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    You are in: Home / Recipes / Danish Braid Recipe
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    Danish Braid

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 20, 2011

      A helpful note for those who try this in the future. Blueberries have very little natural pectin in them, so you may need to add 1 tablespoon of cornstarch to thicken the filling if you use blueberries!

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    • on November 01, 2008

      Filling Can I put Cream Cheese in this recipe .

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    • on March 29, 2008

      I just made this today after reading the recipe in the book and I cannot believe I have made it. I didnt have butter so used shortening instead and the resulting pastry is so flaky and just melts in your mouth. I used the cream cheese filling mentioned by a reviewer and fresh berry jam mentioned in the book. I will definetly be making this again with different fillings.

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    • on March 25, 2008

      Fabulous! This was my first time making a danish and I was very pleasantly surprised with the finished product. The instructions were very easy to follow and with a little faith, it turned out fine. I was surprised to find a very wet dough after refrigerating it the first night. I added a lot of flour while rolling it out to keep it from sticking everywhere. I have to admit I was very nervous about that aspect. It turned out just fine though. The danishes looked great and tasted wonderful. Thank you for sharing the recipe.

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    • on July 04, 2007

      Yikes! This is amazing. This is my first stab ever at a pastry, and with this recipe I feel I have nothing to be ashamed of. I chose this recipe because it didn't require chilling in between the rolling and folding steps like other pastry recipes. To my delight, it came out as flaky and airy as I could have wished. I halved it, making it hard to estimate the sizes during the rolling. Other than that, I followed the recipe exactly. The dough was slightly sticky, but that may have been because it's hard halve an egg. If you're thinking of halving it, I would just go ahead and make the whole batch, freezing half for later. Don't be intimidated by the number of steps. It's not that hard. For the fillings, I used the Danish- Cream Cheese Filling (Danish - Cream Cheese Filling) and homemade olallieberry jam. Oh, heaven! I'm going to have to take it into work just to get rid of the temptation. My braid was just a tad messy, but with a little practice I don't think it will be too tricky

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    • on August 11, 2005

      I'm not one to easily give 5 stars, but this recipe is worth it. I made Danish pastry once and I swore I'd never do it again. This recipe changed all that. It *is* a lot of work, but you can do it a bit at a time, and Mean Chef's directions make it so easy to understand. I didn't follow the size measurements for rolling out the dough, but my Danishes still turned out well. Even though I got confused with the number of turns I made, these still came out flaky and almost as good as the ones from those fancy breakfast buffets.

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    Nutritional Facts for Danish Braid

    Serving Size: 1 (1533 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2890.9
    Calories from Fat 1340
    Total Fat 148.9 g
    Saturated Fat 70.9 g
    Cholesterol 375.9 mg
    Sodium 1325.4 mg
    Total Carbohydrate 357.7 g
    Dietary Fiber 15.4 g
    Sugars 217.2 g
    Protein 47.6 g

    The following items or measurements are not included:


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