Vanilla Glazed Blackberry Cheese Danish Braid

• Vegetarian

• Produce

  • 2 1/2 cups Blackberries

• Refrigerated

  • 1 Egg, large
  • 1 Egg
  • 1 Egg wash

• Condiments

  • 1 Blackberry preserves
  • 1 I like to double mine because it makes a great fruit dip

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 2 1/2 cups All-purpose flour
  • 4 tsp Corn starch
  • 1 Cream cheese filling
  • 1 Glaze
  • 5/8 cup Granulated sugar
  • 1 Pastry dough
  • 3/4 cup Powdered sugar
  • 1 Puff pastry dough
  • 1 tsp Salt
  • 1/4 Vanilla extract
  • 1/2 tsp Vanilla extract

• Dairy

  • 14 1/2 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 1 tbsp Cream or milk
  • 5/8 cup Milk
  • 1 tsp Sour cream

• Liquids

  • 2 tbsp Water
  • 1/4 cup Water -105f-115°f

Found on sprinklesomesugar.com

Description

Ingredients

• Puff Pastry Dough
• Pastry Dough
• 1/4 cup warm water -105F-115°F
• 2 and 1/4 teaspoons active dry yeast (1 standard package)
• 1/2 cup milk
• 1 large egg, room temperature
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 and 1/2 cups all-purpose flour
• 14 Tablespoons unsalted butter, cold
• Blackberry Preserves
• 2 1/2 cups blackberries, frozen (not thawed)
• 3 tbs granulated sugar
• 4 tsp corn starch
• 2 tbs water
• Cream Cheese Filling
• 4 oz cream cheese, softened
• 3 tbs granulated sugar
• 1/4 vanilla extract
• 1 tsp sour cream
• 1/4 cup powdered sugar
• 1/2 tbs unsalted butter, softened
• I like to double mine because it makes a great fruit dip!
• Egg Wash
• 1 egg
• 2 tbs milk
• Glaze
• 1/2 cup confectioners sugar
• 1/2 tsp vanilla extract
• 1 tbs cream or milk

Directions

• For the Dough
• 1. Proof your yeast - pour yeast into warm water in a large bowl. Let it sit for about 3 minutes until a foamy thick layer appears. Your yeast is alive and youre good to go.
• 2. Mix together the milk, sugar, egg and salt and set aside.
• 3. Cut your butter into tiny chunks and put in the bowl of a food processor (makes this much easier) with flour and pulse until the butter is incorporated and mixture is crumbly. About 10 times.
• 4. Add the flour mixture to the egg mixture and VERY gently fold these together. Fold the two mixtures until the dry ingredients are just moistened enough to come together.
• 5. Wrap the dough tightly in plastic wrap and refrigerate for 1-2 hours or overnight.
• 6. When the time is up, take the dough out and start the rolling and folding. The dough will be very sticky so make sure your surface is floured liberally.
• 7. Gently latten the dough with the palm of your hands into a small square, this will help it stay in a more rectangular shape, rather than round.
• 8. Roll out the dough with your rolling pin into a 15in long rectangle. Make sure your dough is not sticking to the counter and add some more flour if needed.
• 9. Fold the dough together as if it were a business letter. Then, roll out into a rectangle. Do this process one more time.
• 10. Fold your dough up tightly, wrap in plastic wrap and set in refrigerator for 15-30 minutes minimum and maximum, up to one day.
• 11. After the minimum time required, take the dough out of the refrigerator and cut it in half. If you are only making one braid, wrap up the second half and put it in the freezer to use another day.
• 12. Roll out your dough to make a 12x6in rectangle or as close as you can get. Roll it out on a lined baking sheet to begin with because it will be very difficult to transfer the soft braid from the counter to baking sheet.
• 13. Cut off two corners of the dough on top and then two small triangles at the other end. (If you watch the video I posted down below, it will help you a lot to get a visual of where to cut.)
• Make your blackberry preserves:
• 1. In a small saucepan, heat blackberries and sugar on low-medium heat. Let the berries cook down a bit and start to soften and juices start flowing out, about 5 minutes.
• 2. Mix together the cornstarch and water and add to blackberry mixture. Raise the temperature a bit to a GENTLE boil. Be careful not to scorch the bottom, stir frequently for about 2-3 minutes.
• 3. Once blackberries are thickened as much as youd like, take off of heat and let them come to room temperature before you are ready to use them. While they are cooling, make your cream cheese filling layer.
• For the Cream Cheese Filling
• 1. Cream together the cream cheese, sour cream and butter until smooth.
• 2. Add in the granulated sugar, vanilla and powdered sugar. Mix everything until completely smooth and granulated sugar has broken down.
• 3. Go back to your prepared dough and spread a layer of the cream cheese filling down the middle.
• 4. Add a layer of the thickened blackberry preserves, being careful not to add to much because it will seep down the sides and make a huge mess.
• 5. Start cutting slanting strips along each side of the filling. A pizza cutter works best for this or a very sharp knife. Start overlapping the strips, going from side to side (braiding). When you get to the bottom, leave the last two strips and fold the end up to seal the filling in, overlap the last two strips on top.
• 6. Beat your egg wash ingredients together and brush over top of the entire braid. This will make it nice and shiny.
• 7. Preheat your oven to 375° and bake for 15-20 minutes or until golden. Rotate your baking sheet to be sure it is cooked evenly. Watch it carefully!
• 8. Once braid is out of oven, allow to cool for at least 10 minutes. In the meantime, make your glaze.
• Vanilla Glaze
• 1. Combine sugar vanilla and cream into a small bowl and mix until smooth.
• 2. Pour into a decorating bottle for drizzling.
• 3. Once braid is completely cool, drizzle with glaze and enjoy!