Danish braid

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

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