SWEET ALMOND PASTRY
Treat yourself to the perfect blend of flaky puff pastry filled with a sweet almond filling, braided to perfection.A delightful blend of crunchy, flaky pastry and creamy almond filling.A sprinkle of sliced almonds adds a delightful crunch, making it a delightful pastry for any occasion. Crafted with care, this braided pastry is a homemade delight that will impress your guests. Enjoy the irresistible combination of flavors and textures in every bite!
- 1 cup ground almonds
- 1/2 cup powdered sugar
- 1 large egg
- 1/3 cup unsalted butter, softened
- 1/2 teaspoon salt
- 2 teasoons almond extract
- 2 sheet puff pastry
- 1/4 cup sliced almonds
- 1 large egg
- Icing sugar
- In a large bowl, combine the ground almonds, powdered sugar, and salt.
- Beat the egg lightly and add it to the dry ingredients along with the softened butter and almond extract. Stir until a thick, cohesive paste forms. Set aside.
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the egg for the egg wash. Set aside.
- Unroll one sheet of puff pastry onto the prepared baking sheet.
- Using a sharp knife, make parallel cuts along the longer sides of the pastry, about 1 inch apart, leaving a 1/2 inch border on each side.
- Spread the almond paste evenly down the center of the pastry, leaving the borders clear.
Remove the top and bottom corner strips of pastry.Fold the top and bottom strips of pastry over the almond filling to enclose it.
- Begin braiding the pastry by folding the first strip from one side diagonally over the filling. Alternate sides, folding strips over each other to create a braided pattern.
- Brush the top of the braided pastry with the egg wash and sprinkle with sliced almonds.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Let the pastry cool on the baking sheet for about 10 minutes before slicing.
- Dust with icing sugar and serve.
- Enjoy your homemade sweet almond braided puff pastry!
Servings 8
- Amount Per Serving
- Calories 304.82kcal
- % Daily Value *
- Total Fat 22.64g35%
- Saturated Fat 6.61g34%
- Sodium 187.84mg8%
- Potassium 64mg2%
- Total Carbohydrate 18.99g7%
- Dietary Fiber 2.25g9%
- Sugars 10.44g
- Protein 6.2g13%
- Calcium 62.24 mg
- Iron 1.18 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For a richer flavor, use almond paste instead of ground almonds.
To prevent the pastry from shrinking, chill it for 15-20 minutes before baking.
If the pastry browns too quickly, cover it loosely with aluminum foil during the last few minutes of baking.
Baking times can vary depending on oven temperature and the thickness of the pastry. Keep a close eye on the pastry and adjust the baking time accordingly.
Allow the pastry to cool completely before slicing. This will help prevent the pastry from crumbling.
=If oven not available;
Heat a non-stick skillet over medium heat , I recommend to use cast iron skillet and carefully transfer the braided puff pastry into the skillet.
Brush the pastry with the egg wash and sprinkle with sliced almonds.
Cover the skillet with a lid, make sure lid is not touching the puff pastry and cook on low heat for about 35-45 minutes, or until the pastry is cooked through and golden brown.
Check periodically to prevent burning and adjust the heat as needed.
Once cooked, remove the pastry from the skillet
How to make Puff Pastry Sheet;
Making puff pastry at home can be a rewarding challenge, but it does require patience and precision. Here's a basic recipe to get you started:
=Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 cup very cold unsalted butter, cut into small cubes
½ cup ice water
Instructions:
In a large bowl, whisk together the flour and salt.
Add the cold butter cubes to the flour mixture and use your fingers or a pastry blender to cut the butter into small pieces. The mixture should resemble coarse crumbs.
Gradually add ice water to the mixture, mixing until the dough just comes together. Do not overmix.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Place a sheet of parchment paper on top of the dough and another sheet on top of that. Use a rolling pin to roll the dough to about 12 inches by 16 inches.
Remove the top sheet of parchment paper. Place a layer of cold butter on one half of the dough, leaving a 1-inch border around the edges.
Fold the empty half of the dough over the buttered half, then fold it in half again like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
Repeat the rolling, buttering, and folding process two more times, refrigerating for 30 minutes after each turn.
Roll out the dough into a desired thickness for your recipe.