So I'm feeling a bit like a broken record...but I wasn't going to make this recipe. I feel like these Tuesdays just sneak up on me...I know, I've said that before too.
But then I looked at the recipe and decided I should indeed make it. Besides, it is a long weekend here in Canada...so I have an extra day for baking. Woot-Woot!!
The pastry dough seems easy enough. Though as I started making the dough, I thought to myself, 'hey stupid, ya should have watched the video first.' I decided to ignore the comment and/or suggestion and floundered on. (Who does she think she's calling Stupid!)
Pastry dough is made...now I'll watch the video.(Thank you very much!) I think I've done it right so far. Granted, all I've done is make the dough. But so much can go wrong in those few minutes that it takes to make the dough.
Butter is broken down into smaller bits...but not too small...chunky bits.
This is stirred together just until the flour mixture is moistened. Then, the bowl is covered with saran wrap and put in the fridge overnight.
It seemed strange to just stir the ingredients until the flour was combined. I'm used to having to roll the dough into a ball and then put in the fridge. But the video confirmed it was correct. And why would sweet Julia and Beatrice lie?
This dough was super easy to roll out. And it was interesting to roll out. It is a super chunky dough, with all the butter bits in it. A few times rolling it out and folding it into thirds...and then back in the fridge for another rest. Sort of like a croissant dough, but 100 times quicker and easier!
...and one last fold before being cut in half. Look at those layers! Yep, I predict this is going to be a good pastry dough. Mark my words, sonny! Yup!
And this dough then goes back in the fridge for another half hour or so.
So, I made neither the pastry cream filling nor the fruit filling. Rather, I made a cream cheese filling, adapted from an Ina Garten recipe and used an apricot spread I had in the cupboard (that I was saving to make Rugelach-an Ina recipe).
I thought the cream cheese might help to offset the sweetness of the apricot spread I planned on using.
Next, the cream cheese filling tops the apricots. Then, strips are cut using a pizza cutter. I should have cut my strips smaller as the recipe says 12-14 strips. I just read cut into strips...then after cutting, I read just how many I should have cut...yep, seems pretty normal for me. Sigh.
this post too.
Next, just need to brush some egg white wash and sprinkle some sugar onto the top. I didn't have pearl sugar, so I just used some raw sugar.
The braid is baked for 20 minutes in a 400 degree oven. Lastly, it is glazed with a confectioner's sugar icing. I hope it tastes as good as it looks!
Yup! It is good. The pastry is nice and flaky. The cream cheese and apricot spread compliment each other perfectly. And what do you know, I'm glad I made this. (broken record time)
Beautiful pastry! I had a blast making this (unlike those dang croissants).ReplyDelete
Looks great--you don't need no silly video! I used the same fillings as you (Ina's CC + apricot jam). Hope you had a good Thanksgiving :)ReplyDelete
Mmmmm...apricot and cream cheese was a scrumptious choice of fillings!ReplyDelete
I used the same brand of jam "St Dalfour" just in a different flavour :) I bet the apricot and cream cheese would have been magic!ReplyDelete
I love all the filling choices that people came up with for this week's recipe.ReplyDelete
Looks (and sounds) delicious!
Yours is really beautiful! I am just realising as I read a few more people's posts that I totally did not do the dough right (though it did not seem worse for it) - I chilled it overnight, then the next morning rolled it out and filled it immediately. Oops. That's what happens with these recipes which involve 2-3 additional recipes and I don't real them all till it's too late!ReplyDelete
Love the butter chunks in your dough! I also watched the video after the braid was baked - should have checked online sooner :)ReplyDelete
I am thankful that the dough was not as complicated as the croissants... like you said a 100 times easier. :)ReplyDelete
Wow - this is just spectacular! Very nicely done.ReplyDelete
I had to drop TWD because I could only handle 2 groups with working full-time but I love to see what you're making!
Don't ask me how, but I missed the 'use 1/2 recipe', so my braid is going to be quite fat and long! LOL It's baking now. :)ReplyDelete
Your braid looks beautiful!!
Your danish turned out fantastic!ReplyDelete
Your dough rolled out so perfectly. I had jagged edges and had to kind of cut pieces off and patch it up to make a rectangle. Beautiful step-by-step!ReplyDelete
Great job! I love seeing everyone's different fillings.ReplyDelete
Love the cream cheese filling idea! That's my favorite filling in pastries, and I was kind of disappointed there wasn't one in the book. Beautiful pastry!ReplyDelete
-Katie @ Counter Dog
Delicious looking Danish Braid with fabulous fillings - I like the combination of that lovely French apricot jam and cream cheese - sounds like we all really enjoyed this recipe!ReplyDelete
That last picture makes me want to lick the screen! You can never go wrong with an Ina recipe! Love her! Glad this was a hit with you - it was here. :)ReplyDelete
I would eat your's too. It looks delicious!ReplyDelete
Your Danish braid looks beautiful. The cream cheese filling sounds like a perfect compliment to the fruit spread. I haven't made the Danish braid yet, but I'm becoming inspired looking at the beautiful results.ReplyDelete
Yummmm! Looks so good. I will have to look up Ina's cream cheese spread recipe.ReplyDelete
It looks delicious. I wished I had thought to use cream cheese. I think it would have cut some of the sweetness.ReplyDelete
This looks so good! I picked the wrong time of year to give up anything flour-based!ReplyDelete
That looks really tasty. I'll have to try it.ReplyDelete