Danish Pastry Braid With Almonds : Wild Flour

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sliced almonds

💰Cheaper: chopped walnuts

Chopped walnuts provide a similar texture at a lower cost.

Roll out Danish dough to about 1/4 inch thick and 12 inches wide.

Using a pizza wheel, cut slits about a third of the way into the dough on both sides, ensuring not to cut all the way to the center.

Spread about 3/4 cup of almond cream with rum evenly down the center of the dough.

Fold the dough over the filling, alternating sides to create a braid directly on the baking sheet.

Egg wash the braid to seal the pieces and make it shiny.

Generously sprinkle sliced almonds over the egg-washed braid.

Cover the braid loosely with plastic wrap and let it proof for about 1.5 hours.

Bake the braid until golden brown (exact time not specified).

Brush a hot apricot glaze over the baked braid immediately to seal in moisture.

While still warm, brush a vanilla glaze over the braid for shine and sweetness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens