This is a vegan version of the traditional raspberry danish braid. It has flaky puff pastry filled with sweet raspberry filling and a delicious almond icing on top.
Ingredients: 1 cup frozen raspberries, thawed. 2 tablespoons granulated sugar. 1 tablespoon cornstarch. 1 sheet vegan puff pastry, thawed. 1/4 cup almond flour. 1/4 cup powdered sugar. 1 tablespoon almond milk. 1/2 teaspoon vanilla extract. 1 cup confectioners' sugar. 2 tablespoons almond milk. 1/4 teaspoon almond extract.
Instructions: Get the oven ready by heating it up to 400F 200C. Put parchment paper on the bottom of a baking sheet. Raspberries that have been thawed, sugar, and cornstarch should all be mixed together well in a small bowl. Put away. Put some flour on a surface and roll out the puff pastry into a 10x12-inch rectangle. Move to the baking sheet that has been prepared. Leave an inch of space around the edges of the puff pastry and spread almond flour evenly over it. Place the raspberry mix on top of the almond flour layer. Cut about 1-inch-wide strips across the length of each side of the pastry. Make a braid by folding different strips over the raspberry filling. The dough should be golden brown after 20 to 25 minutes in the oven. Powdered sugar, almond milk, and vanilla extract should all be mixed together in a small bowl until the mixture is smooth. Pour over the warm danish. To make it smooth, mix confectioners' sugar, almond milk, and almond extract in a different small bowl with a whisk. Pour over the iced danish. Put the slices on a plate and serve them hot or cold.
Prep Time: 15 minutes
Cook Time: 25 minutes
Rod Sands
