Danish Braid
- 1/2 batch Danish pastry
- 1 cup almond frangipane, recipe follows
- 1 egg white
- Sliced almonds
- Water icing, recipe follows
- Roll the dough to a 12-inch square and place on paper-lined sheet pan.
- Mark dough into 3 strips, each 4 inches wide and 12 inches long.
- Slash the two outermost strips diagonally at 1/2-inch intervals, making downward slashes.
- Spread the filling on the center strip.
- Fold the slashed pastry over the center strip, alternating a slash from each side.
- Proof 50 percent.
- Brush the egg white on the pastry and strew with the sliced almonds.
- Bake it at 400 degrees about 15 minutes.
- Cool and drizzle with warm water icing
batch, almond frangipane, egg, almonds, water
Taken from www.foodnetwork.com/recipes/danish-braid-recipe.html (may not work)