Pear & Almond Danish Braids -

Rising is a crucial step in making Danish pastries, impacting their texture and flavor. During this process, yeast ferments the sugars in the dough, producing carbon dioxide and causing the dough to expand. This results in a light and airy pastry that flakes beautifully when baked. For optimal results, allow the dough to rise in a warm, draft-free area until it doubles in size, usually about 1 to 2 hours.

Pear & Almond Danish Braids

Discover the art of baking with this Elegant Pear & Almond Danish Braids recipe, a deliciously unique treat that combines flaky layers of buttery dough with a rich filling of pears and almond paste. Perfect for special occasions or a delightful breakfast, these stunning pastries are easy to make and sure to impress. Learn about the techniques and ingredients that elevate this classic pastry, and enjoy indulging in a gourmet delight that celebrates European baking traditions.

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Ingredients

For the Dough:

2 cups all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup granulated sugar

1/2 tsp salt

1/2 tsp instant yeast

1/2 cup whole milk, warmed

1 tsp vanilla extract

1 large egg

For the Filling:

1 cup ripe pears, peeled and diced

1/2 cup almond paste, crumbled

1/4 cup ground almonds (or almond flour)

1/4 cup brown sugar

1 tsp ground cinnamon

Zest of 1 lemon

For Assembly:

1 egg, beaten (for egg wash)

Sliced almonds (for topping)

Powdered sugar (for dusting)

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Instructions

Prepare the Dough:

- In a large bowl, mix the flour, sugar, salt, and instant yeast together.

- In a separate bowl, whisk together the warm milk, softened butter, vanilla extract, and the egg.

- Gradually combine the wet ingredients into the dry ingredients, stirring until a dough forms.

- Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.

- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Prepare the Filling:

- In a medium bowl, mix the diced pears, crumbled almond paste, ground almonds, brown sugar, ground cinnamon, and lemon zest until well combined. Set aside.

Roll Out the Dough:

- After the dough has risen, punch it down and turn it onto a floured surface. Roll it out into a rectangle approximately 12 x 18.

- With a sharp knife or pizza cutter, make diagonal cuts (about 1 inch apart) on each long side of the rectangle. Make sure the cuts do not touch the center, which will be used for the filling.

Assemble the Danish:

- Spread the pear and almond filling evenly down the center of the dough rectangle.

- Fold the strips of dough from each side over the filling, alternating to create a braid pattern. Pinch the ends to seal the braid.

Second Rise:

- Place the braided Danish on a parchment-lined baking sheet. Cover with a kitchen towel and let it rise for an additional 30 minutes.

Preheat Oven:

- While the Danish is rising, preheat your oven to 375°F (190°C).

Apply Egg Wash:

- Once risen, brush the top of the braid with the beaten egg and sprinkle sliced almonds on top.

Bake:

- Bake in the preheated oven for 25-30 minutes or until golden brown and flaky.

Final Touch:

- Remove from the oven and allow it to cool slightly before dusting with powdered sugar for a beautiful finish.

Serve and Enjoy:

- Slice the Danish into pieces and serve warm with your favorite coffee or tea. Enjoy the combination of sweet pears, crunchy almonds, and flaky pastry!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8-10 pieces