Raspberry Cheese Danish Braid

1 recipe basic sweet dough (see page xx.) 6 ounces cream cheese, room temperature, cut into ½” pieces 3 tablespoons granulated sugar 1 tablespoon plus 1 teaspoon cornstarch 1 large egg ¾ teaspoon pure vanilla extract ½ cup raspberry preserves egg wash – 1 large egg beaten with 1 tablespoon water Vanilla Glaze (optional): ½ cup confectioners sugar, sifted ½ teaspoon pure vanilla extract low-fat milk (approximately ¼ cup)

Prepare basic sweet dough according to recipe. Line two baking sheets with parchment paper. While dough is mixing, prepare the cream cheese filling. Place the cream cheese, sugar, cornstarch, egg and vanilla into a Cuisinart Food Processor fitted with the metal chopping blade. Process until completely smooth. Reserve, refrigerated until ready to use. Divide the dough into 2 equal pieces. Roll out each piece into a rectangle approximately 14 x 10” and place each on a prepared baking sheet. Spread the cream cheese filling, evenly down the length of the center of each rectangle. Top each with the raspberry preserves. Cut 1-inch wide strips on either side of the dough, cutting from the edge of the dough to the edge of the filling. Begin braid by folding top strips together across the filling and continue with alternating strips until the bottom is reached. Preheat oven to 350°F. Cover braids with plastic wrap and let rise until nearly doubled. Brush with egg wash. Bake for about 30 to 40 minutes until golden brown and filling is set. While braids are baking prepare the vanilla glaze if using. Place sifted sugar and vanilla in a bowl. Whisk the milk into mixture, a few drops at a time, until mixture becomes a consistency that can be drizzled. Remove braids from oven. Slide parchment and braids onto a wire rack and pull parchment out from under the braids. Allow to cool. Serve plain, dusted with confectioners’ sugar, or drizzled with vanilla glaze.