Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile that you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy.
—GINA IDONE STATEN ISLAND, NY
PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 BRAIDS (6 SLICES EACH)
1 package (7 ounces) almond paste
1/2 cup butter
1/2 cup sugar
1 large egg
2 tablespoons 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
1. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add the 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. Then, starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling. Bake at 375° for 30-35 minutes or until golden brown. Remove to a wire rack.
2. For glaze, combine confectioners’ sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices.