Apple Danish Braid W/ Cherries Question

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Discussion Overview

The thread centers around a participant's inquiry about making an Apple Danish Braid using cherry pie filling instead of apples. Participants share their experiences, tips, and variations related to the recipe, as well as their preferences for different shapes of pastry, such as braids and rings.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, asks for tips on substituting cherry pie filling in the Apple Danish Braid recipe.
  • Another participant shares their experience of making the recipe and notes that it was their first braid, mentioning it turned out tasty but required practice.
  • Several users express a preference for making rings instead of braids, citing ease of preparation and more visually appealing results.
  • One participant provides a detailed recipe for a Cherry Cheese Ring, highlighting that any flavor pie filling can be used.
  • Another participant mentions that the egg in the cream cheese mixture helps achieve a cheesecake-like texture.

Areas of Agreement / Disagreement

Views differ on the preferred shape of the pastry, with some participants favoring rings for their simplicity, while others are interested in perfecting the braid technique. No clear consensus emerges regarding the best approach to making the pastry.

Contextual Notes

Participants share personal experiences and variations on the recipe, reflecting individual preferences and cooking styles without implying any authoritative guidance.

Who May Find This Useful

Consultants interested in exploring different pastry shapes and filling options may find the shared experiences and recipes beneficial.

AJPratt
AJPratt
Silver Member
Messages
6,674
Hi... In the morning, I want to make the Apple Danish Braid but w/ Cherry pie filling instead. Any tips? The recipe I have calls for an egg to be mixed with the cream cheese. Is that correct?
 
No clue but I had to tell you I love your new picture!!
 
  • Thread starter
  • #3
Thanks! I stayed at a B&B and the lady made it, but with some other filling, so I thought why not cherries?
 
AJPratt said:
Hi... In the morning, I want to make the Apple Danish Braid but w/ Cherry pie filling instead. Any tips? The recipe I have calls for an egg to be mixed with the cream cheese. Is that correct?
Click to expand...


The egg makes the cream cheese "set up" so it is more of "cheese cakey" texture, and doesn't run all over the place.

Other than that, just make it as normal.......I think I'd like cherry better than apple anyway!
 
Can you share the recipe AJ.
 
  • Thread starter
  • #6
SURE!

Apple Danish Braid
1 pkg. (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 egg
1/4 cup pecans, chopped
2 pkgs. refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced
1 TBS. sugar
1/2 tsp. cinnamon
1 TBS. maple-flavored syrup
Preheat oven to 375 F. In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth. Chop pecans. Unroll 1 pkg. of
crescent dough; do not separate. arrange longest sides of dough across
width of 12" x 15" rectangle baking stone. Repeat with remaining pkg. of
dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling). spread half of cream cheese mixture evenly over middle of dough. Peel, core and slice apples using A/P/C/S. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.


Combine sugar and cinnamon; sprinkle over apples. Scoop remaining cream cheese mixture over apples; sprinkle with pecans. to braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue
alternating strips to form a braid. Tuck ends under to seal at end of
braid. Bake 25-28 minutes or until deep golden brown. Remove from oven;
brush with syrup using pastry brush. Cut & serve.
 
Thank you!!
 
  • Thread starter
  • #8
No problem!
 
  • Thread starter
  • #9
So, I made the recipe and it came out pretty tasty. It was my first braid ever and that is going to need work, but I can practice. The braid was just a hair too long for my stone, so I guess I will have to overlap it a bit.
 
Sounds yummy~I'll have to give it a try!!
 
  • Thread starter
  • #11
It was! And everyone gobbled it up!
 
Yum! If you like that you have to try this. I can't do braids, I stick to the wreaths.
 

Attachments

  • Thread starter
  • #13
I will try it. I am having such a tough time with the braid.
 
I do wreaths instead of braid too - much easier and the dough is more evenly divided.

Hey Anne, is this going to be on the menu at your coffee shop?
 
I don't do braids at my shows - I turn them all into rings so that I can put the round stone on the Round Woven Server and show that.
 
  • Thread starter
  • #16
pamperedlinda said:
I do wreaths instead of braid too - much easier and the dough is more evenly divided.

Hey Anne, is this going to be on the menu at your coffee shop?
Click to expand...
I doubt it... too much work! LOL
 
dannyzmom said:
I don't do braids at my shows - I turn them all into rings so that I can put the round stone on the Round Woven Server and show that.
Click to expand...
I meant to say I do rings...not wreaths! Oops. And,I have only done one braid. The rings are just prettier.
 
AJPratt said:
So, I made the recipe and it came out pretty tasty. It was my first braid ever and that is going to need work, but I can practice. The braid was just a hair too long for my stone, so I guess I will have to overlap it a bit.
Click to expand...
I'm wondering how you substituted the cherry pie filling for the apples. Did you take out the apples, sugar, cinnamon and syrup?
 
Hello???? Anyone there?
 
Yes...that would work JAE!
 
Thank you Kelly. I have a Homemade for the Holidays brunch in a couple of weeks. I may want to make that one.
 
Is this the same recipe? This is from one of our cookbooks...this is the recipe I use when doing the danish type ring. You can sub ANY flavor pie filling!

Cherry Cheese Ring
Submitted by Mary Ellen
That's My Home

Ring and Filling
2 pkgs refrigerated crescent rolls’
1 pkg. (8 oz) cream cheese softened
¼ cup powdered sugar
1 egg yolk
1 tsp. vanilla or almond extract
1 can (21 oz.) cherry, peach or apple pie filling

Glaze
½ cup powdered sugar
2-3 tsp. milk

1. Preheat oven to 350°
Unroll crescent dough. Separate into 16 triangles; reserve 4 triangles for decoration. On a large round stone, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. Using lightly floured pizza roller, roll dough to 14’’ circle, pressing seams together to seal and leaving a 3 inch hole in the center

2. For filling, in a bowl, combine cream cheese, powdered sugar, egg and vanilla. Spread cream cheese mixture over dough to within ½ inch of the eggs: top with pie filling

3. Using pizza cutter, cut each remaining triangle into thirds, staring at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke like fashion over filling. Press ends to seal at center and outer edges

4. Place baking stone on Large Rack. Bake 25-30 minutes or until golden brown: cool slightly. For glaze, mix icing sugar and milk until smooth: drizzle over ring.
 
So rings are easier than braids? I did a braid once and it was fatter at one end than the other...not very pleasing to the eye! I assume that any braid can be turned into a ring, yes?
 
P.S. Thank you so much for the recipes, ladies....they look delicious!:balloon:
 
Denarella said:
So rings are easier than braids? I did a braid once and it was fatter at one end than the other...not very pleasing to the eye! I assume that any braid can be turned into a ring, yes?
Click to expand...
You are correct!! Make whatever shape you are comfortable doing...or whatever stone you have! (ring/round...braid/large bar pan)
 
Awesome! Thanks Kelly!:)
 
KellyTheChef said:
Is this the same recipe? This is from one of our cookbooks...this is the recipe I use when doing the danish type ring. You can sub ANY flavor pie filling!

Cherry Cheese Ring
Submitted by Mary Ellen
That's My Home

Ring and Filling
2 pkgs refrigerated crescent rolls’
1 pkg. (8 oz) cream cheese softened
¼ cup powdered sugar
1 egg yolk
1 tsp. vanilla or almond extract
1 can (21 oz.) cherry, peach or apple pie filling

Glaze
½ cup powdered sugar
2-3 tsp. milk

1. Preheat oven to 350°
Unroll crescent dough. Separate into 16 triangles; reserve 4 triangles for decoration. On a large round stone, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. Using lightly floured pizza roller, roll dough to 14’’ circle, pressing seams together to seal and leaving a 3 inch hole in the center

2. For filling, in a bowl, combine cream cheese, powdered sugar, egg and vanilla. Spread cream cheese mixture over dough to within ½ inch of the eggs: top with pie filling

3. Using pizza cutter, cut each remaining triangle into thirds, staring at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke like fashion over filling. Press ends to seal at center and outer edges

4. Place baking stone on Large Rack. Bake 25-30 minutes or until golden brown: cool slightly. For glaze, mix icing sugar and milk until smooth: drizzle over ring.
Click to expand...

Hi Kelly, I have a few questions on this if you please. is the 1/2 in. of the eggs suppose to be edge? and what is spoke like fashion? I can't seem to get a picture of how this should look. TIA
 
  • Thread starter
  • #28
JAE said:
Hello???? Anyone there?
Click to expand...
Sorry,Jae... Always feel free to email or PM me. I don't live on this site like I used to!

This is what I did:

1 pkg. (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 egg
1/4 cup pecans, chopped (REMOVED)
2 pkgs. refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced (REMOVED & SUBBED CHERRIES--MOST OF CAN, BUT NOT ALL, JUST EYEBALL IT)
1 TBS. sugar (REMOVED)
1/2 tsp. cinnamon (REMOVED)
1 TBS. maple-flavored syrup

I still kept the maple syrup and brushed it over the top.
 

Frequently Asked Questions

What ingredients do I need to make the Apple Danish Braid with Cherries?

To make the Apple Danish Braid with Cherries, you will need puff pastry, fresh or canned cherries, apples, sugar, cinnamon, and an egg for egg wash. You may also want to have powdered sugar on hand for dusting the finished braid.

Can I use frozen cherries for the Apple Danish Braid?

Yes, you can use frozen cherries for the Apple Danish Braid. Just make sure to thaw and drain them well before using to avoid excess moisture in the filling.

How long does it take to prepare the Apple Danish Braid?

The preparation time for the Apple Danish Braid is approximately 20-30 minutes, and the baking time is around 25-30 minutes. Overall, you should plan for about 1 hour from start to finish.

Can I make the Apple Danish Braid ahead of time?

Yes, you can prepare the filling and assemble the braid ahead of time. Store it in the refrigerator for up to 24 hours before baking. Just be sure to let it come to room temperature before baking for the best results.

What should I serve with the Apple Danish Braid?

The Apple Danish Braid pairs well with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel sauce. You can also serve it with a cup of coffee or tea for a delightful dessert experience.

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