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Buttery Almond Pastry Braid

Buttery Almond Pastry Braid

Delightful Buttery Almond Pastry Braid filled with creamy almond filling, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 8 slices
Course: Sweets
Cuisine: Baking
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour can substitute with whole wheat flour for a nuttier taste
  • 2 tablespoons powdered sugar adds a touch of sweetness to the dough
  • 1 teaspoon baking powder helps the dough rise and create a flaky texture
  • 1/2 teaspoon salt balances the sweetness and enhances flavor
  • 1/2 cup butter unsalted for better control of saltiness
  • 3 ounces cream cheese ensures a creamy dough that is easy to roll out
  • 1/2 cup milk can be replaced with any non-dairy milk for a vegan version
  • 1/2 teaspoon almond extract infuses the dough with lovely almond flavor
  • 1 egg whisked with 1 teaspoon water for egg wash, giving the braid a beautiful golden finish
For the Filling
  • 8 tablespoons butter, softened ensures the filling is smooth and easy to spread
  • 1/3 cup sugar sweetens the filling perfectly
  • Dash salt enhances the flavors of the sweet ingredients
  • 1/2 teaspoon almond extract boosts the almond profile
  • 7 ounces almond paste (frozen until firm and then grated)
  • 1 cup sliced almonds, divided gives texture and crunch in the filling and as a topping
For the Glaze
  • 1/2 cup powdered sugar forms a smooth glaze that sweetens the finish
  • 1 tablespoon milk thins the glaze for easy drizzling
  • 1/8 teaspoon almond extract ties the glaze flavors back to the filling
For Topping
  • Sliced almonds for a crunchy topping that adds visual appeal

Equipment

  • Oven
  • mixing bowl
  • Pastry cutter
  • whisk
  • baking sheet

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) to prepare for baking.
  2. Mix the flour, powdered sugar, baking powder, and salt in a large bowl until well combined.
  3. Cut in the butter and cream cheese until the mixture resembles coarse crumbs, about the size of peas.
  4. Add the milk and almond extract, stirring gently until just combined.
  5. Roll out the dough into a large rectangle, about 12x16 inches.
  6. Blend the softened butter, sugar, dash of salt, almond extract, and grated almond paste until smooth.
  7. Spread the filling along the center of the rolled-out dough, leaving space on the edges.
  8. Cut slits on both sides of the dough, about 1 inch apart.
  9. Fold the cut strips over the filling, alternating from one side to the other to form a braid.
  10. Brush the top of the pastry with the egg wash and sprinkle sliced almonds on top.
  11. Bake for 22 minutes or until golden brown.
  12. Whisk together the powdered sugar, milk, and almond extract to create a smooth glaze.
  13. Drizzle the glaze over the warm pastry right before serving.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 35gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 6IUCalcium: 2mgIron: 4mg

Notes

Serve with a side of fresh fruit for a lovely contrast.

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