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1/2 lb. puff pastry
egg wash, as needed
For each base, roll out puff pastry to 1/8-in. thickness, forming 10-in.-x-12-in. rectangle. Cut 12 12-in.-x-1/4-in. strips, braid to form 4 plaits. Cut remaining pastry in half to form 2 12-in.-x-3-1/2-in. strips; brush edges with egg wash. Lay plaits over egg wash; brush with egg wash. Place on parchment-covered baking sheet; refrigerate for 30 minutes. Brush with egg wash. Bake at 400 degrees F for 5 minutes. Reduce temperature to 375 degrees F; bake until golden. Reduce temperature to 100 degrees F; let dry for 10 to 15 minutes. Remove from oven. If center has risen, gently press down so plaits are prominent. Cool on pastry rack.
egg wash, as needed
For each base, roll out puff pastry to 1/8-in. thickness, forming 10-in.-x-12-in. rectangle. Cut 12 12-in.-x-1/4-in. strips, braid to form 4 plaits. Cut remaining pastry in half to form 2 12-in.-x-3-1/2-in. strips; brush edges with egg wash. Lay plaits over egg wash; brush with egg wash. Place on parchment-covered baking sheet; refrigerate for 30 minutes. Brush with egg wash. Bake at 400 degrees F for 5 minutes. Reduce temperature to 375 degrees F; bake until golden. Reduce temperature to 100 degrees F; let dry for 10 to 15 minutes. Remove from oven. If center has risen, gently press down so plaits are prominent. Cool on pastry rack.