Apricot Cheese Danish Braid
Ingredients | 2 pounds = 2 Danish Braids | 11⁄2 pounds = 1 Braid | 1 pound = 1 Braid |
Basic Sweet Dough, page 63 |
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Cream cheese, cut in | 8 ounces (224 g) | 6 ounces (168 g) | 4 ounces (112 g) |
pieces, at room temperature |
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Granulated sugar | 1⁄4 cup (50 ml) | 3 tablespoons (45 ml) | 2 tablespoons (30 ml) |
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Cornstarch | 2 tablespoons (30 ml) | 4 teaspoons (20 ml) | 1 tablespoon (15 ml) |
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Egg, large, at room temperature* | 1 | 3 tablespoons (45 ml) | 2 tablespoons (30 ml) |
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Pure vanilla extract | 1 teaspoon (5 ml) | 3⁄4 teaspoon (4 ml) | 1⁄2 teaspoon (2 ml) |
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Apricot preserves | 12 tablespoons (180 ml), divided | 9 tablespoons (135 ml), divided | 6 tablespoons (90 ml) |
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Egg wash – 1 large egg beaten with 1 tablespoon (15 ml) water |
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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
* 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 (125 ml) sifted powdered sugar in a bowl with 2 teaspoons (10 ml) powdered sugar and 1⁄2 teaspoon (2 ml) 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 (28 g)]:
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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