How to make
Soak the raisins in the brandy for 1 hour, then strain well and mix with the rest of the ingredients for the filling (set aside some of the egg white).
We will need two identical rectangular sheets of puff pastry. Spread one on a counter and spread from the filling without reaching the edges (if desired, you can sprinkle with a little sugar). Spread the end with egg white and cover with the other sheet of puff pastry.
Press the ends together with the egg white and roll it into a roll, by folding only two or three times without trying to make it tight.
Make a lengthwise cut, leaving 1.2″ (3 cm) from the tip, and wrap the two parts together in a beautiful braid. Don't worry that the filling will spread everywhere, it even becomes more effective that way.
Spread with beaten egg and bake according to the instructions on the package of the puff pastry.
Mix the products for the glaze topping and pour it over the braid. Put it briefly in the switched off oven to dry it faster.
Serve the puff pastry with sweet dessert wine at the festive table.
The Christmas braid is ready.
