Iced Raspberry Danish Braid.

Follow these easy instructions and create flaky, buttery raspberry Danish braids at home. You can be a master in the kitchen too, I promise!

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!

I’ve spent the past four days trying to master light-as-air Danish pastry. My apartment smells like a bread factory. Not that I’m complaining. If you follow me on Instagram, surely you’ve been seeing me in action.

Danish pastry has been on my baking bucket list for quite some time. I have always loved those fruity danishes at bakeries, catered breakfasts, office meetings, and hotel breakfasts. I mean, look at that puffy dough! Danish pastries are so hard to resist. It was only a matter of time that I put on my big girl pants and attempted my beloved pastry at home.

I’ve studied, tested, and retested dough this past week. I’ve taken 1,000 pictures and have gone through a few pounds of butter. (Thank goodness for the butter sale I caught at my grocery store.) My resulting dough is a quick-method to Danish pastry. It’s an adaption of several trusted sources: Cooking IllustratedJoy of Cooking, and pastry master Beatrice Ojakangas. I sort of mish-mashed all of the recipes I studied and made my own version of this flaky, buttery dough. Then I turned it into a beautiful braided pastry. By my 3rd try, I was incredibly pleased with my braiding skills! Practice makes perfect, after all.

In an effort to keep this post from being way too long, I’ve created a separate page for how to make this pastry dough. Filled with in-process photos and tips so you can have a visual of what you’re supposed to be doing. You’ll find the Iced Raspberry Danish Braid recipe below, but there will be a link to how to make the dough itself (again, with in-process photos).

How to make a Danish Pastry Braid

Alright, let’s talk dough.

What is Danish Pastry?

Danish pastry is made from flour, yeast, milk, eggs, and copious amounts of butter. The texture is similar to croissant dough, but tastes sweeter (and has the addition of egg in the dough). Like croissants, typical Danish pastry dough is rolled out thinly, then folded into numerous layers with a butter square. Flaky, buttery layers. That’s what makes it so good!

My Shortcut to Danish Pastry

Rather than laminating the dough with a butter square like Danish and croissant dough typically requires, I cut the cold butter into the dough. Which is a method I use for making my favorite pie crust. You’ll still get the flaky, buttery layers you love about Danish pastries, but you’ll cut a lot of work from the process.

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!

Before you begin to make your Danish braid, I suggest reading through my entire dough recipe. The recipe takes some planning ahead. Certain ingredients must be at room temperature, certain ingredients must be warm, certain ingredients must be cold. Temperature is very imperative to the success of your Danish pastry dough! So be sure to be prepared by reading my instructions first. The dough must be sufficiently chilled whenever you are working with it.

There are two stages of chilling:

  1. Chill the dough right after you prepare it.  Chill it in the refrigerator overnight or for at least 4 hours. (And up to 3 whole days.)
  2. Chill the dough after the “roll and fold” process (of which I detail in the pastry dough recipe) and before you braid it. Chill for at least 30 minutes. During this second chilling time, you could actually keep the dough frozen for up to 1 month. Then thaw overnight in the refrigerator.

Because of all the chilling, this pastry is a wonderful recipe to begin the night before and serve as brunch the next morning. Or even prep the dough a few days in advance so your work can be cut down. Or if you’re super organized (I’m jealous), make the dough 1 month ahead of time. I detail make-ahead instructions in the pastry dough recipe.

It’s important to know that the dough recipe makes 2 lbs of dough, which equals 2 braids. The filling and glaze recipes below are enough for 2 braids. 1 braid should serve 4-6 people. Make 2 braids for company. If you don’t need that many tempting danishes around, freeze the second half of the dough for a later time.

I chose an easy raspberry filling for my Danish pastry. Raspberry danishes are my pick of the liter, though cream cheese danishes steal my heart too.

(Updated: here’s my cream cheese version!)

How to make a Danish pastry braid with raspberry filling

The raspberry filling is made from scratch on the stove. You’ll need fresh or frozen raspberries, sugar, cornstarch and water. That’s it! You could certainly use store-bought raspberry jam instead (1 cup per braid). But homemade is always better, right?

The raspberry juices will lightly spill out of the sides as it bakes.

Iced Raspberry Danish Braid - with homemade pastry using the quick method |

The homemade raspberry filling isn’t overly sweet. With my first braid, I found that a lot of the pure raspberry flavor was lost with too much sugar. Easy fix. I just reduced the amount of sugar in the homemade filling with my second try. (The recipe below reflects that.)

You don’t want a too-sweet filling because you’ll be covering the danish with vanilla glaze.

Let’s talk about the glaze for a second. Only 3 ingredients – cream (or milk), confectioners’ sugar, and vanilla extract. Mix it all together. You’re done! Give the warm pastry a drizzle of the glaze and watch as it seeps into every buttery dough crevice. Glaze is not an option; it’s completely necessary for my danishes. 😉

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!

This homemade pastry is a far cry from those dull-tasting, sticky, and overly sweet danishes you’re used to finding at the store. My mom put it perfectly “store bought danishes taste so old.” Yes, they do. And they’re filled with a bunch of gunk I can’t even pronounce.

It’s simple to create a tender, flaky pastry dough at home. Truly, it is. Just take some time to read through the easy instructions before you begin. And plan ahead. That will make the whole pastry-making-process much easier for you! It’s not rocket science, it’s fruity pastry. Don’t be overwhelmed by my wordy instructions. The more thorough I am, the more help you have to make a successful braided pastry.

You can do this!

Iced Raspberry Danish Braids

Yield: 2 braids, 4-6 servings each

Prep Time: 1 hour, 30 minutes

Total Time: at least 6 hours, which includes chilling time

Print Recipe



Raspberry Filling

  • 2 and 1/2 cups raspberries, fresh (300g) or frozen (340g)
  • 3 Tablespoons (40g) granulated sugar
  • 1 Tablespoon (15ml) warm water
  • 2 teaspoons cornstarch

Vanilla Glaze

  • 1 cup (120g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) heavy cream (or milk)


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.

Dough recipe adapted from Cooking IllustratedJoy of Cooking, and Beatrice Ojakangas.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



If you’re looking for something with a few less steps, try my Raspberry Sweet Rolls.

Raspberry Swirl Sweet Rolls


See more breakfast ideas.

See more recipes with raspberries, my favorite berry.

Homemade Raspberry Danish Tutorial and Recipe-- I love this flaky, buttery, fruity pastry recipe!


201 Responses to “Iced Raspberry Danish Braid.”

  1. #
    Dinaposted November 4, 2013 at 6:04 pm

    I love this. it looks delish!


  2. #
    janposted November 5, 2013 at 4:44 pm

    This looks incredible! It sounds like you’ve frozen the finished, baked Danish — how long do you reheat it after thawing?? That would sure make my family-gathering time easier, to be able to totally make it ahead.


    • Sallyreplied on November 5th, 2013 at 8:27 pm

      Hi Jan! That’s right, I have frozen baked danish in my freezer right now. However, I wouldn’t serve it to guests. It definitely does NOT taste as wonderful compared to the fresh. I only froze all of this because I had so many “trial” tests of this recipe. We’ll eat it eventually. I do not suggest freezing the baked pastry. Feel free to check out all of the make ahead instructions I posted on the pastry recipe though.


      • Bethreplied on May 9th, 2015 at 11:42 am

        You’d possibly have better luck freezing before baking. I’m not sure if you’d want to thaw then bake or just pop it frozen into the oven and adjust the bake time accordingly. Since I have not made this recipe yet, I can’t make any guarantees, but my experience with dough leads me to believe you’d have better luck freezing before baking.

  3. #
    Kaitlynposted November 5, 2013 at 6:46 pm

    I love your recipe for the danish pastry dough! I made it today and it was so easy and incredibly tasty! I had made a pastry dough the traditional way by smearing the butter into the dough last week and it took forever! This was so much easier!
    I didn’t have any raspberries on hand, so I decided to mix and match recipes and made a cream cheese filling from my grandmother’s cream cheese braid recipe. I used 4 oz. of cream cheese (softened) and 3 T. granulated sugar mixed together. Then I added ~1 T. of beaten egg (I used the rest for the egg wash), 1/2 t. vanilla extract, and a pinch of salt and mixed it together in an electric mixer. It made enough filling for 1 1/2 braids so on the second one I mixed in some strawberry jam to make swirled cream cheese filling. It was heavenly!


    • Sallyreplied on November 5th, 2013 at 8:25 pm

      Kaitlyn, I’m so happy you enjoyed this danish pastry! It’s my new favorite thing to make and I can’t wait to make it for my family over the holidays! Your braids sound wonderful. Especially that cream cheese strawberry one! What a great cream cheese filling recipe. Grandmother’s always have the best recipes. I love my grandma’s pecan pie. Anyway, thanks for reporting back!


  4. #
    Melissa Klotzposted November 6, 2013 at 2:56 pm

    YUM! I’ve made French pastry dough several times as part of the Daring Bakers, but I haven’t tackled Danish yet. Looks like all your hard work has definitely paid off!!


    • Sallyreplied on November 6th, 2013 at 4:47 pm

      Thanks Melissa!


  5. #
    Alaposted November 6, 2013 at 3:02 pm

    Love! I’ve been trying to find *that* danish braid recipe for a while now, and while I have had pretty good success with a few recipes, it’s always great to know there’s someone who can be relied upon to do some awesome reliable testing–guess that’s one mark of a great food blogger, right? Thanks for taking the TIME with these recipes, Sally; I think I’m going to have to put on my “big girl” pants in more ways than one after trying this one (I’m thinking big, BIG girl sweatpants…hehe).


    • Sallyreplied on November 6th, 2013 at 4:46 pm

      Hahahahahahaha I am cracking up, Ala. Funniest comment ever. Yes big girl pants, double meaning of course. lol

      Thank you for all the kind words. I hope you try this!


  6. #
    Janposted November 6, 2013 at 4:34 pm

    after you have done the envelope fold, do you turn the dough and roll in the other direction? This is beautiful and I’m going to make it.


    • Sallyreplied on November 6th, 2013 at 5:01 pm



  7. #
    Laurieposted November 9, 2013 at 10:56 pm

    I’m hoping to make this recipe this weekend but I’m having trouble printing the bread recipe! Help! Do you think this will this work with strawberries instead of raspberries? I’m thinking about trying a strawberry cream cheese version. Btw have you posted your cream cheese danish blog yet?! I’m anxious to see it =) Thanks!


    • Sallyreplied on November 10th, 2013 at 10:56 am

      Yes, strawberries and cream cheese would be a fantastic combination, Laurie!

      There is a circular print button next to the title of the pastry in the recipe card. Hope you can find it!


      • Lauriereplied on November 10th, 2013 at 2:02 pm

        Thanks. I did see the print button and the one for this recipe works fine. It’s when I try to print the dough recipe that I get the following message:
        Error 404 – Not Found

        We’re very sorry, but that page doesn’t exist or has been moved.
        Please make sure you have the right URL.
        If you still can’t find what you’re looking for, try using the search form below.

        I didn’t see a place to comment on that page so I thought I’d say something here. My kitchen is so tiny that I have no where to put my laptop so I always need to print things. I just thought I’d let you know there’s an issue.

        I’m super excited to try this though =)

  8. #
    Monkeyposted November 11, 2013 at 5:50 pm

    I think you’re a lovely woman!

    Of course we can do it and I think your recipe is fabulous. Unless you’re a pastry chef who gets paid to beat those squares of dough into thousands layers or whatever (HA!) one can admire the precision but to actually create a recipe that allows the ordinary foodie to successfully make and eat is pure genius.

    Plus you’re very optimistic. That’s nice.


    • Sallyreplied on November 11th, 2013 at 8:47 pm

      Thank you very much! I am no pastry chef, so this easier (“quick”) version is much more approachable.


  9. #
    Reneeposted November 25, 2013 at 10:53 am

    Hi Sally.This recipe looks amazing.I love,love raspberry filling but I hate the many seeds in the raspberries.Is there some way too elemenate the seeds from the raspberry filling?


    • Sallyreplied on November 25th, 2013 at 4:22 pm

      You may strain the seeds if you’d like or use a seedless raspberry jam instead of homemade.


  10. #
    Reneeposted November 25, 2013 at 11:09 am

    Hi Sally.I just got thru reading your step by step instructuions and they seem easy peasy.I am so excited too try this now that it’s gonna be so easy.Can’t wait and yes it would be perfect for a Christmas brunch.Thanks so much for all you do for all of us who love your blog so much.When i fell on this blog I think I found gold lol.I love it here.


  11. #
    Beaposted December 14, 2013 at 5:38 am

    Can you freeze it?!!;)


    • Sallyreplied on December 14th, 2013 at 12:32 pm

      Do not freeze the baked pastry. However, here are the make ahead instructions for the dough:

      Make Ahead: prepare the dough through step 3. The dough at this point can be chilled overnight and up to 3 days. OR prepare the dough through step 5. Fold the dough up tightly, wrap in plastic wrap, and chill in the refrigerator for up to 1 day. During this second chilling time, you could actually keep the dough frozen for up to 1 month. Then thaw overnight in the refrigerator when you are ready to shape in step 6.


  12. #
    Sophieposted December 14, 2013 at 12:06 pm

    Is it okay to use salted butter for the dough and just leave out the salt?


    • Sallyreplied on December 14th, 2013 at 12:21 pm

      Hi Sophie – I use salted and unsalted butter interchangeably in this pastry and do not notice ANY taste difference. Do not leave out the salt if you use salted butter. Perhaps reduce to 3/4 teaspoon.


  13. #
    Rosieposted December 24, 2013 at 2:25 pm

    I normally do the traditional version. Love this. I found mixing the flour and butter inconsistent with my small blender. Next time I grated the cold butter into the flour. You get consistent pieces of butter and clean up is very easy. Good for anyone who doesn’t have all the gadgets.


    • Kristinreplied on October 18th, 2014 at 8:21 pm

      Thanks for the tip with the grater, Rosie! I’ve always cut my butter in with a knife–that sounds so much more efficient and practical, using a grater. :)


  14. #
    Vanessa Vposted January 1, 2014 at 6:14 pm

    Thank you so much for this recipe. You did a really great job with your photos and descriptions. I’m an accomplished baker, but anyone could do this if they follow your steps. As others have, I used a pastry cutter and the hand flaking method for the butter/flour, mostly because I hate pulling the cuisinart out of the cupboard! This was our New Years treat, and it went fast! Wish I could send you a picture it was so gorgeous!
    Oh, and I saw this on Pinterest, which led me to your blog, I look forward to trying more of your recipes.


    • Sallyreplied on January 2nd, 2014 at 10:34 am

      What would we do without Pinterest?! So happy you found my blog through it. And I’m glad you loved this danish! Feel free to send me photos by email, Vanessa! sallysbakingaddiction (at)


  15. #
    Amiposted January 8, 2014 at 5:58 am

    Hi Sally, Just came across this recipe today and I cant wait to make these.The pictures make me wanna grab them through the screen and indulge in them. Last week I made your giant cinnamon roll cake and it was a hit with my hubby and my 1.5yrs old daughter.She loved it so much that I had to hide the rest 😉
    I just want to thank you for the wonderful recipes you post with simple easy step by step instructions.If not for your blog I would have never dared to venture into baking anything else but cakes. A few other recipes i tried form your blog are snickers stuffed cookies, devil chocolate cake which also turned out delicious.


    • Sallyreplied on January 8th, 2014 at 8:36 am

      Hi Ami! Thank you so much. I’m glad you are challenging yourself to new recipes. Ones you may not have made before. I love hearing that. And I’m happy my step-by-step photos are helpful to you! Let me know when you give this danish a try. Love it so much. Probably one of my favorite recipes. Also love those snickers cookies. :)


  16. #
    Amyposted January 28, 2014 at 7:51 pm

    I actually made this yesterday, it was beautiful! I replaced the raspberries with blackberries and made a cream cheese filling, so I did one braid with homemade peach jam and cream cheese, and one with the blackberry filling and cream cheese. They sorta fell apart a bit on the top because I used too much filling, but it was easily remedied. Thank you for the wonderful recipe!


  17. #
    Kristenposted February 2, 2014 at 1:56 pm

    Hi Sally,

    I’ve always intended to make a danish someday but been scared off by the work of the dough. This recipe was so easy with your butter shortcut and with such nice step-by-step photos to compare my dough to, it was a breeze! With no kneading, it actually is much easier than regular bread dough which I make every week!

    I made it through to step 5 yesterday, left it in the fridge overnight, then this morning I just had to roll out, fill, and braid the danishes and baked them for breakfast. It worked perfectly and they were so delicious. When I made the filling yesterday I added 1/4 cup blackberry/black raspberry homemade jam to the red raspberry filling for more of a multi-berry flavor; also I added about 1 T. raspberry liqueur, and about 1 tsp of a homemade raspberry vinaigrette I had in the fridge. The filling turned out amazingly well, with just the perfect fruity not-too-sweet taste balanced by the vanilla glaze. (The only other thing I changed was to brush the tops of the braids with whipping cream for gloss, instead of an egg wash.) Eaten warm it was to die for, and the dough was perfection in its crisp flakiness. The family told me I can make danishes at least once a week for a loooong time to come.

    I want to try a chocolate danish with this dough now, and a cream cheese, and a cream-cheese raspberry! Thank you SO much for this recipe and for all your gorgeous photos and tips! Your blog is a true treasure.


    • Sallyreplied on February 2nd, 2014 at 4:31 pm

      Kristen, your version sounds incredible! I’m so glad you tried this recipe. A chocolate version would be out of this world. Thank you so much for taking the time to write back. I appreciate it so much!


  18. #
    amiposted February 2, 2014 at 11:43 pm

    Hi Sally,
    I tried your danish pastry yesterday.It was delicious except that I messed up the measurement a bit and so the pastry instead of being flakey puff pastry like it resembled more of cake. I had halved the recipe and the lazy me didnt half the egg in it(I dont know why I thought its okay not to!!) and the result was a very sticky dough which didnt held up much shape for the braids.
    I filled it with peanut butter(home made) and mini snicker bars(and I couldnt leave out a pinch or two of cinnamon).Though I was beating myself for messing up the dough everyone in my family loved it. I am surely making this again with more care for the dough pastry measurements. Also I guess I have to lower the temp of my oven a bit because the pastry got more browned though it was baked to perfection.Thanks for the recipe as always you are superb :)


    • Sallyreplied on February 3rd, 2014 at 8:54 am

      Hey Ami! I’m so glad you all loved this Danish, despite your mistake! That’s ok, I’m happy to hear it was gobbled up. Love your version with Snickers bars. Sounds incredible! The dough burned a little bit because of the added liquid. Anyway, thank you for reporting back!


  19. #
    Kristenposted February 7, 2014 at 5:06 pm

    Hi Sally,

    I’m back. Hopefully I’m not asking a question you already answered in the long list of comments…

    Do you know if it will work to double the danish dough recipe? Cooking for my family of 8 (I’m the eldest daughter), 2 braids disappear in the blink of an eye. But I know some recipes don’t lend themselves to being multiplied.

    I made danish with your recipe 3 times this week and just finished mixing up my 4th batch of dough. I made raspberry, raspberry cream cheese, chocolate, and plain cream cheese braids (they were all just heavenly), and this time I’m going to cut the dough into pinwheel shapes with dollops of filling in the center. It’s so much fun!


    • Sallyreplied on February 7th, 2014 at 5:57 pm

      Hey Kristen! So funny – I’m about to make a cream cheese version of this in a few days! I may do pinwheels too.. or maybe just another braid. You could absolutely double this recipe – no problem at all. I’ve had other readers do just that. Enjoy!


  20. #
    Lisaposted February 10, 2014 at 3:11 pm

    Hi Sally! Just wanted to drop by and say I made danish the past weekend, and it turned out to be SO fabulous! I made a makeshift jam and cheese filling to go inside. Can’t believe how easy the pastry was. Definitely one of my favorites!! Thanks for such a great tutorial! :)


    • Sallyreplied on February 10th, 2014 at 3:43 pm

      Sounds delicious, Lisa! I’m making it again today with a different filling. Hoping to post next week!


  21. #
    Marieposted February 16, 2014 at 1:09 pm

    Has anyone tried this recipe with any kind of gluten free flour? If so, do you have any tips?



  22. #
    Denise Lynnposted February 18, 2014 at 4:35 am

    Sally i have tried with out much success to down load the danish pastry part of this recipe and can not ~`the post keeps coming up ERROR~~ could you kindly fix this as i would so like to make this for my own personal home and family~~ thanks so much ~~regards


  23. #
    Jamieposted February 27, 2014 at 5:57 pm

    Hey Sally!
    Would it be ok to cut the butter in with a pastry blender if I worked quickly and didn’t cut it in too finely? I’m a pharmacy school student and don’t have a powerful enough food processor or blender yet (I tried with the ones I have- it did not turn out well!!!) I really want to make this recipe though! I’ve made a lot of your recipes and can’t wait to get my cookbook in!


    • Sallyreplied on February 28th, 2014 at 7:39 am

      Cutting the butter in would be just fine, Jamie. Enjoy the pastry and my cookbook!


  24. #
    Erin Raatjesposted March 9, 2014 at 7:01 pm

    Hey Sally! Just made this and it certainly was easy but boy did I make some goofs. Good thing it was a test drive for an auction at our church next Sunday. I plan to learn from my errors and give it a go again next weekend with less goofs. One of which is not using freezer jam. Really bad idea. Sure smells and looks good, just ran all over. :). Saw another poster talking about and Almond filling, sounds amazing!!! Thanks for your recipe.


    • Sallyreplied on March 9th, 2014 at 8:07 pm

      Try this homemade raspberry filling, Erin! Hope it’s a hit at the auction next weekend. This was good practice. I’m glad you found it easy!


      • Erin Raatjesreplied on March 9th, 2014 at 8:09 pm

        If only I liked raspberries! Next week I may just try it. I did use some canned raspberry jam which worked out well… my husband will be so happy…. once he gets done with his never ending plumbing project today. :) I’m putting your book on my wish list!

  25. #
    Victoriaposted April 7, 2014 at 3:19 pm

    Just wanted to thank you for this perfect dough. It was so buttery and delicious. Recipe is written so clear, no way to mess up))) Although first braid was crooked,next one was almost perfect. Next time I will try other fillings, maybe strawberry.
    Also wanted to tell you that I ate first right away and froze second one, it was as delicious as freshly baked.
    Huge thanks and hugs


    • Sallyreplied on April 7th, 2014 at 6:34 pm

      Thanks Victoria – so happy you enjoy this dough! Practice makes perfect with the braiding. It’s hard at first!


  26. #
    Rebeccaposted April 10, 2014 at 11:16 am

    Okay, I’ve been wanting to try something a little more difficult than cookies/cupcakes so I think I’m going to go for this recipe this weekend. I’m a little scared but all your instructions are so great and thorough I’m hoping I can do it.

    Quick question – I was going to bake this on Sunday and bring to work Monday morning (I don’t think I’d have time to wake up super early & bake it before work). If I do that, should I store in the fridge Sunday night?


    • Sallyreplied on April 10th, 2014 at 1:06 pm

      Yep, just keep in the refrigerator on Sunday night. Just take your time with the recipe and read the instructions a few times before you begin. That always helps!


      • Rachelreplied on April 4th, 2015 at 11:27 am

        I have a slightly different question, I wanted to make this for Easter breakfast at our church tomorrow, but don’t want to have to get up super early to fill and braid it….if I got it all ready to bake today, could I keep it in the fridge overnight and bake it in the morning, or would it get soggy? Thanks! :)

        • Sallyreplied on April 4th, 2015 at 4:59 pm

          It would likely get too soggy. I would prepare the pastry dough through step 7 (roll the doughs out onto a baking sheet) in the pastry dough step-by-step recipe page then refrigerate the rolled out doughs, then fill and bake in the morning.

  27. #
    Janetposted May 6, 2014 at 7:31 pm


    Can I just say, thank you! I’m so excited to make this wonderful desert! I don’t think I have ever read such perfect instructions, that honestly made baking so fun! :-)


  28. #
    Brendaposted May 8, 2014 at 5:08 pm

    What about ruhbarb as filling? Would it work?


  29. #
    Juliaposted May 11, 2014 at 5:43 am

    Wow!! Made this today and it was perfect (just like all the other recipes of yours I have tried) I read your instructions 5-6 times and it was so easy! I Definitely feel like I earned my big girl pants today. Just wish I could upload my photos as proof!


    • Sallyreplied on May 11th, 2014 at 10:51 am

      Congrats on the danish success, Julia! And feel free to send me a picture at sallysbakingaddiction (at) :)


  30. #
    Gayatriposted May 13, 2014 at 5:25 am

    Hey Sally, I just went through your post on making the actual dough and was wondering when should it be cut into different shapes or sizes, if one isn’t braiding it?


    • Sallyreplied on May 13th, 2014 at 7:52 am

      In step 6 – when you would begin to make the braid shape. Enjoy!


  31. #
    Gayatriposted May 17, 2014 at 10:56 am

    Hi Sally! I had a bit of a mishap with your danish recipe. I think I must have pulsed the flour and butter (completely chilled) too long, because the proportions were exactly the same as you used. I landed up with a very wet, very sticky dough that barely stayed together and there were definitely no clumps of butter. I’ve refrigerated it overnight anyway and I’m hoping for the best. Please help! It’s hideously humid and hot in India (35 celcius). Could that be a problem?


    • Sallyreplied on May 17th, 2014 at 2:47 pm

      Hi Gayatri! Oh goodness yes – the weather has everything to do with it! I suggest adding a little more flour if you run into that issue again. There should be solid clumps of butter (not melted) throughout the dough. Let me know how it bakes up!


      • Gayatrireplied on May 17th, 2014 at 10:50 pm

        I actually did add another 1/4 cup while mixing the wet and dry ingredients but it was still really, really wet :( i’m still trying to figure out how the heat did so much damage! do you think the butter and flour just couldn’t hold together? I’m going to try rolling it out in a bit, it’s chilled overnight. I know I definitely didn’t have any clumps of butter in the dough, it just disappeared right in!

  32. #
    Gayatriposted May 18, 2014 at 1:31 pm

    Hi sally! In spite of everything, the Danish turned out great! Not as flaky as yours, because of the weather conditions I’m in, but still absolutely delicious. Thank you so much for your help! I’d love to know what you think of it, do take a look :)


  33. #
    Gayatriposted May 22, 2014 at 8:05 am

    Hey Sally, I know I sound like I’m stalking this beautiful Danish of yours, but I just had to tell you a discovery I made. Yesterday morning I decided to use up the half frozen dough I had and make spinach and cheese danishes. But since I knew how much trouble I went through with trying to fold and roll in this humidity, I decided to save myself that (and because I had to leave for office!) and rolled it and braided it straightaway. Not only did it still turn out as great, in spite of a savoury filling in a sweet dough, I still miraculously saw some layers and flakiness! I can’t thank you enough for introducing me to it and making such an adaptable dough! I’m yet to find a recipe of yours that wasn’t awesome :)


    • Sallyreplied on May 22nd, 2014 at 12:25 pm

      YUM!! That sounds incredible Gayatri. I don’t blame you for always coming back to this recipe either. It’s a favorite – love danish pastry.


  34. #
    Katieposted May 29, 2014 at 7:46 am

    Thank you for the wonderful recipe! I made it this morning, and the two of us had to restrain ourselves from eating the whole thing. My husband, who was very unimpressed that we were having a pastry (he’s definitely a bacon and eggs type of guy), LOVED it! This recipe is definitely going into our keeper pile. I’m looking forward to making it again and perfecting my presentation (because mine isn’t nearly as pretty as yours!).

    For anyone who is interested, I made my dough in the bread machine. I was nervous, but it turned out great. I was intimidated by the wetness at first and thought I’d made a mistake in doing this (because it’s definitely wetter than bread dough), but the end result was fantastic. I suppose it could probably be made in a food processor, too.


    • Jaireplied on February 9th, 2015 at 6:29 pm

      What cycle would you use to make this recipe using a bread machine and what steps would you need to eliminate or add?


  35. #
    Jenposted July 8, 2014 at 4:50 am

    Hi! Is it possible to make the dough using instant yeast instead?


    • Sallyreplied on July 8th, 2014 at 4:55 am

      That is fine.


  36. #
    Laurieposted July 22, 2014 at 2:13 pm

    I just finished making the homemade dough and danish. I used a cherry filling that my roommate helped me cook/reduce. Oh my goodness, I’ve never tasted anything so good. The bread was light and buttery and melt in your mouth and the tart cherries were a nice set off to the sweet icing. I finally put on my own big girl pants and made an actual dough with yeast. The braiding wasn’t too pretty but for my first time, I think I did okay! Thanks Sally!


    • Sallyreplied on July 22nd, 2014 at 2:22 pm

      It takes practice to make them extra pretty and perfect. Great job Laurie! Yours sounds delicious.


  37. #
    Heatherposted October 3, 2014 at 11:01 pm

    Just stumbled across your site and I’ve been drooling for 2 hours now!! *inspired*
    I’m going to give this a try this weekend. I haven’t tried making this type of dough in ten years because of how difficult and stressful it is without the use of any appliances, your responses to previous inquiries lead me to want to give it another chance. I’m curious if you’ve tried or know of any icing recipes which incorporate lemon? I think the tartness would compliment the sweet raspberry filling divinely! Or, zest a bit into the raspberries as they’re cooking? Which would you recommend?


  38. #
    Sueposted October 20, 2014 at 7:32 pm

    Thank you for the foolproof instructions. This danish is excellent! Love It!


  39. #
    Pamposted November 13, 2014 at 11:24 am

    Hi Sally,

    I have been trying a lot of your great recipes and I have to say … keep them coming girl. Everything I have made has just been wonderful and my family agrees.
    I am making the danish today and was wondering since I’m only going to make one and save the other for another day.. could I also freeze the filling for the second danish so I will have everything to make it and just thaw out the dough and the filling and put it together?? Have you tried this?


    • Sallyreplied on November 13th, 2014 at 1:32 pm

      Pam, I’ve never frozen the filling before– so I really can’t be sure! Something tells me that freezing the filling for the 2nd braid will be OK. Then thaw out each separately as you suggest overnight in the refrigerator. Let me know when you try it!


  40. #
    Sarahposted November 24, 2014 at 1:34 pm

    I made this for my mom’s birthday brunch, and I just wanted to thank you for such easy and straightforward instructions! This was a breeze to make in advance, and I’m not an experienced baker by any means. It was SO light and airy and the braiding tutorial was super helpful it making it come out beautifully. My mom had a huge smile on her face, so thanks for making it possible. :)


    • Sallyreplied on November 24th, 2014 at 2:19 pm

      :) thank YOU for reporting back. makes my day to hear how lovely her brunch was.


  41. #
    Chrisposted December 10, 2014 at 8:32 pm

    This pastry does look fantastic. I can imagine with other fruits too, strawberries, blueberries, blackberries, apples, peaches. Sluuuurppp!


  42. #
    Ashposted December 22, 2014 at 10:56 am

    I just finished making these and they are SO GOOD! I had to use quite a bit more milk in the glaze to make it runny and rolled my dough out to 15×8 to make the bread which allowed me to get more filling in. These will become a staple in our home! Thank you!


  43. #
    Aunt Jposted January 10, 2015 at 6:36 pm

    I DID IT! First time Danish Pastry baker. Thanks for the encouragement. It’s not perfect, but pretty darn good and will improve with practice. Today is not Saturday in this time zone, it is Sally-day. Raspberry Danish, Crispy Baked Onion Rings, Chicago Deep Dish Pizza and Caramel Surprise Snickerdoodles describe breakfast, lunch, dinner and dessert. Additionally I baked Apple Bundt Cake and Triple Chocolate Layer Cake for church functions tomorrow and got a jump start on Strawberry Cream Crumb Cake for tomorrow’s breakfast. There’s flour everywhere and my husband says I have been grinning all day. Surprised? Nope.


  44. #
    Cassieposted January 17, 2015 at 4:13 pm

    Wow! So incredibly delicious! I need to work on my braiding skills but holy wow so good and so easy! I filled mine with a cream cheese blackberry filling. This is the first of your recipes I have tried and I can’t wait to make more. Thank you for the great recipe and the brownie points with the mother-in-law :)


  45. #
    Claireposted January 23, 2015 at 12:40 pm

    Does the raspberry filling freeze? I have some leftover and I want to make a chocolate raspberry treat :)


    • Sallyreplied on January 23rd, 2015 at 4:01 pm

      Absolutely– it freezes very well.


  46. #
    ruvimboposted February 26, 2015 at 3:53 am

    I love your website, thank you so much for the great recipes. I would like to make the Danish this weekend but i can’t find fresh raspberries. Is it possible to use raspberry jam instead?


    • Sallyreplied on February 26th, 2015 at 9:37 am

      Raspberry jam would be just fine. Enjoy!


  47. #
    Taljaposted February 28, 2015 at 5:39 pm

    I only have strawberries, could I follow the same raspberry directions, but with strawberries?


    • Sallyreplied on February 28th, 2015 at 7:07 pm



  48. #
    graceposted March 3, 2015 at 4:14 pm

    I tried this but am having issues with undercooked dough under the cream cheese filling, top is golden brown but bottom is still wet when cut… any ideas?


    • Sallyreplied on March 4th, 2015 at 7:50 am

      Grace, I suggest slightly lowering your oven temperature and baking for longer. This way the top won’t get as brown and all the pastry will have a chance to cook through.


  49. #
    Jessicaposted March 15, 2015 at 9:26 pm

    I just wanted to let you know that I made this recipe for the county fair last summer with blueberries and lemon glaze, and I got grand champion in the senior division. This is a truly delicious recipe and so easy enough to make! Recently, I went on a diet that is very, very limiting. I made a few adjustments and served this in class as a gluten free, sugar free, and somewhat dairy free, pumpkin danish with maple syrup and crushed pecans on top. Everybody loved it! This recipe is so great it still tastes fantastic without the “typical” essentials and works for my diet. Thank you so much for sharing!


  50. #
    Paolaposted May 5, 2015 at 7:20 pm

    hi! i was wondering if it would be possible to make a twist with it.. i think you mentioned trying but saying it was a total disaster. i would like to know so i can make one half strawberry and another half cream cheese to make one strawberry and cream twist. please let me know as i am aiming to start tomorrow.


  51. #
    Kaylaposted May 23, 2015 at 12:03 am

    Hi sally!
    Would it be okay if i used instant yeast?
    If so, do i need to put it in with the butter flour mixture?
    Please help! 


    • Sallyreplied on May 24th, 2015 at 10:58 am

      Yes, you can use instant yeast– just prepare the recipe as written.


  52. #
    Robbie Bposted May 23, 2015 at 12:01 pm

    Sally, Sally, Sally!! Made this today, mine was very messy and badly put together, but was absolutely scrum-diddly-umptious!! Never heard so many mmm’s and ahhh’s from my family as I did today haha. Thanks so much Sally, you are a legend :-)


  53. #
    Rachel Pageposted July 1, 2015 at 5:34 am

    That looks really good! Great color.


  54. #
    Kaleenposted July 2, 2015 at 10:00 pm

    I think this might be the best thing that has ever come out of my oven!  The first braid looked like a crime scene but tasted amazing, the second braid looked as good as it tasted. Nailed it! Thanks for the great recipe!


    • Sallyreplied on July 3rd, 2015 at 6:41 am

      Hahaha a crime scene. It takes practice for sure! Great job on #2!


  55. #
    Lauraposted July 29, 2015 at 11:15 pm

    Would I be able to use store bought puff pastry for this recipe? Thanks.


    • Sallyreplied on July 30th, 2015 at 12:12 pm

      Should be OK!


  56. #
    Janetposted July 31, 2015 at 10:10 pm

    OH.. This is so divine!  I too have to learn to make it pretty though .  I couldn’t believe how flaky and tasty this was. This is a winner .  Thank you for the great recipe. 


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