Title: Danish braid
 Categories: Live
      Yield: 4 Servings
 
    1/2    Batch Danish pastry
      1 c  Almond frangipane, recipe
           Follows
      1    Egg white
           Sliced almonds
           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 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