Imagine a bear claw or an almond croissant. Now imagine that it’s braided into the design above. And that’s exactly what this is. It’s heavenly.
Contrary to appearance, it’s a total synch to make. The puff pastry does most of the work. You just make the filling, spread it on top, and then slice and fold to make the braid. It also bakes quickly so the smell of fresh pastry won’t torture you for too long before you get to enjoy.
I’ve become almond obsessed ever since living in France and tasting a Galette de Rois, King Cake. I wanted those same flavors without having to make my own croissant pastry and without the ceremony of the holiday galette. This is the perfect fix. It also makes everyone around you very happy.
It can be topped with a sweet icing or you can put a simple egg wash on for some shine. Either way, you’ll be so happy to have this around. Consider making it for a brunch, breakfast, tea time treat, or dessert. It’s perfect any time of day.
Almond Puff Pastry Braid
Pastry
- 1 sheet puff pastry, thawed
- 1/4 cup sugar
- 1 egg
- scant 1/2 cup almond flour, blanched
- 1 tbsp. flour
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
Glaze
- 1/4 cup powdered sugar
- 1 tbsp. milk
Thaw puff pastry sheet on counter. Line a baking sheet with parchment paper and preheat the oven to 400F degrees.
Combine sugar, egg, almond flour, flour, vanilla extract, and almond extract. Beat for about 2 minutes, until light and fluffy.
Roll the pastry sheet into a rough 16 x 12 inch rectangle on a well-floured surface. Spread the filling down the length of the center of the pastry, keeping a third on each side untouched by the filling. With a sharp knife, cut 1-inch strips along the unfilled sides. Braid the pastry by alternating overlapping strips from the right and left sides until you reach the end. Try to keep it pretty sealed. Press and tuck the ends in to seal so the filling doesn’t escape while baking. Gently transfer to prepared baking sheet.
Roll the pastry sheet into a rough 16 x 12 inch rectangle on a well-floured surface. Spread the filling down the length of the center of the pastry, keeping a third on each side untouched by the filling. With a sharp knife, cut 1-inch strips along the unfilled sides. Braid the pastry by alternating overlapping strips from the right and left sides until you reach the end. Try to keep it pretty sealed. Press and tuck the ends in to seal so the filling doesn’t escape while baking. Gently transfer to prepared baking sheet.
Bake 30 minutes, or until golden and puffed in the middle. If the pastry is browning too quickly, place foil loosely over the top around the 18-minute mark.
Make the glaze by combining the powered sugar and milk in a small bowl until smooth. Add more milk or more sugar if needed to reach a pourable consistency.
Allow pastry to cool. If some of the filling oozed out, simply break it off for a cleaner presentation. Cool the braid on a wire rack for a few minutes before drizzling the glaze over the top. Slice and serve warm.
Inspired by Let the Baking Begin!
A Bee Bakes 
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