CHOCOLATE ALMOND BRAID RECIPE BY TASTY
Here's what you need: puff pastry, chocolate, egg wash, crushed nuts
Provided by Tasty
Categories Desserts
Yield 5 pieces
Number Of Ingredients 4
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!
Nutrition Facts : Calories 219 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
ALMOND BRAID
This Almond Braid is a must try for all bakers! Sweet almond filling is wrapped in a delicate pastry and drizzled with almond glaze.
Provided by Julie
Categories Bread
Time 13h25m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 serving, Calories 347 calories, Sugar 18g, Sodium 111mg, Fat 19g, SaturatedFat 8.3g, UnsaturatedFat 9.1g, TransFat 0.5g, Carbohydrate 40g, Fiber 1.9g, Protein 6.4g, Cholesterol 63mg
ALMOND DANISH BRAID
This Almond Danish Braid is so easy & makes the sweetest breakfast treat. Flaky puff pastry is brushed with butter, filled with sweet almond filling and finished with a drizzle of vanilla icing and a sprinkling of almonds. It's absolutely irresistible! Easy braiding instructions will make anyone a pro.
Provided by Linda Warren
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Thaw puff pastry dough as directed on package. This should take about 30-40 minutes.
- Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.
- Open puff pastry sheet on a wooden cutting board and lay flat.
- Using a pizza cutter, cut 2" long strips on either side of center, making them about 1" wide. You should have 8 or 9 strips on each side when done.
- Remove the strips on each corner, leaving the center intact to fold over filling.
- Brush melted butter on center of dough.
- Top butter with 1/2 can almond filling and spread evenly.
- Beginning at one end, fold over center flap to cover filling.
- Fold over the top strip at a slight angle. Repeat with opposite side. Proceed with remaining strips until you reach the bottom set of strips.
- Fold over the center flap on the bottom then fold over the last two strips.
- Using a large spatula, move braid to cookie sheet.
- Repeat with remaining puff pastry and filling to make second braid.
- Whisk egg in a small bowl and brush on top of braids.
- Bake in oven for 20 minutes.
- While pastry is baking, mix all ingredients for almond or vanilla icing together. Add more confectioner's sugar if you need to thicken it or more cream if it needs to be thinner. It should be a good consistency to drizzle over braid.
- Remove cookie sheets to wire rack and immediately drizzle icing over braids. Sprinkle on sliced almonds.
- Makes 2 braids.
Nutrition Facts : Calories 296 kcal, Carbohydrate 33 g, Protein 3 g, Fat 29 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 129 mg, Sugar 17 g, ServingSize 1 serving
DELICIOUS ALMOND BRAIDS
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Time 55m
Yield 2 braids (6 servings each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 430 calories, Fat 25g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 197mg sodium, Carbohydrate 49g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.
DANISH PASTRY BRAID
When Beatrice Ojakangas published *The Great Scandinavian Baking Book* in 1988, she won a lot of fans-including Julia Child-who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.
Provided by Beatrice Ojankangas
Categories Pastry Dessert Christmas Almond
Yield Makes 2 filled braids
Number Of Ingredients 26
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.
PEAR AND ALMOND DANISH BRAID
This braid is a dazzling use of this shortcut Danish dough recipe, a large braid filled with tender, sweet pears on a bed of ground almonds. Be sure to add 1 teaspoon of coarsely ground fresh cardamom with the flour in Step 1 of the Danish dough. (Grind it yourself using a grinder or mortar and pestle; the coarse grind allows the spice to permeate the dough, but not in an aggressive way. If you use pre-ground cardamom, you will likely need less.) The apricot glaze adds a festive shine to the finished pastry, but it is not essential.
Provided by Samantha Seneviratne
Categories pastries, project
Time 1h
Yield 10 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 104 milligrams, Sugar 9 grams, TransFat 0 grams
More about "almond braid recipes"
EASY ALMOND BRAID - HALF-SCRATCHED
From halfscratched.com
4.8/5 (6)Calories 332 per serving
- Mix butter and brown sugar in a bowl until fluffy. Beat in flour, almond flavoring and cinnamon until smooth. Stir in almonds. Cover and chill at least 30 minutes.
- Spray counter lightly with non-stick cooking spray. Combine rolls to form a ball and roll into a 15x10-inch rectangle. Cover with plastic wrap and let rest while almond mixture is chilling.
- Remove wrap and crumble filling evenly over the dough to within 2 inches of all edges. 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. Finish by pulling last strip over and tucking under braid.
SWEET BRAIDED ALMOND PASTRY | THE NOVICE CHEF
From thenovicechefblog.com
CHERRY ALMOND CREAM CHEESE BREAKFAST BRAID | THE …
From therecipecritic.com
ALMOND BRAID RECIPE - THESMARTCOOKIECOOK
From thesmartcookiecook.com
GREEK EASTER BREAD (TSOUREKI) RECIPE: HOW TO MAKE IT
From tasteofhome.com
TRIPLE ALMOND BRAID - FLY-LOCAL
From fleischmannsyeast.com
ALMOND BRAID — AMORETTI
From amoretti.com
BUTTERY ALMOND BRAID | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
BUTTERY ALMOND BRAID - PINECONES AND ACORNS
From pineconesandacorns.com
40 MUST-TRY SWEET AND SAVORY ALMOND RECIPES | TASTE OF HOME
From tasteofhome.com
18 BEAUTIFUL BRAIDED BREADS | TASTE OF HOME
From tasteofhome.com
ALMOND BRAID – RHODES BAKE-N-SERV
From rhodesbakenserv.com
CHERRY ALMOND BRAID - SHUGARY SWEETS
From shugarysweets.com
ALMOND CREAM PUFF PASTRY BRAID - LET THE BAKING BEGIN!
From letthebakingbegin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love