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Almond Puff Pastry Braid Recipe
Ash Tyrrell

Almond Puff Pastry Braid Recipe

I still remember the first time I pulled a golden, glazed almond braid out of my oven and realized how easy the whole thing actually was. I had always assumed pastries like this belonged to professional bakers, not to someone working with store-bought puff pastry sheets in a regular kitchen
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 sheets of puff pastry thawed but still cold – cold pastry holds its shape better while you braid it
  • 1 stick plus 1 tablespoon unsalted butter room temperature – softened butter blends smoothly into the filling
  • 1/2 cup granulated sugar – sweetens the almond cream without overpowering the almond flavor
  • 2 eggs room temperature – room temperature eggs mix in evenly and keep the filling fluffy
  • 3/4 cup ground almonds – use raw almonds ground fresh for the best texture and flavor
  • 2 tablespoons all-purpose flour – helps stabilize the almond cream so it holds together while baking
  • 1 tablespoon vanilla extract – rounds out the sweetness with warm background flavor
  • 1 teaspoon almond extract – intensifies the almond taste don't skip this even if you use ground almonds
  • 1 egg for egg wash – gives the braid that shiny, golden bakery finish
  • 1 tablespoon water for egg wash – thins the egg slightly so it brushes on evenly
  • 2 to 3 tablespoons granulated sugar for sprinkling – adds a light crunch to the baked crust
  • 1/2 cup powdered sugar for the glaze – creates a smooth, sweet finish once whisked with liquid
  • 2 to 3 teaspoons milk for the glaze – thins the powdered sugar to a pourable glaze

Method
 

  1. I start by combining the softened butter, sugar, eggs, ground almonds, flour, vanilla extract, and almond extract in a mixing bowl. I beat everything together for about two to three minutes until the mixture turns light, fluffy, and well combined. Once it looks smooth and pale, I transfer it into a ziplock bag and set it aside until I'm ready to fill the dough.
  2. I let my puff pastry sheets thaw on the counter just until I can unfold them without cracking. For one large braid, I stack both sheets together and roll them out to roughly 16 by 12 inches. If I want two smaller braids instead, I roll each sheet separately to about 12 by 12 inches. Keeping the dough cold while working helps it puff up beautifully in the oven.
  3. Next, I score the pastry along both long edges into one-inch strips, being careful not to cut all the way through the center section. I mentally divide the dough into thirds lengthwise, then snip the corner of my filled ziplock bag and pipe the almond cream down the middle third in an even line.
  4. Using a sharp knife, I cut through the strips along the scored lines on the unfilled sides. Then I fold the strips over the filling one at a time, alternating from the right side and the left side, working my way down until I reach the end. I press the top and bottom edges firmly so the filling stays sealed inside while baking.
  5. Before baking, I like to freeze the shaped braid for about an hour so the filling doesn't leak out in the oven. I whisk together the egg and water, brush this wash over the chilled braid, and sprinkle it generously with granulated sugar. It bakes in a preheated 400°F oven for 30 to 35 minutes, until it turns deep golden brown and puffs up nicely in the center. If it browns too fast, I loosely tent it with foil.
  6. While the braid bakes, I whisk together the powdered sugar and half the milk, adding more milk gradually until the glaze is thick but still pourable. Once the braid is fully baked, I let it cool slightly on a rack, trim away any filling that oozed out for a cleaner look, and drizzle the glaze over the top in a zig-zag pattern before slicing and serving.

Notes

  • I always keep my puff pastry cold right up until I'm ready to shape it, since warm dough gets sticky and loses its flaky layers.
  • I grind my own almonds from raw whole almonds instead of buying a pre-ground almond meal, and the flavor difference is noticeable.
  • I never skip the freezer step before baking, because it keeps the braid from leaking filling all over the pan.
  • I like sprinkling sliced almonds on top of the filling before braiding for extra crunch and a prettier finished look.
  • I make sure my butter and eggs are truly at room temperature, since cold ingredients don't blend into a smooth filling.