Cherry Almond Braid Recipes
CHERRY ALMOND BRAID
If you want to impress guests with homemade bread but are short on time, reach for this recipe.-Darcy Hebert, Argyle, Minnesota
Provided by Taste of Home
Time 45m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in extract. Fold in almonds and cherries; set aside. , Unroll crescent rolls on an ungreased baking sheet; overlap long sides to make at 12-in. square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal., Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. , Combine the confectioners' sugar, butter and enough milk to reach desired consistency; drizzle over top of loaf. Garnish with almonds and cherries.
Nutrition Facts : Calories 274 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 262mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.
DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
BLUEBERRY CREAM CHEESE BREAKFAST BRAID
Steps:
- Preheat the oven to 375 F.
- Roll out the crescent roll dough into a thinner, rectangular sheet.
- Combine the cream cheese, 1/4 cup of granulated sugar, and lemon zest in a bowl until smooth and completely combined.
- Spread the cream cheese mixture onto the center of the crescent roll sheet. Leaving about an inch and a half of dough on either side of the mixture.
- Toss the blueberries with the tablespoon of flour, lemon zest , and teaspoon of sugar.
- Place the blueberries over the cream cheese mixture.
- Make diagonal cuts into the dough, starting where there is not cream cheese and stopping when you get to the cream cheese center. Make about 10 cuts on each side.
- Pull the strips of dough over the top the blueberries, alternating sides.
- Place on the center rack of the oven and bake for about 15 minutes, or until golden brown.
- While it is cooling, whisk together whole milk and powdered sugar to create a glaze .
- When the blueberry braid has slightly cooled, drizzle the glaze over the top and serve.
Nutrition Facts : Calories 283 kcal, Carbohydrate 33 g, Cholesterol 46 mg, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, Sodium 209 mg, Sugar 21 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
More about "cherry almond braid recipes"
CHERRY ALMOND BRAID - SHUGARY SWEETS
From shugarysweets.com
5/5 (2)Category BreadsCuisine AmericanTotal Time 2 hrs 20 mins
- In a small saucepan on low heat, combine milk, water, and butter until butter is melted (about 120-130 degree F). Set aside.
- In a large mixing bowl, combine 1 cup of flour, sugar, undissolved yeast and salt. Mix and slowly add in milk mixture. Beat for 2 minutes on medium speed (using paddle attachment on electric mixer), scraping the sides of the bowl occasionally. Add eggs, cinnamon, and an additional cup of flour. Beat 2 more minutes at high speed. Add in enough flour (about 1 to 1 1/2 cup at this point) to make a soft dough.
- Transfer dough to a floured surface and knead with hands until smooth and elastic (about 8 minutes). Cover dough with plastic wrap and let rest 10 minutes. While dough is resting, make the filling.
- For the filling, drain maraschino cherries using a strainer (discard juice). Pat cherries dry on paper towels to remove excess moisture. Reserve about 6-8 cherries for final garnish. The remaining cherries, dice into fourths. In a small bowl, combine almonds, sugar, melted butter, almond extract, egg and diced cherries. Mix until combined. Set aside.
CHERRY ALMOND CREAM CHEESE BREAKFAST BRAID | THE RECIPE CRITIC
From therecipecritic.com
Estimated Reading Time 8 mins
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and roll out the crescent dough.
- In a small bowl whisk together cream cheese and sugar. Spread evenly in the middle third of the dough. Spread cherry filling over the top. One the outer two thirds, cut diagonal lines down each side. Gently fold each piece creating a braid over the top.
- In a small bowl, whisk the egg. Brush the beaten egg on the top. Bake for 15-20 minutes until the top os golden brown. Remove from the oven and let rest for 10 minutes.
- To make the glaze whisk together the powdered sugar, milk and almond extract. Drizzle over the top of the braid. Top with slivered almonds. Slice and serve.
CHERRY CREAM CHEESE DANISH BRAID RECIPE - FOOD FANATIC
From foodfanatic.com
4.1/5 Estimated Reading Time 4 mins
CHERRY CREAM CHEESE BRAID - IN FINE TASTE
From infinetaste.com
Estimated Reading Time 5 mins
- Dough1. Add yeast to ¼ cup warm water (110 degrees – hotter water will kill yeast.) Let bubble up to activate and soften yeast.
- 2. Melt butter in milk (place 1 cube butter in 1 cup milk in glass measuring cup; put in microwave for 1 minute.)
CHERRY BREAKFAST BRAID - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Estimated Reading Time 6 mins
- In a medium-size bowl gently toss cherries with sugar, flour, lemon zest, and lemon juice. Set aside.
- On the middle third of the dough, spread the cream cheese mixture. Pour cherries on top of the mixture. On the outer two thirds, cut diagonal lines down each side.
CHERRY ALMOND DANISH BRAID | TUTTI DOLCI
From tutti-dolci.com
Estimated Reading Time 4 mins
- For the sponge, heat milk in a microwave-safe measuring cup for 45 seconds to 1 minute, until very warm (120-130°F). Whisk together warm milk, sugar, yeast, and flour in a medium bowl; cover loosely with plastic wrap and let stand 15 minutes.
- For the dough, combine sugar, cream cheese, butter, salt, vanilla, egg, and sponge in a large mixer bowl; beat at medium speed for 1 minute until combined. Add 2 cups (280 g) flour and mix in at low speed until a soft dough forms, about 2 to 3 minutes. Switch out the flat beater for a dough hook, and knead dough for 4 minutes until smooth and elastic, adding remaining 1/4 cup (35 g) of flour 1 tablespoon at a time to prevent dough from sticking. The dough is ready when it feels tacky but doesn’t stick to your fingers.
- Place dough in a large bowl coated with nonstick spray and cover with plastic. Let the dough rise in a warm place until doubled in size, about 50 minutes. To check if dough has doubled, lightly flour two fingers and press them down into center of dough. If indentations remain, dough has risen enough.
- While the dough rises, prepare the filling. Combine cherries, sugar, and Amaretto in a medium bowl. Let stand 15 minutes, tossing occasionally. Place cherries and their juices in a heavy saucepan over medium heat; cook for 10 minutes, stirring frequently, until cherries have softened and mixture has thickened. Remove cherries from heat and cool to room temperature. Combine butter, almond paste, and sugar in a food processor and pulse for 1 minute until combined.
VEGAN SOUR CHERRY ALMOND DANISHES | HOT FOR FOOD BY LAUREN ...
From hotforfoodblog.com
Estimated Reading Time 4 mins
- To make the danishes, lightly flour a surface and cut the dough in half, working with a half portion at a time. Keep the remaining half in the fridge while you work with the first portion. Roll out each half into a 8 x 10-inch rectangle. On the 8-inch side, mark out every 2-inches where you will cut. Use a knife or dough cutter and a ruler as a guide, to help you cut out 4 even strips.
- Now imagine each strip of dough is divided into thirds. Slice the dough into thirds, but leave a 1/2-inch at the top uncut. Braid the strips, while twisting them, and then pinch closed when you get to the end. Now using both hands, pick up the braid and wrap the braid like so it looks like a nest. Tuck the end underneath the nest, secured between one of the layers so it doesn’t unfold during baking. Repeat steps until all the dough is used up.
- Place danishes on a parchment lined baking sheet and brush with vegan butter. Sprinkle almond slices on each. Bake for 14 to 16 minutes. Let cool for at least 30 minutes before adding the custard and sour cherry jam.
CHERRY-ALMOND DANISH | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Servings 1
- In a small bowl combine the 1/4 cup warm water, the yeast, and the 1/2 teaspoon sugar, stirring to dissolve yeast. Let stand about 5 minutes or until bubbly.
- In a large bowl combine 1 1/2 cups of the flour, the 1/2 cup sugar, and the salt. Gradually add the yeast mixture, the 1/2 cup milk, the melted butter, one of the eggs, and the vanilla, beating with an electric mixer on medium speed until combined. Beat for 2 minutes more, scraping sides of bowl constantly.
- Using a wooden spoon, stir in as much of the remaining flour as you can with a spoon. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball.
- Place dough in a large greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until nearly double in size (about 1 1/2 hours).
ALMOND-CHERRY PASTRY BRAIDS | BETTER HOMES & GARDENS
From bhg.com
- Line two large baking sheets with parchment paper. Unfold pastry sheets; place one sheet of pastry on each prepared baking sheet.
- For almond filling, in a medium bowl, combine almond paste, 1/4 cup granulated sugar, and egg white. Beat with an electric mixer on medium speed until nearly smooth. Divide in half.
- For each braid, spread half of the almond filling in a 3-inch strip down the center of each pastry sheet, leaving 1/2 inch unfilled along each end. Spread half of the preserves over filling. On both long sides, use kitchen scissors or a sharp knife to make 3-inch cuts from edge toward filling, spacing the cuts 1 inch apart. Starting at one end, alternately fold opposite strips of pastry at an angle across the filling, overlapping ends of strips in middle. Press down gently to seal.
- In a small bowl, combine egg yolk and the water; brush over braids. Sprinkle with almonds and coarse sugar. Cover lightly with plastic wrap and let stand for 20 minutes. Remove and discard plastic wrap.
CHERRY ALMOND BRAID - SIMPLE JOY
From simplejoy.com
- On the flaps of the puff pastry that you folded open after thawing, make cuts towards the middle with a pizza cutter, about an inch apart.
- Line the middle of the puff pastry with the almond filling and then cover with the cherry filling. You may not use all of the cherry filling.
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