Fig Newton filling and pastry combine in this spectacular treat, and they make a gorgeous couple.
Last week we covered dessert with this light Lemon Pie with Toasted Coconut, Thursday we hit appetizers with this rich Whipped Feta and Spinach Dip, but what if your family is more of the Easter brunch type?
My friends, I have not forgotten you, and this E-A-S-Y to make Fig Newton Danish Braid is right up your alley. Believe me, it is a total brunch showstopper. And yes, I mean those Fig Netwons, but as a pastry filling. Basically the best idea of my budding culinary life thus far, right?
I hope the phrase danish braid doesn’t strike fear into your pastry loving little hearts.
Trust me when I say that while this treat may look fancy or fussy to make, in actuality it only requires the correct strategy, a little patience, and 15-20 minutes of hands on prep time. The frozen puff pastry dough is your secret weapon!
I know I don’t typically include in-process photos in my posts, they kind of interrupt my flow when I’m cooking, but I think seeing the progression of steps is the most helpful way to approach this recipe.
Plus, I don’t want to always abandon my visual learners! I promise I’ll try to look out for y’all more going forward; you guys are my people (because duh, art major).
Weekend brunch procrastinators I hope this recipe is your saving grace, and don’t worry, I won’t let it slip that this scrumptious pastry treat wasn’t completely homemade – it’ll be our little secret!
A very happy Easter to all of you who are celebrating tomorrow. He is risen indeed.
- 1 Frozen Puff Pastry Sheet (thawed)
- 1 Egg
- 1 Tbsp Water
- 12 Dried Figs
- 1½ Tbsp Brown Sugar
- 1 Tbsp Water (at the most)
- ½ Tbsp Honey
- ½ Tsp Vanilla Extract
- ⅛ Tsp Cinnamon
- Dash of Nutmeg
- Pinch of salt
- 1 C Powdered sugar
- 2½ Tbsp Water
- ½ Tsp Vanilla extract
- ¼ Tsp Almond extract
- Thaw the puff pastry on the counter for 40 minutes.
- Pre-heat the oven 400 degrees.
- Trim the stems from the figs, then measure all of the filling ingredients into a food processor and blend until well combined.
- Lightly flour a large cutting board and rolling pin.
- Sprinkle both sides of the puff pastry dough with flour and roll it into a rectangle.
- Using a spoon or offset spatula, evenly spread the filling on the middle third of the dough.
- With a paring knife, cut slits in the remaining dough. To keep things even, start in the middle of the dough and continue by cutting each section in half (each strip should be about a fingertip wide).
- Starting from either end of the dough, gently fold the strips across the filling, alternating each side to make the braid.
- Mix the egg and water together with a fork and brush the entire braid with the egg wash.
- Bake the braid on a baking sheet lined with parchment paper for 15 minutes or until the pastry is golden brown.
- Allow the braid to cool slightly, then mix together the icing and drizzle over the braid.