Figgy Braided Danish

4 braids (12 servings total)
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The base of this simple danish pastry comes together with just a few ingredients. It includes our creamy, nutty Organic Grand Cru®, which stands in for cream cheese, the traditional cheese used in a danish. Recipe by: Melissa Coleman, The FauxMartha


  • 1 (14-oz) sheet of puff pastry, thawed, plus flour for rolling
  • 1/2 cup fig jam (or another jam of choice, such as raspberry or grape)
  • 1/2 cup Roth Grand Cru® cheese, grated
  • 2 to 3 slices prosciutto (optional)
  • 1 large egg
  • 2 teaspoons water
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons whole milk


  1. Divide the refrigerator-thawed puff pastry sheet into 4 sheets. Refrigerate remaining sheets to keep chilled or if freezing for later use, wrap in parchment paper and cover airtight. Preheat oven to 375° F and line a baking sheet with parchment paper. Set aside.
  2. On a well-floured surface, roll out the sheet into an 8 1/2 x 7 1/2-inch rectangle (about 1/16-inch thick) using a rolling pin. If any sticking occurs, sprinkle with additional flour. Using a knife or pastry wheel, make about 10 cuts on both sides angled down, leaving a 3-inch wide space for spreading the filling. The top cut will create a removable triangle to be discarded or used as a decoration.
  3. Spread a thin, even layer of fig jam down the middle, about 2 tablespoons per braid. Sprinkle lightly with cheese, about 2 packed tablespoons per braid. Add a couple of torn strips of prosciutto, if desired. With a little water in a nearby bowl or ramekin, fold over one strip first. Dab the end of the strip with water to act as glue. Then fold over the top strip from the opposite side. Again, dab the end of the strip with water. Fold over again, repeating and alternating sides. The final triangle strip can be braided and folded underneath to help keep the filling tucked inside, using a dab of water to help glue it underneath.
  4. Using a pastry bench or spatula, carefully transfer the braid to the prepared baking sheet.  If making additional braids, place in the fridge to chill before baking while assembling the others.
  5. Meanwhile, whisk together the egg and 2 teaspoons water until evenly combined. Using a pastry brush, lightly and evenly brush the braid with the egg wash. Bake for 17 to 20 minutes or until golden and puffed.
  6. Serve warm or cool. If serving cool, make the optional glaze by whisking powdered sugar and milk together until smooth. For a thicker glaze, whisk in more powdered sugar. For a thinner glaze, whisk in a little extra milk. Drizzle back and forth over braid. Allow glaze to harden before serving. Danishes can be made a day in advance and stored uncovered or lightly covered, but not airtight.