Apricot Cheese Danish Braid

Ingredients

2 pounds = 2 Danish Braids

11⁄2 pounds = 1 Braid

1 pound = 1 Braid

Basic Sweet Dough, page 63

 

 

 

 

 

 

 

Cream cheese, cut in 1⁄2-inch pieces,

8 ounces

6 ounces

4 ounces

at room temperature

 

 

 

 

 

 

 

Granulated sugar

1⁄4 cup

3 tablespoons

2 tablespoons

 

 

 

 

Cornstarch

2 tablespoons

4 teaspoons

1 tablespoon

 

 

 

 

Egg, large, at room temperature*

1

3 tablespoons

2 tablespoons

 

 

(1 medium)

(1⁄2 beaten egg – 1 small)

 

 

 

 

Pure vanilla extract

1 teaspoon

3⁄4 teaspoon

1⁄2 teaspoon

 

 

 

 

Apricot preserves

12 tablespoons, divided

9 tablespoons, divided

6 tablespoons

 

 

 

Egg wash – 1 large egg beaten with 1 tablespoon water

 

 

 

 

 

 

Place cream cheese, sugar, cornstarch, egg, and vanilla in a medium bowl and whisk until smooth (this may also be done in a food processor fitted with the metal “s” blade or with a hand mixer). Cover and refrigerate until ready to use.

For 2-pound and 11⁄2-pound recipes, divide dough into 2 equal pieces. Roll out dough into a rectangle 18x12 inches for 2-pound size or 14x10-inches for

11⁄2-pound size. Place on a parchment-lined baking sheet. Spread cream cheese filling over the center third (lengthwise portion) of rectangle and top with 6 (41⁄2) tablespoons apricot preserves. Cut 1-inch wide strips from edge of filling to edge of dough along 18-inch sides. Begin braid by folding top row toward filling. Alternately fold strips at an angle from each side across filling toward opposite side. Fold bottom row toward filling and finish by stretching last strip and tucking under. Preheat oven to 350°F.

Cover and let rise until nearly doubled. Brush with egg wash. Bake in preheated 350°F oven for 30 to 40 minutes until golden brown and filling is set. Remove from oven. Slide parchment and braid onto a wire rack, and pull parchment out from under the braid. Allow to cool. Serve plain, dust with powdered sugar, or drizzle with vanilla glaze.

* Gently and safely warm cold eggs by placing whole eggs in a bowl and covering with moderately hot tap water for 10 minutes.

Vanilla Glaze

Place 1⁄2 cup sifted powdered sugar in a bowl with 2 teaspoons powdered sugar and 1⁄2 teaspoon vanilla extract. Add milk, a few drops at a time, until mixture is a consistency that can be drizzled.

Nutritional information per serving (1 ounce):

Calories 158 (35% from fat) • carb. 22g • pro. 4g • fat 6g • sat. fat 3g • chol. 41mg • sod. 39mg • calc. 17mg • fiber 1g

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Cuisinart ELC0303IB-1/7A7, 05CU26258, IB-5859A manual Apricot Cheese Danish Braid, Vanilla Glaze
Page 67 Page 69

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