Description
This almond ricotta pastry braid looks bakery-level fancy, but it’s secretly simple. Creamy ricotta, nutty almond flavors, and flaky puff pastry come together with just 15 minutes of prep.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup ricotta cheese
- ½ cup powdered sugar
- ¼ cup almond flour
- 1 teaspoon almond extract
- 1 egg (beaten, for egg wash)
- Sliced almonds (for topping)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll puff pastry into a 12×8 rectangle to smooth creases.
- Mix ricotta, powdered sugar, almond flour, and almond extract until creamy.
- Cut 1-inch diagonal strips on both sides, leaving the center intact. Spread ricotta mixture down the middle.
- Fold strips over the filling, alternating sides to form a braid. Tuck ends in.
- Brush with beaten egg and sprinkle with sliced almonds.
- Bake for 20–25 minutes until golden brown and puffed.
- Let cool slightly. Dust with powdered sugar, slice, and serve warm.
Notes
Keep puff pastry cold for flakier layers. You can prep the braid ahead and bake fresh in the morning for a brunch-ready treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Au Four
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg