Honey Nut Danish Braid

In a mixing bowl using an electric mixer with the whisk attachment, combine sugar, almond meal and salt, until well incorporated.

Blend in the butter and then add 1 egg. Mix on medium-high speed until the whole mixture is creamy and fluffy. It will take about 3-5 minutes for the mixture to become thick and fluffy—when ready it should be more white in color than yellow. If it looks yellow, keep beating until it becomes more white and thick. Set aside.

Take the box of pastry sheets out from the refrigerator and unfold one sheet onto a parchment lined baking sheet. Roll it out to make a 12×6 inch rectangle. Put the other sheet back in the refrigerator for now.

Cut off two corners at the top of the dough and then two small triangles at the other end to create a flap (see video in original post for more detail).

Spread 1/2 of the filling down the length of the center of the strip. Drizzle with half of the honey and top with half of the nuts. Cut slanting strips (1-2 inches in width each) along both sides of the center (where the filling is) with a very sharp knife or a pizza cutter. Make sure to leave some uncut/unfilled space between the filling and the slits or else the filling will spill out when the Danish bakes.

In a small bowl beat the remaining egg and milk together to make an egg wash. Brush the strips with egg wash and plait (braid) the strips together, across the center with the filling. When you get to the end/bottom, fold the end up to “seal” the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. (For further detail on how to plait the Danish refer to the video in the original post.)

Repeat this process with the second sheet of pastry and the rest of the filling.

Preheat oven to 400 F. Brush the top of the Danish braids with more egg wash. There will be enough egg wash for both braids. The egg wash gives your pastry that glossy finish.

Bake each braid for 25 minutes or until golden brown. Make sure to rotate the pan halfway through to ensure the braid browns evenly.

Remove from oven when done. Allow the Danish to cool for at least 10 minutes. Drizzle with more honey, slice and enjoy! The Danish is best served on the first day, but it keeps in an airtight container for up to 4 days.