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.)