Rum, Raisin, and Ricotta Danish Braid

Daring Bakers June Challenge
Danish Braid

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 have a deep respect for bakers, with their exact measuring and patience, something I am learning to do in this group!
A big “Thank You” to our host’s this month, Kelly, of Sass and Veracity, and Ben, over at What’s
Cooking, for helping me get out of my “comfort zone”. Go over and check out the complete recipe on their blogs.
Don’t forget to check out some of the other Daring Bakers braids here.


D O L C I !!!…(On the lighter side)


Although I’ve made many desserts with ricotta, I’ve never once thought of putting it in my blender, until I saw Bobby do it on the Food Network. Something magical happens when you do that, the texture comes out smooth, creamy and rich tasting. You have to sweeten it up a bit, with a couple of tablespoons of brown sugar, then the sky’s the limit for flavoring! Amaretto, white chocolate liqueur, I think Bobby used Grand Marnier, but my favorite is Limoncello, I used about 2 tablespoons per 1lb. of ricotta. Throw everything in the blender, and make it the consistency you want, I made mine thicker than Bobby’s, just make sure it all smooths out! No one will ever know this is low fat!!


This is a favorite of mine which I make in the summer and winter.

Melt a little butter in a saute pan, add some brown sugar, when it all melts down and blends together, add some dark rum. Place your pineapple in the pan and cook it low and slow, turning each piece till everything soaks in and creates a slightly thick sauce.

Place it all in a pretty glass and dollop with a nice portion of Mascapone that has been sitting out at room temperature!

It’s warm, creamy, and the rum takes it over the top!!

Both of these desserts are quick to make, and taste’s oh so decadent!!