Comments on: Cranberry Cream Cheese Danish Braid

By: Christie

Christie — Mon, 17 Nov 2025 22:40:50 +0000

This looks AMAZING – can it be frozen? Would love to include this in my Christmas spread this year

By: Rachel

Rachel — Tue, 19 Mar 2019 01:15:49 +0000

This is what a commercial pastry wishes it could be! Since I made this outside cranberry season, I used a jar of apricot preserves, but it was delicious. This may be my new favorite pastry recipe. While it didn’t quite look like the pictures, the powdered sugar glaze really made it look good. In sum, make sure to allot two nights so you have plenty of time. I can guarantee this will be a big hit.

By: Di@Bibbyskitchen

Di@Bibbyskitchen — Wed, 30 Jan 2019 04:54:16 +0000

I love the little twisted pastry strips. A beautiful detail.

By: Mallory

Mallory — Wed, 16 Jan 2019 19:46:55 +0000

I love your danish dough from your cookbook. The finished product is spot on. I have one question, the dough when proofing is losing it’s shape ( I have been making pinwheels or pockets). The finished product is more squares of danish with filling . Mind you, no one but me seems bothered by this and the only thing I can think is to not proof them as long ( they are nearly doubling in size) but the rise and lightness of the final product I am afraid would be lost. Wondering if you have any tips and if not, I am okay with danish squares. thanks!

By: Sarah

Sarah — Wed, 19 Dec 2018 14:19:27 +0000

In reply to Sherry.

Hi Sherry – I usually form the first braid, then wait a half hour and form the second, so they rise a different times, and then I can usually time the oven times fine. But you could just pop it in the refrigerator instead – that will work, too.

By: Sarah

Sarah — Wed, 19 Dec 2018 14:18:06 +0000

In reply to Becky. Hi Becky - the dough will be very sticky at first! It will rise in the fridge over night, and then be much easier to work with. I haven't ever frozen the Danishes baked; let me know how they turn out!

By: Becky

Becky — Wed, 19 Dec 2018 04:09:04 +0000

I’m trying this recipe! The dough is in the fridge but it’s super wet! 2 1/2 cups of flour doesn’t seem like enough. I hope a miracle happens overnight;). I plan on baking it and freezing it for Christmas breakfast.

By: Natalie

Natalie — Mon, 17 Dec 2018 17:03:09 +0000

Looks so delicious and perfect for brunch! I love danish braids!

By: Sherry

Sherry — Mon, 17 Dec 2018 14:00:18 +0000

This looks amazing. I cannot imagine mine looking nearly as nice as your creation, but I am happy to try! When the first braid is in the oven, do you pop the other one in the refrigerator to keep cool until it is its turn to bake?

By: Rust

Rust — Mon, 17 Dec 2018 12:11:49 +0000

A masterpiece! This looks scrumptious, wow, and so pretty!