Credit: Breakfast Diva, Morning Favorites by Susan Steffan; used with permission.
- 1 (10 x 15-inch) puff pastry sheet (frozen, 2 in a box)
- Choice of Apple or Cream Cheese Filling (see links above for recipe information)
- 1 egg white
- 1 tablespoon water
- Coarse sugar
- Sliced almonds, optional
- 2/3 cup powdered sugar
- 1 teaspoon lemon juice
- Water, if needed
Preheat oven to 400 degrees F.
Use one sheet of puff pastry from the box. Return the other sheet back to the freezer, wrapped in plastic wrap. On parchment or a baking mat, roll out the dough to make a 15 x 20-inch rectangle.
Cut off the top two corners and make two triangle-shaped cutouts at the bottom. Cut slanting strips down each side with a sharp knife. Spread filling down the center. Fold the strips over one another, tucking in the top and bottom ends to seal in the filling.
Brush the top of the braid with egg white, beaten with 1 tablespoon water. Sprinkle with coarse sugar and sliced almonds, if desired. Bake for 20 to 25 minutes or until golden brown. Rotate the pan halfway through cooking time.
Allow to cool for 15 minutes. Glaze with 2/3 cup powdered sugar, mixed with 1 teaspoon lemon juice, and just enough water to make the correct consistency for drizzling. Transfer to serving platter, slice, and serve.