Raspberry Cheese Danish Braid - Cuisinart CBK-100 Instruction Booklet

RASPBeRRy CheeSe dAnISh BRAId

Dough Program
Makes 2 Danish braids
1 recipe basic sweet dough (see previous recipe)
6 ounces cream cheese, room temperature, cut into ½-inch pieces
3 tablespoons granulated sugar
1 tablespoon plus 1 teaspoon cornstarch
1 large egg
¾ teaspoon pure vanilla extract
½ cup raspberry preserves
egg wash – 1 large egg beaten with 1 tablespoon water
vanilla Glaze (optional):
½ cup confectioners' sugar, sifted
½ teaspoon pure vanilla extract
lowfat milk (approximately ¼ cup)
Prepare basic sweet dough according to recipe. Line two baking sheets with parch-
ment paper.
While dough is mixing, prepare the cream cheese filling. Place the cream cheese,
sugar, cornstarch, egg and vanilla in a Cuisinart
chopping blade. Process until completely smooth. Reserve refrigerated until ready
to use.
Divide the dough into 2 equal pieces. Roll out each piece into a rectangle approximately
14 x 10 inches and place each on a prepared baking sheet. Spread the cream cheese
filling evenly down the center of each rectangle lengthwise. Top each with the raspberry
preserves. Cut 1-inch wide strips on either side of the dough, cutting from the edge of
the dough to the edge of the filling. Begin braid by folding top strips together across the
filling and continue with alternating strips until the bottom is reached.
Food Processor fitted with the metal
®
Preheat oven to 350°F.
Cover braids with plastic wrap and let rise until nearly doubled. Brush with egg wash.
Bake for about 30 to 40 minutes until golden brown and filling is set.
While braids are baking prepare the vanilla glaze, if using. Place sifted sugar and vanil-
la in a bowl. Whisk the milk into mixture, a few drops at a time, until mixture becomes
a consistency that can be drizzled.
Remove braids from oven. Slide parchment and braids onto a wire rack and pull
parchment out from under the braids. Allow to cool. Serve plain, dusted with confec-
tioners' sugar, or drizzled with vanilla glaze.
Nutritional information per serving (one ounce):
Calories 158 (35% from fat) • carb. 122g • pro. 4g • fat 6g • sat. fat 3g
• chol. 41mg • sod. 39mg • calc. 17mg • fiber 1g
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