|½||Batch Danish pastry|
|1 cup||Almond frangipane, recipe|
|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 ½-inch intervals, making downward slashes. Spread the filling on the center strip. Fold the slashes over the center strip, alternating a slash from each side. Proof 50%. 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.
Yield: 4 by 12-inch braid, about 10 servings COOKING LIVE SHOW #CL9055
All recipes courtesy of Nick Malgieri
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