Description
A delicious and flaky pastry filled with raspberry and almond flavors, perfect for breakfast or dessert.
Ingredients
Scale
- 1 sheet of puff pastry
- 1 cup raspberry jam
- 1/2 cup almond paste
- 1 egg (for egg wash)
- 1 tablespoon sliced almonds (for topping)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface.
- Spread the raspberry jam evenly over the pastry.
- Crumb the almond paste over the jam.
- Cut slits along the sides of the pastry to create a braid effect.
- Fold the slits over the filling, alternating sides.
- Brush the top with beaten egg and sprinkle with sliced almonds.
- Bake for 25-30 minutes or until golden brown.
- Let cool before serving.
Notes
- For a sweeter taste, add powdered sugar on top after cooling.
- Can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Raspberry Almond Danish Braid, pastry, dessert, breakfast