This easy almond puff pastry is flaky and delicious. It's filled with homemade almond paste which comes together easily in a food processor. We show you how to braid the pastry to get that fancy restaurant look. Serve this warm for breakfast or at your next party and you will have everyone talking! Get the recipe at SweetiePieAndCupcakes.com!

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Name: Easy Almond Puff Pastry
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 1 Egg; 1 tbsp Water; 7 ounces Almond Paste (see recipe for homemade almond past; 1 sheet Puff Pastry; 1/4 cup Sliced Almonds; 1 1/2 cups Raw Almonds; 1 1/2 cups Powdered Sugar; 1 Egg White; 1 1/2 tsp Almond Extract; 1/4 tsp Sea Salt; 1/4 cup Coconut Sugar or Regular Sugar; 2 tsp Pure Vanilla Extract

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INGREDIENTS

1 Egg
1 tbsp Water
7 ounces Almond Paste (see recipe for homemade almond past
1 sheet Puff Pastry
1/4 cup Sliced Almonds
1 1/2 cups Raw Almonds
1 1/2 cups Powdered Sugar
1 Egg White
1 1/2 tsp Almond Extract
1/4 tsp Sea Salt
1/4 cup Coconut Sugar or Regular Sugar
2 tsp Pure Vanilla Extract

Pieces

INSTRUCTIONS

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NOTES

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Easy Almond Puff Pastry

1  Egg 
1 tbsp Water 
7 ounces Almond Paste (see recipe for homemade almond past 
1 sheet Puff Pastry 
1/4 cup Sliced Almonds 
1 1/2 cups Raw Almonds 
1 1/2 cups Powdered Sugar 
1  Egg White 
1 1/2 tsp Almond Extract 
1/4 tsp Sea Salt 
1/4 cup Coconut Sugar or Regular Sugar 
2 tsp Pure Vanilla Extract

Add almonds to food processor and process until completely fine.
Add in the powdered sugar, egg white, almond extract and sea salt combine for a minute or two.
Add in the coconut sugar (or regular sugar) and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor.
Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper or a silpat.
Unfold the puff pastry and roll out so it will a baking sheet. Transfer the puff pastry to the parchment paper on the baking sheet.
Cut triangles from the left side of the pastry as shown.
Cut 1 inch slits in the top and bottom of the puff pastry as shown. These pieces will create the braid.
Break the almond paste up with your fingers and spread it throughout the center of the puff pastry as shown.
Start at the right side and fold it towards the center. Then braid the pieces by simply laying them over the center and pressing the ends of the dough in.
Fold the left end in and press down into the down to seal up the ends. Prepare egg wash by scrambling one egg with a tablespoon or two of water. Paint the egg wash onto the top of the puff pastry dough.
Sprinkle sliced almonds onto top and sides of pastry dough. Bake in a 400 degree for about 10 minutes and then lower the temperature to 375 for another 20-30 minutes. Wait until the puff pastry turns a light golden brown. Check it often once it reaches this stage and look for the inside parts to firm up. Remove from oven. Sprinkle with powdered sugar and slice into serving sizes. Enjoy warm!!!

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Nutrition

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Serving Size: 1 Piece (72g)
Recipe Makes: 8 Pieces

Calories: 220
Calories from Fat: 145 (66%)

Amt Per Serving		% DV

	Total Fat 16.1g	21 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 3.8g
Cholesterol 0mg		0 %
Sodium 70.7mg		2 %
Potassium 222.3mg		6 %
Total Carbohydrate 13.9g		4 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 10.2g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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