Cheese-Filled Sweet Braid

This review is for the filling, glaze and manner of baking--I had a hunk of left over croissant dough which I wanted to use. At first I was concerned that the filling was too thin but I went with it and it worked beautifully. I baked the braid for 18 minutes and then rotated the pan, at which point I also tucked in the sides a bit as the "leaves" of the braid had started to open. I gave it another 12 minutes, another "tuck" and another turn and another 6 minutes. It was perfect. It got raves from eaters with requests that I make it a regular feature.