30 minutes until golden brown and flaky.
  11. Cool Danish on a rack for at least 15 minutes before slicing. Optionally dust with powdered sugar.

Notes

Keep ingredients cold to maintain flakiness. Don’t over-knead the dough to keep it tender. Use instant yeast for quick rising. Brush with egg wash before baking for a golden crust. Tent with foil if browning too fast. Refrigerate dough during prep to keep butter firm. Reheat leftovers in oven or toaster oven to maintain flakiness; avoid microwave.

Nutrition

Keywords: strawberry, cream cheese, Danish braid, flaky pastry, homemade dessert, brunch, easy recipe

Find it online: https://clunkcook.com/flaky-strawberry-cream-cheese-danish-braid-recipe-easy-homemade-dessert/