Thursday, October 11, 2012

Mock Cherry Braid



Well, I had so much fun in the Willow Bird Baking Challenge #1 that I couldn't wait to start on Challenge #2. Julie again provided another stellar dough recipe. And this time I went with a Mock Cherry filling. I've been hankering to make a mock cherry pie anyway so I was excited to see how it would work in Julie's cream cheese pastry.

Ah yea, delicious! This dough is so easy to make you would never guess that it bakes up super flaky. I did deviate slightly from the recipe by using half whole wheat pastry flour and half AP; also added a wee bit of sugar. The sweet-tart filling was the perfect compliment to the cream cheese dough. All in all it was a great experience and I'm looking forward to making this again with all kinds of different fillings! 

Mock Cherry Braid

filling

1 1/2 cups cranberries
1/2 cup raisins
1/2 cup water
1 tablespoon fresh lemon juice
1/2 cup raw cane sugar
2 teaspoons flour
1 teaspoon vanilla extract

Combine all ingredients, except the vanilla, in a medium pot and stir to mix. Bring to a boil, lower the heat and cook for 10-15 minutes or until the cranberries pop and the mixture thickens. Remove from heat and stir in the vanilla extract. Set aside to cool.
 
dough (adapted from Julie's recipe)

1 cup AP flour
1 cup whole wheat pastry flour
2 tablespoons raw cane sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter (cut into small pieces)
3 ounces cream cheese (cut into pieces)
1/2 cup milk
1 teaspoon vanilla extract
1 beaten egg (for brushing)

Preheat oven to 425 degrees. Combine flours, sugar, baking powder and salt in food processor. Add butter and cream cheese and give it a few quick pulses to cut it in. Add the milk and vanilla extract and mix just until you have a loose dough. Knead the dough very lightly on a floured surface just enough to bring it all together, DO NOT OVERWORK! Roll dough between sheets of waxed paper into a 8 x 12 inch rectangle. Transfer dough to a baking sheet. Spread the filling down the center. Make 3 inch diagonal cuts at 1 inch intervals along each of the long sides. Fold the strips into the center, alternating sides as you go along. Brush with beaten egg. Bake for 15-20 minutes or until lightly browned.

topping

1 ounce cream cheese (at room temperature)
1 cup confectioners sugar
2-3 tablespoons melted butter

Beat cream cheese and add sugar. Pour in melted butter to achieve a drizzly consistency. Transfer to a pastry bag with a small round tip and drizzle onto cooled pastry.  








 
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5 comments:

  1. The whole wheat flour is a great idea, and this filling is great year round. Wonderful!

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  2. Thanks Paula, it was delicious and I can't wait to make the Mock Cherry Pie!

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  3. Looks so delicious! The filling sounds so wonderful - I had no idea what a "mock cherry" filling was, but I want some!

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  4. Thanks! It's really simple to make and as Paula pointed out the ingredients are always readily available.

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  5. I just realized I have all the ingredients for this, no excuse not to make it. It looks super yum, btw!

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