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.
Ingredients
- 1 package (7 ounces) almond paste
- 1/2 cup butter
- 1/2 cup sugar
- 1 large egg, room temperature
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 3/4 cup plus 1 tablespoon confectioners' sugar
- 2 tablespoons 2% milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, toasted
Instruction
- 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.
