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
Scale
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
