NICE BUTTERY ALMOND PASTRY BRAID

NICE BUTTERY ALMOND PASTRY BRAID
I am so excited to make this. I have family coming this weekend and can’t wait to try it. 


If you love almond -- almond pastries, almond croissants -- this simple Buttery Almond Pastry Braid is perfect for you! Eat it for breakfast or dessert!


Prep time : 30 minutes
Cook time : 25 minutes
Total time : 55 minutes
Serves: 6-8 


INGREDIENTS

  Dough 

  • 2 cups all-purpose flour
  • 2 tablespoons powdered sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3 ounces cream cheese
  • 1/2 cup milk
  • 1/2 teaspoon almond extract
  • 1 egg whisked with 1 teaspoon water for egg wash

  Filling 

  • 8 tablespoons butter, softened
  • 1/3 cup sugar
  • dash of salt
  • 1/2 teaspoon almond extract
  • 1 egg
  • 7 ounces almond paste, frozen until firm and then grated with hand grater
  • 1 cup sliced almonds, divided

  Icing 

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/8 teaspoon almond extract
  • sliced almonds for topping


INSTRUCTION

 Make the filling: 

  1. Cream together the butter and sugar until fluffy and pale yellow. Mix in the salt and almond extract. Beat in the egg until just combined. Stir in the almond paste flakes and about 1 cup of the slivered almonds.
  2. Make the pastry braid: Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend until it’s just starting to come together into a loose dough.
  3. Turn the dough out onto a big sheet of lightly-floured parchment paper and knead each very lightly for just a few strokes (be careful not to overwork the dough or it’ll be tough! Don’t worry about getting it smooth — just knead for these few strokes and let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Spread the butter mixture over the middle third of the dough.
  4. Get full instructions @ willowbirdbaking.com



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