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 litter, 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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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!


215 Responses to “Iced Raspberry Danish Braid.”

  1. #
    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!


  2. #
    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!


  3. #
    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.


  4. #
    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 :)


  5. #
    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.


  6. #
    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!


  7. #
    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



  8. #
    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.


  9. #
    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!


  10. #
    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.


  11. #
    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.


  12. #
    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 :-)


  13. #
    Rachel Pageposted July 1, 2015 at 5:34 am

    That looks really good! Great color.


  14. #
    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!


  15. #
    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!


  16. #
    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. 


  17. #
    Leigh annposted September 13, 2015 at 12:17 pm

    I made the blueberry danish! ! Omg!  It was soo good!!  The 1st one didnt look as nice as the 2nd one.  This i will be my Christmas morning breakfast.  I am going to try it with cranberries!  Thanks for Sharing This easy reciepe! 


    • Sallyreplied on September 13th, 2015 at 6:26 pm

      Definitely takes some practice– so happy you made it!


  18. #
    Elishiaposted October 28, 2015 at 10:38 pm

    I can’t wait to test out his recipe and my ability to make this pastry bread :) I hope I don’t sound awful for this but I thought you would also like to know there is a typo which of course is bound to happen to anybody. Most people think I am rude for saying something but maybe as an author you would understand. :) I am weird lol I love to find and correct mistakes… You said, “Raspberry danishes are my pick of the liter, though cream cheese danishes steal my heart too.” I assume you meant litter :) Anyway I have raspberry filling that I did not get to use recently and I plan on using it for this recipe. I hope they come out great like yours. Thank you


    • Sallyreplied on October 29th, 2015 at 8:28 am

      Thanks for finding that!


  19. #
    Emily Rosalesposted December 24, 2015 at 9:05 am

    Hi Sally! I want to bring this to a Christmas brunch tomorrow, but I don’t have enough time in the morning to cut, fill, braid, and bake the Danish. Do you think I could cut, fill, and braid it today and then pop it into the fridge and bake it tomorrow morning? You said to serve it immediately after baking it and I would hate to have to let it sit for a day and go stale by the time brunch comes around! Thank you!


    • Sallyreplied on December 24th, 2015 at 9:13 am

      Leaving it prepped in the fridge overnight should be fine. Merry Christmas!


  20. #
    Elieseposted January 1, 2016 at 11:09 am

    I may have forgotten about my dough in the freezer — can I still use it even if it’s been longer than a month? Is the risk in the dough being bad, or maybe not being as pretty of a braid? 


    • Sallyreplied on January 2nd, 2016 at 5:46 pm

      You can still use it– the dough won’t be bad at all. As long as it hasn’t been several months.


  21. #
    Brendaposted January 9, 2016 at 8:15 am

    I made the raspberry Danish bars. They were terrific. Loved the dough. Very fun to make.


  22. #
    Davidposted January 28, 2016 at 7:58 pm

    WOW!!!!!! This is the best I have ever made… Thank you.


  23. #
    Debra Kposted February 3, 2016 at 7:26 pm

    I just have to tell you that I may have a new passion!I bake cheesecakes, cakes, cookies and even some fake cakes, to make things interesting for co-workers. This is incredible and My neighbor says he wants some for the church bake sale. Thank you for sharing this !!!


  24. #
    Katelynnposted February 3, 2016 at 9:50 pm

    I am sorry to say that I only got through steps 1 , 2 and part of 3. It turned out like cupcake batter. I tried the recipe again but got the same results. I’m sure i measured and weighed everything correctly. Please tell me what went wrong !  


    • Sallyreplied on February 4th, 2016 at 8:12 am

      I’m unsure how that could happen when following the recipe ingredients and instructions! Was your butter extremely cold as noted? Did the dough look like the pictures up until then? My guess is the butter was the issue.


      • Katelynnreplied on February 6th, 2016 at 10:45 pm

        Yes perhaps it was the  butter . But i did put it in the fridge for a while before  blending it .Perhaps i did not put it in the fridge long enough or maybe it wasn’t cold enough . Thanks for the advice.   

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