Iced Raspberry Pastry Braid Recipe

This Iced Raspberry Pastry Braid recipe is a real treat for a special brunch or a cozy weekend breakfast and so easy to make! No professional bakery skills required, just prepare the homemade dough and let the oven work its magic to create a flaky, golden, and fruity masterpiece. Make it once and you’ll never go back to store-bought danishes again! It’s delicious with a hot cup of coffee, a scoop of vanilla bean ice cream, a dollop of whipped cream, a cold glass of milk; in fact most things.

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Iced Raspberry Pastry Braid Recipe Ingredients

For the Raspberry Filling:

• 2 1/2 cups (300 g fresh or 340 g frozen) raspberries
• 3 tablespoons (40 g) granulated sugar
• 1 tablespoon (15 ml) warm water
• 2 teaspoons cornstarch

For the Dough and Assembly:

• 1 recipe Homemade Pastry Dough (prepared and chilled)
• 1 large egg
• 2 tablespoons (30 ml) whole milk
• Vanilla Icing (see below)

For the Vanilla Icing:

• 1/2 cup (60 g) confectioners’ sugar
• 1 tablespoon (15 ml) heavy cream or milk
• 1/2 teaspoon pure vanilla extract

How To Make Iced Raspberry Pastry Braid Recipe

1. Simmer the filling: In a small bowl, whisk together the warm water and cornstarch to create a slurry. In a small saucepan over low-medium heat, combine the raspberries and sugar. Stir and let the berries break down for about 4 minutes. Stir in the cornstarch slurry and gently simmer for 3 minutes until the sauce thickens into a jam-like consistency. Let it cool completely to room temperature before using (you can make this 1 to 2 days ahead).
2. Shape the dough: Roll out your prepared pastry dough into two large rectangles as per your dough recipe instructions. You will be making two separate braids.
3. The “Braid” technique: Spread exactly half of the cooled raspberry filling down the center of each dough strip (about a 3-inch wide path). Using a sharp knife or pizza cutter, cut 10 slanting strips along both sides of the filling. Fold the strips over the filling, alternating sides to create a “braid” or twist look. Fold the bottom ends up to seal the filling inside.
4. Egg wash and chill: Whisk together the egg and 2 tablespoons of milk. Brush the egg wash generously over the braided dough. Crucial Step: Refrigerate the shaped braids for at least 15 minutes before baking. This prevents the butter from leaking out too quickly and helps the pastry maintain its intricate shape.
5. Bake to golden: Preheat your oven to 204 C (400 F). Bake each braid for 18 to 22 minutes until they are a deep golden brown. It is normal for a little butter to leak onto the pan—professional tip: halfway through baking, brush the leaking butter back onto the pastry for extra flavor and shine!
6. Ice and serve: Allow the pastries to cool for at least 5 minutes. Whisk the icing ingredients together until smooth and drizzle generously over the warm braids. Serve immediately while the pastry is crisp and the fruit is warm.

Recipe Tips

• Cool Filling is Key: Never add warm filling to pastry dough. The heat will melt the butter layers in the dough before it ever hits the oven, ruining the “puff” and making the pastry soggy.
• The Sizzle Factor: Don’t worry if you see butter pooling on the parchment paper. This is common with high-fat pastry doughs. Just brush it back on or let the pastry rest for a few minutes after baking to re-absorb some of that richness.
• Perfect Braids: When cutting your side strips, try to make them as even as possible. If they are too thin, they might break; 3/4 to 1 inch is the sweet spot for a sturdy braid.
• Make-Ahead Filling: Making the raspberry sauce a day early is a great way to save time and ensures the filling is perfectly chilled when you are ready to assemble.

What To Serve With Iced Raspberry Pastry Braid Recipe?

This Iced Raspberry Pastry Braid Recipe is a sweet, flaky treat that needs a fresh or creamy pairing! A Hot Cup of Earl Grey Tea is the quintessential choice for a sophisticated morning snack. For a more indulgent brunch, a side of Crispy Thick-Cut Bacon adds a lovely salty contrast that pairs perfectly with the sweet raspberries! A bowl of Greek Yogurt with Honey or a glass of Chilled Prosecco pairs wonderfully with the vanilla icing and buttery dough.

How To Store Iced Raspberry Pastry Braid Recipe

• Room Temperature: You can keep iced or un-iced pastries in an airtight container for up to 1 day.
• Refrigerate: Store in the refrigerator for up to 5 days. Reheat for a few seconds in the microwave to restore the softness.
• Freezing: These pastries freeze beautifully! Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: For the best “fresh-baked” texture, reheat leftovers in a 175 C oven for 5 minutes to crisp up the pastry layers.

Iced Raspberry Pastry Braid Recipe Nutrition Facts

• Calories: 320 kcal (per serving)
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 55 mg
• Sodium: 190 mg
• Total Carbohydrates: 36 g
• Sugar: 18 g
• Protein: 4 g
• Fiber: 2 g

Nutrition information is estimated and based on a yield of 10 servings.

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