Iced Raspberry Danish Braids

• Vegetarian

• Produce

  • 2 1/2 cups Raspberries

• Baking & Spices

  • 1 cup Confectioners' sugar
  • 2 tsp Cornstarch
  • 3 tbsp Granulated sugar
  • 1 Recipe homemade danish pastry dough
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Heavy cream

• Liquids

  • 1 tbsp Water

Found on sallysbakingaddiction.com

Ingredients

• 1 recipe Homemade Danish Pastry Dough (step-by-step photos included)
• 2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
• 3 Tablespoons (40g) granulated sugar
• 1 Tablespoon (15ml) warm water
• 2 teaspoons cornstarch
• 1 cup (120g) confectioners sugar, sifted
• 1 teaspoon vanilla extract
• 2 Tablespoons (30ml) heavy cream (or milk)

Directions

• The first step is to make the raspberry filling. Whisk together the warm water and cornstarch in a small bowl. Set aside. Combine the raspberries and sugar in a small saucepan over low-medium heat.  Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. You can also keep it chilled in the refrigerator. Make the pastry dough through step 10. As the braids are baking, prepare the vanilla glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately. Braids taste best served on the same day. Dough may be prepared in advance. See make ahead instructions in the pastry dough recipe.