Recipe - Danish Braid

One half Batch danish pastry
1 cup Almond frangipane; recipe
follows
1 Egg white
Sliced almonds
Water icing; recipe follows

Roll the dough to a 12inch square and place on paperlined sheet pan. Mark
dough into 3 strips, each 4 inches wide and 12 inches long. Slash the two
outermost strips diagonally at 1/2inch 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 cut or sliced up almonds. Bake it at 400 degrees
about 15 minutes. Cool and drizzle with warm water icing.

Yield: 4 by 12inch braid, about 10 servings

NOTES : Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9055

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998