This Almond Braid is the perfect Christmas morning breakfast or brunch treat. It is a delectable combination of a creamy almond filling encased in a flakey phyllo dough with toasted almonds. It is so easy to prepare that it may become your homemade Christmas gift for neighbors, teachers, and friends who will be delighted for sure. Enjoy!
Almond Braid
Dough:
1 (17.3-ounce) package puff pastry (2 sheets)
1 egg
1 tablespoon water
¼ cup sliced almonds
Filling:
1 cup almond flour
1 cup confectioners’ sugar
¼ cup sugar
¼ teaspoon salt
1 egg white
1½ teaspoons almond extract
1 teaspoon vanilla
Glaze:
½ cup confectioners’ sugar
1-2 tablespoons heavy cream
¼ teaspoon almond extract
For filling, with mixer, cream together almond flour, confectioners’ sugar, sugar, salt, egg white, almond extract, and vanilla until well combined; set aside. For dough, preheat oven to 400 degrees. On a floured surface, open each sheet of pastry. Each sheet will unfold into three sections. Spread half of filling mixture down middle third of each dough sheet. On each sheet of dough, with a knife, make cuts at 1-inch intervals on both sides of middle with filling. For each braid, fold strips, alternating each piece over the filling, until it looks like a braid. Tuck top and bottom ends of each braid under. Transfer braids to a parchment-lined baking sheet. May cover and refrigerate overnight. Just before placing braids into oven, brush each with egg wash mixture made from whisking together 1 egg with 1 tablespoon water. Sprinkle each braid with sliced almonds. Bake for 10 minutes, and reduce heat to 350 degrees, and bake for an additional 20 minutes or until dough is golden and the filling is set. Remove from oven and place on wire rack to cool. If desired, for glaze, in a bowl, whisk together the confectioners’ sugar, almond extract, and cream. Drizzle glaze over braid.
Yield: 2 braids (6-8 servings each)
