Description
Enjoy a delightful homemade Almond Danish Braid, a flaky puff pastry filled with luscious almond filling, topped with a shiny egg wash, toasted sliced almonds, and drizzled with a smooth almond-infused icing. Perfectly golden and irresistibly sweet, this pastry is a luxurious treat for breakfast or dessert.
Ingredients
Scale
Pastry and Filling
- 1 package Frozen puff pastry
- 1/2 can Almond pastry filling
- 2 tablespoons Butter, melted
- 1 large Egg, beaten
- 1/4 cup Sliced almonds
Icing
- 1 cup Confectioner’s sugar
- 2 tablespoons Butter, softened
- 2 tablespoons Milk or cream
- 1 teaspoon Almond or vanilla extract
Instructions
- Thaw Puff Pastry: Allow the frozen puff pastry dough to thaw according to package instructions, usually about 30-40 minutes, so it becomes pliable and easy to work with.
- Preheat Oven: While the pastry is thawing, preheat your oven to 400°F (200°C) and lightly spray a cookie sheet with nonstick spray to prevent sticking.
- Prepare Pastry for Filling: Place the thawed puff pastry sheet flat on a wooden cutting board. Use a pizza cutter to slice 2-inch long strips about 1 inch wide along each side of the center of the dough, leaving the middle section intact.
- Remove Corner Strips: Remove the strips at each corner so the center panel remains whole, which will hold the almond filling.
- Apply Butter and Filling: Brush the melted butter generously over the center section of the dough, then spread half of the almond pastry filling evenly over this buttered area.
- Fold Center Flap: Fold the center flap over to cover the almond filling, starting from one end to enclose the filling securely.
- Weave the Braid: Alternately fold the pastry strips over the filling from each side at a slight angle, creating a braided effect. Finish by folding the bottom center flap over, then fold the remaining strips similarly.
- Transfer to Baking Sheet: Gently lift the completed braid using a large spatula and place it onto the prepared cookie sheet. Repeat these steps with the remaining puff pastry and filling to make a second braid.
- Egg Wash: Whisk the beaten egg in a small bowl and then brush it evenly over the top of both almond Danish braids to give them a glossy, golden finish during baking.
- Bake: Place the cookie sheets in the preheated oven and bake the braids for 20 minutes or until they are puffed up and golden brown.
- Prepare Icing: While the braids bake, combine the confectioner’s sugar, softened butter, milk or cream, and almond or vanilla extract in a bowl. Adjust the thickness by adding more sugar or milk until it is perfect for drizzling.
- Drizzle Icing: Remove the warm almond Danish braids from the oven and immediately drizzle the prepared icing over the top, allowing it to set as the pastries cool slightly.
Notes
- Make sure puff pastry is fully thawed but still cold for easier handling and better puff during baking.
- You can substitute almond pastry filling with homemade almond cream if desired for freshness.
- Use cream instead of milk in the icing for a richer flavor and smoother texture.
- Let the baked pastries cool slightly before cutting to maintain the shape and filling inside.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
