Danish dough, or as it’s sometimes called laminated or layered dough, is a pastry technique. It’s like the beginning steps of learning puff pastry,” but not nearly as complex”, so says the author Sherry Yard of (The Secrets of Baking). By learning this technique you can create a whole slew of different recipes, of course I would be contented just getting through this one!!
Although it was time consuming, it wasn’t too difficult to do, as long as I had my directions close at hand.
Of course I had to put my Italian twist on it, so for my filling I decided to do sweetened ricotta cheese, with rum soaked, golden raisins. I soaked the raisins over night in the rum so they were definitely “drunk”!!
I wouldn’t call this “braided to perfection” by any means. I prefer to call it a, well…. a more “rustic look”.
The recipe called for Cardamon, which I didn’t own, but really wanted to try, besides, I thought that it would go well with the ricotta . I searched a few stores for the cardamon, and ended up getting it at Whole Foods, it was ground, and only $4.99, which I thought was a steal. In my search I even found it as high as $15.00 (ouch!)
I was anxious to try Cardamon, because I’ve been reading that it’s the “new Cinnamon”. I can’t say that I’m 100% sold on it yet, I’ll have to try it again in something else. I do love it in Chai tea though!
The egg wash made for a beautiful golden brown finish!
Can you see the layers? It really worked!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
