3. When you've finished step 7 of the pastry recipe, roll one of the dough thirds into an extremely long, thin rectangle. Fold in the ragged edges as you roll to retain the shape. Add a sprinkling of ...

6. Slide a flat-edged cookie sheet under the parchment paper, cover the braid with a cloth, and let the dough rise for half an hour in a warm spot. 7. Leaving the braid and parchment on the cookie ...