I made this pastry for a brunch we had today. Because I had the dough already made, leftover from a previous experiment, it was pretty easy to put together before everyone arrived. I took the dough out of the freezer, went to pick up some bagels, came back and rolled it out, filled it with raspberry and apricot preserves and a ground almond mixture, closed the braid, let it rest for 30 min., and then baked it for 20 min. Relatively quick and extremely tasty, and there's now only a sliver of it left.
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1 comment:
Looks great!
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