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.
ALMOND DANISH BRAID
This Almond Danish Braid is so easy & makes the sweetest breakfast treat. Flaky puff pastry is brushed with butter, filled with sweet almond filling and finished with a drizzle of vanilla icing and a sprinkling of almonds. It's absolutely irresistible! Easy braiding instructions will make anyone a pro.
Provided by Linda Warren
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Thaw puff pastry dough as directed on package. This should take about 30-40 minutes.
- Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.
- Open puff pastry sheet on a wooden cutting board and lay flat.
- Using a pizza cutter, cut 2" long strips on either side of center, making them about 1" wide. You should have 8 or 9 strips on each side when done.
- Remove the strips on each corner, leaving the center intact to fold over filling.
- Brush melted butter on center of dough.
- Top butter with 1/2 can almond filling and spread evenly.
- Beginning at one end, fold over center flap to cover filling.
- Fold over the top strip at a slight angle. Repeat with opposite side. Proceed with remaining strips until you reach the bottom set of strips.
- Fold over the center flap on the bottom then fold over the last two strips.
- Using a large spatula, move braid to cookie sheet.
- Repeat with remaining puff pastry and filling to make second braid.
- Whisk egg in a small bowl and brush on top of braids.
- Bake in oven for 20 minutes.
- While pastry is baking, mix all ingredients for almond or vanilla icing together. Add more confectioner's sugar if you need to thicken it or more cream if it needs to be thinner. It should be a good consistency to drizzle over braid.
- Remove cookie sheets to wire rack and immediately drizzle icing over braids. Sprinkle on sliced almonds.
- Makes 2 braids.
Nutrition Facts : Calories 296 kcal, Carbohydrate 33 g, Protein 3 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 129 mg, Sugar 17 g, ServingSize 1 serving
ALMOND BRAID
This Almond Braid is a must try for all bakers! Sweet almond filling is wrapped in a delicate pastry and drizzled with almond glaze.
Provided by Julie
Categories Bread
Time 13h25m
Number Of Ingredients 19
Steps:
- Add yeast and warm water to the bowl of the mixer fitted with the paddle attachment. Let stand for a few minutes to dissolve the yeast.
- Add sugar, milk, butter and egg yolks and mix on low speed.
- Gradually add in the flour. Do not over mix. The dough should be buttery and slightly sticky to the touch, but manageable.
- Remove the dough from the bowl and knead a few times until smooth on a floured surface. Wrap in plastic wrap and refrigerate for 8-12 hours.
- Add butter, almond paste, and egg white to the bowl of the mixer fitted with the whisk attachment. Mix on medium-low speed until smooth.
- Then add powdered sugar and flour and mix on low speed.
- Lastly, mix in the chopped almonds until well incorporated. Cover and chill until ready to assemble.
- Unwrap the dough and place it on a well-floured surface. Shape it into a rough rectangle with your hands, and then roll out into a 12-inch by 15-inch rectangle. Be patient as you roll, checking to see if the dough is sticking to the work surface and adding flour as needed.
- Trim the uneven edges with a sharp knife.
- Spoon the almond filling into the center third of the rectangle, and then pat it into an even layer.
- Use a sharp knife to cut one-inch diagonal strips in the dough from the edge of the dough to the edge of the filling.
- Fold the top and bottom edge of the dough over the filling, and then alternate folding over the strips on each side.
- Let the almond braid rise, covered with a clean kitchen towel in a warm place for 30 minutes.
- Then preheat your oven to 375 degrees, and brush the top of the almond braid with the remaining egg white and sprinkle sliced almonds over the top.
- Bake for 20-25 minutes or until the top of the almond braid is golden brown.
- To make the glaze, whisk powdered sugar, milk, and almond extract together in a small bowl until smooth.
- Transfer the almond braid to a cooling rack and allow to cool before drizzling with almond glaze. Slice and serve.
Nutrition Facts : ServingSize 1 serving, Calories 347 calories, Sugar 18g, Sodium 111mg, Fat 19g, SaturatedFat 8.3g, UnsaturatedFat 9.1g, TransFat 0.5g, Carbohydrate 40g, Fiber 1.9g, Protein 6.4g, Cholesterol 63mg
ALMOND CINNAMON BRAID
Presented in the Simple & Delicious Mag from Dec '06 and submitted by N. Gunn. I've not had to change one thing. This is a recipe that uses refrigerated crescent rolls. Passive time includes up to 15 minutes baking and 10 minutes cooling.
Provided by HokiesMom
Categories Breads
Time 50m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 11
Steps:
- Line a 15x10x1" baking pan with parchment paper.
- Unroll crescent dough into prepared pan; seal seams and perforations.
- Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
- Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
- On each long side, cut 1-inch wide strips about 2.5 inches into center.
- Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
- Bake at 375 for 10-15 minutes or until golden brown.
- Cool for 10 minutes and remove to a wire rack.
- For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
- Drizzle over braid and then sprinkle with cinnamon.
- Serve warm.
CINNAMON ALMOND BRAID
Make and share this Cinnamon Almond Braid recipe from Food.com.
Provided by cookiedog
Categories Breads
Time 30m
Yield 10 slices
Number Of Ingredients 11
Steps:
- Line a 15 inches x 10-in. baking pan with parchment paper. Unroll crescent dough into prepared pan; seal seams and perforations. Combine 2 tablespoons sugar and cinnamon; sprinkle over dough.
- Combine the almonds, butter, extract and remaining sugar; spread lengthwise down center of dough. One each long side, cut 1-in. wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Bake at 375 degrees for 10 - 15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
- For icing, in a bowl, combine confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over braid; sprinkle with cinnamon. Serve warm.
Nutrition Facts : Calories 165.3, Fat 5.4, SaturatedFat 1.3, Cholesterol 14.5, Sodium 132.4, Carbohydrate 26.6, Fiber 1.6, Sugar 14.7, Protein 3.4
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