Danish Braid

This apple-filled danish braid took all day to make. (Pastry from America’s Test Kitchen; filling from Flourishing Foodie)

Well, the actual mixing and rolling and cooking? Probably a total of an hour.

The infinite rest periods in between the steps? 9 hours.

And I’d do it again, dammit.


The assembled danish, in its final resting place before the oven.



Post-oven and post-glaze. Stop teasing me, pastry!



Enfin! The iced danish. I couldn’t take the picture fast enough.





God bless Denmark. (Well, the Viennese chef who came up with this in Denmark.)


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