Golden Mango Shape Pastry Braid with Jam Filling

1.Prepare the Pastry Dough: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

2.Add the egg yolk and gradually add the ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.

3.Prepare the Filling: If desired, gently warm the mango jam slightly to make it easier to spread. If using food coloring, mix a few drops into the jam until a vibrant mango color is achieved. Set aside.

4.Roll out the Dough: On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 1/8 inch thick (about 12x16 inches).

5.Shape the Mango Base: Using a sharp knife or pizza cutter, trim the edges to form a neat rectangle. Then, carefully cut the dough into a shape resembling a wide, slightly rounded mango shape (wider in the middle, tapering slightly at the ends).

6.Fill and Score: Place the mango-shaped dough onto a parchment-lined baking sheet. Spread the mango jam evenly over the center of the dough, leaving a 1.5-inch border clear on all sides.

7.Create the Braid/Lattice: Using a knife, cut diagonal slits (about 1 inch apart) into the dough border on both the top and bottom sections, extending inward towards the filling but stopping just short of the jam. These cuts will form the 'braids' or decorative edges.

8.Assemble the Braid: Gently fold the cut strips over the jam filling, alternating sides (like a simple lattice or braid pattern) to enclose the filling partially, mimicking the texture of a mango skin. Ensure the ends are sealed securely.

9.Final Shaping and Chill: Gently pinch the edges to seal everything. If the dough is too soft, chill the assembled pastry for 15 minutes before baking.

10.Preheat Oven and Egg Wash: Preheat your oven to 200°C (395°F). Whisk the egg and milk/water together to create the egg wash. Brush the entire surface of the pastry braid generously with the egg wash.

11.Bake: Sprinkle the top evenly with turbinado sugar for crunch and shine. Bake for 25 to 35 minutes, or until the pastry is deeply golden brown and the filling is bubbling slightly.

12.Cool and Serve: Let the pastry cool on the baking sheet for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.