Curtis Stone’s spring berry and almond Danish braids

Method

1. Step 1

   Position rack in centre of oven and preheat to 200°C (180°C fan-forced). Place cream cheese, icing sugar, almond extract, salt and 1 egg yolk in a bowl and stir until smooth and well combined.

2. Step 2

   Cut 1 pastry sheet in half. Attach 1 half sheet to each remaining whole sheet, overlapping by 1.5cm. Press to seal. Trim pastry sheets to 30cm-long rectangles. Starting at 1 short end, arrange the cream cheese mixture down the centre of each pastry sheet, leaving a 2.5cm border at the top and bottom and an 8cm border on each long side. Sprinkle 50g blueberries and 50g raspberries over each pastry sheet.

3. Step 3

   Using a sharp knife, cut the long sides of 1 pastry sheet into eight 2.5cm diagonal strips. Cut 2.5cm slits at the top and bottom, stopping when you reach filling. Remove triangle pieces from the corners. Fold in top and bottom ends of pastry over filling. Fold strips over filling, alternating each side to resemble a braid. Place in the fridge to chill. Repeat with the remaining pastry sheet. Transfer both braids to a baking tray and freeze for 15 mins or until pastry is chilled.

4. Step 4

   Combine remaining egg yolk and 2 tsp water in a small bowl. Brush egg mixture over the braids and top with the almonds. Bake for 40 mins or until braids are puffed and golden. Transfer to a wire rack for 30 mins to cool.

5. Step 5

   Meanwhile, to make the almond glaze, combine icing sugar, milk, almond extract and salt in a small bowl.

6. Step 6

   Drizzle the almond glaze over each braid and leave to set for 15 mins. Slice into pieces with a serrated knife. Serve with remaining berries.