Iced Raspberry Pastry Braid
Ingredients
Raspberry Filling
-
2½
cups
raspberries, fresh or frozen
-
3
Tablespoons
granulated sugar
-
1
Tablespoon
warm water
-
2
teaspoons
cornstarch
Dough
-
1
recipe
Homemade Pastry Dough
Egg Wash
-
1
large
egg
-
2
Tablespoons
whole milk
Vanilla Icing
-
½
cup
confectioners’ sugar
-
1
Tablespoon
heavy cream or milk
-
½
teaspoon
pure vanilla extract
Instructions
- Prepare the raspberry filling by combining raspberries and sugar in a saucepan, cooking until softened, then mix in cornstarch and water, and let cool.
- Make the pastry dough as per the detailed recipe instructions.
- Spread raspberry filling down the center of the rolled dough strip, then cut slanting strips along the sides and fold them over to create a braid.
- Brush the shaped braid with an egg wash mixture of egg and milk.
- Chill the braid for at least 15 minutes before baking.
- Preheat the oven to 400°F (204°C).
- Bake the braid for 18-22 minutes until golden brown.
- Cool the braid for 5 minutes before icing it with a mixture of confectioners’ sugar, cream, and vanilla.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
3g
Sodium
150mg
Cholesterol
50mg
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