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Blackberry Braided Puff Pastry

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This buttery, flaky, braided puff pastry is filled with delicious almond, cheese and blackberry jam. Baked until golden brown. Use store-bought puff pastry sheets or make your own from scratch.

A braided pastry on a wooden board.
How to Make Braided Puff Pastry with Almond Cream and Jam

These braided pastries are delicious and look pretty. The truth is these are so easy to make. Last week, I shared with you my cream cheese and strawberry braided pastry. Today, I want to share with you this one filled with almond cream and blackberry jam. You could of course mix and match these filling to create your own variations.

About this pastry

For this one, you can use store-bought puff pastry sheets or the ready to roll puff pastry dough. Alternatively, you can also use a Danish pastry dough.

One sheet of pastry would make two such braids. I highly recommend not to roll the pastry too thin. After all, you want to see those layers.

For the filling, I am using almond cream and blackberry. You can also use only almond cream or only jam. Today, I am using my fresh blackberry jam made the same way I make my mixed berry jam.

Ingredients and substitutes

  • Puff pastry – You can use store-bought puff pastry sheets or make your own puff pastry from scratch.
  • Almond meal – You can buy almond meal or make it your own in the food processor. I am using blanched almonds, but you can use skin on as well.
  • Jam – I’m using my homemade blackberry jam. And yet, you can also use store-bought jam.
  • Sugar – Jam is sweet, so the almond cream is not loaded with sugar. But, you can add a tablespoon or more if you prefer.
A sliced braided pastry with blackberries on a wooden board.
How to Make Braided Puff Pastry with Almond Cream and Jam

Step by step instructions

  • Preheat the oven at 200 C/ 390 F.
  • Almond cream filling – combine all ingredients in a mixing bowl – set aside.
A person making cream filling in a glass bowl.
How to Make Braided Puff Pastry with Almond Cream and Jam
  • Divide the puff pastry into two. Roll each puff pastry to a rectangle – 12 x 6-inches wide.
  • Transfer to a parchment paper, so it’s easier to move to the baking tray.
  • Mark the pastry at 1 1/2″ from both edges lengthways (see video).
  • Cut off two corners (triangles) from the top and bottom – see video.
  • Spread a generous amount of almond cream down the center (I prefer to use a piping bag).
  • Then, spread a generous amount of jam over the almond cream mixture ( I prefer to use a piping bag).
Cut the puff pastry in half to make braided fruit pastriesBraided Puff Pastry with Almond Cream and Blackberries Progress Pictures1
spread the almond cream over the puff pastry sheetBraided Puff Pastry with Almond Cream and Blackberries Progress Pictures2
Cut the puff pastry in half for braidingBraided Puff Pastry with almond Cream and blackberries Progress Pictures 9_
Top the almond cream with blackberry jam over the puff pastry sheetBraided Puff Pastry with Almond Cream and Blackberries Progress Pictures3
  • Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
  • Fold both ends at the top and bottom over the filling (this will prevent the filling coming out when baking).
  • Braid the pastry by crossing the strips over the filling overlapping each other (see video).
  • When you reach the end, you can overlap any excess strips or cut them off.
  • Pick the pastry with the parchment paper and transfer it to the baking tray.
  • Brush the pastry with beaten egg using a pastry brush.
Make slanted stripes on both sides of the blackberry jam for braidingBraided Puff Pastry with Almond Cream and Blackberries Progress Pictures4
Transfer to braided pastry to the baking trayBraided Puff Pastry with Almond Cream and Blackberries Progress Pictures6
Braid the slanted strips of puff pastryBraided Puff Pastry with Almond Cream and Blackberries Progress Pictures5
Brush the braided pastry with egg washBraided Puff Pastry with Almond Cream and Blackberries Progress Pictures7
  • Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
  • Remove from the oven and let cool for at least 10 minutes – Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
  • Serve warm or room temperature.
A braided pastry with blackberries on a wooden tray.
How to Make Braided Puff Pastry with Almond Cream and Jam

A braided pastry with blackberries on a wooden tray.
How to Make Braided Puff Pastry with Almond Cream and Jam

Frequently asked questions

How long will this braided puff pastry keep?

This braided puff pastry will keep at room temperature for up to 2 days. You can keep it in the fridge for up to a week and in the freezer for up to a month.

What other dough can I use to make this braided pastry?

Danish pastry also works wonderfully with braided pastry.

Can I use a fruit filling instead of jam?

Fruit fillings have more moisture than jams, which can leak out of the pastry. However, you can cook the filling until all excess moisture is evaporated, cool and then use as a filling

Do I have to use the almond cream filling?

No. You can also make this pastry with only jam in the pastry or you can also use other creamy fillings like my cream cheese filling and pastry cream.

Can I make this an eggless braided pastry?

Yes, of course. Puff pastry is eggless. You can replace the egg yolk in the almond cream filling with 1 tbsp yogurt. And, brush the pastry with cream for a nice golden finish.

A sliced braided pastry with blackberries on a wooden board.
How to Make Braided Puff Pastry with Almond Cream and Jam

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A braided pastry on a wooden board.

Almond Cream Blackberry Braided Puff Pastry

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Calories: 307kcal
Adjust Servings Here: 8 servings

Description

This buttery, flaky, braided puff pastry is filled with delicious almond cheese and blackberry jam. Baked until golden brown. Use store-bought puff pastry sheets or make your own from scratch.

Video

Ingredients 

  • 1 lb (500 g) Puff pastry ((1 sheet) )
  • ½ cup Jam (blackberry or mixed berry)

Frangipani filling

Egg wash

  • ½ Egg (beaten)
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Instructions

  • Preheat the oven at 200 C/ 390 F.
  • Almond cream filling – combine all ingredients in a bowl – set aside.
  • Divide the puff pastry sheet into two. Roll each piece to a rectangle – 12 x 6-inches wide.
  • Transfer to a parchment paper so it's easier to move to the baking tray.
  • Mark the pastry at 1 1/2" from both edges lengthways (see vitrdeo).
  • Cut off two corners (triangles) from the top and bottom – see video.
  • Spread a generous amount of almond cream down the center (I prefer to use a piping bag).
  • Then, spread a generous amount of jam over the almond cream mixture.
  • Using a utility knife or pizza wheel, cut slanting strips along both sides of the pastry.
  • Fold both ends at the top and bottom over the filling (this will prevent the filling from coming out when baking).
  • Braid the pastry by crossing the strips over the filling overlapping each other (see video).
  • When you reach the end, you can overlap any excess strips or cut them off.
  • Pick the pastry with the parchment paper and transfer it to the baking tray.
  • Brush the pastry with beaten egg.
  • Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
  • Remove from the oven and let cool for at least 10 minutes – Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
  • Serve warm or room temperature.

Recipe Notes & Tips

 
  • Puff pastry must be kept chilled at all times. It makes it easier to work and keep the layers intact.
  • Use a thick filling so it won’t make the pastry soggy (using fewer liquid ingredients such as eggs, milk, will help).
  • Work on parchment paper so it’s easier to move the pastry around.
  • If you using jam or fruit fillings, ensure they have less syrup or juices. Alternatively, leave any syrup/juices behind. This way it won’t leak out of the pastry.
  • Do not roll the puff pastry too thin – puff pastry is delicious as well.
  • Don’t add too much filling to the pastry. There must be a nice balance between the sweet, creamy center and flaky pastry.
  • Bake until the pastry is golden brown but also cooked through. If necessary, tent the pastry for the last few minutes of baking.
  • I am using strawberry jam, but you can also use other jams.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 307kcalCarbohydrates: 33gProtein: 4gFat: 18gSaturated Fat: 6gCholesterol: 60mgSodium: 138mgPotassium: 62mgFiber: 1gSugar: 14gVitamin A: 253IUVitamin C: 2mgCalcium: 27mgIron: 1mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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10 Comments

  1. Amanda Wren-Grimwood says:

    5 stars
    What a perfect pudding! This looks so easy to do as well so I’ll have to give it a go.

  2. 5 stars
    I cannot wait to impress my family with this! Thanks for all of your tips and tricks to getting this right.

  3. Danielle Wolter says:

    5 stars
    wow – this sounds so perfect! And it looks gorgeous – what a great recipe!

  4. 5 stars
    This sounds so tasty, I’m a big fan of almond in desserts and like the idea of combining it with jam. Plus crisp pastry to round it off, too – yum.

  5. Helen @ family-friends-food.com says:

    This looks beautiful! Such a gorgeous dessert from such a simple method. Thanks!

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