Braided Pumpkin and Cream Cheese Danish 

How to make the box

Check out our video tutorial! 

FAQs

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Best Practices 

  • Fold your pastry dough at least seven times! Don't give up easy when folding and rolling out your pastry dough. Not doing this step thoroughly will result in a flat and heavy danish. Folding will ensure that air can get between the layers of dough. If your dough is giving you difficulty by sticking to your counter, try placing it on plastic wrap. This will help you fold more easily.
  • Slice the sides of dough evenly. When cutting your two and a half inch slits in the pastry dough, be sure each strip is even in length and width and have a matching partner on the other side. If your slices are uneven, the braid will not come together as well. 
  • Tuck in the strips when braiding. As you braid, make sure that each strip of dough somewhat overlaps the previous piece. You can even tuck/ pinch the dough together as needed. This will ensure that none of the filling will leak out when baking. 
  • Carefully paint the egg wash on your pastry. If some splashes over to the sides it's ok, but note that it will cook faster than the pastry.