Savory Danish Braid

This Danish Braid Dough is adapted from Baking with Julia. As for the filling,  recipe follows. This is really a delicious pastry for breakfast, brunch and especially with Tea.

Ingredients:

8 asparagus, peeled and sliced thinly diagonally
10 brown mushrooms, sliced thinly
3 cloves of garlic, chopped finely
salt and pepper
1/2 cup ricotta cheese
1/4 cup goat cheese
1/8 cup finely grated Parmesan
1/8 cup blue cheese

Method:

Heat a saute pan, add a little olive oil. Saute the mushrooms for about 4 minutes, turning the mushrooms. Then add the asparagus. Add a pinch of salt and some black pepper.  Once slightly soft, remove from pan and let it cool completely.

Then add the cheeses and mixed with the saute vegetables. 

Follow the recipe using the Baking with Julia book on how to work with the dough, slit and fill the dough with the above savory fillings.