Blackberry Braided Puff Pastry
Calories: 15
Adjust Servings Here: 4 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.
Ingredients
Frangipani filling
- ¼ cup (4 tbsp) Butter (1/2 stick) room temperature
- ¼ cup (50 g) Sugar
- 1 large Egg
- ½ cup (60 g) Almond flour
- 1 tbsp (30 g) All-purpose flour
- 1 tsp Vanilla extract
Plus
- 1 sheet (245 g) Puff pastry (1 sheet)
- ½ cup (170 g) Jam blackberry or mixed berry
- ½ Egg (beaten) for eggwash
Instructions
- Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Frangipane: In a bowl, cream the butter and sugar together until light and fluffy. Add the egg and almond extract and beat until smooth. Stir in the almond flour and all-purpose flour until well combined. Set aside.¼ cup Butter, ¼ cup Sugar, 1 large Egg, ½ cup Almond flour, 1 tbsp All-purpose flour, 1 tsp Vanilla extract
- Prepare the Puff Pastry: Roll out the puff pastry sheet on a lightly floured surface into a rectangle, about 12x10 inches. Place the rolled pastry on a parchment-lined baking sheet.1 sheet Puff pastry
- Mark the Puff Pastry: Mentally divide the pastry into three vertical sections. Do not cut yet. The middle third will hold the filling, and the two outer sections will be braided.
- Fill the Center: Spread the prepared frangipane in the center third of the pastry, leaving a small border at the top and bottom. Top the frangipane layer with an even spread of blackberry jam.½ cup Jam
- Cut the Strips: On the two outer sections (left and right of the filling), use a sharp knife or pizza cutter to make slanted cuts about 1 inch wide, creating strips. The cuts should be angled and not go past the middle section.
- Braid the Pastry: Starting from the top, fold the top edge of the pastry over the filling. Take the strips from either side and overlap them in a crisscross pattern over the center filling, alternating from side to side. Once you reach the bottom, tuck in the ends to secure the braid.
- Egg Wash: Beat the egg in a small bowl and brush it generously over the entire braided pastry to give it a golden, shiny finish when baked.1/2 Egg (beaten)
- Bake: Bake the pastry in the oven for 25-30 minutes or until golden brown and puffed up. Remove from the oven and let it cool slightly before slicing and serving.
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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