Easy Almond Croissant Pastry Braid Recipe
This easy almond puff pastry Danish braids gives you all the flavors of an almond croissant minus all the work. Puff pastry braid filled with a sweet almond filling, topped with sliced almonds icing.
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Servings 6 servings
Ingredients
- 1 sheet puff pastry thawed
- 1/3 cup sliced almonds
- 1 egg for egg wash
- powdered sugar optional for dusting
Almond Frangipane-
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 egg
- 3 Tbsp unsalted butter softened
- 3 tsp almond extract
- 1 tsp vanilla extract
Sugar Galze-
- 1/2 cup powdered sugar
- 2 tsp whole milk**
Instructions
- Remove the puff pastry from the freezer and allow it to thaw fully before making this pastry braid dessert.
- In a mixing bowl, whisk together the ingredients for the almond frangipane. (Add more almond extract for more flavor if desired.)
- Preheat the oven to 400°F and line a 9x13-inch baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto the lined baking sheet.
- Using a knife, make diagonal cuts on both long sides of the pastry, leaving the center area uncut for the filling. (Make about 9–10 cuts on each side, creating strips about ½-inch thick.)
- Spread the almond frangipane filling in the center of the pastry, covering the entire uncut area. Leave some of the filling for the top of the braid if desired. (You can pipe the filling with a piping bag if preferred.)
- Starting at the bottom of the pastry, fold the strips over the filling, alternating sides to create a braided pattern. (Be sure to tuck in the top and bottom pieces to secure the almond filling inside.)
- With a pastry brush, brush the entire pastry braid with the whisked egg, making sure the egg wash covers the pastry evenly. Spread the remaining almond filling over the top of the pastry and sprinkle with sliced almonds.
- Bake at 400°F for 26–28 minutes, until the puff pastry is puffed and lightly golden brown.
- Remove the braid from the oven and let it cool for about 5–10 minutes.
- Dust with powdered sugar and drizzle with sugar icing. Slice and serve. (The sugar icing is totally optional.)
Notes
** You want to slowly add in the milk and keep mixing to reach the perfect icing consistency. Keep adding more splashed of milk until good. If the icing is too thin, add more powdered sugar.