#danish braid

This Peanut Butter Nutella Danish Recipe is super easy to make, a soft danish filled with peanut butter cheesecake and lots of Nutella. This Peanut Butter Nutella Danish Recipe is one that you will make over and over again. The recipe is super easy, and it will be ready in 30 minutes. Made with puff pastry, you don’t have to make the dough, just roll it, fill it and bake it! The Peanut Butter…

This dough was thankfully less hard to handle than the croissant one though I did sprinkle a generous amount of flour liberally at each turn to prevent sticking - the flour shaker thingy that they use in the PBS video is cool - need to get myself one of those!

I decided to go with an apple and raisin filling - not very interesting I know... :)  but I felt that a pastry cream / cream cheese base would not be appreciated by the family.

All in all, this was an interesting (and delicious) adventure and I am glad I did it. I still have half a block of dough left in the freezer so may take that out and try out another filling (will be looking through the other bakers' blogs to gain inspiration!)

Ok, first try. Turned out kinda of right, I suppose, but I dove right in, reading the instructions as I went a long. Well, if you've ever made what I've since learned is called a laminated dough, you know it's very time consuming. Plus, I've never proofed a dough before, so I tried to do that by placing the braid on top of the oven while it was on. It kind of worked but I could tell there was too much heat because the butter started to melt out. The dough rose a little, I think. I've got another piece of dough left, so I'll try again with that and see if I can get the construction a little tighter. 

Anyway, I got the recipe from Rose Levy Beranbaum's Pie and Pastry Bible. 

It really tastes fantastic, though, so I got something right.

The filling:

Melted chocolate under raspberry puree with a little sugar and ground almonds. 

There's supposed to be sliced almonds on top, but I don't like almonds that much.