Lemon-Raspberry Danish With Mascarpone
This braiding technique looks fancy, but it couldn’t be easier to achieve. The lemon-raspberry-mascarpone filling is pudding-like, which makes it important to weave the dough as tightly as possible to prevent too much leakage (though a little is to be expected). Let the pastry cool completely before glazing and serving. This allows the glaze and the filling to set properly; impatient slicers will be met with a sloppy filling rather than a creamy one.
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