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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This coffee cake is very similar to an almond crescent. It is light, flaky with a rich almond center. It's so versatile you can serve it for dessert, breakfast or brunch. This will taste like it was made from scratch at a bakery, yet the pakaged puff pastry, makes this recipe very quick and easy to make.Gina Idone, Staten Island, New York Ingredients:
1 package (7 ounces) almond paste |
1/2 cup butter |
1/2 cup sugar |
1 egg |
2 tablespoons king arthur unbleached all-purpose flour |
1 package (17.3 ounces) frozen puff pastry, thawed |
glaze: |
3/4 cup plus 1 tablespoon confectioners' sugar |
2 tablespoons 2% milk |
1/2 teaspoon almond extract |
1/4 cup sliced almonds, toasted |
Directions:
1. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth.
2. Unfold puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of one pastry sheet. On each side, cut eight strips about 3-1/2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling.
3. Bake at 375° for 30-35 minutes or until golden brown. Remove to a wire rack.
4. Combine the confectioners' sugar, milk, and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices. Yield: 2 braids (6 slices each).
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