Raspberry Danish Braid
This week for our #HeartseaseBakes we’ve been busy with pastry! It’s #DanishWeek and there was only one thing for it... Heartsease Farm Raspberry Lemonade Danish Braid!
Don’t forget to tag us in your very own Heartsease Bakes!
We made a Danish Pastry using a recipe from the main man himself Paul Hollywood which can be found on https://buff.ly/2CkRc2L
2lbs Danish pastry dough
350g Fresh or frozen raspberries
200mls Heartsease Farm Raspberry Lemonade
3 Tablespoons granulated sugar
2 tablespoons arrow root powder
300g icing sugar
3 tablespoons milk
1 tsp vanilla essence
On the hob combine all the filling ingredients and bring to the boil until thick.
Roll half the pastry out into a rectangle, (your 2lb pastry will create two braids) and cut the corners off the top of the rectangle, and cut two triangles into the bottom of the rectangle. Lay half of the filling down the centre of the pastry.
Using a sharp knife, cut in downward diagonals going from the filling down towards the edge of the rectangle. Repeat on both sides.
Carefully braid the pastry over the filling. Fold the bottom up to contain the filling. And egg wash. Cook on 200c for 15-18 minutes or until golden brown.
Combine the glaze ingredients in a bowl and drizzle over the braid as it cools.
Published: 16th October 2018