Danish Pastry Braid Recipe

Name: Danish Pastry Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 to 4 cups all-purpose flour; 1 1/2 cups (3 sticks) chilled unsalted butter; 2 packages active dry yeast; 1/2 cup warm water; 1/2 cup heavy cream or undiluted evaporated milk; 1/2 teaspoon freshly crushed cardamom seed (optional); 1/2 teaspoon salt; 2 eggs, room temperature; 1/4 cup sugar; 1/4 cup (1/2 stick) soft butter; 1 cup powdered sugar; 1/4 teaspoon almond extract; 1 cup finely pulverized almonds; 1 (3-ounce) package almond paste; 1 egg white; 1 slightly beaten egg; 2 tablespoons milk or water; Pearl sugar or crushed sugar cubes, for topping; Chopped or sliced almonds for topping; 1 cup powdered sugar; 2 to 3 teaspoons warm water; 1/2 teaspoon almond extract

Bake this irresistible Danish Pastry Braid at home. Made with all-purpose, butter, active dry yeast and water. Easy step-by-step instructions included.

This Danish Pastry Braid relies on simple, everyday ingredients such as to 4 cups all-purpose flour, active dry yeast, warm water and salt. It comes together quickly and makes 4 servings, at about 1919 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Danish Pastry Braid delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

3 1/2 to 4 cups all-purpose flour
1 1/2 cups (3 sticks) chilled unsalted butter
2 packages active dry yeast
1/2 cup warm water
1/2 cup heavy cream or undiluted evaporated milk
1/2 teaspoon freshly crushed cardamom seed (optional)
1/2 teaspoon salt
2 eggs, room temperature
1/4 cup sugar
1/4 cup (1/2 stick) soft butter
1 cup powdered sugar
1/4 teaspoon almond extract
1 cup finely pulverized almonds
1 (3-ounce) package almond paste
1 egg white
1 slightly beaten egg
2 tablespoons milk or water
Pearl sugar or crushed sugar cubes, for topping
Chopped or sliced almonds for topping
1 cup powdered sugar
2 to 3 teaspoons warm water
1/2 teaspoon almond extract

1
Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
2
In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
3
Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
4
Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
5
Wrap and chill the dough 30 minutes or as long as overnight.
6
Cover two baking sheets with parchment paper or lightly grease and flour them.
7
Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
8
To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
9
Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
10
Preheat the oven to 400u00b0F.
11
Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
12
To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
13
Bake about 15 minutes or until golden.
14
Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.

1919

kcal

Calories

133

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 1/2 to 4 cups all-purpose flour, 1 1/2 cups (3 sticks) chilled unsalted butter, 2 packages active dry yeast, 1/2 cup warm water, and more.

Yes, Danish Pastry Braid falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1919 kcal
Category
Baking & Desserts

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