This is so easy, guys! Just unwrap the pastry dough, fill it up down the center and create the braid effect. It looks so fancy, yet is so easy. I love having a good impressive dessert that will knock everyone’s socks off, but I know did not cost me much time, effort or money. Those are the best types of recipes to keep around! This one is great for breakfast or as a snack or dessert later in the day. You are going to love this so much!
Check out what our friends over at The Novice Chef had to say about this:
“I promise you will love this easy recipe for my favorite almond filled pastry. Make this for brunch to impress all your friends…while it looks very involved, it only takes about 40 minutes start to finish!”
40 minutes only to create this? Yep you read that right! Easy and totally delicious, this is going to become a new favorite of yours!
Ingredients
1 large egg
1 tablespoon water
7 oz almond paste
1/4 cup Domino granulated sugar
2 teaspoons vanilla extract
1 sheet Pillsbury puff pastry
1/4 cup sliced almonds
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat.
In a small bowl, whisk together egg and water. Set aside.
In a food processor (or stand mixer) combine almond paste, sugar and vanilla extract. Until well combined.
Unfold pastry sheet on prepared baking sheet. Gently roll it with a rolling pin to be a little thinner than it is out of the box – not much, just a little larger.
Follow video above for how to cut, fill and braid pastry. Here are some written directions to help guide you:
Unfold 1 pastry sheet on prepared pan. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the where the center mixture will go. Arrange the almond paste mixture down the center of the pastry.
Starting at one end, fold the pastry strips over the almond mixture on a diagonal, alternating sides. Brush the pastry lightly with the egg wash. Sprinkle with the sliced almonds.
Bake for 10 minutes and then lower heat to 375°F and continue to bake for 17 to 20 minutes — until golden brown. Let cool on pan for 10 minutes, slice and serve
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Quick Tip: Store these in an airtight container for up to a week
Thanks again to The Novice Chef Blog for this amazing recipe.