| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr 30 min |
| Cook: | 15 min |
| Yield: | : 4 by 12-inch braid, about 10 |
| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 1 hr 30 min |
| Cook: | 15 min |
| Yield: | : 4 by 12-inch braid, about 10 |
Ingredients
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- 1/2 batch Danish pastry
- 1 cup almond frangipane, recipe follows
- 1 egg white
- Sliced almonds
- Water icing, recipe follows
Instructions
- 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.
Reviews
I have good baking skills and have made Julia Child’s brioche and other thing similar but this recipe needs…something. The directions are difficult to follow with regards to the Danish pastry and 15 minutes is not nearly enough to cook the pastry. The filling went all over the pan. More out of the pastry than in. As I said, leaves a lot to be desired. Sorry.