Almond Filled Braid Recipes

DELICIOUS ALMOND BRAIDS

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.

PEAR AND ALMOND DANISH BRAID

Steps:

• To prepare the pear filling, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the brown sugar and 1/4 teaspoon salt and stir to combine. Add the pears and cook, gently stirring occasionally, until they are tender, about 4 minutes. Transfer the pears to a plate and let the mixture cool completely.
• Use a coffee grinder to blend the almonds to a fine meal. Transfer the almond meal to a medium bowl. Add the remaining 3 tablespoons butter, the remaining 1/4 teaspoon salt, the confectioners' sugar, egg yolk and almond extract. Mash the mixture into a paste with a rubber spatula or the back of a spoon.
• On a lightly floured piece of parchment paper, roll the dough into an 11-by-14-inch rectangle. Arrange so a short side is facing you. With a bench scraper or the backside of a knife, very lightly mark off a 3-inch section lengthwise down the center of the dough. (Don't cut through the dough, you're just creating a guide for yourself.) Cut 1-inch strips perpendicular to the lengthwise guidelines, on either side of the 3-inch section. (These strips will be folded up to become the braided top.) Cut off the top and bottom corner strips, leaving the center flap.
• Spread the almond mixture down the 3-inch section of the pastry, leaving about an 1/8-inch border on all sides. Top evenly with the pear mixture, leaving any accumulated liquid on the plate.
• Beat the egg in a small bowl. Very lightly, brush a 1-inch border around the edges of the pastry with some of the beaten egg. (You'll be brushing the pastry that's been cut into strips, and the two end flaps.)
• Fold up the top and bottom ends of the center section to create a barrier for the filling. Starting at the top, fold each strip in at a slightly downward angle over the filling, alternating from left to right. Make sure the strips are overlapping by about 1/2 inch so they don't open up while baking. Using the parchment, move the filled pastry onto a rimmed baking sheet.
• Cover the pastry loosely with plastic wrap and let rest until slightly puffed, about 1 hour. Note the thickness of the strips when you first set it aside and use their growth as a guide. It's ready when the dough bounces back slowly when pressed lightly. (If it bounces back too fast, it hasn't risen enough; if it doesn't bounce back at all, it's gone too far.) While dough is rising, heat the oven to 425 degrees.
• Gently brush the top and sides of the pastry with some of the remaining beaten egg. Bake for 10 minutes then turn the pan and reduce the heat to 375 degrees. Bake until deep golden brown and puffed, 10 to 15 minutes more.
• Meanwhile, make the apricot glaze if desired. Heat the apricot jam in a small saucepan, stirring, until loose. Strain the jam through a mesh sieve into a small bowl; discard the solids. Brush a thin coat of apricot glaze over the warm pastry. Let cool slightly before serving.

DANISH PASTRY BRAID

Steps:

• Quick Method Danish Pastry:
• Measure 3 1/2 cups flour into a bowl or work bowl of food processor with steel blade in place. Cut the butter into 1/4-inch slices and add to the flour. Process or cut the butter into the flour until the butter is about the size of kidney beans.
• In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the cream or milk, cardamom, salt, eggs, and sugar.
• Turn the flour-butter mixture into the liquid ingredients, and with a rubber spatula mix carefully just until the dry ingredients are moistened. Cover and refrigerate 4 hours, overnight, or up to 4 days.
• Turn the dough out onto a lightly floured board; dust with flour. Pound and flatten to make a 16- to 20-inch rectangle. Fold into thirds, making 3 layers. Turn dough around and roll out again. Fold from the short sides into thirds. This should result in a perfect square. Repeat folding and rolling again if you wish.
• Wrap and chill the dough 30 minutes or as long as overnight.
• To make the Danish Pastry Braid:
• Cover two baking sheets with parchment paper or lightly grease and flour them.
• Divide the chilled dough into 2 parts. Roll each part out to make a rectangle 12 by 6 inches. Place these strips on the prepared baking sheets.
• To make the filling, cream the butter and sugar until light. Blend in the almond extract, almonds, almond paste, and egg white.
• Spread filling down the length of the center of the strips. Cut slanting strips at 3/4-inch intervals along both sides up toward the center using a pastry wheel. Fold strips over the filling in a crisscross manner
• Preheat the oven to 400ºF.
• Let strips rise for 15 to 30 minutes, just until the pastry strips look puffy; they will not double.
• To make a glaze, beat the egg with the milk or water. Brush the pastry lightly with it. Sprinkle the sugar and/or sliced almonds over the top.
• Bake about 15 minutes or until golden.
• Frost, if desired, with almond-water icing. Blend the sugar, water, and almond extract until smooth and thin enough to drizzle over the braids.

ALMOND FILLED BRAID

Steps:

• Dissolve yeast in warm water.
• Mix together milk, sugar, and salt, and add to yeast mixture.
• Stir in butter and eggs.
• Add 1/2 Celsius flour and beat well.
• Add enough of remaining flour to handle easily and knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl and turn once.
• Cover with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.
• Punch down and let rise again until almost double, about 30 minutes.
• Roll into a 8 by 14 inch rectangle and place on a greased baking sheet.
• Spread almond filling down the center of the dough about 2-3 inches wide.
• On both sides of filling make 1 1/2-2 inch cuts one inch apart down the length of the rectangle.
• Take one strip at a time and alternating sides cross them at the center of the filling.
• Bake at 350 F until golden brown, about 15-20 minutes.
• If desired, sprinkle with powdered sugar before serving.

ALMOND BRAID

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.

DANISH BRAID

Steps:

• Danish Dough: Pour water into a large bowl, sprinkle over.
• yeast and let soften for a minute.
• Add milk, egg, sugar and salt.
• Whisk to mix. Set aside.
• Put flour into food processor, add butter and pulse (8-10 times) until butter is cut into pieces 1/2 inch diameter- no smaller.
• Empty contents of food processor into the bowl with the yeast mixture.
• Very gently turn the mixture over with a rubber spatula until the dry ingredients are moistened.
• Butter must remain in discrete pieces.
• Cover bowl and refrigerate overnight (or up to 4 days).
• Lightly flour work surface, turn the dough out and lightly flour the dough.
• Pat into a rough square.
• Note: If at anytime the dough becomes too soft, cover with plastic and chill.
• Roll out to 16" x 16".
• Fold in thirds like a business letter and turn so that the closed fold is on your left.
• Roll again to 10" x 24".
• Fold in thirds again, turn so the closed fold is on your left.
• Roll into a 20" x 20" square.
• Fold the square in thirds and turn so that the closed fold is on your left.
• Roll into a 10" x 20' rectangle, fold in thirds again.
• Wrap dough in plastic and chill at least 30 minutes (up to 2 days).
• Dough can be frozen for 1 month.
• Thaw in refrigerator overnight.
• Danish-almond filling: Put almonds, sugar and butter into food processor.
• Process until almonds are finely ground, scraping bowl as necessary.
• Add almond extract and 2 Tbsp of the beaten egg white.
• Process until mixed.
• Store in airtight container in the refrigerator until needed (up to 1 week).
• Bring to room temperature before using.
• Danish-Berry Jam Filling: Stir berries and sugar together in saucepan.
• Cook on low, stirring until most of the liquid is absorbed and filling is glossy.
• (Can be done in microwave) Stir in lemon juice.
• Scrape filling into a small container and cool to room temperature.
• Seal container and chill.
• Will keep refrigerated for 1 week.
• Danish Braid assembly: Divide Danish dough in half.
• Roll each chilled danish dough half on lightly floured surface to a 10" x 16" rectangle.
• Lift on to a parchment lined half sheet pan.
• Spread some of the fruit filling down the middle third of the dough.
• Top with some of the cream or almond filling.
• Note:you may not need the entire amount of either filling Using a pizza cutter or sharp knife, cut 12- 14 slanting lines down each side angling cuts from the center to the edge and cutting strips about 3/4 inch wide.
• Fold strips of pastry into the center, crisscrossing the filling by alternating strips from each side.
• Lightly press ends to seal and run your hands along the sides of the pastry to straighten.
• Brush with egg white, sprinkle with sugar and almonds.
• Cover with a kitchen towel and let rise at room temperature until it looks and feels puffy.
• About 30 minutes.
• Preheat oven to 400°F.
• Bake in center of oven for 15-20 minutes until golden.
• Cool slightly Stir coffee and powdered sugar together to produce a smooth shiny glaze.
• Spoon glaze into a zip-loc bag, seal top and snip corner with scissors to create a pastry bag.
• Squeeze squiggles of glaze over pastry and allow to set.
• Serve.
• Notes: you can use other Danish fillings as well.
• Such as:.
• Danish- Cream Cheese Filling (recipe #54153).
• Danish-Prune Filling (recipe #54152).
• Danish-Confectioners Cream filling (recipe #54151).
• Danish-Apricot Filling (recipe #54150).

ALMOND FILLED BRAID

Steps:

• Spray board or counter with non-stick cooking spray. Roll loaf or combined rolls into a 12 x 16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 1 1/2-inch strips horizontally. Combine 3 tablespoons sugar and the cinnamon. Sprinkle mixture evenly over dough. Combine the almonds, butter, almond extract and remaining sugar. Spread mixture lengthwise down the center of dough. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet.Cover with sprayed plastic wrap and let rise 20-30 minutes. Remove wrap and bake at 350°F 25-30 minutes. Combine all glaze ingredients and mix well. Using a pastry brush, brush entire braid with glaze and sprinkle with slivered almonds, if desired.

CHOCOLATE ALMOND BRAID RECIPE BY TASTY

Steps:

• Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
• Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
• Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
• Bake at 415°F (213°C) for 25 minutes or until golden brown.
• Enjoy!

BRAIDED ALMOND RING

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Add the egg, egg yolk and 1/2 cup flour; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 20-30 minutes. Punch dough down. Divide into three pieces; roll each into a 24x4-in. rectangle. , In a small bowl, beat filling ingredients. Spread over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seams to seal. Place ropes on a floured surface; gently braid. Place in a well-greased 10-in. tube pan. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes. , Beat egg with water; brush over braid. Bake at 350° for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients; drizzle over warm braid. Top with almonds.

ALMOND FILLED BRAID

Steps:

• Spray counter with non-stick cooking spray. Roll loaf or combined rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Combine 3 tablespoons sugar and cinnamon. Remove wrap from dough and sprinkle evenly with sugar mixture. Combine almonds, butter, almond extract and remaining 1/4 cup sugar. Spread almond mixture lengthwise in a 4-inch strip down center of dough. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 25-30 minutes or until golden brown. Combine all glaze ingredients and mix well. Using a pastry brush, brush entire braid with glaze and sprinkle with slivered almonds, if desired. Cool slightly and slice to serve.