Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ \N | Batch Danish pastry |
| 1 cup | Almond frangipane, recipe |
| \N \N | Follows |
| 1 \N | Egg white |
| \N \N | Sliced almonds |
| \N \N | 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