Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy Almond Croissant Braid with Puff Pastry
This easy braided almond croissant is made with flaky puff pastry and a generous, sweet almond filling. Imagine buttery layers of pastry wrapped around a rich almond cream, with hints of vanilla and almond extract in every bite! Baked as one beautiful golden braid, then sliced and dusted with powdered sugar, it’s a bakery-style treat that’s surprisingly easy to make at home. No need to make croissant dough from scratch!
When you’re craving an almond croissant but don’t have time to make croissants from scratch… this easy braided almond pastry is just what you need!
Imagine layers of golden, flaky puff pastry wrapped around a generous, sweet almond filling, with a hint of vanilla and almond extract in every bite. Topped with sliced almonds and a dusting of powdered sugar, this beautiful braid looks like something straight from your favorite French bakery, but it’s surprisingly easy to make at home.
The best part? You can use store-bought puff pastry, so there’s no kneading, laminating, or waiting for dough to rise. Simply prepare the almond filling, braid, bake, and slice into delicious pieces to share!
Why You’ll Love This Recipe
- So easy to make: Store-bought puff pastry does all the hard work for you.
- Generous almond filling: Every slice is packed with sweet, buttery almond goodness.
- Beautiful but effortless: The braided shape makes this pastry look impressive with very little effort.
- Perfect for sharing: Bake one large pastry, slice it, and serve it for breakfast, brunch, or an afternoon coffee break.
Key Ingredients
Puff pastry: The secret to making this recipe so easy! Use one sheet of store-bought puff pastry, thawed but still cold. Keeping it cold helps the pastry puff up beautifully in the oven.
Almond flour: The star of the filling! Almond flour creates a rich, nutty texture reminiscent of the filling in a classic almond croissant. Use finely ground almond flour for the best results.
Powdered sugar: Adds sweetness to the almond filling while blending smoothly with the other ingredients.
Butter: Softened unsalted butter adds richness and helps create a delicious almond cream.
Egg whites: Help bind the almond filling together. And YES!! They also make this recipe a wonderful way to use up leftover egg whites!
Almond extract and vanilla: These two ingredients bring out the almond flavor and add a lovely aroma to the filling.
Sliced almonds: Sprinkle them over the braid before baking for a little crunch and a beautiful bakery-style finish.
Baking Tips
- Keep the puff pastry cold. If the pastry becomes too soft or sticky while you’re assembling the braid, place it in the refrigerator for a few minutes before continuing.
- Don’t skimp on the filling, but leave a border. Spread the almond mixture down the center, leaving enough room at the ends and sides to braid the pastry and tuck in the edges.
- Seal the ends well. This helps keep the almond filling inside as the pastry bakes.
- Chill before baking. Refrigerate the assembled braid for 15–20 minutes to help the pastry hold its shape.
- Bake until golden. The braid should be deeply golden and puffed, including underneath. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
- Let it cool slightly before slicing. The filling will be very hot straight from the oven, and a short resting time helps the slices hold together better.
How to Store Braided Almond Croissant
At room temperature: Once completely cooled, store the pastry in an airtight container for up to 2 days in a cool kitchen.
In the refrigerator: You can refrigerate leftovers in an airtight container for up to 4 days, although the pastry may lose some of its crispness.
To reheat: For the best texture, warm individual slices in a 325°F (165°C) oven for about 5 minutes, or until warmed through and crisp again. An air fryer also works well. Avoid the microwave if you want to keep the pastry flaky.
Can you make it ahead? For the best results, assemble the braid, cover it, and refrigerate it for a few hours before baking. Bake just before serving for the freshest, flakiest pastry.
Serve warm or at room temperature, with a generous dusting of powdered sugar and a cup of your favorite coffee. Enjoy ❤️
Other Almond Desserts you might like:
Easy Almond Croissant Braid with Puff Pastry
This easy braided almond croissant is made with flaky puff pastry and a generous, sweet almond filling. Imagine buttery layers of pastry wrapped around a rich almond cream, with hints of vanilla and almond extract in every bite! Baked as one beautiful golden braid, then sliced and dusted with powdered sugar, it’s a bakery-style treat that’s surprisingly easy to make at home. No need to make croissant dough from scratch!
Servings:
8
Prep Time
15 min
Cook Time
25 min
Resting Time
15 min
Total Time
55 min
Ingredients
- 4 tablespoons (60 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla paste (or extract)
- pinch of salt
- 2 cups (200 g) almond flour
- 3 large egg whites
- 1 sheet puff pastry, thawed but still cold (about 13 oz / 375 g)
- 1/2 cup (about 60 g) sliced almonds
- powdered sugar, for dusting
Instructions
- In a medium mixing bowl, add the softened butter with powdered sugar and mix with a spatula until creamed. Mix in the almond and vanilla extract, and pinch of salt. Add the almond flour and egg whites mix until smooth and creamy. The filling should be thick but spreadable.
- Prepare the pastry: Unroll the cold puff pastry onto parchment paper. Spread or pipe the almond frangipane down the center third of the pastry, leaving a little space at the top and bottom.
- Using a sharp knife, cut diagonal strips on both sides of the filling, about 1 inch wide. Now starting from the top, fold the strips over the filling, alternating sides, to create a braided pattern. Tuck in the ends to help contain the filling. Refrigerate the assembled braid for 10 minutes.
- Preheat your oven to 400°F. Brush the entire pastry with egg wash, with an even coating. Sprinkle sliced almonds over the top.
- Bake at 400°F (200°C) for about 25 minutes, or until deeply puffed and golden brown.
- Let cool slightly, then dust generously with powdered sugar and sprinkle with sliced almonds, if desired.
