Recipe(tried): Danish Pastry- Making the Braid- Part 2

SOrry about that- didn't want to lose all that typing.
To make the braid
Working on a lightly floured board (marble is best) roll the chilled dough into a rectangle about 10 inches wide and 16 inches long. Lift onto a sheet of parchment paper and position lengthwise on the work surface.
Spread some of the fruit filling down the center third of the dough.Using a pizza cutter or sharp knife cut 10-12 slanting lines down each side, angling the cuts from the edge of the filling to the edge of the pastry. Fold the strips of pastry into the center- criscrossing the filling by alternating one strip from the left and then one strip from the right. Lightly press the ends together to seal and run your hands along the sides of the pastry to straighten them.

Brush the pastry with beaten egg white and sprinkle with pearl sugar (I take a few sugar cubes and smash them and sprinkle them on) - and you can also sprinkle with slices or slivered almonds or any nut you may desire.
COver with a kitchen towel and allow to rise at room temp forr about 30 min- till it looks puffy (it will not double)
Center a rack in the oven and preheat to 400 degrees. SLide the braid on the paper onto a baking sheet. Bake for 15-20 min till golden.
(I put on a sided sheet cause sometimes the butter runs off the paper onto the oven.

Transfer to a rack and cool.
You may glaze with confectioners sugar icing if you want---but you won't need to-- its SUPER just like it is!!!!!