I have made this recipe twice now and will continue to make it as often as I can. The first time I made it I added sugar to the filling, this made it way too sweet, but still tasty. The second time I made it I used really good honey and I added cherry pie filling to it and it was amazing.
Cream Cheese Danish Braid
Trac43 Posted: 11/24/13
rmiller2 Posted: 12/28/13
This was an excellent recipe for a cheese danish. I've never made one before so I had to youtube how to braid it because the braiding instructions weren't clear enough, but it turned out great! There may have been a bit too much filling and I used full fat ricotta and cream cheese because that's what I had but would use low-fat next time. After reading a review that the filling wasn't sweet enough, I increased the honey by a 1/2 TBSP but I didn't think that was necessary after tasting it. It baked up in about 13 minutes, although the bottom was slightly too white. Does not taste low-fat whatsoever!
Nancy70 Posted: 11/20/13
This went together easily. We do not like super sweet things, but this filling had a total lack of sweetness. Next time I will add 1/3 cup of Splenda to the filling and maybe a few drops of jam onto the filling just before braiding. The dough was refrigerated over night. It was very light and flavorful. I sprinkled the four corner "discard" pieces with cinnamon sugar and baked with the braid for 5-7 minutes. My husband devoured those while waiting for the braid. Will definitely make again.
Omasrecipes Posted: 01/02/14
Very close to bakery Danish without all the calories. My hubby does not like cheese so I used 1/2 can of almond paste. Could not find pastry flour in our area, so I used ½c from substitute mixture of 1-1/3 flour and 2/3 cake flour mixed well. The cake was amazing. As noted by our neighbors who also loved the Danish Braid and asked for the recipe. Thank you, Cooking Light for providing us another great recipe.
dmwellin Posted: 12/26/13
It's very good. I made extra filling because I thought extra filling is always good--but I was wrong, it was too much. Even without the extra filling I wouldn't call it 5 star, it's a lot of work, and pretty tasty, but I probably won't be making it again.