Almond Cream Puff Pastry Braid
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Almond Filled Puff Pastry Braid - Just like the Bear Claw, just much, much easier! This Puff Pastry Recipe is filled with a thick layer of the almond filling, then topped with a tangy powdered sugar glaze.
Course:
Dessert
Cuisine:
American, French
Keyword:
amond cream puff pastry braid
Servings: 12 servings
Calories: 425 kcal
Ingredients
- 2 sheets of Puff Pastry Pepperidge Farm
Almond Cream
- 125 g unsalted butter about 1 stick and 1 Tbsp, room temperature
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 3/4 cups ground almonds
- 2 Tbsp all-purpose flour
- 1 Tbsp vanilla extrac
- 1 tsp almond extract
Egg Wash
- 1 egg
- 1 Tbsp water
- 2-3 Tbsp Granulated Sugar for Sprinkling
Glaze:
- 1/2 cup powdered sugar
- 2-3 tsp milk
Instructions
Make the filling:
-
Combine all ingredients together in a mixer and beat for about 2-3 minutes until light, fluffy and well combined.
-
Fill a ziplock bag with the filling and seal it. Set aside.
Make the Braid:
-
Thaw puff pastry sheets on the counter until you're able to unfold them. If you wish to make one large braid, place 1 sheet on top of the other and roll it out on a well floured surface until 16 x 12 inches. If you want 2 smaller braids, roll each sheet to 12"x12".
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For 1 large braid use all filling at once. If making two smaller ones, split the filling between the two braids.
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Score the sheet/s along the narrower end into about 1 inch strips. Now visually divide the dough into thirds along the wider end. Snip the end of the filled ziplock bag and squeeze the filling into the middle third.
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Using a knife cut the unfilled ends along the scored lines, now braid the puff pastry by alternating overlapping strips from right, then left sides until you reach to the end. Press the ends of the braid so the filling does not come out.
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Whisk 1 egg and 1 Tbsp water together. Brush the braid with the egg wash. Sprinkle with sugar and bake in a preheated to 400°F oven for 30-35 minutes or until golden in color and puffed up in the middle. If the pastry starts getting too dark before it's puffed up and golden everywhere, place a sheet of foil on top and continue baking until completely baked through.
While the puff pastry braid is baking, make the glaze.
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To make the glaze combine 1/2 cup powdered sugar, a dash almond extract, and just half the milk. Whisk. Add more milk if too thick until the glaze is thick but pourable.
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Once the puff pastry braid is baked through, remove from the oven and let cool. If some of the filling oozed out, simply break it away for a better presentation.
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Cool the braid on a cooling rack. Snip off the of the end of the ziplock bag with the glaze and drizzle the top in a zig-zag motion.
Nutrition Facts
Almond Cream Puff Pastry Braid
Amount Per Serving
Calories 425
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Cholesterol 63mg21%
Sodium 119mg5%
Potassium 40mg1%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 16g18%
Protein 6g12%
Vitamin A 320IU6%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.