Apple Cheese Danish Braid

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, while homemade can cut costs.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and healthier.

raisins

🥗Healthier: dried cranberries

💰Cheaper: chopped dates

Cranberries add a tart flavor, while dates are often less expensive.

Take one dawn danish dough slab out of the case and let it cool overnight until it's cool but not frozen.

Sheet the dough down to 1/8 of an inch, making a sheet that is 12 inches by 15 inches.

Use a bench knife to score the inside of the dough to create guides for cuts.

Cut strips that look like arrows on a fletching, ensuring to have an uneven number of strips and the same amount on each side.

Add a stripe of apple filling up each side of the dough, followed by a stripe of cream cheese filling.

Start shaping the braid by taking the bottom edge and pointing it away from yourself.

Fold the top edge in towards yourself and lay each piece over the other without pulling to allow room for the dough to proof.

Tuck the ends underneath when you reach the last few strips to keep the braid looking whole.

Egg wash the danish using a specific technique, brushing one side in its entirety and then the other direction, ensuring no pooling on the pan.

Sprinkle the dawn exceptional streusel on the pastry, concentrating it where the braid meets.

Proof and bake the danish until done, then drizzle with dawn exceptional white flat icing after it cools slightly.

Slice the danish straight or on the bias for a fancy presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens