| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Danish | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 1/2 | Batch danish pastry | |
| 1 | c | 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 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 NOTES : Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9055 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Feb 7, 1998
A Message from our Provider:
“There is hope. There is Jesus”