Danish Braid

1. Adjust oven rack to middle position and heat oven to 400 degrees. Roll Danish dough into 14-inch square on large sheet of parchment paper. Spread cooled filling down center third of dough, leaving 1⁄2-inch border at top and bottom edge.
2. Using pizza wheel, cut dough on either side of filling into diagonal strips about 3⁄4 inch wide (stop cuts 1⁄4 inch shy of filling). Discard top corner of dough on either side, then, starting at top of Danish, crisscross strips over filling to form braid. Slide Danish, still on parchment, onto baking sheet.
3. Cover Danish loosely with greased plastic wrap and let rise at room temperature until puffy, about 30 minutes. Bake Danish until golden brown, 22 to 26 minutes, rotating baking sheet halfway through baking.
4. FOR THE GLAZE: Transfer baked Danish to wire rack set over sheet of parchment (for easy cleanup). Whisk all ingredients together in bowl and brush it over hot Danish. Let glazed Danish cool completely on rack, about 1 hour.
5. FOR THE ICING: Whisk all ingredients together in bowl. When Danish is completely cool, drizzle icing attractively over top. Let icing set for 20 minutes before serving.

If the dough becomes too warm and sticky to work with, cover with plastic wrap and let it chill in the refrigerator until firm. The Danish should be brushed with the glaze while hot, but drizzled with the icing after it has cooled.