If you’re looking for a show-stopping yet cozy treat to bake any day of the week, the Buttery Almond Pastry Braid Recipe is exactly what your kitchen needs. This delightful blend of flaky, buttery pastry envelops a rich almond filling that’s creamy, slightly sweet, and simply irresistible. With a golden braided crust that crisps just right and a luscious almond aroma that fills your home, this pastry braid feels like a warm hug in dessert form. It’s perfect for breakfast, afternoon tea, or as a thoughtful homemade gift that’s packed full of flavor and heart.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in texture, richness, or flavor. These simple staples come together effortlessly to transform ordinary pantry items into a stunning, buttery almond pastry braid.
- 2 cups all-purpose flour: Essential for structure, this forms the backbone of your pastry.
- 2 tablespoons powdered sugar: Adds a touch of sweetness to balance the dough’s flavors.
- 1 teaspoon baking powder: Helps the dough rise and create that light, flaky texture.
- 1/2 teaspoon salt: Enhances the overall flavor, making each bite more delicious.
- 1/2 cup butter: The star of the show, bringing rich flavor and a tender crumb.
- 3 ounces cream cheese: Contributes creaminess and richness to the pastry.
- 1/2 cup milk: Binds the dough together, ensuring a harmonious mixture.
- 1/2 teaspoon almond extract: Infuses that irresistible almond flavor into the dough.
- 1 egg whisked with 1 teaspoon water for egg wash: Gives a beautiful golden finish when baked.
- 8 tablespoons butter, softened: Creates a creamy, flavorful filling that complements the pastry.
- 1/3 cup sugar: Sweetens the filling, balancing the earthiness of almond paste.
- Dash salt: Brings out the sweetness and adds depth to the filling.
- 1/2 teaspoon almond extract: Enhances the almond flavor, making it truly memorable.
- 7 ounces almond paste, frozen until firm and then grated: The heart of this almond filling, adding richness and texture.
- 1 cup sliced almonds, divided: Offers a delightful crunch and an exquisite finish.
- 1/2 cup powdered sugar: Sweetens the glaze, making it a luscious drizzle on top.
- 1 tablespoon milk: Thins out the glaze for easy drizzling.
- 1/8 teaspoon almond extract: A final touch of flavor that ties everything together.
- Sliced almonds for topping: Adds a crunchy texture and an elegant look to your pastry.
How to Make Buttery Almond Pastry Braid Recipe
Step 1: Prepare the Almond Filling
This filling is where the magic begins. Start by creaming the softened butter and sugar together until the mixture is light and fluffy, turning a beautiful pale yellow. Adding a dash of salt and almond extract enhances the deep almond notes. Gently beat in the egg, followed by the freshly grated almond paste and about one cup of the sliced almonds, which provide delightful texture and nutty bursts in every bite.
Step 2: Make the Dough
Preheat your oven to 425°F so it’s nice and hot when your braid is ready to bake. In a food processor, combine the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter, pulsing just enough so they incorporate without overworking. Pour in the milk and almond extract, then pulse again until your dough just starts forming a loose, pliable ball. This dough balances tenderness and flakiness for that buttery, melt-in-your-mouth feel.
Step 3: Shape the Pastry
Transfer the dough onto a lightly floured piece of parchment paper and give it just a few gentle kneads to smooth it out. Roll it into a neat 10 by 12-inch rectangle. Mark the dough lengthwise into three equal sections — this will guide your braid shaping. Spread the almond filling lovingly over the center third, leaving the edges free for folding.
Step 4: Craft the Braid
Slice diagonal cuts about an inch apart along both long sides of the dough, being careful not to cut through the filling. Then fold each strip over the filling in an alternating fashion, weaving the dough into a gorgeous braid. This technique not only looks stunning but also traps the almond filling in every twist and turn. Carefully slide the parchment with your braided beauty onto a baking sheet.
Step 5: Bake to Golden Perfection
Brush the entire braid with the egg wash created by whisking an egg with a teaspoon of water. This step gives your pastry that gorgeous golden sheen and a slight crispness. Bake for 20 to 22 minutes or until the dough is golden brown and the filling is set. Once out of the oven and slightly cooled, whip up a simple glaze by mixing powdered sugar, almond extract, and milk, then drizzle it generously over the braid. Sprinkle the remaining sliced almonds on top for a final elegant crunch.
How to Serve Buttery Almond Pastry Braid Recipe
Garnishes
Enhance your almond braid with a dusting of powdered sugar for a snow-kissed appearance or add a light drizzle of honey for extra sweetness and shine. Fresh almond slivers sprinkled on top just before serving contribute a lovely texture contrast and look so pretty—it’s like edible confetti!
Side Dishes
This pastry pairs beautifully with a cup of freshly brewed coffee or a fragrant tea like Earl Grey or jasmine. For a brunch spread, add fresh fruit or a lightly whipped cream cheese mousse to balance the rich almond flavors. A tart berry compote also brightens the plate and palate incredibly well.
Creative Ways to Present
You can bake individual smaller braids for personal servings or create a longer version to share at gatherings. Serve it warmed with a scoop of vanilla ice cream for dessert or alongside a bowl of yogurt and honey for breakfast. Wrapping slices with parchment and tying with twine makes it a charming gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store any leftover Buttery Almond Pastry Braid tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days. This helps preserve its flaky texture and the rich almond filling’s moistness without drying out.
Freezing
For longer storage, freeze the unbaked braided pastry. Wrap it securely in plastic wrap and then foil, freezing for up to one month. When ready to bake, thaw overnight in the refrigerator and proceed with the egg wash and baking instructions. This way, you can have this delicious treat ready whenever the craving hits.
Reheating
Reheat leftover slices in a warm oven at 325°F for about 10 minutes to restore crispness and warm the almond filling. Avoid microwaving as this can make the pastry soggy instead of beautifully flaky and buttery.
FAQs
Can I substitute almond paste with marzipan in the Buttery Almond Pastry Braid Recipe?
Yes, marzipan is a close relative of almond paste but is sweeter and smoother. It can be used as a substitute, though you might want to slightly reduce the sugar in the filling to keep it balanced.
Is it possible to make the dough by hand instead of a food processor?
Absolutely! Use a pastry cutter or two knives to cut the butter and cream cheese into the dry ingredients until crumbly, then gently stir in the milk and almond extract until a dough forms. It takes a bit more arm work but yields the same delicious results.
Can I use almond extract if I don’t have fresh almonds on hand?
Yes, almond extract provides a concentrated almond flavor and is essential to achieving that signature taste in the Buttery Almond Pastry Braid Recipe. Using both almond paste and almond extract layers the nutty aroma perfectly.
What’s the best way to prevent the pastry from becoming soggy?
Be careful not to overfill the braid and ensure the cuts allow steam to escape while baking. Also, allow the braid to cool slightly on a wire rack before glazing to keep the bottom crisp.
Can I make this recipe gluten-free?
You can experiment with a gluten-free all-purpose flour blend, but results may vary. Pastry texture might be slightly different, so be sure to follow the blend’s guidelines for substitutions and possibly add xanthan gum for structure.
Final Thoughts
Trying the Buttery Almond Pastry Braid Recipe is like inviting a little celebration into your home. It’s a cozy, elegant treat that’s bound to impress not just with its golden braided appearance but with every buttery, almond-packed bite. Whether you’re a seasoned baker or just beginning, this recipe is a joyful project worth every minute. So don your apron, gather your ingredients, and get ready to fill your kitchen with warm almond-scented happiness.
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Buttery Almond Pastry Braid Recipe
- Total Time: 1 hour 22 minutes
- Yield: 8 servings 1x
Description
This Buttery Almond Pastry Braid is a cozy, flaky, and sweet treat perfect for any time of day. Featuring a tender buttery dough infused with almond extract and a rich almond paste filling, this braided pastry combines creamy, crunchy, and sweet elements for an irresistible bite. Finished with a delicate almond glaze and crunchy sliced almonds, it’s an elegant yet comforting dessert or snack that is both delightful and satisfying.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 3 ounces cream cheese
- 1/2 cup milk
- 1/2 teaspoon almond extract
Filling Ingredients
- 8 tablespoons butter, softened
- 1/3 cup sugar
- Dash of salt
- 1/2 teaspoon almond extract
- 7 ounces almond paste, frozen until firm and then grated
- 1 cup sliced almonds, divided (use about 1 cup in filling)
- 1 egg (for filling, beat with a dash of salt and almond extract)
Topping and Glaze Ingredients
- 1 egg whisked with 1 teaspoon water (for egg wash)
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/8 teaspoon almond extract
- Sliced almonds for topping
Instructions
- Prepare the Filling: In a mixing bowl, cream together the softened butter and sugar until light and fluffy, yielding a pale yellow color. Add a dash of salt and almond extract, then beat in the egg until just combined. Gently stir in the grated almond paste flakes along with about 1 cup of the slivered almonds to create a textured, flavorful filling.
- Make the Dough: Preheat your oven to 425°F (220°C). In a food processor, combine the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter, pulsing about six times to incorporate. Pour in the milk and almond extract and process again until the dough just begins to come together as a loose mixture.
- Shape the Pastry: Transfer the dough onto a lightly floured piece of parchment paper. Knead gently for just a few strokes to bring it together, then roll into a 10 by 12-inch rectangle. Using a knife or a dough cutter, mark lengthwise into thirds. Spread the prepared almond butter filling evenly over the center third.
- Craft the Braid: Make diagonal cuts about 1 inch apart along both long sides of the dough edges, being careful not to slice all the way through the center filling. Fold the strips over the filling in an alternating, overlapping pattern to create a neat braid. Carefully transfer the braided pastry, still on parchment, onto a baking sheet.
- Bake to Perfection: Brush the pastry braid generously with the egg wash made by whisking the egg and water to ensure a golden, glossy finish. Bake in the preheated oven for 20-22 minutes or until the pastry is golden brown and the filling has set. Remove from the oven and let cool for approximately 30 minutes.
- Prepare the Glaze and Finish: In a small cup, whisk together the powdered sugar, almond extract, and milk until smooth and pourable. Drizzle the glaze evenly over the cooled braid. Sprinkle additional sliced almonds on top for an elegant crunch, and serve warm for best flavor and texture.
Notes
- Freezing the almond paste before grating helps create finer flakes that blend better in the filling.
- Ensure you do not cut through the filling when making diagonal cuts for the braid to maintain the structure.
- The egg wash gives the pastry a beautiful golden color and shine when baked.
- Letting the pastry cool slightly before glazing prevents the glaze from melting and soaking in too much.
- This pastry is best served warm but can be stored in an airtight container for up to 2 days.
- For added texture, toast the sliced almonds before sprinkling on top.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
