Title: Braided Almond Croissant Danish: A Flaky, Nutty Delight

In a bowl, combine the almond meal, powdered sugar, butter, almond extract, and egg yolk. Mix until smooth and creamy. Set aside.
Prepare the Puff Pastry:

Preheat the oven to 375°F (190°C).
Unroll the puff pastry sheets onto a lightly floured surface. If needed, trim the edges to make them even.
Cut each sheet into 3 even strips (for a total of 6 strips).
Assemble the Danish:

Lay out 3 strips of puff pastry in a row, leaving a small gap between each one. Spread half of the almond filling along the center of the strips.
Place the other 3 strips of puff pastry on top of the filled strips, creating a layered, crisscrossed pattern.
Pinch the edges of the pastry together to seal them. Then, begin to braid the pastry by lifting the strips alternately over one another, forming a neat braid. Press the ends together to seal.
Bake the Danish:

Transfer the braided pastry to a baking sheet lined with parchment paper.
Whisk the egg with 2 tablespoons of milk and brush the egg wash over the entire pastry.
Bake for 18-20 minutes, or until the pastry is golden brown and puffed up.
Add the Glaze:

While the pastry cools slightly, make the glaze by mixing powdered sugar, almond extract, and enough milk to reach a smooth, pourable consistency.
Drizzle the glaze over the baked and slightly cooled braided almond Danish.
Serve:

Allow the Danish to cool completely before slicing and serving.
Serving and Storage Tips