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Curtis Stone’s spring berry and almond Danish braids

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  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

Fresh blueberries and raspberries add the perfect balance of sweet and tart flavours to Curtis' danish braid recipe.

  • Serves10
  • Cook time40 minutes
  • Prep time30 minutes, + cooling, 15 mins freezing & 15 mins setting time
Curtis Stone’s spring berry and almond Danish braids


  • 200g cream cheese, at room temperature
  • 1/2 cup (80g) pure icing sugar, sifted
  • 1/2 tsp almond extract
  • Pinch of salt
  • 2 free-range egg yolks, divided
  • 3 sheets frozen puff pastry, just thawed
  • 125g blueberries, divided
  • 125g raspberries, divided
  • 1/2 cup (40g) flaked almonds

Almond glaze

  • 1/3 cup (55g) pure icing sugar, sifted
  • 2 tsp milk
  • 1/2 tsp almond extract
  • Pinch of salt

Nutritional information

Per serve: Energy: 1419kJ/339 cals (16%), Protein: 6g (12%), Fat: 18g (26%), Sat Fat: 8g (33%), Carb: 36g (12%), Sugar: 16g (18%), Dietary Fibre: 3g (10%), Sodium: 321mg (16%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  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.

Recipe tip

Use it up: Use the leftover egg whites to make delicious Brown Sugar Meringues with Mango and Mint.

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