Danish Braid

1. 1

   Roll the dough to a 12-inch square and place on paper-lined sheet pan.

2. 2

   Mark dough into 3 strips, each 4 inches wide and 12 inches long.

3. 3

   Slash the two outermost strips diagonally at 1/2-inch intervals, making downward slashes.

4. 4

   Spread the filling on the center strip.

5. 5

   Fold the slashed pastry over the center strip, alternating a slash from each side.

6. 6

   Proof 50 percent.

7. 7

   Brush the egg white on the pastry and strew with the sliced almonds.

8. 8

   Bake it at 400 degrees about 15 minutes.

9. 9

   Cool and drizzle with warm water icing

No additional tips available.