Cinnamon Butter Braid

Ingredients:
1 puff pastry
for the filling:
1/4 cup butter
1/2 cup brown sugar, packed
1-1.5 Tbs cream
Scant 1/8 Tbs baking soda
1/2 Tbs cinnamon
1 egg + 1 Tbs water (egg wash)
for the icing:
1/2 cup powdered sugar
1 Tbs milk

 Instructions:
1) Heat oven to 400, and let puff pastry defrost.
2) In saucepan over medium heat, melt butter. Add in sugar and whisk and bring to boil. Let boil for 1 min and then remove from heat and stir in cream. Add baking soda and cinnamon and whisk.
3)Spread out your puff pastry sheet on parchment-paper-lined tray. On the outside sections, cut diagonal strips that are about 1/2 inch wide. Cut small slits on the creases at the top and bottom of the pastry. Spread the filling in the center of the pastry sheet, leaving room on the ends. Fold the top and bottom of the pastry over the filling, and start folding the strips over the filling, alternating between the left and right side. Make sure there are no gaps. Cut the wings off the corners and pinch to seal. Press any seams together to minimize filling leakage. 

Mix together egg and water and brush onto the top of the puff pastry. You could use the rest of the wash for scrambled eggs. Place the sheet tray in the oven, and bake for about 20 minutes until the top is browned.

To make the icing, stir together the powdered sugar and milk until smooth. Drizzle over baked pastry and serve. 
Recipe from she makes and bakes - also check here for pictures.

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