Blueberries ‘n Cream Danish Braid.

Follow these easy instructions and create a flaky, buttery cream cheese Danish at home. You can be a master at this, I promise!

Follow these easy instructions and create a flaky, buttery cream cheese Danish at home. You can be a master at this, I promise!

One of the kitchen challenges I gave myself last year was to make homemade Danish pastry. You know those buttery, flaky, fruit/cream cheese filled pastries at catered breakfasts and meetings? They’re totally irresistible, I know.

Making Danish pastry at home was extremely intimidating, but I put on my big girl pants last October and spent days in my kitchen trying my hand at it. Call me determined, call me pastry crazy, call me whatever but I finally got it! Lucky for us, the recipe I use to make our beloved pastries at home is a quick-method.

If you haven’t tried it yet, now is the time. Don’t be scared; you can do this too!

Follow these easy instructions and create a flaky, buttery cream cheese Danish at home. You can be a master at this, I promise!

My Danish pastry dough and method is an adaption of several trusted sources: Cooking IllustratedJoy of Cooking, and pastry master Beatrice Ojakangas. I studied the three methods and sort of mish-mashed them all together. Using what I learned, I made a beautiful Iced Raspberry Danish Braid and brought it to Kevin’s parents’. If heaven had a taste, it would be my raspberry danish braid. ;)

While snowed in this past week, I made the Danish pastry again – cream cheese filling this time. I also tried to cut the pastry into cute little shapes. Squares, rectangles, circles, twists. What a disaster! They puffed up, but looked incredibly awkward and lopsided.

I’ll spare you the photos.

I’m better at pastry braids. It seems like braiding the dough would be harder than cutting into shapes, but trust me – it isn’t! Just follow my instructions and visuals and you’ll be a Danish pastry master in no time. Promise.

Follow these easy instructions and create a flaky, buttery cream cheese Danish at home. You can be a master at this, I promise!

In case you missed it a few months ago, let me explain what Danish pastry is.

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.

I have a separate page for you dedicated to preparing and shaping this Danish braid. Before you begin, I suggest reading through the entire dough recipe. It takes some planning ahead. Certain ingredients must be at room temperature, certain ingredients must be warm, while others 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.

How to Make Blueberries & Cream Danish Pastry Braid

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. I detail make-ahead instructions in the pastry dough recipe.

It’s important to know that this 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. That’s what we do!

The filling I used is a simple cream cheese mixture. Lightly sweetened and the perfect creamy center for the flaky dough. It sort of tastes like cheesecake. Cheesecake tucked inside buttery pastry. Oh yes. I dotted the cream cheese filling with blueberries and topped the braid with a few sliced almonds before baking. (Also a simple egg wash to leave a shiny finish.)

Once the braid is finished, you’ll drizzle it immediately with a simple glaze. Try to go very light on the glaze because you’ll want the cream cheese filling to stand out. Toasted almonds, cheesecake filling, juicy blueberries, flaky pastry, vanilla glaze. What a combination of flavors this braid has!

Follow these easy instructions and create a flaky, buttery cream cheese Danish at home. You can be a master at this, I promise!

My homemade pastry is nothing like those mass-produced, 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. I know it seems scary, but take some time to read through the easy instructions before you begin. 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!

PrintPrint SaveSave

Blueberries 'n Cream 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

Ingredients:

Dough

Cream Cheese Filling

  • 8oz (224g) full-fat cream cheese, softened to room temperature
  • 1 egg yolk
  • 1/3 cup (67g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2/3 cup fresh or frozen (unthawed) blueberries
  • 1/3 cup sliced almonds (optional)

Vanilla Glaze

  • 1/2 cup (60g) confectioners' sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon (15ml) heavy cream (or milk)

Directions:

Make the pastry dough through step 7.

Make the filling: in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and egg yolk together on medium speed until smooth. Add the sugar, lemon juice, and vanilla. Beat until smooth. Continue with steps 8-10, including preheating the oven to 400F, in the pastry dough recipe for how to assemble. *Don't forget to add the blueberries on top of the filling (as pictured above) and sprinkle the uncooked braids with the sliced almonds before baking.

As the braids are baking, prepare the vanilla glaze by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids lightly 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.

 

Here’s my Iced Raspberry Danish Braid recipe

Iced Raspberry Danish Pastry

 

Two more challenges for you to try! (step-by-step visuals included)

Homemade Pie Crust

Salted Caramel Apple Pie

 

Homemade Salted Caramel Sauce

How to make Salted Caramel Sauce

 

See more pastry recipes.

Blueberries 'n Cream Danish Braid

 

 

 

   

88 Responses to “Blueberries ‘n Cream Danish Braid.”

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    Anna {Herbivore Triathlete}posted February 16, 2014 at 6:47 pm

    It’s beautiful! I love Danish pastries but haven’t had any in years. The combination of blueberries and cream cheese sounds heavenly. Gorgeous Sally!

    Reply

    • Sallyreplied on February 16th, 2014 at 7:14 pm

      Thanks Anna! Hope you try it sometime.

      Reply

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    Aurelposted February 16, 2014 at 6:52 pm

    Looks so amazing sally! I dont know when am i ready to make this but someday i’ll give it a shot.

    Reply

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    Chandra@The Plaid and Paisley Kitchenposted February 16, 2014 at 6:54 pm

    This is just beautiful! As always but really really beautiful!

    Reply

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    Jennyposted February 16, 2014 at 7:02 pm

    Wow this is absolutely gorgeous! And the visual instructions are super helpful– I definitely want to give this a shot!

    Reply

    • Sallyreplied on February 16th, 2014 at 7:14 pm

      Thanks Jenny! And let me know when you give it a try sometime.

      Reply

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    Averie @ Averie Cooksposted February 16, 2014 at 7:04 pm

    Omg. SALLY!!! It’s gorgeous! Okay that one step shot with the ‘leaves’ all fanned out, all so perfectly cut into strips, my Lord. You have the patience of a saint and this is stunning! I see things like this and I think, one day…

    It looks so incredibly flaky, tender, and soft. Even more flaky, buttery and wonderful than your last pastry dough recipe. And I love the blueberries. So awesome. Pinned! I can only IMAGINE the amount of work that went into this recipe and post :)

    Reply

    • Sallyreplied on February 16th, 2014 at 7:16 pm

      Thanks Averie! I knew you’d love this pastry! The blueberries and cream cheese filling is out of this world. It took a long time to write up this post, but less time than the last because I didn’t have to snap and upload so many in process shots!

      Reply

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    Annaposted February 16, 2014 at 7:20 pm

    Oh my goodness. That danish looks amazing. I made your danish pastry dough before and filled it with strawberry preserves. It was delicious, and my house smelled like butter. Unfortunately I was just diagnosed with celiac disease, so I am currently mourning the loss of most of my sally’s baking addiction favorites. However, I did freeze the other half of the pastry dough, so I may have to make this one for my father. Two of his favorite foods are blueberries and almonds.

    Reply

    • Sallyreplied on February 16th, 2014 at 7:23 pm

      I’m happy you tried my recipe Anna! I have to try it with strawberry preserves next. Hope your dad loves this version; sounds like he will! I may have some GF options you might like: http://sallysbakingaddiction.com/category/gluten-free/

      Reply

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    Jennie @themessybakerblogposted February 16, 2014 at 7:30 pm

    What a great post, Sally! Oh my, does this gorgeous Danish look amazing. Pinned.

    Reply

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    Julianne @ Beyond Frostingposted February 16, 2014 at 7:43 pm

    This danish is drool worthy Sally!

    Reply

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    Amyposted February 16, 2014 at 7:46 pm

    My family are Danish so perhaps there’s some genetic pre-disposition to loving pastries?
    I have made Danish pastry a long, long time ago, but unfortunately it was in the middle of a long hot Aussie summer. With the cooler weather around the corner I think this treat would be a perfect autumnal treat for my family. Thanks for sharing Sally :)

    Reply

    • Sallyreplied on February 16th, 2014 at 8:10 pm

      Yeah, Amy! You gotta try this pastry. I’m jealous of your summer right now by the way!

      Reply

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    Katrina @ Warm Vanilla Sugarposted February 16, 2014 at 7:54 pm

    Sally, this is so gorgeous! You made these look so unbelievably yummy!

    Reply

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    Caley Buxtonposted February 16, 2014 at 8:01 pm

    Sally, this made me laugh, because I am totally intimidated by complicated-seeming recipes, and then you said “this isn’t rocket science”…and the thing is, rocket science is literally my job, so I took it as a statement right at me to stop being a wimp and go for it! ;) I do want to try this so much…I love cream-cheese danishes, and anything that you say is cheesecake-like sounds heavenly to me :D Thanks for your great posts that detail all the steps, and thanks for being brave with testing out recipes so your readers don’t have to worry!

    Reply

    • Sallyreplied on February 16th, 2014 at 8:11 pm

      Hahaha I’m laughing because YOUR rocket science is very intimidating. ;) You gotta try this sometime Caley. You love fruity baked goods. It’s right up your alley!

      Reply

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    Jessposted February 16, 2014 at 8:34 pm

    Wow, Sally, this recipe looks so incredible! Your photos make me want this RIGHT NOW! I am a bit intimidated, but really want to give this a try – thanks for the wonderful and thorough instructions!

    Reply

    • Sallyreplied on February 16th, 2014 at 8:40 pm

      You can do it, Jess! Hope you try it sometime.

      Reply

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    Taylee @ twist me fitposted February 16, 2014 at 9:22 pm

    I’m sure if I tried, it wouldn’t be as beautiful as yours! Haha

    Reply

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    Kaitlynposted February 16, 2014 at 9:45 pm

    I made your previous Danish with my own cream cheese filling recipe and it was delicious. I can’t wait to try it with blueberries and almonds!
    Also your pictures are beautiful! I just started my own blog with your tips on blogging and now appreciate how much work you must put into taking those gorgeous pictures!

    Reply

    • Sallyreplied on February 16th, 2014 at 9:48 pm

      Thanks very much Kaitlyn! Congrats on your new blog – I’m happy you tried the Danish recipe!

      Reply

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    Elizabethposted February 16, 2014 at 9:55 pm

    I can’t wait to try this! I made some puff pastry braids when I baked in the AF and they were so yummy. I’m sure this recipe will taste 10 times better!

    Reply

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    Laura Dembowskiposted February 16, 2014 at 10:07 pm

    I love Danish so much and can’t wait to try this one. Love the pop of the blueberries!

    Reply

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    Erin @ The Spiffy Cookieposted February 16, 2014 at 10:52 pm

    I’ve been meaning to try a braided pastry as well. I’ve done braided Italian bread but that’s without having to worry about filling oozing out all over the place. Yours looks beautiful. Great job!

    Reply

    • Sallyreplied on February 17th, 2014 at 7:01 am

      I’ve gotta try braided italian bread next!

      Reply

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    Amyposted February 16, 2014 at 11:01 pm

    You always sound so positive and uplifting in your blog posts Sally; it’s why readers love and trust you! Cheering them on before they’ve even started baking… You’re just the best. :) I almost wish you’d get snowed in more often if it meant you’d create masterpieces like this! The blueberries must really brighten chilly winter days and help with some of the stir-craziness. ;) Sending lots of warm-weather thoughts your way!

    Reply

    • Sallyreplied on February 17th, 2014 at 7:01 am

      I was SO intimidated before beginning with this pastry, Amy, but it’s truly not that difficult at all! I wanted to make that clear. :) Thanks for all the kind words!

      Reply

      • Amyreplied on February 17th, 2014 at 3:52 pm

        You’re welcome Sally! It’s practically impossible to tell you were intimidated. Both of your braids turned out so beautifully; they look professional! :)

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    Tieghan Gerardposted February 16, 2014 at 11:35 pm

    Gorgeous Sally! You have a serous pastry making talent! love being snowed in baking up a storm. Good thing for me since it never tops snowing here! :)

    Beautiful and delicious! Pinned of course!

    Reply

    • Sallyreplied on February 17th, 2014 at 6:59 am

      Thanks so much Tieghan! Stay warm under all that snow!

      Reply

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    Helen @ Scrummy Laneposted February 17, 2014 at 12:16 am

    We have a show in the UK called The Great British Bake-off. Do you have something similar in the US? I could just see you making this on there and wowing the judges! It’s beautiful!

    Reply

    • Sallyreplied on February 17th, 2014 at 6:58 am

      There are plenty of baking contests over here. You are right – I should try to enter with this beauty! Thanks Helen!

      Reply

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    Alyssa @ My Sequined Lifeposted February 17, 2014 at 12:33 am

    Oh my goodness, what a gorgeous pastry! I’m just about trying to reach through the computer screen to pull off one of the flaky braid strips. And I would so sprinkle toasted almond slices over top, too – my favorite!

    Reply

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    Cathyposted February 17, 2014 at 12:56 am

    This looks amazing & I can’t wait to try to make it! Feeling like I need to throw a brunch party just to make this! :)

    Reply

    • Sallyreplied on February 17th, 2014 at 6:56 am

      Brunch has got to be my favorite meal of the day :) Hope you try this!

      Reply

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    raeposted February 17, 2014 at 2:36 am

    these came out just absolutely perfectly!

    Reply

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    Chung-Ah | Damn Deliciousposted February 17, 2014 at 2:37 am

    How did you know that danishes are my ULTIMATE weakness?!

    Reply

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    Marie @ Little Kitchieposted February 17, 2014 at 8:38 am

    This is absolute perfection!! It’s sooo pretty!

    Reply

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    Marisaposted February 17, 2014 at 9:39 am

    This looks delicious, Sally! Can’t wait to make it. Do you think it would work well with peaches?

    Reply

    • Sallyreplied on February 17th, 2014 at 2:57 pm

      Definitely! Sounds so good. Love peaches ‘n cream anything.

      Reply

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    Erinposted February 17, 2014 at 11:30 am

    Wow, Sally! This is so unbelievably gorgeous and delicious looking it’s hard to believe it’s homemade. I believe you though! ;) And you’ve reduced the intimidation factor by about 94%. That other 6%? Well I think I might be able to forget about it. Because I’m legitimately so in love with how beautiful and tasty this is, that I may attempt it soon. I’ll keep ya updated. :) Have a great Monday!

    Reply

    • Sallyreplied on February 17th, 2014 at 2:52 pm

      Sending you good luck thoughts, Erin! You can do it; it’s totally manageable. You’ll love it!

      Reply

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    Jocelyn (Grandbaby Cakes)posted February 17, 2014 at 1:35 pm

    This is taking my breath away! Looks so gorgeous Sally!

    Reply

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    Mercedesposted February 17, 2014 at 1:48 pm

    Pastry braids are one of my favorite breakfast treats to make! I would love this version with cream cheese incorporated!

    Reply

    • Sallyreplied on February 17th, 2014 at 2:51 pm

      This is totally up your alley, Mercedes. I saw that we will have the same kate spade china!! So fun.

      Reply

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    Melanieposted February 17, 2014 at 2:55 pm

    Thank you so much Sally for the step by step pictures, I know it is ia lot of work!
    I love Danish patries and I never got to do one! Maybe it is a sign :)!

    Reply

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    Kathi @ Deliciously Yum!posted February 17, 2014 at 4:40 pm

    This is beyond gorgeous. I’ve always been so intimidated to try this, but after reading your post I think I’ll give it a go. I am sure we have another snow day coming up in our near future and this Danish Bread would definitely keep me busy and happy :). You are so talented, Sally. Can’t stop looking at these beautiful images!

    Reply

    • Sallyreplied on February 17th, 2014 at 4:49 pm

      Thank you Kathi, you are so kind. You have to give danish pastry a try. I know it looks challenging, but just read through the recipe first. You can absolutely handle it!

      Reply

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    Margaret Anne @ Natural Chowposted February 17, 2014 at 4:49 pm

    Another beautiful danish. Great job Sally. This is definitely making we want to (finally) attempt to make a danish.

    Reply

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    Melposted February 17, 2014 at 5:54 pm

    This is mouth-watering, Sally! I will definitely give it a try. Mel

    Reply

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    Karissa @ Sweet as a Cookieposted February 17, 2014 at 7:30 pm

    Everything you make just leaves me speechless. Gorgeous danish braid!

    Reply

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    Laura (Tutti Dolci)posted February 17, 2014 at 8:49 pm

    Such a pretty braid, love the blueberries and vanilla glaze!

    Reply

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    Elaposted February 17, 2014 at 10:43 pm

    I just made this today and it was so easy to make and so delicious. I’m making half of the recipe tomorrow. Sally I do have a question regarding the dough. So even though I rotate the pan every five minutes, and left it in the oven for a couple more minutes the dough was still a bit underdone. What do you suggest I should do to have a perfect cooked dough? Or is it supposed to be this way?

    Reply

    • Sallyreplied on February 18th, 2014 at 7:02 am

      Hi Ela! So happy you tried it. I suggest leaving in the oven a little longer then. Remember, you’ll want to bake it until golden brown. Almost 20 minutes at 400F for the braids is a lot! But if that’s what your ovens needs, then it’s just fine.

      Reply

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    Ashtonposted February 17, 2014 at 11:09 pm

    Oh oh oh!!! Pastry dough from scratch!!! You make it look so easy :) And delicious. *swoon*

    Reply

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    Jaclynposted February 18, 2014 at 1:27 am

    I can’t believe I’ve never made a danish braid! You always make them look so good! That raspberry one is still on my list to try. Yum!!

    Reply

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    Dawnposted February 18, 2014 at 2:27 am

    I read this over three times and I cannot find oven temperature or baking time…did I miss it? Can you repeat it here? (I actually plan to make this, and those things are kind important…)

    Reply

    • Sallyreplied on February 18th, 2014 at 6:58 am

      Hi Dawn! That is in step 9 of the Danish pastry dough recipe. 400 degrees.

      Reply

      • Dawnreplied on February 18th, 2014 at 7:06 am

        ok…so it is not on this page and I didn’t miss it…

        Cream cheese has a different texture and density from jam…does it bake the same 15 minutes as the raspberry pastry or different?

        • Sallyreplied on February 18th, 2014 at 7:13 am

          Hi again Dawn. The baking temperature is on this page as well. You will need to use the Danish pastry recipe page, where I’ve took some time to detail a lot about the pastry itself as well as step-by-step photos, to make the recipe. The cream cheese filling is cooked in 15-16 minutes, as I explain.

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    Choc Chip Uruposted February 18, 2014 at 2:54 pm

    This braid looks absolutely incredible, so full of deliciousness :D
    And very gourmet!

    Cheers
    Choc Chip Uru

    Reply

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    Kaylaposted February 18, 2014 at 5:59 pm

    Sally, these just look soo good! I could gobble this up in a moment! I really think the blueberries and almonds sell it for me :)

    Reply

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    Abbie @ Needs Saltposted February 19, 2014 at 1:44 pm

    This pastry looks amazing! Blueberries are my favorite ever, and I can’t really imagine how heavenly this thing must taste.
    Pinning!

    Reply

    • Sallyreplied on February 19th, 2014 at 8:36 pm

      Thanks for pinning, Abbie!

      Reply

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    Jess @ On Sugar Mountainposted February 19, 2014 at 3:51 pm

    I’m so glad you put on your big girl pants! heehee cuz now I get to see the fruits of your labor and this danish bread is FANTASTIC! I just put on my big girl pants and made buttermilk biscuits. I’ll have to add danish to my list now for sure!

    Reply

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    ashley - baker by natureposted February 19, 2014 at 10:26 pm

    I made a danish braid to go with our coffee on V-day and it was LOOOOOVE. Must try this lovely blueberry version asap! It’s so pretty, Sally :)

    Reply

    • Sallyreplied on February 20th, 2014 at 6:58 am

      Thanks Ashley!! I hope you two had a great Valentine’s Day. :)

      Reply

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    Kira - The Healthable Old Soulposted February 22, 2014 at 9:09 pm

    This looks incredibly, beautifully, delicious! I love how you can make it decorative with the bread yet have such a flavorful dish!

    Reply

    • Sallyreplied on February 23rd, 2014 at 10:36 am

      Thanks Kira! You must try it.

      Reply

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    Laura @ Laura's Culinary Adventuresposted February 25, 2014 at 10:41 am

    This looks so beautiful and delicious!

    Reply

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    Siunnaposted March 1, 2014 at 10:43 pm

    I made these a few days ago and they were absolutely fantastic! Even me- the pie hater/pastry decliner- enjoyed a warm slice of this decadent treat straight out of the oven, and the hubby and son raved endlessly about it. I posted it on my blog and linked back to you, of course! Thanks so much for a superb recipe!

    Reply

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    Erin @ Texanerin Bakingposted March 2, 2014 at 2:36 pm

    Oh my. I’m so jealous right now of your Danish making skills. I’ve tried once before and it did NOT look like that. I’ll have to try this recipe! It looks amazing and I love that you used a homemade pastry dough recipe and not prepacked stuff. Thank you for that! :)

    Reply

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    Nutmeg Nannyposted March 7, 2014 at 2:02 pm

    Oh wow, this looks so perfect :) I am definitely ready to eat the whole thing up!

    Reply

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    Michelle @ The Gathering of Friendsposted April 18, 2014 at 11:59 am

    Sally, this looks heavenly! Pinned it! And including it in our brunch ideas for Feature Friday today! http://returntothetable.net/recipes/15-easter-morning-brunch-ideas/

    Reply

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    Jessicaposted April 19, 2014 at 9:16 pm

    I made this tonight, intended for Easter breakfast tomorrow, and my daughters already ate half of one. I wish I had added the almonds for a bit of bite in the texture, but one of my daughters dislikes them. It was still amazingly delicious (and warm) and I have to hold them all back from eating the other 1 1/2 (still warm). I’m eager to have some with coffee.

    Thank you for this. My eldest says it tastes like pancakes with a hug.

    Reply

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    Anne Johnsonposted April 20, 2014 at 6:58 am

    Sally. Oh. Sally. I made this last night, for Easter breakfast. I subbed cherry pie filling and cream cheese for the filling. It’s the best danish recipe EVER!!!! It’s so easy, and soooooo yummy!!! It’s our new favorite! Thank you so much!!!! Happy Easter!!!

    Reply

    • Sallyreplied on April 20th, 2014 at 7:53 am

      So glad you tried it! I have to try a cherry version soon. Enjoy!

      Reply

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    Carolineposted June 23, 2014 at 2:21 pm

    Hey Sally! Love the recipe :) Would it work with regular cream cheese?

    Reply

    • Sallyreplied on June 23rd, 2014 at 4:32 pm

      Yes, I always use regular full fat cream cheese (not fat free or light).

      Reply

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    Annaposted June 26, 2014 at 9:10 pm

    These look amazing! I’ll be trying them tonight to be served for breakfast tomorrow. Been studying the dough recipe for days! Quite nervous since it’s my first attempt. Wish me luck! :)

    Reply

    • Sallyreplied on June 27th, 2014 at 8:27 am

      Good luck! Take your time with it – glad you read through the recipe a few times before beginning. That, right there, spells success. Enjoy!

      Reply

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    Joposted July 11, 2014 at 12:11 pm

    Sally I just made this to take on a picnic tomorrow with my Hungry Hubby – we’ve only been married 4 years but we’ve been together for 14 on Monday se we’ve taken a long weekend off to celebrate. The pastry is amazing! The lamination is wonderful and it tastes sublime. I love the blueberry cheesecake vibe to it too. Thank you for sharing a wonderful recipe I can’t wait to make again! :D

    Reply

    • Sallyreplied on July 11th, 2014 at 2:47 pm

      So so glad you made and are loving this Jo! Thanks for reporting back. Have an amazing anniversary weekend!

      Reply

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    Colleenposted July 12, 2014 at 2:24 pm

    Haha whenever I’m browsing Pinterest for dessert ideas I always find myself back at your site Sally! It’s so awesome and everything looks so delicious! Especially this Danish.

    Reply

    • Sallyreplied on July 13th, 2014 at 7:18 pm

      Thanks Colleen! I’m so happy you always wind up back here :)

      Reply

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    Nickiposted August 25, 2014 at 1:26 pm

    I studied this one for months before finally attempting this weekend. The dough was so, so sticky. I rolled it out on parchment and cut the strips, but couldn’t peel the strips off the parchment without tearing. I ended up kind of wrapping the parchment up around it and kind of…I don’t know…smooshing it together that way??? So, it looked like a giant mess, but the dough was soooo light and flaky! We devoured it! I’m hoping maybe I just need to incorporate more flour in the rolling and folding process and it will go better next time. Any other troubleshooting suggestions for me? Thanks for the delicious recipe!

    Reply

    • Sallyreplied on August 25th, 2014 at 1:29 pm

      Hey Nicki! Let’s think. Did you measure your flour correctly? Was your butter extremely cold? Try freezing your butter next time then cutting it in. I find this is very helpful if I make the dough on a humid day (when lots of hot moisture is in the air). And a little bit more flour helps, too!

      Reply

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