For my Frog Prince, I made him a treat I knew he would love – a cherry danish braid.
We used our homemade pie filling along with a white whole wheat flour in the crust and it turned out fabulous! If you need a dessert or special treat for a brunch, this is great and could easily be filled with any fruit filling of your choice.
Cherry Braid – Adapted from The Sweets Life
- 1 7/8 C white whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 oz. Neufchatel cream cheese
- 5 T butter, unsalted
- 1/2 C milk
- 1/2 tsp. vanilla extract
- heaping 1/2 C cherry pie filling
Begin by combining the 1 7/8 C white whole wheat flour with the 1 tsp. baking powder and 1/2 tsp. salt. Mix with a whisk. Then, cut in the 5 T butter (softened) and 3 oz. cream cheese (softened). If you have a food processor, feel free to use it to make the dough – pulse 6 times.
Add the 1/2 C milk and the 1/2 tsp. vanilla extract and stir until the dough comes together.
Carefully roll the dough into a 12x8 inch rectangle that is about 1/2 inch thick.
Use a knife to “draw” lines dividing the dough into thirds.
Place the cherry pie filling down the center.
Then, slice the two sides into 1-inch strips. I cut mine on the diagonal.
Fold the strips of dough over the cherries, alternating sides.
Mine doesn’t look nearly as exciting as the original… but, it’s tasty!
Bake on a half-sheet pan or a large cookie sheet at 425 for 12-15 minutes. Bake until the dough is cooked through and the top is lightly browned.
Serve warm, great for breakfast or dessert!