DELICIOUS ALMOND BRAIDS RECIPE: HOW TO MAKE IT
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It’s versatile, so you can serve it for dessert, breakfast or brunch. It tastes as if it came from a high-end bakery, but packaged puff pastry dough makes it easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
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 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., For the glaze, combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 49g carbohydrate (22g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
ALMOND BEAR CLAWS RECIPE: HOW TO MAKE IT - TASTE OF HOME
This bear claw pastry recipe is absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate dough, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago. —Aneta Kish, La Crosse, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 60 minutes
Prep Time 45 minutes
Cook Time 15 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour. , In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened., Place dough onto a well-floured surface; roll into a 21x12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12x7-in. rectangle. Give dough a quarter turn; roll into a 21x12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm., For filling, in a bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12x4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together over filling; seal edges and ends. Cut into 3 pieces., Place on parchment-lined baking sheets with folded edge facing away from you. With scissors, cut strips 4 times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. , Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 352 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 207mg sodium, CarbohydrateContent 38g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
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