Imagine waking up to a stunning pastry that looks like it's straight out of a professional bakery, with golden-brown braided layers and juicy blackberries peeking through. This Braided Blackberry Breakfast Danish isn't just a recipe—it's a morning transformation that will elevate your breakfast game from ordinary to extraordinary. Whether you're looking to impress weekend guests or treat yourself to a luxurious morning indulgence, this Danish promises to be your new go-to breakfast sensation that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Danish
Serves: 6 servings
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup blackberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, gently mix blackberries, sugar, and cornstarch until the berries are evenly coated. Be careful not to crush the berries completely.
- Unfold the thawed puff pastry sheet on a lightly floured surface. Using a rolling pin, gently roll it out to smooth any creases and create a slightly larger rectangle.
- Transfer the pastry to the prepared baking sheet. Using a sharp knife, make diagonal cuts along both sides of the pastry, leaving the center third uncut. These cuts will be used for braiding.
- Spoon the blackberry mixture down the center third of the pastry, creating an even layer.
- Starting from the top, fold the pastry strips alternately over the filling, creating a braided pattern. Tuck the ends under to seal the filling.
- Brush the entire pastry surface with beaten egg, ensuring complete coverage for a golden, shiny finish.
- Bake in the preheated oven for 22-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Dust with powdered sugar before serving. Slice into portions and serve warm.
Tips
- Ensure your puff pastry is completely thawed but still cold for the best rise and flakiness.
- Be gentle when mixing the blackberry filling to keep the berries intact and prevent a mushy texture.
- Use a sharp knife for clean, precise cuts when creating the braid to achieve a professional-looking result.
- Don't skip the egg wash—it's the secret to that beautiful golden, glossy finish.
- Let the Danish cool slightly before dusting with powdered sugar to prevent it from melting.
- For extra flavor, consider adding a light sprinkle of lemon zest to the blackberry mixture.
- If the edges start browning too quickly, cover them with aluminum foil during baking.
Nutrition Facts
Calories: 94kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 31mg
