If the outside of your braid is golden brown and the inside is still uncooked, simply lower the oven temperature. I made this last night, with the following notes: I put a cup of fresh broccoli florets into a pyrex measuring cup, and nuked it for 1 minute, perfect for this recipe. Due to dietary limitations, I did not use onion, or almonds, and instead of dill weed (not fond of the taste), I used 1 tsp Italian seasonings. I mixed the mayo, 2c thawed rotisserie chicken I had frozen last month, seasoned salt, and Italian seasonings. After creating the braid, I brushed with a beaten egg (not just the whites) and the end result was a delicious, beautiful golden brown, shiny pastry. I baked at 350 for 26 minutes.
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If the outside of your braid is golden brown and the inside is still uncooked, simply lower...